Listeria, Listeriosis, and Food Safety
Seafood Processing Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling
Dairy Science and Technology
Food Plant Design
Novel Food Processing Technologies
Edited By Yanyun Zhao
June 06, 2007
Highly valued for its unique flavors, textures, and colors, recent research has shown berry fruit to be high in antioxidants, vitamin C, fiber, folic acid, and other beneficial functional compounds. The food industry has also widely used berry fruits in beverages, ice cream, yogurts, and jams. With...
Edited By Elliot T. Ryser, Elliot T. Ryser, Elmer H. Marth
March 27, 2007
Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne...
Edited By Anilkumar G. Gaonkar, Andrew McPherson
December 20, 2005
Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and ...
Edited By Y. H. Hui, Frank Sherkat
December 19, 2005
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource ...
Edited By Vazhiyil Venugopal
November 01, 2005
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer ...
By George F.M. Ball
November 01, 2005
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis, ...
Edited By Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin
October 11, 2005
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to...
By P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts
September 29, 2005
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors, ...
By Antonio Lopez-Gomez, Gustavo V. Barbosa-Canovas
May 06, 2005
Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food ...
Edited By Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano
November 30, 2004
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne ...
By Ronald R. Eitenmiller, Junsoo Lee
May 24, 2004
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of...
Edited By Keith Steinkraus
March 26, 2004
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ...