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Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which …

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generat…

Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can sta…

The continuing global decline of the health of the sea, and the increasing depletion of marine resources and biodiversity, caused by human activity an…

In the second edition of this fascinating book an international team of experts have been brought together to explore all major areas of fish learning…

Paddlefish have become of increasing interest to the aquaculture community in recent years, particularly as a potential new source of seafood and cavi…

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sigh…

Pheromones are chemical cues that pass between members of the same species that convey specific, adaptive information. These cues, and related chemica…

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preser…

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food thro…

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explain…

Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in fo…

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in fo…

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour…

Organic Meat Production and Processing describes the challenges of production, processing and food safety of organic meat. The editors and internation…

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of b…

Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of…

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Qu…

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry…

Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit te…

Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing,…

Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from m…

The species of hake, making up the genus Merluccius, are commercially important and currently largely over exploited, with many stocks badly depleted …

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologie…

This exciting new book grew out of an international symposium held at FAO, Rome in July 2008, but it is not just a collection of papers from that symp…

Grapes (Vitis spp.) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to underst…

Wastes, whether they are solid wastes or wastewater, are resources from which economic values may be derived. Almost all components of agricultural an…

In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtrati…

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Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, f…

Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemis…

Symbiosis in Fishes provides comprehensive coverage of the biology of partnerships between fishes and invertebrates, ascending the phylogenetic scale,…

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes w…

The Seafood Industry: Species, Products, Processing, and Safety, Second Edition is a completely updated and contemporary revision of Flick and Martin’…

A comprehensive reference for the poultry industry—Volume 1 describes everything from husbandry up to preservation With an unparalleled level of cover…

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of f…

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development o…

According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to v…

Food has a fundamental position in society, ensuring health, happiness and political stability. Consequently, the management of food chains and networ…

Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plant species,…

In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes pro…

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental…

The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revised and updated second edition, this book discusses…

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn…

Food proteins and bioactive peptides play a vital role in the growth and development of the body’s structural integrity and regulation, as well as hav…