Book Review

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’

Seafood Processing: Technology, Quality and Safety

Ivan Bartolo reviews the first book of IFST's new series, IFST Advances in Food Science

Something to chew on

Finn Holm reviews Prof Mike Gibney's book, 'Something to chew on: challenging controversies in food and health


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