Product Description
Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is a definite trend developing to produce and market meat and meat products that have been subjected to a lesser degree of preservation, yet appear to be fresh and more healthful. Today, there is an intense interest to produce the safest meat possible. The overriding theme of Meat Preservation, provides the understanding of the science of meat and discussion for using known technologies to achieve the goal of safe meat of high quality.

Prof. Cassens has gathered information on the preservation of meat from many sources, and organized the material of this important subject in a highly readable form. Proper preservation of meat is important to prevent economic loss due to spoilage, and to prevent the transmission of foodborne illness. To make the text flow smoothly, references are not cited directly, but are given as general sources.

Meat Preservation will be useful for undergraduates, and also valuable to workers and researchers in meat and animal science, food scientists and technologists, and anyone interested in the preservation of meat and meat products. ... Read more

Product Description
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.

The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations. ... Read more

Customer Reviews (2)

Engineering Boo
The product arrived in a timely manner and as descrbied would purchase from this seller again.

esta muy accesible
Considero que es un libro de consiulta muy recomendado, hasta el momentono lo he usado, despuesde consultarlo podré dar un juicio ... Read more

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This authoritative reference furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world.Providing comparative data for each vegetable presented, the Handbook of Vegetable Science and Technologydiscusses morphology, anatomy, taxonomy, and cultivarsdetails soil and climatic requirements, propagation, cultural practices, harvesting, and pest and disease controlexplains postharvest handling, including sorting, grading, packaging, and transportationdescribes the chemical constituents of each vegetable such as carbohydrates, proteins, vitamins, minerals, dietary fiber, and flavoring compoundsexamines low-temperature, controlled-atmosphere, and subatmospheric storage and the use of irradiation to improve shelf-lifeaddresses canning, freezing, drying, and dehydration as well as the processing of vegetables into value-added productsand more!Written by over 25 experts from North America and Asia, the Handbook of Vegetable Science and Technology is an indispensable resource for agricultural, food, and nutrition engineers and chemists; crop and food scientists and technologists; horticulturists; botanists; agriculturists; agronomists; plant pathologists; postharvest technologists; and upper-level undergraduate and graduate students in these disciplines. ... Read more

Product Description
meat science, meat manufacturing, meat technology, meat quality, meat safety, food safety ... Read more

Customer Reviews (1)

Dry-cured meat products
I think this is a good book, but I was expecting it to be a little bit more detailed and with more formulas for different dry-cured products. ... Read more

Product Description
With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. From an international team of contributors, The Microwave Processing of Foods reviews the wealth of recent research on how this technology affects particular foods and how it can be optimized for the food industry.

Divided into three parts, the bookbegins by discussing the dielectric properties of particular foods and how microwave processing acts on and effects nutritional quality.  Building on this foundation, Part 2 reviews a range of applications of microwave processing from baking and drying, to blanching, thawing, and tempering.  It also looks at packaging issues with regard to temperature distribution, passive and active packaging options and future trends.  The final part of the book covers the key area of process measurement to reduce variables and increase control to ensure consistent and uniform heating of food products.

With its distinguished editors and international team of contributors, The Microwave Processing of Foods will be a standard reference for all those wishing to maximize the benefits of this important technology. ... Read more

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Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays. ... Read more

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The concept behind this book is to take a holistic view of foodtexture, starting with the determination of food texture, itsperception in the mouth, and its measurement by both sensory andinstrumental methods, and to examine the relation between thosemethods. The book has been divided into two sections. The first dealswith perception of food texture and techniques for its measurement.The second focuses on individual groups of food commodities. Thefirst section is interlaced with appropriate food-related examples toreinforce the applied nature of the subject. ... Read more

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This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods. Useful to university faculty and students as well as to food industry professionals, the book provides a comprehensive introduction to contemporary technologies and methods of sanitary food processing. Moving from principles to applications for problem-solving in the food plant, it presents the most recent data and concepts relative to cleaning and sanitizing food plants and process equipment. This volume traces the development of food processing knowledge, examines implications to human health, provides an understanding of the processing environment, and investigates measures to control health hazards, including the control of microbes. A special feature is its emphasis on food quality programs, with current information on HACCP and other quality programs such as ISO 9000. Food sanitarians and technologists, microbiologists, students and academicians in food science and nutrition, and public health will find this text invaluable in their understanding of sanitary food processing methods, food sanitation programs, and food-borne diseases.

Key Features
* Traces the development of food processing knowledge
* Examines implications to human health
* Provides an understanding of the food processing environment
* Investigates measures to control health hazards ... Read more

Product Description
Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.

Part 1 reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part 2 discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.

Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. ... Read more

Product Description
Discusses the role of food, what it does and how it acts inside the body, through explanatory text and science activities. ... Read more

Customer Reviews (1)

Very interesting and fun!!!
I loved this book!It gave me such neat ideas that I can use for food experiments.It also was filled with interesting facts...I have learned so much about food and nutrients from this book.Anyone who enjoys learningabout the make-up of food will love this book. ... Read more

Product Description
Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human nutrition, food production, and food processing. Written for undergraduate students in Food Science and Nutrition who do not have a background in molecular biology, it provides clear explanations of the broad range of topics that comprise the field of food biotechnology. Students will gain an understanding of the methods and rationales behind the genetic modification of plants and animals, as well as an appreciation of the associated risks to the environment and to public health. Introduction to Food Biotechnology examines cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns. It covers microbial biotechnology in depth, emphasizing applications to the food industry and methods of large-scale cultivation of microbes and other cells. It also explores the potential of biotechnology to affect food security, risks, and other ethical problems.Biotechnology can be used as a tool within many disciplines, including food science, nutrition, dietetics, and agriculture. Using numerous examples, Introduction to Food Biotechnology lays a solid foundation in all areas of food biotechnology and provides a comprehensive review of the biological and chemical concepts that are important in each discipline. The book develops an understanding of the potential contributions of food biotechnology to the food industry, and towards improved food safety and public health. ... Read more

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A guide to the implementation of HACCP, the Hazard Analysis and Critical Control Point system, and its future in improving food safety. Includes contributions from an international group of authors, drawing on the practical experience of HACCP users. ... Read more

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This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries—offering in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. ... Read more

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Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods.

Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties. ... Read more

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Covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. DLC: Packinghouses. ... Read more

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Outlines the component hardware of microwave systems as well as the instrumentation and measurement techniques for food applications. Discusses industrial microwave processes and effective home use of the microwave oven, among other topics. Features more than 1200 equations, references, illustrations and tables. ... Read more

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Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics.

Chapters in this new edition detail the source, biosynthesis, molecular structures, and physical properties of polysaccharides. They also explore production and uses in food formulations; the effects of cooking and interactions with proteins, lipids, sugars, and metal ions; analytical methods, including identification and quantitative determination; and nutritional and ecological considerations with emphasis on genetic engineering of food crops. The editors carefully balance coverage of fundamental aspects and practical implications for the food industry.

What’s New in the Second Edition:

Product Description
Ideal for both quick reference and detailed study, the subject areas covered include: chemistry; cells and respiration; food poisoning and food spoilage; metabolism and energy; vitamins; energy; food quality; processing; dairy products and eggs. ... Read more