This book is focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food.
Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.
This book offers a comprehensive overview of the state of the art in sustainable dairy production, helping the industry to develop more sustainable dairy products, through new technologies, implementing life cycle analysis, and upgrading and optimization of their current production lines.
The new Reference Module combines the world-leading articles and chapters from Elsevier’s food Major Reference Works into one innovative and efficient tool on ScienceDirect. The content is continuously reviewed and updated by the editorial board to ensure researchers are always aware of the latest developments.
As a quick reference for the basic understanding of government standards and practices regarding the detection of food adulterants and contaminants, this comprehensive book provides an overview of the latest detection methods, helping users gain an understanding of how these methods aid in ensuring food quality and safety.