RISULTATI della RICERCA

Sofos J.

Advances in microbial food safety

Volume 1

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The [...]

Kagel C. T.

A practical guide to test methods for toxic metals in consumer products

Regulation of toxic metals in consumer products has significantly changed in the past decade, creating an increase in the demand for metals testing in a wide variety of materials. Industries dealing with child care products, toys, jewelry, [...]

Koutchma T.

Adapting high hydrostatic pressure (HPP) for food processing operations

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood [...]

de Reynal B.

Multon J. L.

Additifs et auxiliaires de fabrication dans les industries agroalimentaires

Les exigences de la vie moderne et son cortège de produits pratiques, bons, sains, sûrs, bon marché... ne peuvent être satisfaites sans l'utilisation d'additifs. L'intensification de l'usage des additifs a bien [...]

McSweeney P.

O'Mahony J.

Advanced dairy chemistry

Volume 1 B: Proteins applied aspects

The chemistry and physico-chemical properties of milk proteins are perhaps the largest and most rapidly evolving major areas in dairy chemistry. Advanced Dairy Chemistry-1B: Proteins: Applied Aspects covers the applied, technologically-focused [...]

McSweeney P. L. H.

Fox P. F.

Advanced dairy chemistry

Volume 1A proteins basic aspects

The chemistry and physico-chemical properties of milk proteins is perhaps the largest and most rapidly evolving major area in dairy chemistry. Advanced Dairy Chemistry-1A; Proteins: Basic Aspects covers the fundamental chemistry of dairy proteins, [...]

Smithers G.W.

Augustin M. A.

Advances in dairy ingredients

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that [...]

Hefnawy M.

Advances in food protection

Focus on food safety and defense

The global food-supply chain is vulnerable to threats from a variety of directions. Hence food security and safety remains a hot topic worldwide in academic research arenas and food industry practices. This book describes efforts from academia, [...]

Calderon-Dominguez G.

Gutierrez-Lopez G. F.

Niranjan K.

Advances in heat transfer unit operations

Baking and freezing in bread making

This book presents a review of the advances in freezing and baking and examples related to bread making industry. Heat transfer processes are important parts of many food industries, as many types of equipment based on this transport phenomenon are [...]

Sofos J.

Advances in microbial food safety

Volume 2

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food [...]