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This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chap…

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…

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

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…

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

Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food.…

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

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

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

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

Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are inti…

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

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

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…

The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products…

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, …

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

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

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…

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poul…

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range…

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…

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

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 …

Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant import…

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…

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

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

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

In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being th…

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

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

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…

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

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related…

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

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

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

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 global trade of aquatic organisms for home and public aquariums, along with associated equipment and accessories, has become a multi-billion dolla…

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

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essenti…

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

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

Fish farming, in seawater and in freshwater, in cages, tanks or ponds, makes an ever-increasing and significant contribution to the production of aqua…