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 …
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 …
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 …
Global Legislation for Food Contact Materials, Second Edition, provides the latest regulatory updates, advances and developments on the main materials used for food contact in …
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 …
Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with …
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 …
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 …
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 …
