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Food Laws & Regulations Books

You are currently browsing 21–30 of 53 new and published books in the subject of Food Laws & Regulations — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books – Page 3

  1. Shelf Life Assessment of Food

    Edited by Maria Cristina Nicoli

    Series: Food Preservation Technology

    Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for...

    Published May 10th 2012 by CRC Press

  2. U.S. Food Policy

    Anthropology and Advocacy in the Public Interest

    Edited by Lisa Markowitz, John A. Brett

    Inequity of control over food systems is a particularly insidious form of injustice. Collectively, the contributors to this volume posit that this inequity is rooted in power asymmetries in the U.S. food system and codified through U.S. food policies. This process puts the public at risk in the U.S...

    Published March 27th 2012 by Routledge

  3. War, Agriculture, and Food

    Rural Europe from the 1930s to the 1950s

    Edited by Paul Brassley, Yves Segers, Leen Van Molle

    Series: Routledge Studies in Modern European History

    Between the 1930s and the 1950s rural life in Europe underwent profound changes, partly as a result of the Second World War, and partly as a result of changes which had been in progress over many years. This book examines a range of European countries, from Scandinavia to Spain and Ireland to...

    Published March 25th 2012 by Routledge

  4. The Feeding of Nations

    Redefining Food Security for the 21st Century

    By Mark Gibson

    In the last decade, the world has grown richer and produced more food than ever before. Yet in that same period, hunger has increased and 925 million remain underfed and malnourished. Exploring this troubling paradox, The Feeding of Nations: Re-Defining Food Security for the 21st Century offers a...

    Published February 14th 2012 by CRC Press

  5. Principles of Risk Analysis

    Decision Making Under Uncertainty

    By Charles Yoe

    In every decision context there are things we know and things we do not know. Risk analysis uses science and the best available evidence to assess what we know—and it is intentional in the way it addresses the importance of the things we don’t know. Principles of Risk Analysis: Decision Making...

    Published September 14th 2011 by CRC Press

  6. Primer on Risk Analysis

    Decision Making Under Uncertainty

    By Charles Yoe

    In every decision context there are things we know and things we do not know. Risk analysis uses science and the best available evidence to assess what we know—and it is intentional in the way it addresses the importance of the things we don’t know. Primer on Risk Analysis: Decision Making Under...

    Published July 14th 2011 by CRC Press

  7. Food Allergens

    Analysis Instrumentation and Methods

    Edited by Leo M.L. Nollet, Arjon J. van Hengel

    While there are many books about various aspects of food allergy and allergens, not many comprehensively review the wide range of instrumentation and methods used in this analysis. Covering all of the major recognized food allergens in the US and EU, Food Allergens: Analysis Instrumentation and...

    Published December 12th 2010 by CRC Press

  8. Pocket Dictionary of Food Safety

    By Jeffrey T. Solate

    With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline. To compete successfully in this field, you must have a basic understanding of...

    Published November 9th 2010 by CRC Press

  9. Organic Acids and Food Preservation

    By Maria M. Theron, J. F. Rykers Lues

    Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability. There is also a growing demand for foods that are produced using milder treatments (e.g., less heat, salt, sugar, and...

    Published September 15th 2010 by CRC Press

  10. Safety Analysis of Foods of Animal Origin

    Edited by Leo M.L. Nollet, Fidel Toldra

    We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead...

    Published September 2nd 2010 by CRC Press

Forthcoming Books

  1. Food Safety in China: A Comprehensive Review
    By Linhai Wu, Dian Zhu
    To Be Published August 4th 2014
  2. Local Food Environments: Food Access in America
    Edited by Kimberly B. Morland
    To Be Published September 1st 2014
  3. Cocoa and Coffee Fermentations
    Edited by Rosane F. Schwan, Graham H. Fleet
    To Be Published October 1st 2014
  4. Food Safety and Informal Markets: Animal Products in Sub-Saharan Africa
    Edited by Kristina Roesel, Delia Grace
    To Be Published October 14th 2014
  5. Indigenous Fermented Foods of Southeast Asia
    Edited by J. David Owens
    To Be Published December 9th 2014

Find more forthcoming books