Rice is an unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products, ...

This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It ...

"This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory ...

This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume: Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, ...

This textbook presents authoritative coverage in a format designed to facilitate teaching and learning. Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of ...

Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as ...

The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of ...