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Fundamental food microbiology : 5th ed.

Tác giả: Bibek Ray, Arun Bhunia

Section 1: Introduction to microbes in foods; Section 2: Microbial growth response in the food environment; Section 3: Beneficial uses of microorganisms in food; Section 4: Microbial food spoilage; Section 5: Microbial foodborne diseases; Section 6: Cotrol of microorganisms in foods; Section 7: ...

Food packaging and shelf life : a practical guide

Tác giả: Gordon L. Robertson

Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life.

Food packaging : principles and practice : 3rd ed.

Tác giả: Gordon L. Robertson

Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has ...

Food science and technology : 2nd ed.

Tác giả: Geoffrey Campbell-Platt

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the ...

Technological interventions in the processing of fruits and vegetables

Tác giả: Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul

Part 1: Scope and health benefits of fruits and vegetebles; Part 2: Thermal technologies: Methods and applications; Part 3: Non-thermal technologies methods and applications; Part 4: Processing methods and applications; Part 5: Challenges and solutions: the industry perspective.