Chocolates and Confections March 2007
This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.
Industrial Manufacture of Snack Foods April 2008
Over 400 pages of flow charts, diagrams, manufacturing processes and detailed methods for the production of Snack Foods
Sweeteners Handbook, 3rd Edition November 2007
First published in 1996, The Sweeteners Handbook has been an essential reference tool for the food industry, providing detailed information on the properties and applications of the sweeteners currently permitted for use in foodstuffs
Fermentation and Food Safety
Martin Adams BSc, MSc, PhD,M.J.R. Nout Dr.Ir
Kluwer Academic Publishers
ISBN
NO: 0834218437
Published:
February 2001
UK
Price: £96
(
€129.00
,
$191.00
)
Fermented Foods And Their Production. Why Fermented Foods Can Be Safe. An Introduction to the HACCP System and Its Application to Fermented Foods. Chemical Hazards and Their Control: Endogenous Components. Chemical Hazards and Their Control: Toxins. Toxic Nitrogen Compounds Produced during the Processing: Biogenic Amines, Ethyl Carbamides, Nitrosamines. Microbiological Hazards and Their Control: Bacteria. Microbiological Hazards and Their Control: Viruses. Microbiological Hazards and Their Control: Parasites. Biotechnology and Food Safety: Benefits of Genetically Modifications. Safety Assessment of Probiotics and Starters. Practical Applications: Prospects and Pitfalls. Index
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