Food Science Books
High Pressure Processing of Foods
Authors: DA Ledward, DE Johnston, RG Earnshaw and APM Hasting
Although the effects of high pressure on food materials was first researched over 100 years ago, only recently has the technology been commercially exploited. Numerous research studies have shown that high pressure processing offers exciting opportunities for the food and drink industry to improve the quality and profitability of existing products and to develop new concepts.
Authors: DA Ledward, DE Johnston, RG Earnshaw and APM Hasting
Although the effects of high pressure on food materials was first researched over 100 years ago, only recently has the technology been commercially exploited. Numerous research studies have shown that high pressure processing offers exciting opportunities for the food and drink industry to improve the quality and profitability of existing products and to develop new concepts.
Meat Cuts and Muscle Foods - Second Edition - An international glossary
Authors: Howard Swatland
The three principle aims of this substantially enlarged and revised volume are to define standardised patterns of meat cutting and ethnic variations, to provide a ready reference to the mainstream muscle foods available commercially or being developed scientifically around the world, and to help explain the properties of different meat cuts and muscle foods in terms of meat quality.
Authors: Howard Swatland
The three principle aims of this substantially enlarged and revised volume are to define standardised patterns of meat cutting and ethnic variations, to provide a ready reference to the mainstream muscle foods available commercially or being developed scientifically around the world, and to help explain the properties of different meat cuts and muscle foods in terms of meat quality.
The Glassy State in Foods
Authors: Edited by JMV Blanshard and PJ Lillford
Although the glassy state has been a subject of scientific interest for the past 50 years, it is only recently that the food industry has begun to recognise the importance of this topic for its own operations. These include stability on storage, quality and processing.
Authors: Edited by JMV Blanshard and PJ Lillford
Although the glassy state has been a subject of scientific interest for the past 50 years, it is only recently that the food industry has begun to recognise the importance of this topic for its own operations. These include stability on storage, quality and processing.
The History of Meat Trading
Authors: Derrick Rixson
Throughout history, the development of the meat trade has been dependent upon and interrelated with the social, commercial and economic development of the community at large.
Authors: Derrick Rixson
Throughout history, the development of the meat trade has been dependent upon and interrelated with the social, commercial and economic development of the community at large.
Towards a Risk-Based Chain Control
Authors: Edited by F.J.M. Smulders
Food safety assurance and veterinary public health – Volume 4
This book is the fourth in the series of Food Safety Assurance and Veterinary Public Health, which presents the latest findings in research on the topics of food safety in the entire agrifood chain from stable to table.
Authors: Edited by F.J.M. Smulders
Food safety assurance and veterinary public health – Volume 4
This book is the fourth in the series of Food Safety Assurance and Veterinary Public Health, which presents the latest findings in research on the topics of food safety in the entire agrifood chain from stable to table.
