Food & Culinary Science

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Quality and Preservation of Fruits

N. A. Michael Eskin
December 13, 2017

This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include appearance, texture, flavor, and nutritional quality. Fruits covered include oranges, grapefruit, lemons,...

Spices: Leafy Spices

V. Prakash
December 13, 2017

Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to...

Foodborne Disease Handbook, Second Edition: Volume III: Plant Toxicants

Y. H. Hui
December 13, 2017

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...

Food Biopreservatives of Microbial Origin

Bibek Ray
December 13, 2017

Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods...

Foodborne Disease Handbook, Second Edition: Volume II: Viruses, Parasites, Pathogens, and HACCP

Y. H. Hui
December 12, 2017

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,...

Handbook of Naturally Occurring Food Toxicants

Miloslav Rechcigl
December 08, 2017

In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals. Numerous studies which have dealt with this subject invariably have focused on chemical contaminants of some component of a food chain. In...

World Food Problem

Professor Miloslav Rechcigl
December 08, 2017

The aim of this publication is to provide the interested reader with an authoritative and comprehensive up-to-date bibliography on all important facets of the world food problem, encompassing such questions as the availability of natural reseources, the present and future sources of energy,...

Phosphates As Food Ingredients

R.H. Ellinger
December 08, 2017

There is an enormous quantity of literature, including numerous patents, on the functions and applications of phosphates in foods. No attempt has been made to review every publication, as such an exhaustive review would require a sizeable book. Anyone interested in further details on any topic...

Advancing Food Integrity: GMO Regulation, Agroecology, and Urban Agriculture

Gabriela Steier
December 06, 2017

The proliferation of Genetically Modified Organisms (GMOs) in our increasingly globalized food system is trivializing the inherent risks to a sustainable world. Responding to the realities of climate change, urbanization, and a GMO-dominated industrialized food system, Gabriela Steier's seminal...

Food Traceability and Authenticity: Analytical Techniques

Didier Montet, Ramesh C. Ray
December 05, 2017

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import...

Novel Postharvest Treatments of Fresh Produce

Sunil Pareek
December 01, 2017

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling,...

Preservation Of Food By Ionizing Radiation: Volume I

Josephson
November 29, 2017

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science...

Conferences

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