Book Review

The making of juice

This is the latest volume in the IFST Advances in Food Science Book series, concerning the application of novel processing technologies in the manufacture of non-alcoholic beverages. Intended as a reference work summarising the latest food science research and practice, and featuring contributions by recognised international experts, the book is divided into three sections: Juice Processing, Non-Alcoholic Beverages and Waste in the Juice and Non-Alcoholic Beverage Sector.

Valorising food by-products

This book provides a very comprehensive overview of the wide field of food waste valorisation, breaking the subject down into many different food waste types, their composition and options for valorisation based on both currently available technology and future projections. The result is a very useful go-to resource for anyone in the field for information and further reading.

Technical Aspects of Manufacturing Food Supplements: A Guide for Food Supplement Manufacturers

This slim volume is the forth and newly expanded edition, which sets out to be an entry level guide to solving the issues surrounding the physical production of food supplements. It collates contributions from the CRN UK technical committee with additional technical contributions from the two editors and maintains a highly accessible style throughout the nine short sections and four annexes.

Beckett’s Industrial Chocolate Manufacture and Use

Since its inception, this book has been a standard reference work for all things to do with cocoa and chocolate and this edition continues that proud tradition. As with its predecessors, it provides a wide and well-presented review of the science, technology and engineering associated with chocolate and its manufacture.

Gastrophysics: The New Science of Eating

The psychologist, Professor Charles Spence, Head of the Crossmodal Research Laboratory at Oxford University, looks at our multisensory experience of food. What is on our minds as we eat? He has studied how our brains process and integrate the information from our senses and how we perceive the world around us.

Tropical Roots and Tubers: Production, Processing and Technology

This volume sets out to provide a complete resource for research, industry and development professionals, whose work is touched upon by tropical root and tuber crops. It is thus both necessary and timely as attention is focused on decline in diversity in human agriculture and nutrition driven by the advance of cereals. Roots and tubers are key providers of dietary starch and micronutrients.

Emerging Technologies in Meat Processing - Production, Processing and Technology

This book intends to ‘provide insight into the most promising Emerging Technologies in Meat Processing and provide comprehensive coverage of novel processing, packaging and assessment methods for meat and meat products.’

It is aimed at academic, industrial, nutrition and health professionals. The book consists of a number of published papers in three sections: novel processing techniques; novel packaging and meat functionality; and assessment techniques for meat quality and safety.

Bakery Products Science and Technology 2nd Edition

This second edition of Bakery Products Science and Technology was published in August 2014 and is an editorially compiled volume comprising seven parts. It is well presented and suited to a wide audience of bakery technologists/ scientists working in the food industry or studying courses at colleges or universities. The volume gives a broad coverage whilst containing a pertinent level of practical raw material and processing detail. It is a book that will be useful to have on hand as a reference guide.

Food Safety: Emerging Issues, Technologies and Systems

Food safety science is dynamic. Not only are molecular fingerprinting methods developing with increasing speed, but their costs are falling even faster. As ever we have to face the challenge presented by evolution: our microbial adversaries are changing too, often in an unpredictable way. Making sure that food handler training is effective and its impact is sustained requires us to be sociologists as well as microbiologists. We have to be Jacks-of-all-trades and masters of everything!

Instrumental assessment of food sensory quality: A practical guide

Carol Raithatha reviews ‘Instrumental Assessment of Food Sensory Quality: A practical guide’

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