Food Laws & Regulations Products

  • The New Regulation and Governance of Food

    Beyond the Food Crisis?, 1st Edition

    By Terry Marsden, Robert Lee, Andrew Flynn, Samarthia Thankappan

    Major questions surround who, how, and by what means should the interests of government, the private sector, or consumers hold authority and powers over decisions concerning the production and consumption of foods. This book examines the development of food policy and regulation following the BSE (…

    Paperback – 2012-07-27
    Routledge
    Routledge Studies in Human Geography

  • Competition and Efficiency in International Food Supply Chains

    Improving Food Security, 1st Edition

    By John Williams

    Why have food crises seemingly become more frequent in recent years, compared to the last few decades? This book examines an array of different issues and distortions that are causing food supply chain dysfunction in many countries, particularly for staple non-perishable foods such as grains,…

    Paperback – 2012-06-14
    Routledge
    Earthscan Food and Agriculture

  • Handbook of Fermented Food and Beverage Technology Two Volume Set

    2nd Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these…

    Hardback – 2012-05-21
    CRC Press

  • Handbook of Plant-Based Fermented Food and Beverage Technology

    2nd Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these…

    Hardback – 2012-05-17
    CRC Press

  • Handbook of Animal-Based Fermented Food and Beverage Technology

    2nd Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these…

    Hardback – 2012-05-14
    CRC Press

  • Food Allergens

    Analysis Instrumentation and Methods, 1st Edition

    Edited by Leo M.L. Nollet, Arjon J. van Hengel

    While there are many books about various aspects of food allergy and allergens, not many comprehensively review the wide range of instrumentation and methods used in this analysis. Covering all of the major recognized food allergens in the US and EU, Food Allergens: Analysis Instrumentation and…

    Hardback – 2010-12-13
    CRC Press

  • Pocket Dictionary of Food Safety

    1st Edition

    By Jeffrey T. Solate

    With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline. To compete successfully in this field, you must have a basic understanding of…

    Paperback – 2010-11-10
    CRC Press

  • Organic Acids and Food Preservation

    1st Edition

    By Maria M. Theron, J. F. Rykers Lues

    Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and…

    Hardback – 2010-09-16
    CRC Press

  • Fermented Foods and Beverages of the World

    1st Edition

    Edited by Jyoti Prakash Tamang, Kasipathy Kailasapathy

    Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five…

    Hardback – 2010-07-01
    CRC Press

  • Ready-to-Eat Foods

    Microbial Concerns and Control Measures, 1st Edition

    Edited by Andy Hwang, Lihan Huang

    With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are…

    Hardback – 2010-03-03
    CRC Press

  • Food Packaging and Shelf Life

    A Practical Guide, 1st Edition

    Edited by Gordon L. Robertson

    The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where…

    Hardback – 2009-12-21
    CRC Press

  • Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques

    1st Edition

    By Robert E. Levin

    Decades of development of the polymerase chain reaction (PCR) have yielded a significant array of associated techniques that make it possible to rapidly detect low numbers of all known pathogenic microorganisms without the traditional, more taxing methods of cultivation and phenotypic…

    Hardback – 2009-10-26
    CRC Press

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