Handbook of Hygiene Control in the Food Industry

Goldacre, Ben

Available

McGraw Hill

<p>Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.</p> <p>The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. <i>Flavour Science</i>, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.</p> <p>This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. </p>

Voigt, Erik

<i>Postharvest Handling, Third Edition</i> takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources. This unique resource provides an overview of the postharvest system and its role in the food value chain, and offers essential tools to monitor and control the handling process. It shows how to predict and combat unexpected events (e.g., spoilage), and manage the food quality and safety within a facility. Proven research methods and applications from various viewpoints are available to help you maintain high-quality produce and achieve the highest yields possible. The book also explores current challenges--including oversupply, waste, food safety, lack of resources, sustainability--and best practices for production to thrive in spite of these challenges.