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Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety

Author: Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen

27 April 2018: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based s...

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Microscale Organic Laboratory with Multistep and Multiscale Syntheses, Binder Ready Version, 6th Edition

Author: Dana W. Mayo, Ronald M. Pike, David C. Forbes

28 March 2018:

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Beckett's Industrial Chocolate Manufacture and Use, 5th Edition

Author: Steve T. Beckett, Mark S. Fowler, Gregory R. Ziegler

05 May 2017: Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that n...

thumbnail image: Beckett's Industrial Chocolate Manufacture and Use, 5th Edition

Food Authentication: Management, Analysis and Regulation

Author: Contantinos A. Georgiou, Georgios P. Danezis

05 May 2017: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scand...

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Food Safety in China: Science, Technology, Management and Regulation

Author: Joseph Jwu-Shan Jen, Junshi Chen

05 May 2017: From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world hav...

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High Temperature Processing of Milk and Milk Products

Author: Hilton C. Deeth, Michael J. Lewis

05 May 2017: This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL)...

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Dictionary of Flavors, 3rd Edition

Author: Dolf De Rovira, Sr.

21 April 2017: The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compound...

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Sustainability Challenges in the Agrofood Sector

Author: Rajeev Bhat

21 April 2017: Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and...

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Starter Cultures in Food Production

Author: Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia

03 February 2017: Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a vari...

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FSMA and Food Safety Systems: Understanding and Implementing the Rules

Author: Jeffrey T. Barach

13 January 2017: The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years.  The key to successful implementation of FSMA rules depends on building a comprehe...

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