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Food and Culinary Science explores two different aspects of food production and product development. Our food science books address the traditional food science subdisciplines of microbiology, chemistry, food safety, food engineering, food packaging, ingredients, functional foods, and nutraceuticals, while the culinary books focus on the science behind the culinary transformations. This collection helps you use science to innovate and helps you understand the nature of food, the causes of deterioration, the principles of food processing, and the improvement of food for the consuming public.
Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable po...
Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun April 16, 2018
A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...
Salmonella deals with the common infectious disease, Salmonellosis, which is commonly foodborne and is easily spread in any kitchen. The source of the pathogenic organisms is frequently poultry and the organism is often spread in the kitchen from poultry to other foods. This book describes the...
This volume covers a selection of important research in the multifaceted field of food toxicology. With more than seven billion people in the world today and counting, advances in food toxicology have a direct bearing on food safety issues that are of concern to all humanity for the foreseeable...
A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and freshwater and marine organisms affected by agricultural and food processing products, including raw sewage, industrial effluents, trash and garbage, pesticide runoff from...
The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time. Never before has the campaign for food safety been pursued so intensely on so many fronts in virtually every country around the world. This new edition reflects at least one of...
A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A,...
This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. The characteristics and functions of these bacteria in the production of cultured foods, as well as factors which affect their performance, are discussed...
The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading...
This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and commercial practice in all current international settings. Industry and historical perspectives are...
Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering. The book discusses baker's yeast, in addition to a number of unconventional yeasts being used in an increasing number of studies. 175 figures help illustrate the...
Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops,...
V Ravishankar Rai, Jamuna A Bai September 20, 2017
This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods. Food safety and protection is a multidisciplinary topic that focuses on the safety, quality, and security aspects of food. Food safety issues involve microbial risks in...
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