This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA...
With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to...
The rapid growth in seafood trade in the past three decades has created a truly global market for fish. Written by one of the world’s leading...
Food Security, Poverty and Nutrition Analysis provides essential insights into the evaluative techniques necessary for creating appropriate and...
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and...
The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation...
The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large...
Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum...
Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation...
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies...