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This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on …

The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for t…

Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, …

The lactic acid bacteria (LAB) are a group of related micro-organisms that are enormously important in the food and beverage industries. Generally reg…

This comprehensive, up-to-date text delivers the latest must-have information on species new to aquaculture and documents the most important technolog…

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine mil…

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four…

The five-volume series provides a comprehensive overview of all important aspects of drying technology like computational tools at different scales (V…

Thermal Processing of Ready-to-Eat Meat Products provides critical technical information on all aspects of thermal processing of RTE meat products. Ed…

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of…

Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each …

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they shoul…

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practi…

Water is the major contributor to the eating and keeping qualities and structure of baked products. Its management and control during preparation, pro…

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This vo…

Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing con…

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to t…

This five-volume series provides a comprehensive overview of all important aspects of modern drying technology, concentrating on the transfer of cutti…

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaint…

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with …

Modern flavours and fragrances are complex formulated products, containing blends of aroma compounds with auxiliary materials, enabling desirable flav…

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on…

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance i…

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of t…

In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the…

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, fl…

The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand …

Vanilla is the world's most commonly-used flavour and fragrance, used in foods, cosmetics, pharmaceuticals and other products and is therefore of cons…

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply pr…

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the e…

Plant Breeding Reviews presents state-of-the-art reviews on plant genetics and the breeding of all types of crops by both traditional means and molecu…

Beverage Industry Microfiltration covers the engineering basics of microfiltration and gives a detailed understanding of the filtration media, filter …

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they…

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role …

Wines from Grape Dehydration is the first of its kind in the field of grape dehydration – the controlled drying process which produces a special group…

Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques an…

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied …

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard…

Practical Flatfish Culture and Stock Enhancement is a key reference on culture methods, offering both practical applications and essential biological …

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved a…

Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the co…

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied …

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, str…

Featuring authors from academia as well as industry, this book provides a broad view of carbohydrates influencing digestive health. Part 1 is a genera…

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment …