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Latest				Food quality and safety systems. A training manual on food hygiene and the Hazard Analysis and Critical Control Point (HACCP) system

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Overviews of books recently featured in FSTA written by one of IFIS' expert scientists.

Registered users of Food Science Central can view all Books, while Guest users can view the most recently published Books only.

Contents

European food law handbook

This book analyses and explains institutional, substantive and procedural elements of EU food law, and is intended both for practitioners and scholars.

Vinegars of the world

This book provides an overview of vinegar production worldwide, together with the history of their manufacture.

Marine functional food

This book reviews research on sea food and health, the use and quality aspects of marine lipids and sea food proteins in functional foods and consumer acceptance of marine functional foods.

The sweetpotato

This book provides up-to-date information on a wide range of topics related to sweet potatoes, and presents data on sweet potato growing practices in different areas of the world.

Experiments in unit operations and processing of foods

This book discusses experimental protocols used in unit operations and food processing. It is written for libraries, researchers and students.

Effective risk communication. A message-centered approach

The aim of this book is to construct a system for effective risk communication. It is aimed at people responsible for communicating risk to the public.

Breast feeding: early influences on later health

This book draws together areas of research in early life programming of adult health with particular focus on the role of breast feeding in later health.

Probiotics in pediatric medicine

This book examines current evidence for the role of probiotics in various paediatric disorders related to the gastrointestinal as well as the extraintestinal tract.

Formula for the future: nutrition or pathology? Elevating performance and health in pigs and poultry

This book presents papers that address the issues of nutrition and health in poultry and swine production, particularly the interactions and potential conflicts between nutrition and health.

Mastitis control. From science to practice

This book covers various aspects of mastitis control in the dairy industry.

Chocolate. History, culture and heritage

This book presents 57 essays tracing the history of chocolate and its influence on society, culture and economic development worldwide.

Industrial chocolate manufacture and use. Fourth edition

This book provides information regarding the manufacture and applications of chocolate on an industrial scale.

Handbook of membrane separations. Chemical, pharmaceutical, food and biotechnological applications

This book provides detailed information on membrane separation technologies that have evolved over the past few decades, including those used in the food industry.

Handbook of innovation in the food and drink industry

This book discusses a range of innovations in the food and beverage industry.

Nutrition in institutions

There have been recent major advances in the quality of catering in some areas, particularly schools. This book looks in detail at catering quality in various institutions.

Prebiotics and probiotics. 2nd edition

This book provides information on prebiotics and probiotics, their general properties, technological applications and legislative aspects of adding prebiotics and probiotics to foods.

Statistical methods for food science. Introductory procedures for the food practitioner

This book provides a source text on accessible statistical procedures for the food scientist, and is aimed at professionals and students in food laboratories.

Food regulation. Law, science, policy, and practice

This book provides an in-depth discussion of the federal statutes, regulations and regulatory agencies involved in food regulation in the USA.

Molecular biological and immunological techniques and applications for food chemists

This book provides information regarding molecular and immunological techniques applicable within the field of food chemistry.

Innovations in food labelling

This book provides information about the principles and requirements of food labelling and reviews the latest trends in this area.

Wine chemistry and biochemistry

This textbook of wine chemistry and biochemistry covers winemaking technology and microbiology, as well as sensory properties, quality and safety of wines.

Dictionary of flavors. Second edition

This dictionary provides information regarding flavours, flavour chemistry and natural products. Coverage in this 2nd edition has been greatly expanded.

Medical foods from natural sources

This book considers the development of enteral foods from natural sources, such as barley, rice, eggs and milk, and presents methods on how to prepare such foods.

Nutrition and physical activity. Health information sources in EU member states, and activities in the Commission, WHO, and European networks

This publication provides health data regarding nutrition and physical activity in EU countries, using findings from the WHO, the EU, various European networks and national health institutions.

Fenaroli's handbook of flavor ingredients. Sixth edition

This book provides a comprehensive reference source to flavour ingredients. This 6th edition has been expanded with >200 new entries, including many botanicals.

Molecular genetic approaches to maize improvement

This book provides an overview of the current knowledge of corn molecular genetics and how it is being used to improve the crop.

Cholera toxins

This book provides comprehensive information regarding the biology of Vibrio cholerae and the structure and function of cholera toxins.

Anthocyanins. Biosynthesis, functions, and applications

This book covers the biosynthesis, functions and applications of anthocyanidins in foods.

Milk processing and quality management

This is the fifth volume in a series of handbooks produced by the Society of Dairy Technology and Wiley-Blackwell. It provides guidance on the processing, hygiene and storage of milk.

HACCP and ISO 22000. Application to foods of animal origin

This publication presents and compares the HACCP and ISO 22000:2005 food safety management systems, with reference to international food safety legislation.

Biology of microorganisms on grapes, in must and in wine

This book covers systematic, ecological, physiological and genetic aspects of wine-associated microorganisms and their impact on aroma production and off-flavour formation in wines.

Food safety culture. Creating a behavior-based food safety management system

This book covers the importance of organizational culture, human behaviour and systems thinking in the management of food safety in retail, foodservice and food processing establishments.

Marine products for healthcare. Functional and bioactive nutraceutical compounds from the ocean

This publication discusses the importance of marine products as sources of additives and functional food ingredients.

Handbook of muscle foods analysis

This publication describes techniques for analysis of the nutrient content, sensory properties, physicochemical properties and safety of meat.

Development and uses of biofortified agricultural products

This publication describes new strategies and techniques for the production of biofortified agricultural products from different soils.

An encyclopedia of small fruit

This A–Z reference book provides information about the history, cultivation and uses of both temperate and tropical fruits.

Irradiation to ensure the safety and quality of prepared meals

This book evaluates the use of irradiation in the preparation of ready meals containing a variety of ethnic foods, focusing on the efficacy of irradiation in eliminating pathogens and effects on shelf life.

Food processing operations modeling. Design and analysis. Second edition

The 2nd edition of this publication describes the use of numerical modelling to predict the effects of food processing on targeted components, in order to eliminate health risks associated with undercooked foods and retain high nutritional values that are often lost in overcooked foods.

Energy efficiency and management in food processing facilities

This publication explores energy efficiency technologies, emerging energy efficient processes and methods for converting wastes into energy.

Electrotechnologies for extraction from food plants and biomaterials

Electrotechnologies of use for the extraction of crops and other biological materials are considered in this book whose intended readership includes food scientists and technologists, food engineers and research scientists.

Agro-industries for development

This publication highlights the current status and future course for agro-industries and brings attention to the contributions this sector can make to international economic develoment and poverty reduction.

Optical monitoring of fresh and processed agricultural crops

Non-destructive optical methods for the analysis of crops and processed foods and beverages produced from them are discussed in this book.

Dairy-derived ingredients. Food and nutraceutical uses

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries. Novel applications for dairy ingredients are also being found. This book examines the latest research in these dynamic areas.

Biofilms in the food and beverage industries

This book examines the formation of biofilms in food and beverage industry settings, and considers best practice for their control.

Fats and oils formulating and processing for applications. Third edition

This book provides information on current techniques for processing and formulation of fats and oils.

Meat biotechnology

Developments in biotechnology and their use for improving meat quality and safety, and in meat processing are discussed in this book.

Olive oil. Minor constituents and health

This book describes the pharmacological properties of phenols and other bioactive constituents of olive oils, their bioavailability and beneficial health effects.

Food industry quality control systems

This book provides a guide to basic quality control programme requirements in the food industry.

Advanced nutrition. Macronutrients, micronutrients, and metabolism

This book introduces integral concepts in nutrition, such as nutritional biochemistry, nutrigenomics and epigenetics, then focuses on the metabolism of specific nutrients, including their absorption, use and excretion.

Extracting bioactive compounds for food products. Theory and applications

Methods for extraction and purification of bioactive compounds that are suitable as ingredients of novel foods are considered in this book.

Intellectual Property in the food technology industry. Protecting your innovation

This book covers Intellectual Property rights, patents, trade secrets, trademarks and licensing in relation to the food industry.

Animal production and animal science worldwide. WAAP book of the year 2007

This book provides an update, to 2007, on the animal industry and livestock science worldwide.

Permitted -- forbidden in the restaurant and catering sector

This 7th, revised and expanded edition of this manual of food law is relevant to the hotel, restaurant and catering sector in Germany.

This book examines developments in the world market for sugar and other sweeteners, and considers barriers to international trade in these commodities.

Records 1-54 of 54

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