Browsing by Subject "Food industry"

Now showing items 1-11 of 11

    • Food industry briefing series : HACCP 

      Mortimore, Sara; Wallace, Carol A. (Blackwell Science Ltd, 2001)
      This important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader ...

    • Food industry design, technology and innovation 

      Traitler, Helmut; Coleman, Birgit; Hofmann, Karen (IFT Press; Wiley Blackwell, 2015)
      The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, ...

    • Food process engineering and technology 

      Berk, Zeki (Elsevier Inc., 2018)
      Third edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and ...

    • Food process engineering and technology 

      Berk, Zeki (Elsevier Inc., 2009)
      This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on ...

    • Food processing technology : principles and practice 

      Fellows, P. J. (Woodhead Publishing is an imprint of Elsevier, 2017)
      The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, ...

    • Handbook of food toxicology 

      Deshpande, S. S. (Marcel Dekker, Inc., 2002)

    • Innovations in technologies for fermented food and beverage industries 

      Panda, Sandeep Kumar (editor); Shetty, Prathapkumar Halady (editor) (Springer, 2018)
      This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of ...

    • Quality systems in the food industry 

      Fiorino, Marco; Barone, Caterina; Barone, Michele (Springer, 2019)
      This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the “Hazard ...

    • Sensory evaluation : a practical handbook 

      Kemp, Sarah E.; Hollowood, Tracey; Hort, Joanne (Wiley-Blackwell, 2009)
      This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and ...

    • Use of data for assessing process control and product acceptance 

      International Commission on Microbiological Specifications for Foods (ICMSF) (Springer, 2011)
      This book provides practical guidance on appropriate testing of food processing environments, processing lines, shelf life and finished product to enhance the safety and microbiological quality of the food supply. Part I, ...

    • Waste management for the food industries 

      Arvanitoyannis, Ioannis S. (Elsevier Inc., 2008)