Kategoria BISAC: Business & Economics >> Industries - Food Industry

Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide...

Opening chapters concentrate on...

New York Times Bestseller

"Schlosser has a flair for dazzling scene-setting and an arsenal of startling facts . . . Fast Food Nation points the way but, to resurrect an old fast food slogan, the choice is yours."--Los Angeles Times

In 2001, Fast Food Nation was published to critical acclaim and became an international bestseller. Eric Schlosser's expose revealed how the fast food industry has altered the landscape of America, widened the gap between rich and poor, fueled an epidemic of obesity, and transformed food production throughout...

Part one gives the reader a general introduction to factors affecting consumer food choice. Chapters explore issues such as sensory perception, culture, ethics, attitudes towards innovation and psychobiological mechanisms. Part two analyses methods to understand consumers'...

Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions...

Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality...

Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of...

The first part covers methods of fortifying foods, not only with vitamins and minerals but also with other nutraceuticals such as polyphenols and polyunsaturated fatty acids. It also includes a discussion of the stability of vitamins in fortified foods and supplements. The second part...

The book is...

The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical...

Part...

"Dairy farm families, health officials, and food manufacturers have simultaneously stoked human desires for an all-natural product and intervened to ensure milk's safety and profitability," writes Kendra Smith-Howard. In Pure and Modern Milk, she tells the history of a nearly universal consumer product, and sheds light on America's food industry. Today, she notes, milk reaches...

Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation...