The world continues to depend heavily upon a relatively small range of crops for food, fuel, fibre and industrial use, while many potentially good, economically acceptable alternatives exist. This boo
Offers the non-specialist an insight into the ranges of methods and equipment available for preserving products, increasing the quality and range of foodstuffs and indicating where the hazards are whe
Manual oil extraction from peanuts or other soft oil-seeds can be a viable enterprise for small businesses. This book describes small-scale processes of oil-extraction for possible use in rural areas,
In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processin
Contributors summarize worldwide data on this organism in food and the environment and the principles of its control in specific food commodities and products, including current industrial practices a
A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (c
Covers the processes, package types, and manufacturing practices used, featuring the collective experiences of the industry's major research associations and the world's third largest packaging compan
Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedu
The book contains 24 papers delivered on the topic of Food Conservation by participants from Western Europe, Eastern Europe and North America. The papers were grouped under three heads: TECHNICAL, CUL
The complete guide to the most popular brand-name foods in America, from the authors of the 2-million-copy bestseller The Pill Book. Features complete product ingredient lists, best and worst brand ra
This is the book for anyone who hunts, farms, or buys large quantities of meat. The author takes the mystery out of slaughtering and butchering everything from beef and veal, to venison, pork, and lam
Over the past decade, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. In keeping up with those ch
