high food prices food reserves and food insecurity in bangladesh



Alan Bjerga Endless Appetites. How the Commodities Casino Creates Hunger and Unrest Alan Bjerga Endless Appetites. How the Commodities Casino Creates Hunger and Unrest Новинка

Alan Bjerga Endless Appetites. How the Commodities Casino Creates Hunger and Unrest

1811.88 руб.
How to understand the twenty-first century food crisis Since 2007, farm-product prices have rocketed and plunged, causing hunger, malnutrition, and social and political upheaval around the world. Endless Appetites explores how «food security,» the availability of food and the reasonable ability to buy it, has become one of the most challenging topics of our time. With every jump in grocery-store prices, the issue becomes more and more pressing, proven by this year's record increase in food prices, which has already topped the spike of 2008. Award-winning commodities reporter Alan Bjerga explains the food crisis and why it is happening in an accessible, articulate manner Why is this happening when more food is being grown than ever? Why are crop markets?first established in the 1800's to help stabilize agricultural commodity prices?acting like an investors' casino, with prices absorbed by rich nations taking food from the mouths of the poor? From college campuses to emergency UN meetings, «food security» is one of the hottest topics of the day, with no shortage of interest in how to stabilize food prices worldwide to close the hunger gap To understand the growing international food crisis, readers need an expert they can rely on. One of the most widely acclaimed journalists on food security, Alan Bjerga is up to the task, taking readers from the trading floor of Chicago to the highlands of East Africa to the rice paddies of Thailand on a global trek to find the causes of the food-price crisis?and the solutions.
Ravishankar V Rai Advances in Food Biotechnology Ravishankar V Rai Advances in Food Biotechnology Новинка

Ravishankar V Rai Advances in Food Biotechnology

19122.73 руб.
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Новинка

Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set

20993.17 руб.
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity Новинка

Roni Neff Introduction to the US Food System. Public Health, Environment, and Equity

6374.01 руб.
A public health approach to the US food system Introduction to the US Food System: Public Health, Environment, and Equity is a comprehensive and engaging textbook that offers students an overview of today's US food system, with particular focus on the food system's interrelationships with public health, the environment, equity, and society. Using a classroom-friendly approach, the text covers the core content of the food system and provides evidence-based perspectives reflecting the tremendous breadth of issues and ideas important to understanding today's US food system. The book is rich with illustrative examples, case studies, activities, and discussion questions. The textbook is a project of the Johns Hopkins Center for a Livable Future (CLF), and builds upon the Center's educational mission to examine the complex interrelationships between diet, food production, environment, and human health to advance an ecological perspective in reducing threats to the health of the public, and to promote policies that protect health, the global environment, and the ability to sustain life for future generations. Issues covered in Introduction to the US Food System include food insecurity, social justice, community and worker health concerns, food marketing, nutrition, resource depletion, and ecological degradation. Presents concepts on the foundations of the US food system, crop production, food system economics, processing and packaging, consumption and overconsumption, and the environmental impacts of food Examines the political factors that influence food and how it is produced Ideal for students and professionals in many fields, including public health, nutritional science, nursing, medicine, environment, policy, business, and social science, among others Introduction to the US Food System presents a broad view of today's US food system in all its complexity and provides opportunities for students to examine the food system's stickiest problems and think critically about solutions.
Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Новинка

Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set

44340.92 руб.
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Titus A. M. Msagati Food Forensics and Toxicology Titus A. M. Msagati Food Forensics and Toxicology Новинка

Titus A. M. Msagati Food Forensics and Toxicology

14997.66 руб.
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food «fingerprinting» and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.
Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain Новинка

Carol Wallace Food Safety for the 21st Century. Managing HACCP and Food Safety throughout the Global Supply Chain

17996.48 руб.
The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum. It requires prerequisite programmes to be in place and it can be highly affected by, or dependent upon, other major considerations such as animal, plant, human and environmental health, food security and food defence. This book: Provides a practical and up-to-date text covering the essentials of food safety management in the global supply chain, giving the reader the knowledge and skills that they need to design, implement and maintain a world-class food safety programme. Builds on existing texts on HACCP and food safety, taking the next step forward in the evolution of HACCP and providing a text that is relevant to all sectors and sizes of food businesses throughout the world. Shares practical food safety experience, allowing development of best-practice approaches. This will allow existing businesses to improve their systems and enable businesses that are new to HACCP and food safety management requirements in both developed and developing countries to build on existing knowledge for more rapid application of world-class food safety systems. Educates practitioners such that they will be able to use their judgement in decision-making and to influence those who make food policy and manage food operations. This book is an essential resource for all scientists and managers in the food industry (manufacturing and foodservice); regulators and educators in the field of food safety; and students of food science and technology.
Gopinadhan Paliyath Progress in Food Preservation Gopinadhan Paliyath Progress in Food Preservation Новинка

Gopinadhan Paliyath Progress in Food Preservation

20172.85 руб.
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials Новинка

Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials

14997.66 руб.
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
David Weber The Food Truck Handbook. Start, Grow, and Succeed in the Mobile Food Business David Weber The Food Truck Handbook. Start, Grow, and Succeed in the Mobile Food Business Новинка

David Weber The Food Truck Handbook. Start, Grow, and Succeed in the Mobile Food Business

1293.28 руб.
How to start, grow, and succeed in the food truck business. Food trucks have become a wildly popular and important part of the hospitality industry. Consumers are flocking to these mobile food businesses in droves, inspiring national food truck competitions and even a show dedicated to the topic on The Food Network. The relatively low cost of entry as compared to starting a restaurant, combined with free and low-cost ways to market them to the masses via platforms like social media, are just two of the reasons that food truck business are drawing in budding entrepreneurs. Author David Weber, a food truck advocate and entrepreneur himself, is here to offer his practical, step-by-step advice to achieving your mobile food mogul dreams in The Food Truck Handbook. This book cuts through all of the hype to give both hopeful entrepreneurs and already established truck owners an accurate portrayal of life on the streets. From concept to gaining a loyal following to preventative maintenance on your equipment this book covers it all. Includes profiles of successful food trucks, detailing their operations, profitability, and scalability. Establish best practices for operating your truck using one-of-a-kind templates for choosing vending locations, opening checklist, closing checklist, and more. Create a sound business plan complete with a reasonable budget and finding vendors you can trust; consider daily operations in detail from start to finish, and ultimately expand your business. Stay lean and profitable by avoiding the most common operating mistakes. Author David Weber is Founder and President of the NYC Food Truck Association (NYCFTA), which brings together small businesses that own and operate premium food trucks in NYC focused on innovation in hospitality, high quality food, and community development.
Fidel Toldra Advances in Food Diagnostics Fidel Toldra Advances in Food Diagnostics Новинка

Fidel Toldra Advances in Food Diagnostics

14248.49 руб.
Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel technologies to evaluate fresh products; describing and analysing in depth specific modern diagnostics; providing analyses of data processing; and discussing global marketing, with insights into future trends. Written by an international team of experts, this volume not only covers most conventional lab-based analytical methods, but also focuses on leading-edge technologies which are being or are about to be introduced. Advances in Food Diagnostics, Second Edition: Covers ultrasound, RMN, chromatography, electronic noses, immunology, GMO detection and microbiological and molecular methodologies for rapid detection of pathogens Explores the principles and applications of immunodiagnostics in food safety and the use of molecular biology to detect and characterize foodborne pathogens Includes DNA-based and protein-based technologies to detect and identify genetically-modified food or food components Focuses on the translation of diagnostics tests from bench to the market in order to illustrate the benefits to the food industry Provides an overview of the business end of food diagnostics; identifying the markets, delineating the sellers and the buyers, comparing current technology with traditional methods, certifying operations and procedures, and analysing diagnostic devices within the food and related industries This is an indispensable resource for food scientists, food quality analysts, food microbiologists and food safety professionals. It also belongs on the reference shelves of labs conducting food diagnostics for the analysis of the sensory, quality and safety aspects of food.
Michael Dudbridge Handbook of Seal Integrity in the Food Industry Michael Dudbridge Handbook of Seal Integrity in the Food Industry Новинка

Michael Dudbridge Handbook of Seal Integrity in the Food Industry

7683.81 руб.
Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste minimisation and cost control throughout the system. The Handbook of Seal Integrity in the Food Industry is aimed at people working in food supply chains and associated industries from packing machine operators to quality managers and from retail technical staff to packaging machine designers and maintenance engineers. This well illustrated and comprehensively indexed handbook paints a complete picture of all of the factors that operate together in the creation of food packages with high performing seals. A comprehensive review of the reasons for poor seal integrity is included along with suggestions for improvements in maintenance, machine set up and operation. Seal testing systems are featured along with management techniques to ensure a high level of performance and consistency in your business and a ?right first time? approach within packaging systems. The design and operation of the main types of sealing system is reviewed for rigid, semi rigid and flexible packaging systems along with an overview of packing materials such as thermoplastics. Finally the handbook looks at innovations in the packaging of food products with a view of developments in packaging materials, sealing systems and on-line seal integrity measurement and monitoring systems.
Wayne Ellefson Improving Import Food Safety Wayne Ellefson Improving Import Food Safety Новинка

Wayne Ellefson Improving Import Food Safety

16497.43 руб.
Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States. Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world. The book is divided into three sections: Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico. Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud. Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety. Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.
Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Новинка

Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition

8751.5 руб.
The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
Pierre Schuck Handbook of Food Science and Technology 3. Food Biochemistry and Technology Pierre Schuck Handbook of Food Science and Technology 3. Food Biochemistry and Technology Новинка

Pierre Schuck Handbook of Food Science and Technology 3. Food Biochemistry and Technology

10873.3 руб.
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Новинка

Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications

14997.66 руб.
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
Stephanie Clark Food Processing. Principles and Applications Stephanie Clark Food Processing. Principles and Applications Новинка

Stephanie Clark Food Processing. Principles and Applications

15444.46 руб.
Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Anil Anal Kumar Food Processing By-Products and their Utilization Anil Anal Kumar Food Processing By-Products and their Utilization Новинка

Anil Anal Kumar Food Processing By-Products and their Utilization

14248.49 руб.
Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the «IFST Advances in Food Science» series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.
Mark Vitha F. High Throughput Analysis for Food Safety Mark Vitha F. High Throughput Analysis for Food Safety Новинка

Mark Vitha F. High Throughput Analysis for Food Safety

9298.83 руб.
This book focuses on high-throughput analyses for food safety. Because of the contributors domestic and international expertise from industry and government the book appeals to a wider audience. It includes the latest development in rapid screening, with a particular emphasis on the growing use and applicability of a variety of stand-alone mass spectrometry methods as well as using mass spectrometry in hyphenated techniques such as gas chromatograph mass spectrometry (GC-MS) and liquid chromatography mass spectrometry (LC-MS). Readers will be educated to the field of food safety and rapid testing in the most commonly used techniques. Divided into three parts (Basics of High Throughput Analyses, Mass Spectrometry in High Throughput Analyses, and International Food Safety Testing) this book covers many important aspects of high-throughput analyses for food safety.
Bhesh Bhandari Food Materials Science and Engineering Bhesh Bhandari Food Materials Science and Engineering Новинка

Bhesh Bhandari Food Materials Science and Engineering

17113.39 руб.
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions Новинка

Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions

20066.21 руб.
The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
Thomas Laaman R. Hydrocolloids in Food Processing Thomas Laaman R. Hydrocolloids in Food Processing Новинка

Thomas Laaman R. Hydrocolloids in Food Processing

18743.76 руб.
In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product. Numerous actual product formulations are packed into each chapter and the processing procedures to make these formulations are clearly described. Food manufacturers are shown how to accurately use food stabilizers to make the highest quality food products. Coverage includes all the practical details needed to ensure the most accurate QA standards and testing procedures for each hydrocolloid. Finally, Hydrocolloids in Food Processing explains how to navigate the often tricky area of dealing with hydrocolloid suppliers. An informative discussion of how hydrocolloid companies think and operate today is followed by precise strategies to ensure that the most mutually beneficial relationships can be obtained between specific customer types and appropriate types of suppliers.
Joyce Boye I. Nutraceutical and Functional Food Processing Technology Joyce Boye I. Nutraceutical and Functional Food Processing Technology Новинка

Joyce Boye I. Nutraceutical and Functional Food Processing Technology

15444.46 руб.
For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally–friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.
Robert Blair Organic Production and Food Quality. A Down to Earth Analysis Robert Blair Organic Production and Food Quality. A Down to Earth Analysis Новинка

Robert Blair Organic Production and Food Quality. A Down to Earth Analysis

17965.85 руб.
The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media («if it bleeds, it leads») tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as «mad-cow» disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy
George Siragakis Food Allergen Testing. Molecular, Immunochemical and Chromatographic Techniques George Siragakis Food Allergen Testing. Molecular, Immunochemical and Chromatographic Techniques Новинка

George Siragakis Food Allergen Testing. Molecular, Immunochemical and Chromatographic Techniques

15968.81 руб.
An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens. Food allergens are a series of agents, mainly proteins, which cause various unpleasant and sometimes clinical symptoms in humans through consumption of foods. Perhaps surprisingly, there are no treatments against food allergies which have been found to be 100% effective. The scope for individual difference in terms of how a person reacts to a given allergen is massive, making it incredibly difficult and complex to try and medicate against allergies. Food Allergens Testing takes a thorough look at modern molecular biology and immunochemical techniques used to detect food allergens. The eleven chapters constitute an in-depth review of the current scientific knowledge on food allergens, covering the major methodologies and techniques used in validated analytical approaches. The book is aimed at scientists and technical staff in the food industry and analytical laboratories who need an up-to-date treatment of both fundamental and applied research goals on food allergens, as well as a report on the validated methods currently in use for food allergens testing.
Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Новинка

Visakh M. P. Advances in Food Science and Nutrition, Volume 2

14772.84 руб.
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits
Rubén Morawicki O. Handbook of Sustainability for the Food Sciences Rubén Morawicki O. Handbook of Sustainability for the Food Sciences Новинка

Rubén Morawicki O. Handbook of Sustainability for the Food Sciences

17965.85 руб.
Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.
Byong Lee H. Fundamentals of Food Biotechnology Byong Lee H. Fundamentals of Food Biotechnology Новинка

Byong Lee H. Fundamentals of Food Biotechnology

17768.1 руб.
Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.
Colm O'Donnell Ozone in Food Processing Colm O'Donnell Ozone in Food Processing Новинка

Colm O'Donnell Ozone in Food Processing

17169.05 руб.
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Grandison Alistair S. Food Processing Handbook Grandison Alistair S. Food Processing Handbook Новинка

Grandison Alistair S. Food Processing Handbook

28549.33 руб.
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006
Alam Zeb Food Frying. Chemistry, Biochemistry, and Safety Alam Zeb Food Frying. Chemistry, Biochemistry, and Safety Новинка

Alam Zeb Food Frying. Chemistry, Biochemistry, and Safety

18669.21 руб.
A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.
Om Singh V. Food Borne Pathogens and Antibiotic Resistance Om Singh V. Food Borne Pathogens and Antibiotic Resistance Новинка

Om Singh V. Food Borne Pathogens and Antibiotic Resistance

14994.82 руб.
Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system; however, selective pressure among bacteria allows the development for antibiotic resistance. Foodborne Pathogens and Antibiotic Resistance bridges technological gaps, focusing on critical aspects of foodborne pathogen detection and mechanisms regulating antibiotic resistance that are relevant to human health and foodborne illnesses This groundbreaking guide: • Introduces the microbial presence on variety of food items for human and animal consumption. • Provides the detection strategies to screen and identify the variety of food pathogens in addition to reviews the literature. • Provides microbial molecular mechanism of food spoilage along with molecular mechanism of microorganisms acquiring antibiotic resistance in food. • Discusses systems biology of food borne pathogens in terms of detection and food spoilage. • Discusses FDA’s regulations and Hazard Analysis and Critical Control Point (HACCP) towards challenges and possibilities of developing global food safety. Foodborne Pathogens and Antibiotic Resistance is an immensely useful resource for graduate students and researchers in the food science, food microbiology, microbiology, and industrial biotechnology.
Sabu Thomas Advances in Food Science and Technology, Volume 1 Sabu Thomas Advances in Food Science and Technology, Volume 1 Новинка

Sabu Thomas Advances in Food Science and Technology, Volume 1

14698.13 руб.
This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.
Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Новинка

Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity

18432.6 руб.
A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.
Geoffrey Campbell-Platt Food Science and Technology Geoffrey Campbell-Platt Food Science and Technology Новинка

Geoffrey Campbell-Platt Food Science and Technology

5999.06 руб.
Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.
Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition Новинка

Alejandro Cifuentes Foodomics. Advanced Mass Spectrometry in Modern Food Science and Nutrition

10657.38 руб.
Provides the latest «-omics» tools to advance the study of food and nutrition The rapidly emerging field of foodomics examines food and nutrition by applying advanced «-omics» technologies in order to improve people's health, well-being, and knowledge. Using tools from genomics, transcriptomics, epigenomics, proteomics, and metabolomics, foodomics offers researchers new analytical approaches to solve a myriad of current challenges in food and nutrition science. This book presents the fundamentals of foodomics, exploring the use of advanced mass spectrometry techniques in food science and nutrition in the post-genomic era. The first chapter of the book offers an overview of foodomics principles and applications. Next, the book covers: Modern instruments and methods of proteomics, including the study and characterization of food quality, antioxidant food supplements, and food allergens Advanced mass spectrometry-based methods to study transgenic foods and the microbial metabolome Mass spectrometry-based metabolomics in nutrition and health research Foodomics' impact on our current understanding of micronutrients (phenolic compounds and folates), optimal nutrition, and personalized nutrition and diet related diseases Principles and practices of lipidomics and green foodomics Use of chemometrics in mass spectrometry and foodomics The final chapter of Foodomics explores the potential of systems biology approaches in food and nutrition research. All the chapters conclude with references to the primary literature, enabling readers to explore individual topics in greater depth. With contributions from a team of leading pioneers in foodomics, this book enables students and professionals in food science and nutrition to take advantage of the latest tools to advance their research and open up new areas of food and nutrition investigation.
John Wilkins A Companion to Food in the Ancient World John Wilkins A Companion to Food in the Ancient World Новинка

John Wilkins A Companion to Food in the Ancient World

14623.43 руб.
A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
Pierre Schuck Analytical Methods for Food and Dairy Powders Pierre Schuck Analytical Methods for Food and Dairy Powders Новинка

Pierre Schuck Analytical Methods for Food and Dairy Powders

17169.05 руб.
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration process design, and by controlling the technological and thermodynamic parameters during dehydration, it is possible for manufacturers to engineer the biochemical, microbiological and physical characteristics of the food powder to meet their specific product requirements. This book provides an overview of the existing, adapted or new techniques used to analyse safety and quality in modern food and dairy powders. Based on original research by the authors, the book uses 25 commercial dairy and non-dairy powders to illustrate a range of biochemical and physical methods used to evaluate and characterise powdered food products. Written from a practical perspective, each chapter focuses on a particular analytical technique, outlining the purpose, definition and principle of that method. The authors guide the reader through all of the instruments needed, the safety measures required, and the correct procedures to follow to ensure successful analysis. Instructions on accurate measurement and expression of results are included, and each chapter is richly illustrated with original data and worked examples. Analytical Methods for Food and Dairy Powders is a unique step-by-step handbook, which will be required reading for anyone involved in the development and manufacture of powdered food products. Food and dairy scientists based in industry will find it essential for new product development and improved quality control, while researchers in the laboratory will especially value the new techniques it comprises.
Michel Dubois Megatrends in Food and Agriculture. Technology, Water Use and Nutrition Michel Dubois Megatrends in Food and Agriculture. Technology, Water Use and Nutrition Новинка

Michel Dubois Megatrends in Food and Agriculture. Technology, Water Use and Nutrition

8998.6 руб.
Highlights and examines the growing convergence between the food and agricultural industries—the technological, environmental, and consumer-related drivers of this change, and the potential outcomes This is the first book of its kind to connect food and the food industry with agriculture, water resources, and water management in a detailed and thorough way. It brings together a small community of expert authors to address the future of the food industry, agriculture (both for plants and animals), and water—and its role in a world of increasing demands on resources. The book begins by highlighting the role of agriculture in today's food industry from a historical perspective—showing how it has grown over the years. It goes on to examine water management; new ways of plant breeding not only based on genetic modification pathways; and the attention between major crops (soy, corn, wheat) and so-called «orphan crops» (coffee, cocoa, tropical fruits). The book then turns towards the future of the food industry and analyzes major food trends, the new food, and «enough» food; discusses possible new business models for the future food industry; and analyzes the impact that the «internet of everything» will have on agriculture and the food industry. Finally, Megatrends in Food and Agriculture: Technology, Water Use and Nutrition offers scenarios about how agriculture, food, and the food industry might undergo some radical transformations. Assesses the evolution of food production and how we arrived at today's landscape Focuses on key areas of change, driven by both innovation and challenges such as new technologies, the demand for better nutrition, and the management of dwindling resources Highlights the role of better-informed consumers who demand transparency and accountability from producers Is written by industry insiders and academic experts Megatrends in Food and Agriculture: Technology, Water Use and Nutrition is an important resource for food and agriculture industry professionals, including scientists and technicians as well as decision makers, in management, marketing, sales, and regulatory areas, as well as related NGOs.
Mathew Attokaran Natural Food Flavors and Colorants Mathew Attokaran Natural Food Flavors and Colorants Новинка

Mathew Attokaran Natural Food Flavors and Colorants

15367.62 руб.
In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural food flavors and colors. Unique coverage of natural flavors and natural colorants in the same volume Includes chemical structures of all principal constituents and CAS, FEMA and E numbers. Wherever available FCC (Food Chemicals Codex) Includes techniques and characteristics of extracts, such as solvent extraction, dispersion and solubitization, nutraceutical function and effect of heat
Ian Shaw C. Food Safety. The Science of Keeping Food Safe Ian Shaw C. Food Safety. The Science of Keeping Food Safe Новинка

Ian Shaw C. Food Safety. The Science of Keeping Food Safe

5133.56 руб.
Food safety is a modern concept. Remarkably, it is only in the last 200 years that such concepts as foodborne germs, and the means of combating them (such as antiseptics and refrigeration), have been popularised. Yet in the 21st Century, consumers in the developed world do not accept that the food which they purchase and consume might carry a risk of making them ill – that our food should be safe is something we all take for granted. Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens and more. In Food Safety: The Science of Keeping Food Safe, Professor Ian C. Shaw introduces these topics with wit and practical wisdom, providing an accessible guide to a vibrant and constantly evolving subject. Each chapter proceeds from introductory concepts and builds towards a sophisticated treatment of the topic, allowing the reader to take what knowledge is required for understanding food safety at a range of levels. Illustrated with photographs and examples throughout, this book is the ideal starting point for students and non-specialists seeking to learn about food safety issues, and an enjoyable and stylish read for those who already have an academic or professional background in the area.
Giuseppe Cirillo Food Safety. Innovative Analytical Tools for Safety Assessment Giuseppe Cirillo Food Safety. Innovative Analytical Tools for Safety Assessment Новинка

Giuseppe Cirillo Food Safety. Innovative Analytical Tools for Safety Assessment

16873.08 руб.
Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis
Shuo Wang Food Chemical Hazard Detection. Development and Application of New Technologies Shuo Wang Food Chemical Hazard Detection. Development and Application of New Technologies Новинка

Shuo Wang Food Chemical Hazard Detection. Development and Application of New Technologies

15444.46 руб.
Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processing indicate that food chemical safety is not fully guaranteed. With the increasing trend of globalization in the import and export of food products, the importance of employing accurate and reliable analytical instruments to rapidly detect chemical hazards in foods has become paramount. In recent years, many new applications for using a range of analytical methods to detect food chemical hazards have emerged. Food Chemical Hazard Detection: Development and Application of New Technologies aims to cover the major developments and applications in this field. With a far-reaching scope, this book includes sections dedicated to chromatography tandem mass spectrometry, immunoassay, biophotonics, nanotechnology, biosensors and microfluidic based “lab-on-a-chip”. A team of expert authors from major academic institutions in the USA, Canada and China bring a wealth of research experiences to bear in this major new work, which will be required reading for anyone interested in food chemical hazards and their effective detection and intervention strategies. Food Chemical Hazard Detection: Development and Application of New Technologies is aimed at a diverse audience, including food safety testing laboratories, scientists and managers in the global food supply chain, academic institutions, governmental regulatory agencies and food safety training providers. Readers will receive not only the fundamentals about different detection techniques, but will also gain insights into the current and future applications of each technique.
Stephen Forsythe J. The Microbiology of Safe Food Stephen Forsythe J. The Microbiology of Safe Food Новинка

Stephen Forsythe J. The Microbiology of Safe Food

8553.13 руб.
Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe
Nicolas Bordenave Functional Foods and Beverages. In vitro Assessment of Nutritional, Sensory, and Safety Properties Nicolas Bordenave Functional Foods and Beverages. In vitro Assessment of Nutritional, Sensory, and Safety Properties Новинка

Nicolas Bordenave Functional Foods and Beverages. In vitro Assessment of Nutritional, Sensory, and Safety Properties

12961.94 руб.
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation. With contributions from the world’s foremost experts in the field, this book brings readers up to speed on the state-of-the-art in in vitro modeling, from its physiological bases to its conception, current uses, and future developments. Food functionality is a broad concept encompassing nutritional and health functionality, food safety and toxicology, as well as a broad range of visual and organoleptic properties of food. In vitro techniques bridge the gap between standard analytical techniques, including chemical and biochemical approaches and in vivo human testing, which remains the ultimate translational goal for evaluation of the functionality of food. Although it is a well- established field, in vitro food testing continues to evolve toward ever more accurate predictions of in vivo properties and outcomes. Both ethical and highly economical, these approaches allow for detailed mechanistic insights into food functionalities and, therefore, a better understanding of the interactions of food and human physiology. Reviews the core concepts of food functionality and functionality evaluation methodologies Provides an overview of the physiology of the gastrointestinal tract, including host-microbial interactions within it Delves into the physiology of sensory perception of food, taste and texture as they relate to in vitro modeling Explores the challenges of linking in vitro analysis of taste, aroma and flavor to their actual perception Addresses in vitro models of the digestion and absorption of macronutrients, micronutrients, and phytonutrients Describes in vitro evaluations of toxicants, allergens and other specific food hazards Functional Foods and Beverages is an indispensable working resource for food scientists as well as researchers working in government facilities dedicated to tracking food safety.
Jean-Marie Bouvier Extrusion Processing Technology. Food and Non-Food Biomaterials Jean-Marie Bouvier Extrusion Processing Technology. Food and Non-Food Biomaterials Новинка

Jean-Marie Bouvier Extrusion Processing Technology. Food and Non-Food Biomaterials

16647.55 руб.
The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical «know how» of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this valuable reference for food scientists, food engineers, chemical engineers, and students includes coverage of new, greener technologies as well as case studies to illustrate the practical, real-world application of the principles in various settings.
Jeffrey Barach T. FSMA and Food Safety Systems. Understanding and Implementing the Rules Jeffrey Barach T. FSMA and Food Safety Systems. Understanding and Implementing the Rules Новинка

Jeffrey Barach T. FSMA and Food Safety Systems. Understanding and Implementing the Rules

4098.03 руб.
The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years. The key to successful implementation of FSMA rules depends on building a comprehensive Food Safety System with effective prerequisite programs in place and a well-designed Food Safety Plan that incorporates risk-based preventive controls to mitigate hazards. This book provides essential guidance for small to mid-sized businesses on how to design, implement, and maintain a world-class Food Safety Plan that conforms to FSMA regulations. With practical and up-to-date advice, the author offers a straight forward approach for readers to successfully migrate into FSMA. The inclusion of fully developed Food Safety Plans as well as examples of hazards and preventative controls make this a must-read not only for those that are new to the regulations, but also those with a plan already in place. FSMA and Food Safety Systems: A Guide to Understanding and Implementing the Rules is an indispensable resource for all those managing the manufacture of FDA regulated products, food safety regulators and educators, as well as scientists and students of food science and technology.
Shipton Paul Food, Food, Food! Shipton Paul Food, Food, Food! Новинка

Shipton Paul Food, Food, Food!

991 руб.
Fun, cultural and informative, this series of readers offers an extensive range of fiction and non-fiction titles that reinforce the basic structures and vocabulary found in most primary courses. Children will love the exciting adventures in stories such as Food, Food, Food!, A Hungry Visitor and A Thief in the Museum. The Macmillan Children's Readers series can be used as supplementary reading material with any primary course. Key Features A picture dictionary (or word list) and activity pages at the back of each reader Accompanying Audio (on CD or on the website www.macmillanenglish.com) gives children a chance to listen to the stories while they read them The blend of Fact Files and topical fictional stories in levels 3-6 motivates older children and appeals to boys and girls equally
Bert Popping Molecular Biological and Immunological Techniques and Applications for Food Chemists Bert Popping Molecular Biological and Immunological Techniques and Applications for Food Chemists Новинка

Bert Popping Molecular Biological and Immunological Techniques and Applications for Food Chemists

11998.84 руб.
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches. Molecular Biological and Immunological Techniques and Applications for Food Chemists comprehensively explains the most important molecular biology and immunology methods, and illustrates their application in food analysis. Written by a distinguished group of experts, the coverage includes: Molecular Biological Methods—techniques explained, laboratory layout, PCR, real-time PCR, RFLP, SSCP, and sequencing Molecular Biology Applications—meat, genetically modified organisms (GMOs), food allergens, offal, and fish Immunological Methods—techniques explained and antibody-based detection methods Immunology Applications—animal speciation, international food allergen regulations (except Japanese), Japanese regulations and buckwheat allergen detection, egg allergen detection, soy allergen detection, milk allergen detection, gluten allergen detection, nut allergen detection, fish allergen detection, lupin allergen detection, mustard allergen detection, and celery allergen detection Clearly written and consistently edited to provide information to a wide range of readers, Molecular Biological and Immunological Techniques and Applications for Food Chemists offers an up-to-date reference for food scientists in government and industry, policymakers, and graduate-level students of food science, technology, and engineering. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Vasileios Zeimpekis Intelligent Agrifood Chains and Networks Vasileios Zeimpekis Intelligent Agrifood Chains and Networks Новинка

Vasileios Zeimpekis Intelligent Agrifood Chains and Networks

17993.64 руб.
Food has a fundamental position in society, ensuring health, happiness and political stability. Consequently, the management of food chains and networks is one of the most important aspects of the modern food industry. Yet food is difficult to handle along long supply chains, with a limited window for storage and handling time, and the risk of spoiling if incorrectly handled or processed. These issues can lead to logistical problems that can severely affect product quality and freshness. Intelligent Agrifood Chains and Networks offers a timely discussion of the current state of food logistics, and indicates the major ICT problems that can occur during production, warehousing, transportation and retailing. Emphasis is given to new technologies and intelligent systems that are able to process time-dependent information, handle emergencies, and support logistics operations in food management. In particular, the authors show how telematics and RFID can be implemented in the supply chain. The book also includes real-life case studies, in which actual food logistics problems and their solutions are presented, demonstrating how systemic and logistics approaches may be combined. The book is directed at academics, researchers, and students seeking the necessary background in terms of the interplay between the food supply chain and ICT. Its comprehensive review of current issues in the food supply chain will be of interest to managers and technicians working in the food industry, while its technological focus will be invaluable to food scientists and technologists working in research and industry environments.
Gaston Ares Mathematical and Statistical Methods in Food Science and Technology Gaston Ares Mathematical and Statistical Methods in Food Science and Technology Новинка

Gaston Ares Mathematical and Statistical Methods in Food Science and Technology

15968.81 руб.
Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.
SKINFOOD BEAUTY IN A FOOD Маска тканевая клубника BEAUTY IN A FOOD Маска тканевая клубника SKINFOOD BEAUTY IN A FOOD Маска тканевая клубника BEAUTY IN A FOOD Маска тканевая клубника Новинка

SKINFOOD BEAUTY IN A FOOD Маска тканевая клубника BEAUTY IN A FOOD Маска тканевая клубника

99 руб.
Маска освежает и увлажняет кожу лица, наполняя ее полезными витаминами и минералами. Объем: 18 мл
Georgios Danezis P. Food Authentication. Management, Analysis and Regulation Georgios Danezis P. Food Authentication. Management, Analysis and Regulation Новинка

Georgios Danezis P. Food Authentication. Management, Analysis and Regulation

14997.66 руб.
The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a safety concern, authenticity is also a quality criterion for food and food ingredients. Consumers and retailers demand that the products they purchase and sell are what they purport to be. This book covers the most advanced techniques used for the authentication of a vast number of products around the world. The reader will be informed about the latest pertinent analytical techniques. Chapters focus on the novel techniques & markers that have emerged in recent years. An introductory section presents the concepts of food authentication while the second section examines in detail the analytical techniques for the detection of fraud relating to geographical, botanical, species and processing origin and production methods of food materials and ingredients. Finally, the third section looks at consumer attitudes towards food authenticity, the application of bioinformatics to this field, and the Editor’s conclusions and future outlook. Beyond being a reference to researchers working in food authentication it will serve as an essential source to analytical scientists interested in the field and food scientists to appreciate analytical approaches. This book will be a companion to under- and postgraduate students in their wander in food authentication and aims to be useful to researchers in universities and research institutions.
Imran Ahmad Functional Foods and Dietary Supplements. Processing Effects and Health Benefits Imran Ahmad Functional Foods and Dietary Supplements. Processing Effects and Health Benefits Новинка

Imran Ahmad Functional Foods and Dietary Supplements. Processing Effects and Health Benefits

15444.46 руб.
Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its “natural goodness”. To date, there has been little examination of the actual effects – whether positive or negative – of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as “alternative” – such as flour from soybeans instead of wheat, or bran and starch from rice – but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.
Zeynep Ustunol Applied Food Protein Chemistry Zeynep Ustunol Applied Food Protein Chemistry Новинка

Zeynep Ustunol Applied Food Protein Chemistry

15444.46 руб.
Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins from a biological source could serve as a food protein. The primary role of protein in the diet is to provide the building materials for the synthesis of muscle and other tissues, and they play a critical role in many biological processes. They are also responsible for food texture, color, and flavor. Today, food proteins are extracted, modified, and incorporated into processed foods to impart specific functional properties. They can also have adverse effects in the diet: proteins, such as walnuts, pecans, almonds, and cashews, soybean, wheat, milk, egg, crustacean, and fish proteins can be powerful allergens for some people. Applied Food Protein Chemistry is an applied reference which reviews the properties of food proteins and provides in-depth information on important plant and animal proteins consumed around the world. The book is grouped into three sections: (1) overview of food proteins, (2) plant proteins, and (3) animal proteins. Each chapter discusses world production, distribution, utilization, physicochemical properties, and the functional properties of each protein, as well as its food applications. The authors for each of the chapters are carefully selected experts in the field. This book will be a valuable reference tool for those who work on food proteins. It will also be an important text on applied food protein chemistry for upper-level students and graduate students of food science programs.

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Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States. Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world. The book is divided into three sections: Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico. Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud. Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety. Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.
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