Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their …
Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an ‘open innovation’ approach, allowing the additional exploitation of …
Nitrate and nitrite are potentially dangerous substances which can have a detrimental effect on the ecological balance of rivers and lakes, and can cause harm to human health. This …
Lawries’ Meat Science, Ninth Edition continues to be a classic reference in the meat world. It has been used by numerous generations of meat professionals since its first edition …
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 …
Herbs and spices are among the most versatile and widely used ingredients in food processing. As well as their traditional role in flavouring and colouring foods, they have been …
Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods. There has been growing research on their importance to health and …
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 …
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 …
The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are …
