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Handbook of Lean Manufacturing in the Food IndustryMichael DudbridgeThe principles of lean manufacturing – increasing efficiency, reducing waste, lowering costs and imp…
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Oats Nutrition and TechnologyYiFang ChuA considerable amount of research has emerged in recent years on the science, technology and health …
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Sustainable Swine NutritionLee I. ChibaFinding sustainable means of swine nutrition is important to both pork industry personnel and the en…
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Food Irradiation Research and TechnologySommers H. ChristopherThe benefits of food irradiation to the public health have been described extensively by organizatio…
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Resistant Starch. Sources, Applications and Health BenefitsShi Yong-ChengThe discovery of resistant starch is considered one of the major developments in our understanding o…
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Chocolate. History, Culture, and HeritageShapiro Howard-YanaInternational Association of Culinary Professionals (IACP) 2010 Award Finalists in the Culinary Hist…
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Advances in Dairy IngredientsAugustin Ann MaryAdvances in Dairy Ingredients provides an international perspective on recent developments in the ar…
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Essentials of Thermal ProcessingTucker S. GaryThermal processing remains the most important method of food preservation in use today, and the scal…
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Foodservice Manual for Health Care InstitutionsRuby Parker PuckettThe thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions…
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Practical Food Safety. Contemporary Issues and Future DirectionsBhat RajeevThe past few years have witnessed an upsurge in incidences relating to food safety issues, which are…
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Bioactive Compounds in FoodsGilbert JohnInherent toxicants and processing contaminants are both non-essential, bioactive substances whose le…
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Nano- and Microencapsulation for FoodsHae-Soo KwakToday, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, …
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Practical Food Safety. Contemporary Issues and Future DirectionsGomez-Lopez M. VicenteThe past few years have witnessed an upsurge in incidences relating to food safety issues, which are…
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Food Materials Science and EngineeringBhesh BhandariFood Materials Science and Engineering covers a comprehensive range of topics in relation to food ma…
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Sweeteners and Sugar Alternatives in Food TechnologyO'Donnell KayThis book provides a comprehensive and accessible source of information on all types of sweeteners a…
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Advanced Materials for Agriculture, Food and Environmental SafetySyväjärvi MikaelThe book focuses on the role of advanced materials in the food, water and environmental applications…
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Mass Spectrometry in Grape and Wine ChemistryTraldi PietroA concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the p…
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The Science of Meat QualityChris R. KerthMeat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition…
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Glucose Syrups. Technology and ApplicationsPeter HullGlucose syrups (commonly known as corn syrups in North America) are derived from starch sources such…
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The BRC Global Standard for Food Safety. A Guide to a Successful AuditRon KillThis book offers companies in the food industry the first comprehensive guide to preparing for the G…
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Foodomics. Advanced Mass Spectrometry in Modern Food Science and NutritionAlejandro CifuentesProvides the latest «-omics» tools to advance the study of food and nutrition The rapidly emerging f…
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Milk and Dairy Products as Functional FoodsAra KanekanianThere continues to be strong interest within the food industry in developing new products which offe…
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The Microbiology of Safe FoodStephen J. ForsytheFood production is an increasingly complex and global enterprise, and public awareness of poisoning …
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Decontamination of Fresh and Minimally Processed ProduceVicente M. Gomez-LopezAttempts to provide safer and higher quality fresh and minimally processed produce have given rise t…