Food Science and Technology Books

The book on Weight Control and Slimming Ingredients in Food Technology deals with ingredients that support weight loss that is based on different scientific researches. In this book, different types of ingredients have been analyzed and presented in accordance with their varying level of scientific proofs.
 

Features:

 

• High quality
• Excellent finishing
• Good print

Detailing:

• Part I Lipids based ingredients
• Part II Protein based ingredients
• Part III Functional components
• Part IV Fiber based ingredients

Compendium Of Methods Microbiological Examination Of Foods is apt for all those who are involved in the dynamic field of testing the safety and quality of foods along with their processing techniques. This book deals with extensive selection of verified testing methods with main stress on its precision, reliability and relevance. Some of the topics included in this book are lipolytic microorganisms, Vibrio, Yeast and Molds and much more.

Features:

 

• High quality
• Cost Effective
• Latest study material

Detailing:

• General laboratory procedures
• Including laboratory quality assurance
• Environmental monitoring procedures
• Sampling plans
• Sample collection
• Shipment
• Preparation for analysis

Product Details:

Chocolate Science and Technology, Emmanuel Ohene AfoakwaHardcover296 pagesMay 2010,

This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption.

It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed.

Additional Information:

• Item Code: DA9943434
• Production Capacity: 10
• Delivery Time: Immediate
• Packaging Details: Box

Modern Food Microbiology, Seventh Edition builds on the trusted and established sections on food preservation by modified atmosphere, high pressure and pulsed electric feiled processing, food-borne pathogens, food regulations, fresh-cut produce, new food products, and risk assessment and analysis.

Contents:

• History of Microorganisms in Food
• Taxonomy, Role, and Significance of Microorganisms in Foods
• Intrinsic and Extrinsic Parameters of Foods that Affect Microbial Growth
• Fresh Meats and Poultry
• Processed Meats and Seafoods
• Vegetable and Fruit Products
• Milk, Fermentation, Fermented, and Nonfermented Dairy Products
• Nondairy Fermented Foods and Products
• Miscellaneous Food Products

fruit and vegetable phytochemicals:, chemistry, nutritional value and stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables – polyphenols and carotenoids. special care is taken to analyze the health benefits of these compounds, their interaction with fiber, antioxidant and other biological activities, as well as the degradation processes that occur after harvest and minimal processing.

Table of contents :

• The contribution of fruit and vegetable consumption to human health (elhadi m. yahia)
• Phenolic compounds: chemistry and occurrence in fruits and vegetables (cristina andres-lacueva, alex medina-remon, rafael llorach, mireia urpi-sarda, nasiruddin khan, gemma chiva-blanch, raul zamora-ros, maria rotches and rosa m. lamuela-raventos)
• Synthesis and metabolism of phenolic compounds (mikal e. saltveit)
• Enzymatic and non-enzymatic degradation of polyphenols (josé manuel lópez-nicolás and francisco garcía-carmona)
• Chemistry of flavonoids (rong tsao and jason mccallum)

Lipid Analysis in Oils and Fats:

Hamilton, R.J. (Ed.)

386 pages:

This book focuses on the developments in the field of lipid analysis, providing an up-to-date review of the analytical techniques available to chemists and technologists to identify complex molecules. The requisite theoretical background will be provided for individual techniques, together with their strengths and weaknesses, and a guide to the enormous range of commercial applications. It will be an invaluable reference source to all sectors of the oils and fats industry where accurate labeling of foods, food contamination and adulteration are issues of increasing interest and concern.

Table of contents:

• Lipid Analysis Using Thin-Layer Chromatography and the Iatroscan.
• Characterization of Lipids by Super critical Fluid Chromatography and Super critical Fluid Extraction
• Static Head Space Gas Chromatography in the Analysis of Oils and Fats
• Multi nuclear High Resolution NMR Spectroscopy.
• Cyclic Fatty Acids: Qualitative and Quantitative Analysis
• Mass Spectrometry of Complex Liquids
• Chromatography of Food Irradiation Markers
• Development of Purity Criteria for Edible Vegetable Oils
• Analysis of Intact Polar Lipids by High-Pressure Liquid Chromatography.
• Mass Spectrometry/Tandem Mass Spectrometry with Use of Thermospray or Atmospheric Pressure Ionization
• The Exploitation of Chemometric Methods in the Analysis of Spectroscopic

Data:

• Application to Olive Oils

Goff, H Douglas, Hartel, Richard W

7th ed. 2013, XIII, 462 p. 128 illus., 75 illus. in color

• The most comprehensive reference book on the technical and scientific aspects of frozen dairy desserts
• Includes the latest research results
• Updated information about international regulations on composition and labeling

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry.

 

This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.

Features

Includes every major type of savory shelf-stable snack product

Covers ingredients, equipment, preparation, processing, and post shaping and drying operations

Features contributors from leading equipment and supplier companies

Provides industry-based information not found in any other reference

Discusses sensory evaluation and quality control

Serves as a handy reference of ingredients specifications and process operating conditions

SummaryProviding a clear, comprehensive overview of the industry, Snack Foods Processing is the definitive handbook on developing, preparing, and processing shelf-stable savory snack foods. Contributors from leading companies and academic institutions provide practical information and guidance based on years of industry experience. Collectively, they review the principles and critical specifics of processing savory snacks, starting from raw materials selection and care, through types of equipment used and its proper operation, to product seasoning, and packaging.

The book covers every major product type, including potato and corn chips, alkali-cooked corn tortilla chips, pretzels, popcorn, extruder puffed and baked/fried products, half-products, meat snacks, and rice-based snacks. It also discusses international snack foods, including those of China, India, and Japan. It details post shaping and drying operations, covering seasonings, flavorings application, product protection and packaging materials, and filling and cartoning equipment. 

Whether you are new to the field or you are a pro facing broader responsibilities, Snack Foods Processing provides valuable information gained through first-hand experience. It presents a clear introduction to the snack foods industry and its terminology and explains the technical interrelationships between the many materials and processes used in making the finished snack food. New entrants into the field will be able to confidentlyCOMMUNICATE WITH SUPPLIERS and associates. Managers and quality control personnel will gain a better idea of where to start in solving problems when they arise.

 

Table of Contents

Contents

 

1. Snack Foods Setting
   
   • Industry Scope
   • The Snack Industry: History, Domestic and Global Status
2. Ingredients and General Equipment
   
   • Food Quality of Corn
   • Alkaline-Cooked Corn Products
   • Starches for Snack Foods
   • Oils and Industrial Frying
   • Hot Air Dryers
3. Snack Foods Preparation and Dedicated Equipment
   
   • Potatoes and Potato Chips
   • Use of Dried Potatoes in Snack Foods
   • Tortilla Chip Processing
   • Snack Foods From Formers and High-Shear Extruders
   • Snack Foods From Cooking Extruders
   • Perfect Pretzel Production
   • Popcorn Products
   • Snack Foods of Animal Origin
   • Rice-Based Snack Foods
   • Japanese Snack Foods
   • Snack Foods of India
4. Operations After Shaping and Drying
   
   • Snack Food Seasonings
   • Snack Seasonings Application
   • Sensory Evaluation in Snack Foods Development and Production
   • Product Protection and Packaging Materials
   • Snack Foods Filling and Packaging
   • Evaluation Methods and Quality Control for Snacks

Appendices
Index

Product Details:

• Written by renown confectionery experts in academia and industry
• Serves as an essential reference for any confectionery professional
• Excellent resource for confectionery students

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.

Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

TABLE OF CONTENTS :

• Chemistry of Bulk Sweeteners   Hartel, Richard W. (et al.)

• Physico-chemical Properties of Sweeteners in Confections
  Hartel, Richard W. (et al.)

• Water  Hartel, Richard W. (et al.)

• Fats, Oils and Emulsifiers  Hartel, Richard W. (et al.)

• Starches, Proteins, Pectin, and Gums  Hartel, Richard W. (et al.)

• Other Ingredients   Hartel, Richard W. (et al.)

• Compressed Tablets and Lozenges  Hartel, Richard W. (et al.)

• Hard Candy  Hartel, Richard W. (et al.

• Fondants and Creams  Hartel, Richard W. (et al.)

• Caramel, Fudge and Toffee  Hartel, Richard W. (et al.)

• Aerated Confections  Hartel, Richard W. (et al.)

• Jellies, Gummies and Licorices  Hartel, Richard W. (et al.)

• Sugar and Sugar-Free Panned Confections   Hartel, Richard W. (et al.)

• Chewing and Bubble Gum  Hartel, Richard W. (et al.)

• Chocolate   Hartel, Richard W. (et al.)

• Compound Coatings   Hartel, Richard W. (et al.)

• Chocolate Panning   Hartel, Richard W. (et al.)

Confectionery Science and Technology

Authors: Hartel, Richard W., von Elbe, Joachim H., Hofberger, Randy

Written by renown confectionery experts in academia and industry

Serves as an essential reference for any confectionery professional

Excellent resource for confectionery students

 

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.

Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

TABLE OF CONTENTS :

• Chemistry of Bulk Sweeteners   Hartel, Richard W. (et al.)

• Physico-chemical Properties of Sweeteners in Confections
  Hartel, Richard W. (et al.)

• Water  Hartel, Richard W. (et al.)

• Fats, Oils and Emulsifiers  Hartel, Richard W. (et al.)

• Starches, Proteins, Pectin, and Gums  Hartel, Richard W. (et al.)

• Other Ingredients   Hartel, Richard W. (et al.)

• Compressed Tablets and Lozenges  Hartel, Richard W. (et al.)

• Hard Candy  Hartel, Richard W. (et al.

• Fondants and Creams  Hartel, Richard W. (et al.)

• Caramel, Fudge and Toffee  Hartel, Richard W. (et al.)

• Aerated Confections  Hartel, Richard W. (et al.)

• Jellies, Gummies and Licorices  Hartel, Richard W. (et al.)

• Sugar and Sugar-Free Panned Confections   Hartel, Richard W. (et al.) 

   
• Chewing and Bubble Gum  Hartel, Richard W. (et al.)

• Chocolate   Hartel, Richard W. (et al.)

• Compound Coatings   Hartel, Richard W. (et al.)

• Chocolate Panning   Hartel, Richard W. (et al.)  

Additional Information:

• Minimum Order Quantity: 1 Piece

Beverages : Technology, Chemistry And Microbiology - Special Indian Reprint

By Alan H. Varnam:

This book is structured in a user-friendly way, including objectives, information boxes and exercises, making it accessible to readers of various levels.

Contents:

• Mineral water and other bottled waters
• Fruit juices
• Soft drinks
• Tea
• Coffee
• Cocoa and chocolate-based beverages
• _Alcoholic beverages: I. _Beer
• _Alcoholic beverages: II. _Wine
• _Alcoholic beverages: III. Distilled spirits

Vanilla Book is a primary essence used in varieties of food items. Its beautiful fragrance gives the food elements a different dimension. An universal favorite ingredient in many food items such as ice cream, cake and much more. This book deals with many interesting topics. It is informative and at the same time it is quite interesting to read as you can gather more information about the application of vanilla ingredient.

Features:

 

• Easy to understand
• Visually appealing
• Available at affordable prices

Bailey's Industrial Oil and Fat Products, 6 Volume Set, 6th EditionBy Fereidoon Shahidi (Editor) Hardcover3616 pages:

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This sixth edition features new coverage of edible fats and oils and is enhanced by a second volume on oils and oilseeds. This sixth edition consists of six volumes: five volumes on edible oils and fats, with still one volume (as in the fifth edition) devoted to nonedible products from oils and fats. Some brand new topics in the sixth edition include: fungal and algal oils, conjugated linoleic acid, coco butter, phytosterols, and plant biotechnology as related to oil production. Now with 75 accessible chapters, each volume contains a self-contained index for that particular volume.

The second edition Enzymes in Food Technology highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages.

The properties of different enzymes are linked to the physical and biochemical events that they influence in food materials and products, while these in turn are related to the key organoleptic, sensory and shelf life qualities of foods

Contents:

• Introduction
• GMO and Protein Engineering
• Production of Industrial Enzymes
• Asparaginase – an enzyme for acrylamide reduction in food products
• Enzymes in Dairy Product Manufacture
• Enzymes in Bread Making
• Enzymes Non Bread Wheat Based Foods
• Brewing with Enzymes
• Enzymes in Potable Alcohol and Wine_Production
• Enzymes in Fish Processing
• Enzymes in Fruit and Vegetable Processing and Juice Extraction
• Enzymes in Meat Processing
• Enzymes in Protein Modification
• Starch Processing Enzymes
• Lipases for the Production of Food Component

Ice Cream
and Frozen Desserts:

A Commercial Guide to Production and Marketing
by Malcolm Stogo

This book is a one-stop guide to one of the fastest growing sectors of the food industry.

Ice Cream and Frozen Desserts contains an abundance of how-to information, from writing business plans to puchasing equipment, from selecting a location to marketing the product. Additionally, the book includes 500 recipes using the continuous or batch method of production.

Ice Cream and Frozen Desserts covers how to:

• Select the kind of frozen dessert business that's right for you
• Plan, finance, start, and operate a manufacturing or retail frozen dessert business
• Purchase, install, and use ice cream making and serving equipment
• Determine which production method is right for you-continuous or batch
• Market and merchandise your frozen confections
• Manage employees, keep accurate financial records, and maintain sanitary conditions
• Create dozens of delectable types and flavors of frozen desserts

Contents:

Ice Cream Production: Flavor Ingredients. Ice Cream Mix Production. Sanitary Conditions. Batch Freezing Process. Continuous Freezing Process. Ice Cream Novelties. Bringing Product to Market.
A Retail Frozen Dessert Business: Opening a Retail Frozen Dessert Business. Operating a Retail Frozen Dessert Business. Serving the Customer. Marketing the Retail Frozen Dessert Shop. Soft Serve Products: Ice Cream and Frozen Yogurt.
Frozen Dessert Recipes: Ice Cream Flavor Recipes. Italian Gelato. Sorbet and Water Ice. Hardpack Frozen Yogurt. Appendix

Advances in Dairy Ingredients
edited by Geoffrey W. Smithers

Advances in Dairy Ingredients addresses recent developments in the area of dairy ingredients and dairy technology.

Coverage includes:

• understanding of the dairy system with successful commercial outcomes
• recent advances in dairy ingredients that impact food product development
• advice on incorporating dairy ingredients into food formulations
• science and technology of functional and innovative dairy ingredients

Contents

1 Dairy Protein Powders

 

• Extraction of Milk Proteins
• Drying Principles
• Drying of Dairy Proteins
• Powder Properties

2 Lactose: Chemistry, Processing, and Utilization

 

• Forms and Properties of Lactose
• Manufacture of Lactose
• Effect of Moisture on Lactose in the Solid State
• Lactose Applications

3 Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential

 

• Origin and Function of the MFGM
• Composition and Structure of the MFGM
• Health Benefi ts of the Milk Fat Globule Membrane
• Technical Aspects and Foods Based on MFGM
• MFGM: A Novel Product from Dairy Products
• Methodology to Monitor the Biological Activity of the MFGM Before and After Processing
• The Future of MFGM and Its Components

4 Biofunctional Dairy Protein Fractions

 

• Physiologically Active Peptides from Milk
• Antimicrobial and Antiviral Effects of Milk Proteins and Peptides
• Immunoglobulins
• Milk Growth Factors
• Glycomacropeptide

5 Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients

 

• Isolation of Dairy Components Using Resin-Based Chromatography
• Membrane Adsorption Chromatography (MAC)

6 Nonthermal Technologies in Dairy Processing

 

• High Pressure Processing
• High Pressure Homogenization
• Ultrasonication
• Pulsed Electric Field Technology

7 Spray-Dried Dairy-Based Emulsions for the Delivery of Bioactives

 

• Considerations for Delivery of Bioactives
• Spray-Dried Dairy-Based Emulsions
• Casein and Whey Protein-Based Spray-Dried Emulsions
• Incorporation of Bioactive Ingredients into Functional Foods

8 Utilizing Dairy Protein Functionality in Food Microstructure Design

 

• Casein Functionality in Structured Foods
• Applications of Whey Protein Structuring in Foods
• Milk Proteins as Emulsifiers
• Milk Proteins as Foaming Agents

9 Probiotics and Prebiotics

 

• Defi nitions
• Probiotics
• Prebiotics
• Challenges and Approaches for Probiotic Ingredients

10 Dairy Ingredient Safety: The No Compromise Area

 

• Dairy Developments
• Processing Requirements
• Hazards and Risks
• Regulation
• Microbiological Ecology
• Food Safety Programs and Food Safety Objectives
• Emerging Processing Technologies
• Validation and Verification

11 Market Acceptance of Dairy Ingredients: What Consumers Are Thinking and Demanding

 

• Recognition and Relevance Are Drivers of Consumer Acceptance
• Shopper Interest in Select Functional Benefits

12 The Future of Dairy Ingredients: Critical Considerations That Will Underpin Future Success

 

• Evolution of Dairy Ingredients

 

 

This second edition laboratory manual was written to accompany food analysis, 4th edition the 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. most of the laboratory exercises include the following: introduction reading assignment objective principle of method chemicals reagents precautions and waste disposal supplies equipment procedure data and calculations questions, and references.

Handbook of Functional Dairy Products
by Colette Shortt
and John O'Brien

Features

 

• Offers both science-based and product-focused coverage
• Contains contributions from renowned researchers and academics along with leading industrial scientists from major international dairy companies
• Provides state-of-the-art information and references
• Covers the product development process from ingredients to product launch

Handbook of Functional Dairy Products covers the development of functional dairy products from ingredients to product launch. It comprehensively covers key advances in the field, including innovative product introductions. The book also highlights the potential contribution that functional dairy products can play in the maintenance of health and the prevention of disease.

Contents

 

• Opportunities for Health-Enhancing Functional Dairy Products
• Caseinophosphopeptides and Calcium Bioavailability
• Galacto-Oligosccharide-Enriched Dairy Product
• Successful Probiotic Lactobacilli Strains: Food Applications
• Successful Probiotic Bifidobacteria Strains: Food Applications
• Conjugated Linoleic Acid
• Milk-Derived Bioactive Peptides
• Immunomodulatory Dairy Ingredients
• Health-Potential of Whey Proteins and Derivatives
• Overcoming Technological Hurdles in Dairy Products
• Safety Evaluation of Functional Dairy Products
• Development of a Health Claim Dossier for a Functional Dairy Products Index

 

Freshness and Shelf Life of Foods is both an up-to-date and comprehensive treatment of the subject, and it includes a number of breakthroughs in our understanding of freshness and shelf-life of foods.

Contents:
 

• The Shelf Life of Foods: An Overview
• The Concept of Food Freshness: Uncovering Its Meaning and Importance to Consumers
• Flavor Issues in Maintaining Freshness
• Biochemical Changes Associated with Fresh-Cut Fruit Processing and Storage

The Alcohol Textbook by WM Ingledew Et Al is to show how these processing disciplines are interwoven, and to provide a unique and valuable reference source for the beverage, fuel and industrial alcohol industries.  The textbook is a valuable resource for both the European Alcohol School and the North American Alcohol School. 

Features:

 

• Easy explanation
• Premium quality
• Highly demanded

Detailing:

• Status of the Fuel Alcohol Industry Worldwide
• The Worldwide Status of the Beverage Distilling Industry
• Common Elements of Alcohol Production Feedstocks
• Corn: Genetics, Composition, Genetics and Quality
• Sugar cane molasses, beet molasses and sweet Sorghum:   Composition and Usage
• _Vodka, _Gin, and Flavoured Spirits
• _Rum: Fermentation and Distillation

McCance and Widdowson's The Composition of Foods Sixth Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of the most commonly consumed foods.

This new summary edition, which incorporates data from supplements published since the 4th and 5th editions, covers all food groups.

In addition to new and previously unpublished data, McCance and Widdowson's The Composition of Foods Sixth Summary Edition includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products. There are also new entries for many foods that have become popular in recent years, such as fresh pasta and creme fraiche.

Values for a wide range of nutrients (e.g., proximates, vitamins, inorganics, non-starch polysaccharides, and fatty acid totals) are provided.

Additional tables cover phytosterols, carotenoid fractions and, for the first time, vitamin K1 (phylloquinone) and AOAC fibre.

McCance and Widdowson's The Composition of Foods Sixth Summary Edition remains an essential handbook for those who need to know the nutritional value of foods

 

Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP6),
6th Edition

By Institute of Food Science and Technology, Louise ManningPaperback,
278 pages
January 2013

(GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are safe for the consumer and are consistently manufactured to a quality appropriate to their intended use. Manufacturers have for several years been driving towards such goals as Total Quality Management (TQM), lean manufacturing and sustainability – GMP is bound up with these issues. The ever-increasing interest amongst consumers, retailers and enforcement authorities in the conditions and practices in food manufacture and distribution, increases the need for the food manufacturer to operate within clearly defined policies such as those laid down in GMP. The ability to demonstrate that Good Manufacturing Practice has been fully and effectively implemented could, in the event of a consumer complaint or a legal action, reduce the manufacturer’s liability and protect them from prosecution.

 This 6^th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP.

The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement.Food scientists in academic and industry environments will value its precision and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area.

Table of Contents :

Part I General Guidance

1 Introduction
2 Quality Management System
3 Hazard Analysis Critical Control Point (HACCP)
4 Food Allergens
5 Foreign Body Controls
6 Manufacturing Activities
7 Management Review and Internal Audit
8 Product and Process Development and Validation
9 Documentation
10 Product Identifi cation and Traceability
11 Personnel and Training
12 Premises and Equipment
13 Water Supply
14 Cleaning and Sanitation
15 Infestation Control
16 Purchasing
17 Packaging Materials
18 Internal Storage
19 Crisis Management, Complaints and Product Recall
20 Corrective Action
21 Reworking Product
22 Waste Management
23 Warehousing, Transport and Distribution 149
24 Contract Manufacture 155
25 Calibration
26 Product Control, Testing and Inspection
27 Labelling
28 Electronic Data Processing and Control Systems
29 Good Control Laboratory Practice and Use of Outside Laboratory Services
30 Environmental Issues
31 Health and Safety Issues

Part II Supplementary Guidance on Some Specifi c Production Categories

32 Heat-Preserved Foods
33 Chilled Foods
34 Frozen Foods
35 Dry Products and Materials
36 Compositionally Preserved Foods
37 Foods Critically Dependent on Specific Ingredients
38 Irradiated Foods
39 Novel Foods and Processes
40 Foods for Catering and Vending Operations
41 The Use of Food Additives and Processing Aids
42 Responsibilities of Importers
43 Export

Part III Mechanisms for Review of This Guide

Appendix I Defi nition of Some Terms Used in This Guide
Appendix II Abbreviations Used in the Guide
Appendix III Legislation and Guidance
Appendix IV Additional References
Appendix V List of Organisations and Individuals from Whom Help, Information or Comment Has Been Received

Handbook of Dairy Foods and Nutrition
Third edition
by Gregory D. Miller

Handbook of Dairy Foods and Nutrition, Third Edition continues to provide state-of-the-art information on dairy products and nutrition

Features:

• Provides the latest research on dairy foods and nutrition
• Includes an expanded chapter on dairy and selected cancers
• Features a new chapter on dairy foods and weight management
• Gives strategies to improve dairy intake for those with lactose intolerance
• Contains chapters reviewed by nutrition and medical scientists

The handbook begins with a comprehensive overview of the nutritional content and benefits of milk and milk products including cheese and yogurt, and explains the effects of dairy intake on cardiovascular health and hypertension. It continues by providing the most up-to-date information on the relationship between dairy intake and colon, breast, and prostate cancers.

An entirely new chapter is devoted to addressing recent research about the role of dairy foods in weight management. It also contains chapters examining the evidentiary relationship between dairy intake and bone and dental health.

A full chapter addresses the condition of lactose digestion, distinguishing lactose intolerance from lactose maldigestion, as well as providing research-based strategies to improve milk tolerance.

Contents

The Importance of Milk and Milk Products in the Diet

 

• Nutrient Components of Milk and Milk Products
• Nutrient Contribution of Milk and Milk Products
• Recommendations to Include Milk and Milk Products in the Diet
• Protecting the Quality of Milk and Other Dairy Foods
• Kinds of Milk and Milk Products

Dairy Foods and Cardiovascular Health

 

• Contribution of Milk and Milk Products to Fat, Saturated Fat, and Cholesterol Intake
• Dairy Nutrients, Dairy Foods, and Coronary Heart Disease
• Efficacy and Safety of Low-Fat, Low-Saturated Fat Diets

Dairy Foods and Hypertension

 

• Dietary Patterns Including Dairy Foods and Blood Pressure
• Dairy Food Nutrients and Blood Pressure
• Other Lifestyle Modifications
• Comprehensive Lifestyle Modifications and Blood Pressure: Putting It All Together

Dairy Foods and Cancer

 

• Dairy Foods, Calcium, Vitamin D, and Prevention of Colon Cancer
• Dairy Foods and Breast Cancer
• Dairy Foods and Prostate Cancer
• Dairy-Food Cultures and Cancer
• Other Protective Components in Dairy Foods

Dairy Foods and Bone Health

 

• Bone Basics
• Risk Factors for Osteoporosis
• Calcium, Dairy Products and Bone Health
• Vitamin D and Bone Health
• Protein and Bone Health
• Additional Nutrients and Bone Health
• The Dairy Advantage

Dairy Foods and Oral Health

 

• Dental Caries and Tooth Enamel Erosion
• Periodontal Disease

Dairy Foods and a Healthy Weight

 

• Dairy Products and a Healthy Weight in Adults
• Experimental Animal Studies
• Potential Mechanisms
• Dairy Products and Weight/Body Composition in Children and Adolescents

Lactose Digestion

Contribution of Dairy Foods to Health throughout the Life Cycle

Index

 

Micro-Facts: The Working Companion for Food Microbiologistsn Peter Wareing; Rhea Ferandes


Description :

 

Microbiological safety of foods is of principal concern to the food industry. Thus, having a better understanding of the toxins produced, sources, growth and survival characteristics of organisms, and fundamental control measures is vital.

 

Micro-Facts has proved to be a useful ready reference for practicing food microbiologists and others concerned with ensuring the microbiological safety of foods. Micro-Facts 6th Edition is an invaluable tool for food microbiologists everywhere, as a source book of information relevant to the prevention of food-poisoning hazards worldwide.

As always the information remains topical and incorporates recent research in the field of food microbiology. Updates have been made to all existing sections, including:
-Key pathogens;
-HACCP;
-Suppliers;
-Useful websites and contact information for various food authorities.

 

The new edition also provides information on a number of different areas, which include:
-A brand new pathogen - Enterobacter sakazakii associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis;
-A new section on Food Spoilage Fungi, detailing their growth, survival, sources, toxins and control
       Spoilage yeast;
       Spoilage moulds;
       Toxin producing moulds – Penicillum, Aspergillus, Fusarium;
-Additional chapter covering the Commission Regulation on the Microbiological Criteria for Foodstuffs (EC Regulation No. 2073/2005).