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Food Laws & Regulations Books

You are currently browsing 31–40 of 59 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 4

  1. 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 15th 2012 by CRC Press

  2. 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 15th 2011 by CRC Press

  3. 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 15th 2011 by CRC Press

  4. 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 13th 2010 by CRC Press

  5. 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 10th 2010 by CRC Press

  6. 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 16th 2010 by CRC Press

  7. 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 3rd 2010 by CRC Press

  8. Fermented Foods and Beverages of the World

    Edited by Jyoti Prakash Tamang, Kasipathy Kailasapathy

    Did you know? It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five...

    Published July 1st 2010 by CRC Press

  9. Ready-to-Eat Foods

    Microbial Concerns and Control Measures

    Edited by Andy Hwang, Lihan Huang

    With growing consumer demand for ready-to-eat (RTE) foods that are wholesome and require less handling and preparation, the production of RTE foods has increased and their variety has expanded considerably, spanning from bagged spinach to pre-packaged school lunches. But since RTE foods are...

    Published March 3rd 2010 by CRC Press

  10. Food Packaging and Shelf Life

    A Practical Guide

    Edited by Gordon L. Robertson

    The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where...

    Published December 21st 2009 by CRC Press