Books in the Food Science and Technology series

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.

Covers a range of critical topics in this Management, including the epidemiology of food allergy, assessing allergen thresholds and risk, specifics of gluten management and celiac disease, and more.

Explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. This work includes topics such as: structural analysis; commercial extractions methods; pectin formulations and tropical fruit analysis; molecular mechanisms of gelatin; enzymology; among others.

Focuses solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This book includes applications of statistical methods. It covers the application of techniques including R-index, the Bayesian approach for sensory differences tests, and preference mapping.

For three editions, Antimicrobials in Foods, has been the must-have resource for those interested in food antimicrobials. Included in this edition are details on naturally occurring antimicrobials from animal, plant, and microbial sources, updates on hurdle technology approaches, and mechanisms of action, resistance, and stress adaptation.

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control of enzyme activity in seafood products."

This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, liver and nervous system.

Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses and new polymer sen

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste budAddresses historical developments in wine production, notably sparkling winesProvides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each

Focusing on the regulations and concepts related to food plant sanitation, this reference covers the fundamental and practical aspects of sanitation in food production. It features sanitation practices vital to the cereal, seafood, beverage, fruit, grain, fats and oils, and poultry processing industries.

Covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. This book provides a summary of the foods most association with human infections.

Presents diverse perspectives on biotechnology and nanotechnologies. This book details the lessons to be learned from the controversy over genetically modified foods, and how those lessons can be applied to developing nanotechnologies, particularly agricultural and other food-related applications. It is suitable for scientists and NGO advocates.

The preservation processes for foods have evolved over several centuries. This work deals with the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality.

Polysaccharides are the subject of heightened interest, and this book is a study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli.

Reviews the various methods used in efforts to reduce fat in meat. The text outlines breeding and feeding techniques, but the emphasis is on emerging technologies including meat processing and partitioning agents. It also details the health, social, ethical, and economic implications.

Deals with the dramatic changes in diet and lifestyle occurring in the developing world as a result of globalization, and their impact on human health. This title addresses a key issue related to the changes in demographic trends, food production and marketing, and disease patterns in the developing world. It contains numerous figures and tables.

Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters.

Written by an international team of experts recognized for their contributions to brewing science and technology, it also explains how massive improvements in computer power and automation have modernized the brewhouse, while developments in biotechnology have steadily improved brewing efficiency, beer quality, and shelf life.

This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on vegetable preservation and processing including the latest developments and advances in this field. Though the basic theme and objective of the second edition are the same as the first, coverage in the second edition is more comprehensive in terms of depth and breadth.

Addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods, this work summarizes data on this organism in food and the environment and the principles of its control in specific foods and products.

Reviews specific enzymes and enzyme groups. This book delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste.

A reference on food science for professionals in the government, industry, and academia. It covers properties, products, analysis, and microbiology. It explores attributes, fermentation, safety, ingredients, and nutrition. It discusses food engineering and processing and food technology and processing.

Covers important methods and developments in food-aroma analysis. This text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of off-flavour and malodor analyses.

Covers various aspects of food safety - science, regulation, and labeling requirements. This book integrates major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition.

Presents an overview of knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. This book delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, microbiological safety and consumer acceptance of foods.

Summarizes the research required to allow the sale of Acesulfame-K, an intense artificial sweetener that does not adversely affect diabetics, cause tooth decay, or contain calories. This title covers health hazards of the food additive and its subsequent compounds.

Features papers delivered to a 1988 meeting of food technologists in Dallas, and a few chapters, which survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control.