Handbook Of Food And Beverage Stability

Download Handbook Of Food And Beverage Stability full books in PDF, epub, and Kindle. Read online Handbook Of Food And Beverage Stability ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Handbook of Food and Beverage Stability

Author : Bozzano G Luisa
Publisher : Elsevier
ISBN 13 : 0323139299
Total Pages : 853 pages
Book Rating : 4.3/5 (231 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food and Beverage Stability by : Bozzano G Luisa

Download or read book Handbook of Food and Beverage Stability written by Bozzano G Luisa and published by Elsevier. This book was released on 2012-12-02 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations. A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references. All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory.

Handbook of Food and Beverage Stability

Author : George Charalambous
Publisher :
ISBN 13 : 9780121690700
Total Pages : 840 pages
Book Rating : 4.6/5 (97 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food and Beverage Stability by : George Charalambous

Download or read book Handbook of Food and Beverage Stability written by George Charalambous and published by . This book was released on 1986 with total page 840 pages. Available in PDF, EPUB and Kindle. Book excerpt: FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations. A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references. All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory.

Food and Beverage Stability and Shelf Life

Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 0857092545
Total Pages : 880 pages
Book Rating : 4.8/5 (57 download)

DOWNLOAD NOW!

Book Synopsis Food and Beverage Stability and Shelf Life by : David Kilcast

Download or read book Food and Beverage Stability and Shelf Life written by David Kilcast and published by Elsevier. This book was released on 2011-04-08 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment

The Stability and Shelf Life of Food

Author : Persis Subramaniam
Publisher : Woodhead Publishing
ISBN 13 : 0081004362
Total Pages : 618 pages
Book Rating : 4.0/5 (81 download)

DOWNLOAD NOW!

Book Synopsis The Stability and Shelf Life of Food by : Persis Subramaniam

Download or read book The Stability and Shelf Life of Food written by Persis Subramaniam and published by Woodhead Publishing. This book was released on 2016-05-24 with total page 618 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry

Food Packaging

Author : Gordon L. Robertson
Publisher : CRC Press
ISBN 13 : 9780849337758
Total Pages : 576 pages
Book Rating : 4.3/5 (377 download)

DOWNLOAD NOW!

Book Synopsis Food Packaging by : Gordon L. Robertson

Download or read book Food Packaging written by Gordon L. Robertson and published by CRC Press. This book was released on 2005-09-22 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.

The Stability and Shelf-Life of Food

Author : Persis Subramaniam
Publisher : Elsevier
ISBN 13 : 1855736586
Total Pages : 353 pages
Book Rating : 4.8/5 (557 download)

DOWNLOAD NOW!

Book Synopsis The Stability and Shelf-Life of Food by : Persis Subramaniam

Download or read book The Stability and Shelf-Life of Food written by Persis Subramaniam and published by Elsevier. This book was released on 2000-08-24 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.

Handbook of Food Powders

Author : Bhesh Bhandari
Publisher : Elsevier
ISBN 13 : 0857098675
Total Pages : 689 pages
Book Rating : 4.8/5 (57 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food Powders by : Bhesh Bhandari

Download or read book Handbook of Food Powders written by Bhesh Bhandari and published by Elsevier. This book was released on 2013-08-31 with total page 689 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties. Part one introduces processing and handling technologies for food powders and includes chapters on spray, freeze and drum drying, powder mixing in the production of food powders and safety issues around food powder production processes. Part two focusses on powder properties including surface composition, rehydration and techniques to analyse the particle size of food powders. Finally, part three highlights speciality food powders and includes chapters on dairy powders, fruit and vegetable powders and coating foods with powders. The Handbook of food powders is a standard reference for professionals in the food powder production and handling industries, development and quality control professionals in the food industry using powders in foods, and researchers, scientists and academics interested in the field. Explores the processing and handling technologies in the production of food powders Examines powder properties, including surface composition, shelf life, and techniques used to examine particle size Focusses on speciality powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and speciality products

Handbook on Natural Pigments in Food and Beverages

Author : Ralf Schweiggert
Publisher : Elsevier
ISBN 13 : 0323996094
Total Pages : 643 pages
Book Rating : 4.3/5 (239 download)

DOWNLOAD NOW!

Book Synopsis Handbook on Natural Pigments in Food and Beverages by : Ralf Schweiggert

Download or read book Handbook on Natural Pigments in Food and Beverages written by Ralf Schweiggert and published by Elsevier. This book was released on 2023-10-24 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. Provides a fully revised and updated resource on current regulatory standards and legislation Includes new chapters on both emerging ingredients and the latest technologies Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter Contains a current and comprehensive overview of product-specific coloration approaches

Handbook of Food Allergen Detection and Control

Author : Simon Flanagan
Publisher : Elsevier
ISBN 13 : 1782420215
Total Pages : 453 pages
Book Rating : 4.7/5 (824 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food Allergen Detection and Control by : Simon Flanagan

Download or read book Handbook of Food Allergen Detection and Control written by Simon Flanagan and published by Elsevier. This book was released on 2014-09-25 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens

Shelf Life

Author : Dominic Man
Publisher : John Wiley & Sons
ISBN 13 : 1118346262
Total Pages : 165 pages
Book Rating : 4.1/5 (183 download)

DOWNLOAD NOW!

Book Synopsis Shelf Life by : Dominic Man

Download or read book Shelf Life written by Dominic Man and published by John Wiley & Sons. This book was released on 2015-05-06 with total page 165 pages. Available in PDF, EPUB and Kindle. Book excerpt: Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should retain its desired sensory, chemical, physical, functional and microbiological characteristics, as well as accurately comply with any nutritional information printed on the label. Shelf life therefore refers to a number of different aspects; each food product has a microbiological shelf life, a chemical shelf life, and a sensory (or organoleptic) shelf life. These categories reflect the different ways in which a food product will deteriorate over time. Ultimately the shelf life of a food product is intended to reflect the overall effect of these different aspects. Shelf life has always been an important facet of industrial food preparation and production, as food and drink are often produced in one area and then distributed to other areas for retailing and consumption. Globalised distribution and supply chains make it imperative that food should survive the transit between producer and consumer – as a perishable commodity, food carries a high risk of spoilage. As such, a realistic, workable and reproducible shelf life has to be determined every time a new food product is developed and marketed; shelf life determination of food has become an integral part of food safety, quality assurance, product development, marketing, and consumer behaviour. Dominic Mans Shelf Life, now in a revised and updated second edition, encompasses the core considerations about shelf life. Section 1 introduces shelf life, describes its relationship to food safety, and provides answers to the frequently asked questions around shelf life determination and testing which are a managers chief concerns. Section 2 covers the science of the various ways in which food deteriorates and spoils, including the physical, chemical and microbiological changes. Section 3 looks at shelf life in practice, using case studies of different products to illustrate how shelf life may be determined in real life settings. This book will be invaluable to both practitioners and students in need of a succinct and comprehensive overview of shelf life concerns and topics.

Food Storage Stability

Author : Irwin A. Taub
Publisher : CRC Press
ISBN 13 : 9781420048988
Total Pages : 576 pages
Book Rating : 4.0/5 (489 download)

DOWNLOAD NOW!

Book Synopsis Food Storage Stability by : Irwin A. Taub

Download or read book Food Storage Stability written by Irwin A. Taub and published by CRC Press. This book was released on 1997-12-29 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Storage Stability addresses one of the foremost problems faced by food processors - how to stabilize food once it is harvested. Using a holistic approach, the book discusses the changes responsible for food quality deterioration and considers strategies for minimizing or eliminating these degradative changes. Topics include: consumer perceptions and preferences, cellular changes, conversion of major constituents to more stable products, the effect of color and texture, packaging issues, and practical strategies for storing foods frozen, chilled, or at ambient temperature. Food Storage Stability is the only treatment of this subject that covers the diverse factors that influence quality retention in foods and integrates basic concepts in storage stability with practical applications. Food scientists and technologists concerned with changes in food quality are interested in ensuring that safe and appealing food products reach consumers - this is the book that will assist them with that important goal.

Compendium of the Microbiological Spoilage of Foods and Beverages

Author : Michael P. Doyle
Publisher : Springer Science & Business Media
ISBN 13 : 1441908269
Total Pages : 376 pages
Book Rating : 4.4/5 (419 download)

DOWNLOAD NOW!

Book Synopsis Compendium of the Microbiological Spoilage of Foods and Beverages by : Michael P. Doyle

Download or read book Compendium of the Microbiological Spoilage of Foods and Beverages written by Michael P. Doyle and published by Springer Science & Business Media. This book was released on 2009-09-23 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Handbook of Applied Mycology

Author : Arora
Publisher : CRC Press
ISBN 13 : 9780824784911
Total Pages : 634 pages
Book Rating : 4.7/5 (849 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Applied Mycology by : Arora

Download or read book Handbook of Applied Mycology written by Arora and published by CRC Press. This book was released on 1991-08-02 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume supplements the other books on this subject by providing much information that is not readily available elsewhere. It opens with a taxonomy of fungi in foods and feeds and then considers ecology, spoilage, and mycotoxin production by fungi in foods and feeds. This is followed by a series

Handbook of Innovation in the Food and Drink Industry

Author : Ruth Rama
Publisher : CRC Press
ISBN 13 : 1560222980
Total Pages : 105 pages
Book Rating : 4.5/5 (62 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Innovation in the Food and Drink Industry by : Ruth Rama

Download or read book Handbook of Innovation in the Food and Drink Industry written by Ruth Rama and published by CRC Press. This book was released on 2008-03-26 with total page 105 pages. Available in PDF, EPUB and Kindle. Book excerpt: Forget the idea that the food and beverage (F&B) industry is low-tech and slow-changing. The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives by exploring neglected aspects of technological change in this industry. Economic and managerial aspects of innovation, technological change, new product introduction, and research and development are discussed by leading international specialists in the food and drink industry. Food quality and society, dynamic innovations, the role of biotechnology, and future challenges in the industry are examined clearly in detail. Topics include: • Characteristics of production in the F&B firm • Managements of innovation and the effects on productivity in the F&B firm • Assessment of recent studies on innovation • Internal and external factors of innovation at the firm level • Role of the market and competition • Characteristics and determinates of product innovation • Productivity and innovation effects in the United States food processing industry • Management of knowledge • Innovations in food safety • Innovations in food quality • Biotechnology, information and communication technology (ICT), and the F&B industry • Analysis of the transformation of the Niagara wine cluster in Canada into a regional innovation system • Much more! The Handbook of Innovation in the Food and Drink Industry includes a review of industry literature on innovations, including the most debated topics. Chapters focus on study cases, analyses of large databases and other tools, economic analyses, and crucial survey results. This is a one-of-a-kind text that provides a well-rounded view of the entire industry and where it is heading. The book is carefully referenced and includes tables to clearly present data.

Wine

Author : Ronald J. Clarke
Publisher : John Wiley & Sons
ISBN 13 : 1405150041
Total Pages : 341 pages
Book Rating : 4.4/5 (51 download)

DOWNLOAD NOW!

Book Synopsis Wine by : Ronald J. Clarke

Download or read book Wine written by Ronald J. Clarke and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: The commercial importance of wine continues to increase across theglobe, with the availability of many new wines, encompassing aremarkable and exciting range of flavours. Wine Flavour Chemistryfocuses on aspects of wine making procedures that are important inthe development of flavour, describing some of the grapes used andtheir resulting wines. In-depth descriptions of flavour reactionpathways are given, together with cutting-edge scientificinformation concerning flavour release, its associated chemistryand physics, and the sensory perception of volatile flavours. Wine Flavour Chemistry contains a vast wealth of informationdescribing components of wine, their underlying chemistry and theirpossible role in the taste and smell characteristics of wines,fortified wines, sherry and port. Many extremely useful tables areincluded, linking information on grapes, wines, composition andresulting perceived flavours. Wine Flavour Chemistry is essential reading for all those involvedin commercial wine making, be it in production, trade or research.The book will be of great use and interest to all enologists, andto food and beverage scientists and technologists in commercialcompanies and within the academic sector. Upper level students andteachers on enology courses will need to read this book. Alllibraries in universities and research establishments where foodand beverage science and technology, and chemistry are studied andtaught, should have multiple copies of this important book.

Handbook of Food Preservation

Author : M. Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 1420017373
Total Pages : 1088 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food Preservation by : M. Shafiur Rahman

Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Handbook of Food and Beverage Fermentation Technology

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 9780203913550
Total Pages : 934 pages
Book Rating : 4.9/5 (135 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food and Beverage Fermentation Technology by : Y. H. Hui

Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel