Food Safety is an increasingly important issue. Numerous food crises have occurred internationally in recent years (the use of the dye Sudan Red I; the presence of acrylamide in various fried and baked foods; mislabelled or unlabelled genetically ...

Fertilizers are key for meeting the world s demands for food, fiber, and fuel. Featuring nearly 4,500 terms of interest to all scientists and researchers dealing with fertilizers, The Fertilizer Encyclopedia compiles a wealth of information on t...

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide ...

" Plant Biotechnology: Current and Future Uses of Genetically Modified Crops covers in detail the development, use and regulation of GM crops. Split into three sections, Part 1 will introduce GM crops and will describe the GM crops that are used ...

Drawing together literature from a variety of fields, Food Texture and Viscosity, 2E , includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between...

Mathematical Modeling of Food Processing

Meat Science and Applications compiles the most recent science, technology, and applications of meat products, by-products, and meat processing. It details worker safety, waste management, slaughtering, carcass evaluation, meat safety, and animal ...

Food Packaging and Shelf Life: A Practical Guide

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food addi...

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather ...