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Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques …

Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book foc…

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from…

Modern aquaculture is faced with a number of challenges, including public concern about environmental impacts and the welfare of farmed fish. A fundam…

Stephen Spotte, Mote Marine Laboratory, Sarasota, Florida, USA Tarpons arose from an ancient lineage, and just two species exist today, confined to th…

Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential …

Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some o…

Governance of Marine Fisheries and Biodiversity Conservation explores governance of the world’s oceans with a focus on the impacts of two inter-connec…

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has a…

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revis…

Brown Trout: Biology, Ecology and Management A comprehensive guide to the most current research, history, genetics and ecology of the brown trout incl…

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that…

Algae are some of the fastest growing organisms in the world, with up to 90% of their weight made up from carbohydrate, protein and oil. As well as th…

Fish have been a major component of our diet and it has been suggested that fish/seafood consumption contributed to the development of the human brain…

Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the…

The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the pri…

Food Safety and Food Security features articles from the Wiley Handbook of Science and Technology for Homeland Security covering topics related to pro…

The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and invest…

Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount …

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-…

Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the d…

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 biot…

Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and import…

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their per…

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniq…

Sea urchins and sea cucumbers are highly sought after delicacies growing in popularity globally. The demand for these species is rapidly outpacing nat…

Marine Bivalve Molluscs is a comprehensive and thoroughly updated second edition of Bivalve Molluscs, covering all major aspects of this important cla…

Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for us…

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing se…

Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also …

In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research. Unlike the …

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoo…

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the ta…

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, chee…

There has been a continual expansion in aquaculture, such that total production is fast approaching that of wild-caught fisheries. Yet the expansion i…

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 stab…

THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contri…

Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Qu…

A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Com…

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-…

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current s…

Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health …

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicti…

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 l…

Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Ap…