Wiley-Blackwell

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approve...

An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect fo...

Food Allergy is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives. Fol...

Wastes, whether they are solid wastes or wastewater, are resources from which economic values may be derived. Almost all components of agricultural...

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acqua...

Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the q...

Guides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources cove...

Guides students through a rich menu of American history through food and eating This book features a wide and diverse range of primary sources cove...

Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques...

Food & Philosophy offers a collection of essays which explore a range of philosophical topics related to food; it joins Wine & Philosophy a...

Nutrition science is a highly fractionated, contentious field with rapidly changing viewpoints on both minor and major issues impacting on public h...

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile...

Biodeterioration can be defined as the breakdown of food by agents of microbiological origin, either directly or from products of their metabolism....

Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehi...

Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality ...

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. Thes...

Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in...

In recent years, the colours industry has undergone significant change, as a result of increasing consumer demand for natural, rather than syntheti...

Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to ...

There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The ch...

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud F...

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Foo...

Specialist dietitians, Isabel Skypala and Carina Venter assemble a team of expert authors to separate fact from fiction and provide the reader with...

In Food in the Ancient World, a respected classicist and a practising world-class chef explore a millennium of eating and drinking. Explores a ...