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Food Laws & Regulations Books

You are currently browsing 41–50 of 65 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 5

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques

    By Robert E. Levin

    Decades of development of the polymerase chain reaction (PCR) have yielded a significant array of associated techniques that make it possible to rapidly detect low numbers of all known pathogenic microorganisms without the traditional, more taxing methods of cultivation and phenotypic...

    Published October 26th 2009 by CRC Press

  8. Food Identity Preservation and Traceability

    Safer Grains

    By Gregory S. Bennet

    A Practical Roadmap to IPT Integration From baby formula and peanut butter, to E. coli-tainted peppers and salmonella-tainted pistachios, no food product or means of its production is immune to risks. And while these risks may never be fully eliminated, identity preservation and traceability (IPT)...

    Published October 19th 2009 by CRC Press

  9. Himalayan Fermented Foods

    Microbiology, Nutrition, and Ethnic Values

    By Jyoti Prakash Tamang

    The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and...

    Published August 17th 2009 by CRC Press

  10. Food Industry Quality Control Systems

    By Mark Clute

    After a sordid litany of recalls courtesy of the food industry, consumers are pointing the finger at companies that have failed to institute proper recall prevention techniques. While historical analysis shows no company is exempt from recall risk, most can be prevented with an efficient and...

    Published October 22nd 2008 by CRC Press