Handbook of Hygiene Control in the Food Industry, Third Edition provides a comprehensive accounting of risk analysis and management solutions to minimize risks and hazards in the food industry, guiding professionals and students towards a s...Lasīt vairāk
Handbook of Food Allergen Detection and Control, Second Edition continues to be an essential resource of scientific and technical information in the food and analytical communities. This book provides information on current and emerging tec...Lasīt vairāk
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most recent threats to beer quality and stability that have emerged...Lasīt vairāk
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi,...Lasīt vairāk
Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiologi...Lasīt vairāk
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-disc...Lasīt vairāk
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification, Second Edition updates a range of innovative processing technologies, their operations and applications for purposes other...Lasīt vairāk
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders a...Lasīt vairāk
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how...Lasīt vairāk
Advances in Pig Welfare, Second Edition continues its complete coverage of key areas of pig welfare assessment, management and improvement. The book covers both recent developments and reviews of historical welfare issues, with 12 new chap...Lasīt vairāk
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, th...Lasīt vairāk
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised e...Lasīt vairāk
Organic Farming: Global Perspectives and Methods, Second Edition provides the core definition and concepts of organic farming, also addressing current challenges and goals. The book provides a comprehensive resource, from sustainability to...Lasīt vairāk
Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of...Lasīt vairāk
Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is...Lasīt vairāk
Lockhart and Wisemans Crop Husbandry Including Grassland, Tenth Edition delivers the latest developments in crop varieties, crop protection products and environmental schemes. This new edition reflects the changing world around us, with secti...Lasīt vairāk
New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of...Lasīt vairāk
Lawries Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition in 1966. The new edition brings four new chapters and updated in...Lasīt vairāk
Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated to provide comprehensive, up-to-date technical information. For each food proc...Lasīt vairāk
Global Legislation for Food Contact Materials, Second Edition provides the latest regulatory updates, advances and developments on the main materials used for food contact in terms of the global legislation in place to ensure their safe and...Lasīt vairāk
Feed and Feeding Practices in Aquaculture, Second Edition continues to play an important role in the successful production of fish and other seafood for human consumption. This is an excellent resource for understanding the key properties of a...Lasīt vairāk
The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instruments changes over the last three decades. This book outlines how different farinograph models work, how to properly run a sta...Lasīt vairāk
Agricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents presents the most up-to-date advances in nanotechnology to improve the agriculture and food industry with novel nanotools for the c...Lasīt vairāk
Managing Wine Quality, Second Edition, Volume II: Oenology and Wine Quality brings together authoritative contributions from experts across the worlds winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst o...Lasīt vairāk
Biopesticide: Volume Two, the latest release in the Advances in Bioinoculant series, provides an updated overview on the active substances utilized in current bioinsecticides, along with information on which of them can be used for i...Lasīt vairāk
Managing Wine Quality, Second Edition, Volume I: Viticulture and Wine Quality reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrume...Lasīt vairāk
Sensory evaluation is applied in very diverse and sometimes unexpected sectors. Non-food Sensory Practices aims to show how sensory professionals from sectors other than food have embraced sensory evaluation methods for product development...Lasīt vairāk
Biofertilizers, Volume One: Advances in Bio-inoculants provides state-of-the-art descriptions of various approaches, techniques and basic fundamentals of BI used in crop fertilization practices. The book presents research within a relevant the...Lasīt vairāk
Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional qual...Lasīt vairāk
Microbe Mediated Remediation of Environmental Contaminants presents recent scientific progress in applying microbes for environmental management. The book explores the current existing practical applications and provides information to help...Lasīt vairāk
