The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years. The key to successful implementation of FSMA rules depends on building a comprehensive…
This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to identify and evaluate common…
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects…
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…
omprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's…
Food Safety Management: A Practical Guide for the Food Industry―with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers―is the first book to present an integrated, practical approach to the management…
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense research worldwide, now with an expanded scope.…
More than one million readers make UNDERSTANDING NUTRITION the best-selling introductory nutrition book on the market today! Now in its 14th Edition, this book maintains the quality and support that discerning readers demand in nutrition applications and science that are…
Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New…
Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing.…