Livsmedelsindustri

'A visionary look at how quality food should replace money as the new world currency' Tim Spector'Hugely ambitious and beautifully written...destined to become a modern classic' Bee WilsonHow we search for, make and consume food has defined human ...

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The delicious true story of the early chocolate pioneers by the award-winning writer, and direct descendant of the famous chocolate dynasty, Deborah CadburyIn ''Chocolate Wars'' bestselling historian and award-winning documentary maker Deborah Cad...

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Whether in wartime or peace, tales of love, laughter and hardship from the girls in the Rowntrees factory in Yorkshire?On a warm Monday morning in 1932, just two days after leaving school, fourteen-year-old Madge was about to join her nine brother...

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This is Dorothy?s story, one of five stories extracted from THE SWEETHEARTS.Whether in wartime or peace, tales of love, laughter and hardship from the girls in the Rowntrees factory in Yorkshire.??Every Friday when we got paid, they used to come r...

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From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered quest...

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In this fascinating history, Jeffrey Rothfeder tells how, from a simple idea—the outgrowth of a handful of peppers planted on an isolated island on the Gulf of Mexico—a secretive family business emerged that would produce one of the be...

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“Bitter Brew deftly chronicles the contentious succession of kings in a uniquely American dynasty. You’ll never crack open a six again without thinking of this book.”—John Sayles, Director of Eight Men Out and author of A M...

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From the author of Bourbon, “the definitive history” (Sacramento Bee), comes the rollicking and revealing story of beer in America, in the spirit of Salt or Cod.In The United States of Beer, Dane Huckelbridge, the author of Bourbon: A ...

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The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transpor...

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Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest ...

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Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food inta...

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Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly. The...

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Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution f...

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The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testi...

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The Wine Value Chain in China: Global Dynamics, Marketing and Communication in the Contemporary Chinese Wine Market presents information on China and its role as a relevant player in the international wine industry, both as supplier and consumer. ...

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Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights i...

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Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores ...

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Case Studies in the Wine Industry aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been implemented in the w...

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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 alterations in condition due to physical instability are not always recognised, yet can be just as...

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Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product's natural microflora and its antibacterial products for protection against ...

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Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food ind...

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The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and...

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Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensiv...

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Biaxial (having two axes) stretching of film is used for a range of applications and is the primary manufacturing process by which products are produced for the food packaging industry. Biaxial stretching of film: principles and applications provi...

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Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of 'real world' scenarios and the application of field-based research. The book provides contemp...

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Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of ...

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Development of Packaging and Products for Use in Microwave Ovens, Second Edition, supports the efficient design of microwaveable food products and packaging materials, explaining all essential aspects in a detailed and systematic way. This new edi...

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Ensure that your hand washing facilities and procedures are optimised. Hands are one of the major sources and routes for cross-contamination in the food industry. Reducing cross-contamination is key in the production of microbiologically safer, hi...

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Ensure that you have a robust system in place that identifies the source (time and place) of all incoming materials, records how they were mixed, and identifies when and where they were dispatched, so that appropriate action can be taken in the ev...

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Ensure that the cleaning procedure you use to remove food allergens is effective. This guideline looks at the steps that have to be taken to demonstrate that the cleaning mechanisms used are effective - it does not discuss cleaning per se, but loo...

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