198 Best Books on Food Science

“Introduction to Food Engineering” Book Review: The book presents fundamentals of food engineering to the readers. It targets students of graduate level courses in food science. The book blends concepts of chemistry, microbiology, nutrition, and processing of foods. The initial chapters of the book talk about concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer. Subsequent chapters focus on applications of thermodynamics and heat transfer to preservation processes, refrigeration, freezing processes and evaporation processes used in the concentration of liquid foods. The last section of the book deals with principles of psychrometrics and mass transfer. Readers can find numerous illustrations, solved problems and examples aiding the concepts.

“Encyclopaedia of Food Science, Technology and Nutrition” Book Review: The book elucidates all the aspects of scientific approach to food science. The book can be accessed by everyone interested or working in the field of food science. Apart from nutritional values and requirements, physiological and sociological elements of nutrition are also covered. Cleaning procedures in factories, fruits of tropical climates, agitation and agitator design, mycotoxins, a complete list and description of liqueurs of the world, and entries for all types of food from buckwheat to buffalo are a few of the topics covered. The reader can find the text organized with the help of an index.

“Introduction to Food Process Engineering” Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. This is a book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. The book describes the concepts of the food process in a detailed yet brief manner. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with which they work. This book is written from a quantitative and mathematical perspective and is not simply a descriptive treatment of food processing. It explains analyses of food processes and most importantly there are a large number of worked examples and problems with solutions. The mathematics necessary to read this book is limited to elementary differential and integral calculus and the simplest kind of differential equation. The reader can find worked examples and problems with solutions at the end of each chapter to their aid.

“Introduction to Food Process Engineering” Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. This book covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with many objectives. It presents all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional processes. It also deals with unconventional processes encountered in food industry processing lines. Physicochemistry of food systems is also explained. The book talks in detail about both conventional and non-conventional food processes while also mentioning novel means under development. The book discusses dimensional analysis and similarities, physicochemistry of food systems at first. Furthermore, the book deals with Heat and mass transfer in food. food rheology, physical properties, water activity in subsequent chapters. Final sections of the book contain concepts of Thermal processing, chilling and freezing, evaporation, dehydration. The concepts are complemented by various illustrations and problems with solutions. Heat and mass transfer in food is explained at the end.

“Introduction to Food Biotechnology (Contemporary Food Science)” Book Review: The book covers concepts of biotechnology applications to food processing. It is prescribed for undergraduate students familiar with molecular biology. Genetic modification of plants and animals and risks to environment and public health is covered. Concepts of cell culture, transgenic organisms, regulatory policy, safety issues, and consumer concerns are elucidated. Emphasis is laid on microbial technology and its applications in the food industry and methods of large-scale cultivation of microbes, and food security.

“Introduction to Agronomy: Food, Crops, and Environment” Book Review: The book focuses on crop science and sustainable agriculture. It targets students both familiar and afresh to the domain. The book focuses on safe and sustainable food and fiber production. Readers can find concepts of energy, ecology, and environmental quality explained in detail. Each chapter contains key terms, key concepts and review questions that complement the contents of the book.

“Electronic Irradiation of Foods: An Introduction to the Technology” Book Review: The book presents concepts of electronic accelerator technology. The book can be accessed by interested workers and practitioners involved in food technology. The book begins by explaining effects of ionizing radiation on biological organisms and the organic compounds comprising foods. Further chapters entails concepts of electron beam and x-ray energy deposition, electron accelerator technologies. A few other topics covered are: beam scanning systems, material handling systems, shielding design, process control considerations, induced radioactivity, and ozone generation.

“Food Plant Sanitation (Food Science and Technology)” Book Review: This book summarizes the Food Plant Sanitation. It explains essential food production safety. It describes the federal and state regulations and guidelines. This book helps us understand the major biological and non biological contaminants. It also gives cleaning a food plant. It deals with sanitation and worker safety. It also includes housekeeping and product quality. This book also explains the commodity processing and retail food sanitation. This book covers primary sanitation practices.It also gives sanitation programs on principle.

“Objective Food Science and Technology, (Food Science)” Book Review: This book includes multiple choice questions on the topics of food science and technology. It contains about 10000 objective questions on the subjects such as Food Chemistry, Food Microbiology, Food Engineering, Dairy Technology, Fruits and Vegetables Technology. Apart from that it also includes MCQs from Cereals Technology, Meat Fish and Poultry Processing, Food Additives, Foods and Nutrition, Bioprocess Technology, Food Packaging and Food Analysis. Questions on miscellaneous topics help in additional knowledge of the subject. The book is useful for students preparing for competitive examinations in Food Science and Technology discipline.

“Introduction to Food Engineering (Food Science and Technology)” Book Review: This book is helpful for the researchers and students involved in Food science and Food engineering. It includes basic concepts involved in the study of food science. It provides information on processing and production of the food. It explains its relationship with the field of nutrition, chemistry and microbiology. The book contains discussion on the principles, challenges and applications of food science and technology. It presents the concepts with the use of charts, graphs, tables and animations. Numerous practical examples are covered for professional research and reference.

“Food Engineering Handbook: Food Process Engineering: Volume 2 (Contemporary Food Engineering)” Book Review: This book mentions the basic principles of food engineering methods in food processing operations. Main topics included are Thermo physical properties, modelling of selected processes such as chilling, freezing and dehydration. Other topics mentioned are size reduction, mixing, encapsulation and emulsion. This book also includes various case studies of solid liquid and supercritical fluid extractions. This book is beneficial for food process engineering students.

“Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: The book covers the rising energy prices, increased biofuel use, water scarcity and the rising world population, all factors that directly affect worldwide food security. It discusses the emerging technologies for plant and animal food security. It also analyzes the policy issues affecting food security.

“Food Science” Book Review: This book provides a broad introduction to food science and technology. It analyzes the complex interrelationships among food ingredients, packaging, processing, storage and distribution.The readers get to learn how these factors affect food safety and quality. Along with focussing on latest developments and advances in the area of food science, the book also describes factors that affect development of new products. Topics like consumer protection including psychotropic pathogens, HACCP techniques for product safety and technology, etc. impart practical understanding of the subject matter. The illustrations and pictures provide an application based knowledge to the students. The book is valuable for students in food science and technology as well as professionals in food processing and servicemen in the food industry.

“Food Science” Book Review: This book is a study of food science that focuses on the composition of food and the changes that occur during the processing of food. The amount of nutrients present in different foods and the effect of cooking on nutrients has also been looked at. Important topics such as Antioxidants and Nutraceuticals are also discussed in-depth. The book explains the important topics essential for a student of food science such as knowledge on food additives to convenience foods, packaging and labelling of foods. The last chapter stresses upon the need to improve the nutritional status and the steps that can be taken-food fortification and biofortification. In this way the book doesn’t just focus on the basics, but dig deep into the topic of food science. The students are also familiarised with the concept of global cuisines entering the indian kitchen. The text is useful for home science students and anyone interested in knowing about the subject.

“Introductory Foods” Book Review: This comprehensive guide provides clear explanations of the basic principles of food preparation. In the beginning it covers the basics and then it goes on to discuss the topics in-depth in the subsequent chapters. With that, the book provides the latest developments and technological advances in food preparation and processing. It discusses the effect of shifting demographics on food trends, and the knowledge available to the general population about nutrition. The research methods presented in the book impart a practice-oriented understanding of the subject. The book is useful for first and second year students of the introductory food course at universities and community colleges.

“Food Processing Technology: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book introduces an analysis of component subjects in food science and technology. It focuses on technical topics such as processing stages, important aspects of food industry management, value chains and the global food industry. In addition, the book also sheds light upon sensitive topics of environmental issues and sustainability. The processing techniques, along with key principles of each process and the post-processing operations are also discussed in great detail. The book comes with videos and calculation slides that encourage self-study. The plus point of the book is that the summaries of key points are given after each chapter. The book will benefit students, food processing professionals and operators in the food industry. It is also a must have resource for food process engineers and researchers to forecast results of food processing methods. The book is written in a student friendly manner. It contains topics on osmotic dehydration, extraction. Chapters are written in a concise and clear manner. It makes it easier for the students to grasp the concepts better.

“Principles of Enzymology for the Food Sciences” Book Review: This book explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. It focuses on various enzymes that are of importance to food scientists and technologists. The book discusses essential topics in enzymology such as new methods for protein determination and purification. Among other topics, it examines the new concept of hysteresis, and provides new information on proteases, oxidases, polyphenol oxidases, lipoxygenases and the enzymology of biotechnology. Each chapter analyses in a critical manner the methods applied for the characterization and evaluation of enzymes’ activity. The book is useful for students, doctoral degree candidates, specialists and professors researching the field of enzymes.

“Principles of Food Science” Book Review: This lab manual is to be read with the introductory text Principles of Food Science, 3rd edition. It examines the relationship among food, science and nutrition. Each chapter includes three experiments or activities that cover the purpose, safety precautions, equipment and supply lists, procedures, data tables, questions, and lab sheets to be completed. It includes vocabulary activities, application activities, and three lab experiments per chapter with space for recording data, observations, and summaries. The book is to be used mainly for practical purposes. It is useful for first and second year students in universities and community colleges.

“Principles of Food Science: Student Study Guide” Book Review: This text shows how the laws of science apply in foods prepared at home and by the food industry. Each chapter includes topics focusing on areas such as current research, technology, and nutrition news. The students will practice scientific and sensory evaluation of foods through experiments in the lab manual. The experiments are shown in a step-by step manner. The readers will learn how nutrients and other food components illustrate basic chemistry concepts. The book also helps in examining the positive and negative impacts of microorganisms on the food supply. The book is useful for students pursuing courses on food science and home science.

“Principles of Food Sanitation (Food Science Text Series)” Book Review: With the importance of food safety and security, high volume food processing and preparation operations have enlarged the need for improvement in sanitary practices from processing to consumption. This incline presents a dare for the food processing and food preparation industry. It’s 5th edition provides sanitization information. This information needs to ensure hygienic practices and safe food for industry personnel as well as students.This book provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The textbook addresses the principles related to contamination, cleaning compounds, sanitizers and cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. A comprehensive and concise discussion about sanitation of low, intermediate, and high-moisture foods is included as well. The book will be useful for students pursuing an undergraduate food plant sanitation course in college. It also presents specific directions. These directions help in applying these concepts to attain hygienic conditions in food processing or food preparation operations. This edition includes features like a new chapter on the concerns about biosecurity and food sanitation. The chapters in this book are well described and clearly explained.

“Sensory Evaluation of Food: Principles and Practices (Food Science Text Series)” Book Review: This comprehensive text covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements of consumers. It provides a practical guide to how tests are conducted and also explores the fundamental psychological and statistical theories that form the basis for sensory test design. It thus provides a blend of practical and theoretical knowledge. The statistical applications are described in the form of common analysis used in sensory work. The book presents practical aspects of conducting sensory tests, with clear instructions on how tests should be conducted. This book will benefit undergraduate and graduate students taking courses in sensory evaluation.

“Glass Transition and Phase Transitions in Food and Biological Materials” Book Review: This textbook deals with the elementary aspects with special emphasis on the topic of glass transition and it’s application in food micro-structure, food processing, product development, storage studies, packaging development and other areas so that the subject is perceived by the student as both a science and an art. The theories and explanations are supported by a large number of solved examples. Additional figures have also been added for the clarity and understanding of the book. Multiple choice questions and other pedagogically arranged questions are also provided to help students assess their subject knowledge. This book is designed primarily as a textbook for undergraduate and postgraduate in agriculture students. It is also useful for undergraduate students of food science and material science/polymer engineering.

“Food – The Chemistry of Its Components” Book Review: The book is designed for the students of undergraduates and postgraduates of biochemistry and food science. The book is written in a very student friendly manner.It contains the latest topics on nutrition and health. Chapter end exercises are provided at the end of each chapter. Special chapters on elimination of trans fat acids, oils, cocoa butter are added. The book is well organised with diagrammatic presentations and factual text presentation. It helps students to grasp the concepts better.

“Food Processing and Preservation” Book Review: The book is designed for the students of undergraduates and postgraduates of biochemistry and food science, microbiological in food science and to all the professionals. The book contains the overview of various processes of food processing. It includes topics like food fermentation, food spoilage, assessment of food quality and safety. The book is written in an easy and understandable manner. It also contains detailed researches on casein micelle tea, flavonoids etc.

“Food Microbiology” Book Review: This book is designed for undergraduates students of science and engineering, postgraduates offering courses in food science and to all the professionals. The book is written in a student friendly manner which makes it easier for students to learn better. Dedicated chapters on food and microorganisms, food as a substrate for microorganisms have been added. The book is updated as per the latest norms. It also provides information on contamination, preservation and other related topics. The book consists of various detailed illustrations. It helps students to visualise the concepts better.

“Food Processing: Principles and Applications” Book Review: This book is designed for undergraduates students of science and engineering, postgraduates offering courses in food science and to all the professionals. This book examines the principles of food processing and demonstrates their application. The latter is done by describing the stages and operations for manufacturing different categories of basic food products. The book covers all the essential processing principles and their application. The topics are illustrated with the help of well-labelled diagrams and pictures that promote a practice-oriented learning among the students. The book is written in a student friendly manner which makes it easier for students to learn better. The book contains various methods of preservation by physical, chemical and other processes. A summary is given at the end of each chapter to highlight the key points to the students. This comprehensive guide is a relevant text for students of food science and a valuable tool for food industry professionals. Latest chapters on health cooking and industrial cooking is added. It helps in better understanding of the students.

“Food Processing: Principles and Applications” Book Review: The book is written mostly for non-engineers, for other non-engineers and is therefore user-friendly and easy to read. This book explores the basic and applied aspects of food processing. It describes the physical, chemical and microbiological basis for each method of preservation. The book is fully illustrated with resource examines on the principles of food processing. It also contains different methods of food preservation. Low temperature freezing process, techniques and modelling freeze times are written in a student friendly manner. The book also highlights the importance of extraction, and osmotic dehydration. The characterization of the heating behavior of foods and the equipment used for thermal processing is also described in detail. The unsolved exercises at the end of each chapter help the students test their understanding. The book will benefit undergraduate students in food science who are taking courses in food processing. Apart from that, it is useful for food processing engineers and researchers to forecast results of food processing methods.

“Principles of Food Processing (Food Science Text Series)” Book Review: The book is written mostly for non-engineers, for other non-engineers and is therefore user-friendly and easy to read. The book is fully illustrated with resource examines on the principles of food processing. It also contains different methods of food preservation and general characteristics of raw food packaging, quality, preservation techniques. The book is fully updated as per latest board norms.

“Principles of Food Processing (Eleven Five-year National Programming Teaching Material of Regular Higher Education)” Book Review: The book is designed for the students of undergraduates and postgraduates of biochemistry and food science, microbiological in food science and to all the professionals. This book contains the latest chapters on health cooking, industrial cooking. It helps in better understanding of the students. New methods on applied food in the food industry is updated. It focuses on topics of heat treatment, food processing, separation, extrusion and chemical treatment etc.

“Fundamentals of Food Process Engineering” Book Review: The book talks about various aspects of Food Processing techniques. The book is targeted at upper level graduate students of food engineering and professionals in the field. The updated and revised 3rd edition of the book involves more concepts in addition to technological principles, parameters of choosing a food processing method. Enthalpy change calculations in freezing based on the freezing point depression, evaporative cooling, interpretation of pump performance curves. determination of shape factors in heat exchange by radiation constitute a few of the concepts being described. Other concepts also include osmotic pressure and water activity relationship, vacuum dehydration, new membranes commercially available for food processing and waste treatment, supercritical fluid extraction.

“Sweet Potato Processing Technology” Book Review: This book covers sweet potato starch and its series products, sweet potato proteins, sweet potato dietary fiber, sweet potato pectin, sweet potato granules, sweet potato anthocyanins and chlorogenic acids from sweet potato. This book provides references at the end of the chapter.

“The Chemistry of Thermal Food Processing Procedures (SpringerBriefs in Molecular Science)” Book Review: Book explains about the thermal processes in the food industry like pasteurization, sterilization, UHT processes, and others. Effects on a chemical level and possible failures from a safety viewpoint are also discussed. Several historical preservation techniques such as smoking, the addition of natural additives, irradiation, etc. are compared with the industrial systems at present, like fermentation, irradiation and the addition of food-grade chemicals. Storage protocols like cooling, freezing, etc and packing systems are elaborated with proper examples. The book also explains how new challenges that are coming out in the present scenario in the food sector can be approached. The content of the book is easy to understand and hence the book is preferable to even an undergraduate. Proper diagrams, examples, exercise questions and tables are given wherever necessary. The main topics covered in the book are Thermal Processing of Food Industries and Chemical Transformations, Undesired Chemical Alterations and Process-related Causes, The Role of Thermal Control and the Management of Thermal Machines.

“Engineering Aspects of Thermal Food Processing” Book Review: The book has focused mainly on modelling, simulation, optimization, online control, and automation. The book starts with the fundamentals and new processes in the thermal processing industry and slowly moves towards mathematical modelling and simulation. Topics like Ohmic heating, Thermal sterilization, microwave processing, online control of thermal process deviations during retort sterilization of canned foods, are very well explained in the book. The book has explained 10 methods of food processing with proper diagrams and explanations. The concepts in the book are very well ordered such that every next topic in the book is related to the previous one and hence, the continuity of the reader does not break. It not only focuses on the theoretical part but also on the applications of the concept. The book can be preferred by chemical engineers, researchers related to food and security, and students related to similar disciplines.

“Validation of Thermal Processing of Foods in Large Agitated Vessel” Book Review: The book presents innovative advances in the physical and engineering aspects of thermal food processing, paying particular attention to modelling, simulation, optimization, online control, and automation. The book discusses almost all of the methods that can be used by the industry to ensure the safety of the food for consumption and also the ways that help increase its storage life. Other than its safety and increasing storage life, the book also explains how to maintain the nutritional value of the food though it is overprocessed. In this study, the heating and mixing efficiency of a bespoke vessel used for the heat treatment of complex foodstuffs were investigated. People related to Food Science and Technology, Food management and Food Researchers can prefer this book. The book also explains various latest technologies that play a vital role in food processing and food safety.

“Emerging Non-Thermal Food Processing Technologies” Book Review: The students studying food science & technology and related courses/disciplines can read this book. This first book gives an idea about how its next editions would be. The book explains the important, most recommended and latest techniques in food processing. The book can be used as reference literature for industrialists and scholars. The book contains exercises in which the questions are arranged in order i.e. from an easy level to a hard one so that the students can recall all the concepts in a sequence that they had read. The concepts are explained with the help of proper diagrams. Case studies are also included wherever needed.

“Thermal Processing of Shelf Stable Meat Blocks in Retort Pouches” Book Review: The main aim of the book was the determination of process time, optimization of product quality, and evaluation of shelf life of retort pouch processed meat blocks at a suitable temperature. The book is useful and preferable to research centres staff, scientists, and even the students related to this field. The book is simple in language and easy to understand. It has used various diagrams and charts to explain a topic wherever necessary. The content in the book is well-organised such that even a beginner can understand about Thermal Processing of Shelf Stable Meat Blocks in Retort Pouches. Due to well-arranged topics, readers can easily relate the topics with each other. The book starts with the introduction of Preservation techniques & the need for preservation and ends with The Role of Thermal Control and The Management of Thermal Machines.

“Unit Operations for the Food Industries” Book Review: This book is designed for the food processors and food technologists. The topics which are covered in this book are materials handling, quality separation, peeling, in-line protective equipment, blanching and precooking, mixing and blending, drying and dehydration. This book basically deals with the food industries. This textbook introduces the readers with the surface technologies that have emerged over the years. The book explains the impact of the technologies on the industry and the finished products. The book presents a journey from the time when everything was hand-laboured to the time when the works are being done just by a click. The non-professional plant workers will be able to understand this book and it is preferred to all the food processors, food technologists, food executives, sales individuals, students, etc to read this book. 99 figures, 8 tables and charts are used throughout the book. These tools have made it easy for readers to understand the concepts. It provides information about the new surface technologies which will be helpful for the researchers and food technologists.

“Advanced Materials for Agriculture, Food and Environmental Safety (Advanced Material Series)” Book Review: It is designed for the students of manufacturing engineering, researchers who are interested in this field. This book focuses on the role of advanced materials in the food, water and environmental applications. The topics which are covered in this book are corrosion resistance of aluminium alloys of silanes, prediction and optimization of heavy clay products quality, enhancement of physical and mechanical properties of fiber, kinetics and equilibrium modeling, etc. The focus of the book is mainly on the role of advanced materials in the food, water and environment. It monitors and discusses various harmful organisms and toxicants in water, beverages and food. The content presented by the book includes Layered double hydroxides and environment, Corrosion resistance of aluminium alloys of silanes, New generation material for the removal of arsenic from water, Enhancement of physical and mechanical properties of fibre, Environment-friendly acrylates latices, Nanoparticles for trace analysis of toxins, Recent development on gold nanomaterial as a catalyst, and many more. The methods and technologies used in food processing are elaborated using diagrams and flowcharts. The language of the book is easily understandable by the readers. The book is meant for students, chemical engineers, researchers, and scientists related to the field of food processing.

“Introduction to Advanced Food Process Engineering” Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. The main idea of the book is to present concepts of various aspects of food engineering. It can be accessed by researchers and practitioners of the food technology domain. The book provides a general reference on various aspects of processing, packaging, storage, and internal control and assessment systems, describing the essential principles and major applications of emerging food processing technologies. The book is split into three sections, systematically. The Section I of the book covers a good range of advanced food processing technologies including Osmo-concentration of fruits and vegetables, membrane technology, nonthermal processing, CA and MA storage of fruits and vegetables, and computational fluid dynamics modelling in food processing. The Section II of the book describes how to provide food safety and various non-destructive quality assessment systems using various techniques like machine vision systems, vibrational spectroscopy, biosensors, and chemosensors. And the last section explores waste management, by-product utilization, and energy conservation within the food processing industry. With a stress on novel food processes, each chapter contains case studies and examples for instance state-of-the-art applications of the technologies discussed.

“Process–Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks” Book Review: This book merges the analytical, health, and risk management problems regarding all of the presently well-known processing-induced toxins which are able to be given in common foods. It considers the assorted process ways utilised within the manufacture of foods, as well as thermal treatment, drying, fermentation, preservation, fat process, and high hydrostatic pressure process, and thus the potential contaminants for every technique. The book discusses the analysis, formation, mitigation, health risks, and risk management of each unsafe compound. Additionally, squares measure new technologies and thus the impact of process on nutrients and allergens. The first part of the book includes the chapters like Specific Toxicants associated with process technology like amide, acrolein, heterocyclic aromatic amines, etc, hazards of dietary organic compound, HMF, Food irradiation and ends by explaining Dietary significance of processing-induced D-Amino acids. Then the second half starts with the reason of aggressive process, Food process and nutritionary facet, rising food technologies and ends by explaining the thought of Risk communication.

“Enzymes in Food Processing: Fundamentals and Potential Applications” Book Review: This book is an excellent textbook for food scientists/technologists, biotechnologists, biochemical engineers, biochemists, organic chemists, graduate as well as research students. This book provides an in-depth study in a lucid way for application of enzymes in food processing. This crucial study is the result of combined efforts of leading experts from food technology and biotechnology. The book gives a complete knowledge about the interventions of enzymes in food processing.

“Novel Thermal and Non-Thermal Technologies for Fluid Foods (Food Science & Technology International (Hardcover Academic))” Book Review: This book provides a comprehensive study of innovations in non-thermal technologies specially for fluid foods. The book gives information about the high usage rate of macronutrients and micronutrients. It includes methods for mathematical evaluation of each technique. The book also provides recommendations and opportunities for various safety-related issues.

“Thermal Food Processing: New Technologies and Quality Issues (Contemporary Food Engineering)” Book Review: This book provides a clear explanation on the topics like Modelling of Thermal Food Processes, Quality and Safety of Thermally Processed Food, Innovations in Thermal Food Processes etc in the book. This book is targeted for undergraduate agricultural engineering students enrolled in the course. Other important chapters contained in the book includes New Technologies and Quality Issues, latest trends in thermal food processing research and development, thermal physical properties of foods, recent developments in heat and mass transfer, innovative modelling techniques like artificial neural network modelling, and computational fuel dynamics, thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables etc.

“Handbook of Fruits and Fruit Processing” Book Review: This textbook deals with the elementary aspects of with special emphasis on the Fruit physiology, biochemistry, microbiology, nutrition and health, postharvest handling and preservation of fruits, product manufacturing and packaging, processing plant, waste management, safety and regulations, Production, quality and processing aspects of major fruits and fruit products etc so that the subject is perceived by the student as both a science and an art. The theories and explanations are supported by a large number of solved examples. Additional figures have also been added for the clarity and understanding of the book. Multiple choice questions and other pedagogically arranged questions are also provided to help students assess their subject knowledge. This book is designed primarily as a textbook for undergraduate and postgraduate students. It is also useful for undergraduate students of food science and material science/polymer engineering.

“Advanced Drying Technologies” Book Review: It is designed for engineering students. This book presents the most recent progresses in thermal dehydration, drying, and dewatering. This book basically deals with the thermal dehydration, drying, and dewatering. It focuses on the emerging equipment, innovative techniques, and cost-effective strategies for a variety of industrial and agricultural applications. The topics which are covered in this book are drying in a mobilized bed, sonic drying, drying in a plasma torch, radiofrequency vacuum drying, microwave vacuum drying, special drying technologies etc. It has provided classification and selection criteria for new and advanced drying systems. It has explained the technologies, how they have evolved. The focus of the book is on the industrial practitioners, researchers, scientists, and also the students. The book summarizes almost all the key developments that have taken place in the past two decades. The book contains various exercises that would help the reader to recall every concept that they have studied in the chapter. There are key notes in the end of the chapter so that the reader can have a quick revision.

“Paste Flow and Extrusion (Oxford Series on Advanced Manufacturing)” Book Review: This book is designed for the researchers, students, and teachers of chemical and ceramic engineering, food technology, and materials science and technology. It basically describes the scientific means of approaching the design and operation of paste flow products and processes. This book not only provides the theories but it also provides the practical application of the theories which are discussed in the book.

“Advanced Planning in Fresh Food Industries: Integrating Shelf Life into Production Planning (Contributions to Management Science)” Book Review: This book is designed for the researchers and professionals from fresh food industries. The topics which are covered in this book are shelf life in fresh food Industries, fresh food Industry’s profile regarding APS systems, shelf life integration in APS-systems, shelf life integration in yogurt production, shelf life integration in poultry processing etc. It basically focuses on the support production planning and it also discusses how the leading systems handle the most characteristic of fresh food industries.

“Engineering Aspects of Food Biotechnology (Contemporary Food Engineering)” Book Review: This book basically focuses on the use of biotechnology for the production of ingredients to be used in the food industry. It focuses on two issues: first one is consumer’s awareness of the relation between nutrition and good health and second one is the importance of environmental sustainability in the food chain. It also covers the detailed presentation of relevant unit operations developed to purify the ingredients of biotechnological for food applications. It also discusses the application of process analytical technology which highlights the importance of this tool.

“Advanced Instrumentation, Data Interpretation, and Control of Biotechnological Processes” Book Review: It is designed for the engineers, researchers, and for students in the field of process control and systems. This book covers the fermentations for production of high-valued specialist chemicals, high-volume production of foods and feeds, as well as biological waste treatment, handling solid, liquid and gaseous wastes. It is divided into two parts: The first part covers the modern on-line hardware sensors in detail like FIA, viable biomass measurement, membrane inlet mass spectrometry, flow cytometry, and microcalorimetry, second part covers the novel model-based process diagnosis and control techniques. This book not only contains the theories but it also covers the practical applications of it.

“Extraction of Natural Products Using Near-Critical Solvents” Book Review: This book is basically designed for the engineers, chemists, managers in industry, academic or research institutions. This book focuses on the current state of the art of extracting natural products with near-critical solvents. It also discusses the design of the pressure vessels, pumps required in the processes and collection of the data required for design. The costing of the processes is also discussed. This book consists of three chapters which discusses the scope for combining a near-critical extraction step with other process steps, properties of near-critical solvents like reaction or crystallisation medium.

“Texture Measurement of Foods: Psychophysical Fundamentals; Sensory, Mechanical, and Chemical Procedures, and their interrelationships” Book Review: This book is designed for the student, researcher, and the food manufacturer. It basically deals with the principles and techniques for sensory measurement and analysis of texture. This book is divided into six parts: first part begins with one definition, second part covers the principles of sensory evaluations, the third focuses on sensory measurements, the fourth on principles of objective evaluation, the fifth on objective measurements, and the final concluding chapter on subjective-objective analogues.

“Physical Properties of Foods: Novel Measurement Techniques and Applications (Contemporary Food Engineering)” Book Review: It is designed for the engineers, researchers, and for those who are interested in this field. This book focuses on the principles and measurement techniques, highlighting the latest methods and their ability to replace the traditional costly, time-consuming ones. It also covers the application of the measurements to classify and differentiate various foods, including fruits, vegetables, cereals, and dairy and meat products. It also provides the information about methods based on a variety of technologies such as electronics, spectroscopy, mechanics, and acoustic response. This book deals with low-cost techniques to represent the physical properties of food without destroying the food.

“Microbiology in Dairy Processing Challenges and Opportunities (Institute of Food Technologists Series)” Book Review: The book highlights the most current knowledge and research in dairy technologies and lactic acid bacteria (LAB) and dairy associated species in the fermentation of dairy products. It deals with the industrial processing of milk, the problems solved in the industry, and those still affecting the processes. It also covers the Lactic Acid Bacteria and dairy associated species (the beneficial microorganisms used in food fermentation processes) culture methods, phenotyping, and proven applications in dairy and non-dairy productions. It provides knowledge of the whole chain of dairy processing from milk collection and storage though processing and the production of various cheese types. The book is a useful resource for laboratory technicians and researchers and students learning the protocols for LAB isolation and characterisation.

“Handbook of Mango Fruit Production, Postharvest Science, Processing Technology and Nutrition” Book Review: The book outlines the postharvest handling and packaging techniques and reviews the fruit’s processed products and byproducts that are gleaned from the processing of waste. It include information on the nutritional profile of the mango and review the food safety considerations for processing and transport of mangoes. It throws light on global mango production trends and countries that are the major exporters and importers of mangoes. The book is designed for anyone involved in the production, marketing, postharvest handling, processing and by-products of mangoes. It offers a comprehensive resource regarding the production, trade, and consumption of this popular tropical fruit.

“Thermal Properties of Food and Agricultural Materials” Book Review: The book discusses the methods for determination of data on thermal conductivity, thermal diffusivity, unit surface conductance or the heat transfer coefficient of foods and agricultural materials. It also includes the basic concepts of heat transfer in detail. It emphasizes on Method of Differential Scanning Calorimetry. It includes the applications of thermal properties in relation to cooling and thermal expansion. It gives an overview on Heat Treatment of Foods and Agricultural Materials.

“A Complete Course in Canning and Related Processes” Book Review: This book is a comprehensive guide to canning and related processes. It is very useful for Professionals in the canning industry as well as students. It includes chapters on regulation and labeling that contrast the situation in different regions worldwide, information on containers for canned foods, and information on validation and optimization of canning processes. The book covers planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed manner. It consists of chapters such as the canning of preserves and pickles as well as the canning of composite products.

“Heat Transfer In Food Cooling Applications (Series in Chemical and Mechanical Engineering)” Book Review: The book is a useful guide for anyone who is interested to learn about food cooling applications and methods of analysis of the heat transfer during these applications. It provides readers with an understanding of the fundamental principles and practical applications of heat transfer. The book focus on the latest research, reflects the latest techniques, models, correlations, and applications used in this field. Simple and accurate models, correlations, tools, and charts for determining cooling process parameters and cooling heat transfer parameters are given. The book also contains worked out examples from practical applications.

“Commercial Cooling of Fruits, Vegetables, and Flowers” Book Review: The book contains detailed descriptions of proper temperature management for perishables. It also covers commercial methods of cooling fruits, vegetables, and cut flowers. It is designed for hydro-coolers and forced-air cooler systems in depth. The book discusses refrigeration equipment design in brief. It also gives an overview on static Pressure, airflow and time required to cool selected flowers.

“Baking Problems Solved (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: The book guides bakers through various issues which arise throughout the baking process. It presents a quick bakery problem-solving reference. The book focuses on issues found in the use of raw materials, including chapters on wheat and grains, flour, and fats, amongst others. It also provides information on a wide range of ingredient and process solutions from a world-leading expert in the baking industry. It also discusses about end products in baking by including chapters on bread and fermented products, cakes, biscuits, and cookies and pastries.

“Manufacture and Refining of Raw Cane Sugar” Book Review: The book focuses on the processes, methodologies, principles, and approaches involved in the manufacture and refining of raw cane sugar. It offers information on sugar cane, harvesting and transportation to the factory, washing, disposal of wash-water and cleaning the juices, and extraction of juice. The book also discusses disposal of bagasse, screw presses, cane carriers, juice cleaning, waste-water disposal, washing, cane weighing in field and factory, transportation, and sugar-producing plants. It also covers topics such as boiling of raw sugar massecuites, crystallization by cooling and motion of low-grade massecuites and the exhaustion of final molasses, centrifugals and purging of massecuites, storing and shipping bulk sugar, and final molasses.

“Agricultural Processing And Food Technology” Book Review: The book is designed for students of the Agricultural Engineering, Food Processing, Dairy and Food Engineering, Food Science and Technology, Process and Food Engineering, Food Technology, Dairy Science and Technology, Post Harvest Engineering and Technology, Agricultural Structure and Process Engineering, Horticulture (specialized in Post Harvest Technology) and Home Science (Food and Nutrition).The goal of this book is to provide complete and simplified reach out to understanding of the basic fundamentals of Agricultural Processing and Food Technology. It also gives knowledge on Food Microbiology, Food Chemistry, Food Engineering as well as Food Packaging. The book covers general agriculture in detail.

“Food Processing and Preservation” Book Review: This book provides full coverage of the processing and preservation aspects of food. It includes chemical, microbiological and technological processes on the one hand. Assessment of food quality and safety, new and modified foods by fermentation, food-borne diseases and food spoilage on the other. The book also discusses the preservation operations that involve the use of high and low temperatures and radiation. This book is designed for undergraduate students of science and engineering. This study would help the postgraduate students offering courses in food science. This book will also help the professionals as well as academicians.

“The Technology Of Food Preservation” Book Review: This book serves a useful purpose. The book also focuses on the technology of food preservation itself. The topics discussed about the nature of hazards. The hazards that are involved in foods, the storage of all kinds of fresh foods, expanded the coverage to include cereals and beans. It also brought together the newly evolving area of gas atmosphere storage of fresh foods of origin of both plant and animal. It has a chapter on quality assurance and good manufacturing practices. It also reorganized the presentation on food additives. It gives attention to means of understanding government regulations. It also uses chemical additives in food preservation. It tells us how to use these chemical additives, when and where.

“Basic Principles of Food Processing and Preservation: Easy Notes” Book Review: This book put emphasis on the basic principles of food processing and preservation. It explains the preservation of food for further processing to the students into easy steps. These are handy for the fresh college students who are studying food processing and preservation. The book also explains the basic principles of canning to the students. It also discusses the types of foods that can be dried, modified atmosphere packaging, chemicals used in food preservation etc. So this book can be used by the students as well as the teachers who are in the field of food processing and preservation.

“Food Processing and Preservation” Book Review: This book has been divided into ten chapters. These chapters cover the complete range of food processing and the related activities in the food manufacturing plants. It also covers the exhaustive and systematic style of presentation. This book would be of great interest for the students of food science and nutrition. This book provides an extensive coverage of food processing and the related activities in the food manufacturing plants. It covers important topics in food processing such as the technological processes applied to cereals, the processing of legumes, the major protein source for the majority of vegetarians. It will also be an excellent book for entrepreneurs, and general readers. It also explains the production of edible oils from oil seeds. The new methods of food preservation like radiation and the safety considerations have also been focussed upon. The last chapter deals with packaging technology that has shown the most rapid development in recent years. The book is useful for students of food science and nutrition. In this way, all the chapters deal with something related to food processing and preservation.

“Physical Principles of Food Preservation: Revised and Expanded (Food Science and Technology)” Book Review: This book checks the properties, conditions and theoretical principles. These principles are helpful for governing the safety and efficiency of various food preservation, storage and packaging techniques. The book examines all the methods to predict and optimize the nutrition, texture and quality of food compounds. It also reduces operating cost and waste. The second edition contains new chapters and discussions on non-thermal processes. It also covers the mechanisms of heat transfer. It includes conduction, convection, radiation, and dielectric and microwave heating. It also includes the kinetic parameters of food process operations; freezing technology. It uses illustrative examples: recent breakthroughs in cryochemistry and cryobiology, and more.

“Food Identity Preservation and Traceability: Safer Grains” Book Review: From baby formula and peanut butter, to E. coli-tainted peppers and salmonella-tainted pistachios, there is no food product or means of its production that is free from risk. These risks can never be fully removed. So identity preservation and traceability ( IIPT) systems make it easier to find out the sources and size of contamination. So that it can reduce the often arising bad results. This book put a central emphasis on cereals. It also reports the state-of-the-science during the entire food chain in both domestic and international markets because it is related to food safety and economics. The book gives a coordinated introduction to IIPT systems. It also gives an overview of the programs that are currently available. It develops a conceptual model of IIPT at the producer level.

“Cereal Grains: Properties, Processing, and Nutritional Attributes (Food Preservation Technology)” Book Review: Cereals are the world’s largest yield. It produces more than 2.3 billion metric tons annually. Consumers always rise their demand for healthy cereal products with greater nutrition. Cereal grains; its properties, processing and nutritional attributes gives a complete investigation of the scientific principles. This book explains that these principles are related to domestication, morphology, production, and storage of cereal grains. It also explains their physical and chemical features. It also explains how these properties are related to industrial processing and nutritional value. The book covers grain storage, pest control, industrial dry milling, wet milling, and both dry and fresh masa industries. The book also covers a discussion of processing, quality control, and the role of cereals in human and animal nutrition.

“Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms” Book Review: It covers the latest advances in non-thermal processing. It includes mechanical processes such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids. It also includes electromagnetic technologies such as pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma. It also involves acoustic technologies such as ultrasound, shockwaves. It explains innovative chemical processing technologies such as ozone, chlorine dioxide, electrolysis, oxidized water and others like membrane filtration and dense phase CO2. This book also concentrates on understanding the effects of such processing technologies on inactivation of the most relevant pathogenic and spoilage microorganisms to assure food safety and stability. This book also tells us that in the 20th century, the interest and demand for the development of new food preservation methods has increased slowly. And in the last 50 years, the research has produced various innovative food processing technologies for inactivation of spoilage.

Book Review: The book explains the risks caused by food-borne pathogens. It also evaluates the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then talks about the detection of pathogens using advanced molecular techniques, biosensors, and nanotechnology. The Book covers the topics include smart/intelligent and active packaging techniques, hurdle technology, plasma technology, nanotechnology, use of natural flora belonging to lactic acid bacteria. It also talks about the antimicrobials such as phytochemicals and essential oils, and novel food preservatives based on quorum sensing inhibitors. The addition of chapters on modeling microbial growth in food improving the safety and quality of foods makes the book especially practical. The book puts focus on the trends and hot topics that help you face the challenges of food safety by checking the advantages and limitations of new preservative techniques. With coverage of food safety issues, the book provides a full resource for tackling current and future food safety issues.

“Pulse Foods: Processing, Quality and Nutraceutical Applications (Food Science and Technology (Academic Press))” Book Review: This book gives information on new and emerging technologies for the processing of whole pulses. This book covers techniques for fractionating pulses into ingredients, functional and nutritional properties and potential applications.

“Nanotechnology Applications in Food: Flavor, Stability, Nutrition and Safety” Book Review: This book explains how nanobiosensors are useful for the detection of foodborne pathogens. This book discusses the application of nanotechnology in flavor and nutrition to stability and safety in packaging. This book covers nano and microencapsulation, nanoemulsions, nanosensors and nano delivery systems.

“Novel Food Fermentation Technologies (Food Engineering Series)” Book Review: This book provides a full review of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Close look has been provided to readers at thermal and non-thermal technologies which are applicable to fermented food products. The book includes immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. Detailed studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided with novel thermal and non-thermal technologies and process analytical techniques. Broad variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation. As a full reference for food fermentation, this book provides up-to-date reviews into emerging fermentation technologies which brings out the processing of nutritious and safe food products.

“Modern Food Fermentation Technology” Book Review: Biotechnology means to explain the production of raw material through the microbial cells into the product technology courses. Food Fermentation Technology is closely related to food daily for the transformation products of biotechnology science. It includes processing of raw material and medium modulation. It also includes selection of production species and seed expanding the cultivation technology. This book involves material changes and fermentation process control technology in the fermentation process. It also explains product separation and purification technology.

“Handbook of Indigenous Foods Involving Alkaline Fermentation (Fermented Foods and Beverages Series)” Book Review: It explains the basic approaches of alkaline fermentation. It explains a brief history and gives an overview of the subject. This book is dedicated especially to alkaline fermented foods (AFFs). This book includes contributions from experts from all over the world. It discusses the variety of indigenous fermented foods which involves an alkaline reaction. It also involves taxonomy, ecology, physiology, and genetics of predominant microorganisms that occur in AFFs. This book is presented in nine chapters. It explains how microorganisms transform raw ingredients into AFFs. It also explains the AFFs from the point of view of safety. It takes into account the challenges associated with the technology point of view in modernizing AFFs. It also provides solutions, explains the value of AFFs and assesses the future of AFFs.

“Fermentation Processes Engineering in the Food Industry (Contemporary Food Engineering)” Book Review: This book gives us an overview of the benefits of fermented foods in human health in both dairy and nom-dairy products. It studies the application of microalgae in the food industry. It also describes the application of metabolic engineering in the production of fermented food ingredients. It explores a number of important topics in engineering fermentation processes. It covers topics like methods and techniques for the isolation, improvement, and preservation of the microbial cultures used in the food fermentation industry. It also discusses the fundamentals of fermentation processes, modes of fermentation, and the principles of upstream operation. It explains physical and chemical factors that affect fermentation processes. It covers many more topics like different types of fermenters employed in submerged and solid-state fermentation, Unitary operations for solid-liquid separation, concentration, and drying of fermented foods and many more. It is an important reference for all food sector professionals, this volume surveys critical trends in the food, beverages and additive industry.

“Solid State Fermentation for Foods and Beverages (Fermented Foods and Beverages Series)” Book Review: It is one of the oldest microbial technologies used in food processing. Still it had, until recently, was not accepted or approved. It is now based on a series of newly developed mathematical models. New design concepts for SSF bioreactors and process control strategies have been proposed. It allows SSF technology to reach new levels. It covers these technologies and their application to food and beverage production. It explains the production of SSF in terms of history and development of SSF technology and foods. It puts stress on oriental traditional foods produced by SSF such as sufu, vinegar, soy sauce. The book covers the latest achievements in the field of SSF. It provides a detailed introduction to various SSF foods and beverages. It also includes product category, features, safety issues. The book tells us about the advantage of SSF processes.

“Fermentation and Food Safety” Book Review: This book covers the issues that affect the safety of fermented foods. It begins with an explanation of fermented foods, basic safety issues and the HACCP system. It explores fermented foods associated with food borne illness which includes details of specific cases, causative agents and the underlying reasons for their presence. The book deals with microbiological hazards that may threaten public health, rate of occurrence, foods specifically at risk, and conditions that remove these hazards. It looks at the impact of novel fermentation processes with a main focus on biotechnology issues. This reference is relevant to the safe production of fermented foods at all scales. It includes all the major food groups. It should be a valuable resource for anyone who is doing research or involved in processing, safety or quality of fermented foods.

“Food, Fermentation and Micro–organisms” Book Review: Food Processing is an industry worth billions of US Dollars world-wide. It’s one of the most important aspects is Fermentation and use of microorganisms. It is the common measure between many of our foodstuffs from beer and wine to yogurt and bread. Professor Charles Bamforth, in his style, covers all food applications of fermentation. He begins with the science underpinning food fermentations. After this, he looks at the relevant features of microbiology and microbial physiology. Then he moves on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. He covers all the major uses of fermentation in the food industry. He also explains practical coverage of food processing in relation to fermentation. This book is a comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academics. This book will be an important addition to all libraries in food companies, research establishments and universities.

“The Oxford Handbook of Food Fermentations (Oxford Handbooks)” Book Review: Fermentation is a chemical and biological process and it is everywhere. Uncountable societies since history have used it to form a vast arrangement of food and drinks. It could be said that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nine out of ten people consume fermented products, from beer and wine, to bread and dairy products, to various types of meat and fish. Fermentation is an all over present process in today’s food science. It is an aspect of chemistry truly worth understanding fully. Charles W. Bamforth and Robert E. Ward has collected and corrected contributions from many of the world’s experts on food fermentation. Each contribution focused on a different fermentation product. Each chapter holds the nature of the product, its production, and its final composition. This exceptional book is full of information on fermented food products.

“Microorganisms and Fermentation of Traditional Foods (Food Biology Series)” Book Review: This book is divided into two parts. The first volume in a series covers the latest information in microbiology, biotechnology, and food safety aspects. The first part focuses on fermentation of traditional foods and beverages. For eg: cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics. It includes microbiology and biotechnology of wine and beer. It also includes lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processing industries.

“A Laboratory Manual of Food Analysis” Book Review: This book is designed for the students from food science engineering backgrounds. The proximate analysis of food is given in the book in detail. The sampling and safety rules for the laboratory are given in a detailed manner. This book also contains the methods for preparation of primary and secondary solutions. This book also contains the component analysis concept which includes detailed information about moisture, ash and minerals, fats and oils, proteins, carbohydrate, pigments and vitamins.

“Introduction To Chemical Analysis Of Foods” Book Review: This book is designed for the students from food science engineering backgrounds. Introduction about the topic is given in the start of the book. The techniques used in the food industry are also explained in the book. The details about the techniques students must learn before conducting laboratory experiments is given in the book. This book also contains basic principle procedure advantages limitations and applications of food analysis. Basic understanding about general, organic, analytical and food chemistry is given in this book. At the end of every chapter questions, keywords or phrases are given in the book.

“Food Analysis Laboratory Manual (Food Science Text Series)” Book Review: This book is designed for students from food science engineering backgrounds. The general information about food analysis, nutrients labeling anf sampling and its preparation is given in the beginning of the book. The concept of spectroscopy and mass spectrometry is explained in the book with its basic principles. Information about chromatography is also given in the book which includes basic principles, gas chromatography in detail. Compositional analysis of food is also given in the book which contains information about ash analysis, fat analysis, protein analysis, carbohydrate analysis, vitamin analysis and mineral analysis. Chemical characterisation is also given in the book. This book also contains analysis of physical properties and objectionable matter and constituents in a detailed manner.

“Food Analysis: Theory And Practice” Book Review: This book is designed for students from food science engineering backgrounds. In this book searching the literature, sampling, preparation of sample, reporting results and reliability of analyses is covered under the general section. This book also contains theory of spectroscopy and visible and ultraviolet spectroscopy along with measurement of color. Infrared spectroscopy is also given. Fluorimetry, Flame photometry, X-ray methods, Potentiometry, Coulometry and conductivity methods are explained in the book in detail. Electrophoresis is also given in the book. Mass spectroscopy concept is also given. This book also contains information about nuclear magnetic resonance and radioactivity methods. Chromatography is also explained in this book in detailed manner. This book also contains the concepts like extraction, centrifugation, densitometry, polarimetry and rheology. Serology, enzymatic methods and analytical microbiology methods are also given in the book.

“Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology (Food Science and Technology)” Book Review: This book is designed for students from food science and technology backgrounds. Sensory and physiological characteristics of flavor are explained in the start of the book. Physical measures to flavor perception is given in the book. This book also contains detailed information about gas chromatography. Comparisons of techniques, methods and models are given in a detailed manner. Real time analysis of flavor components is explained in the book along with compounds associated with flavor.

“Edible Oil Structuring: Concepts, Methods and Applications (Food Chemistry, Function and Analysis)” Book Review: This book is designed for students from food chemistry backgrounds. Oil structuring, its concept, overview and future perspective is given in the beginning of the book. Structuring units concept is also explained in the book which contains bio based molecular structuring agents and biomimicry in detail. Wax crystal networks are explained in this book. Structuring edible oil and gelation properties is given in a detailed manner. This book also contains the information about thermal-gelation and proteins as building blocks for oil structuring. Information about oleogels from emulsion and cereal protein is also given. Applications of edible which include applications of was-based oleogels, ethylcellulose oleogels. This book also contains information about non-aqueous foams and innovative dispersion strategies in detail.

“High Throughput Analysis for Food Safety (Chemical Analysis: A Series of Monographs on Analytical Chemistry and Its Applications)” Book Review: This book is designed for students from food science engineering backgrounds. Introduction, basic principle, sample handling and sample processing is given the beginning of the book. Survey of mass spectrometry is given in the book in detail. This book also contains the quality system, quality control guidelines and standards, methods and analytical quality control. Deliberate chemical contamination and processing contamination is also given. This book also contains the information about multiresidue determination of 295 pesticides, chemical pollutants in detail. Ultra high performance liquid chromatography is also explained in the book along with the role for high resolution mass spectrometry. This book also contains the analysis of mycotoxins concept in detail.

“Food Analysis and Preservation: Current Research Topics” Book Review: This book is designed for students from food science backgrounds. Determination of toxins using ozonation is explained in the book. The effect of light on vitamin loss and shelf life is explained. This book also contains the information about differentiation of greek extra virgin olive oils. Effect of irradiation is also given in the book. Evaluation of bag-in-box for dry white wine is also given. This book also contains the effects of ozonation in combustion. Combined effect of essential oils and nisin on shelf life extension of chicken meat and survival of Listeria monocytogenes in chicken meat is given in a detailed manner. Shelf life extension and control of edible oil is also given in the book.

“Food Processing Operations Analysis” Review: This book is designed for students from food science backgrounds. Size reduction and practice size analysis is given in the beginning of the book. High pressure homogenization concept is also given. Information about flexible packaging and shelf life prediction is given along with modified atmosphere packaging and storage. This book also contains the concept of single screw extrusion in detail. Separation of liquids in disc type centrifugal separator is also given. This book also contains oscillating tray surface information. Information about solids mixing is also given. Thermal operations are also given in the book which includes comparing saturated steam and flue gas, liquid heating in plate heat exchange and helical tube heat exchange. Air heating in extended surface heat exchanger and in-bottle sterilization concept is given in detail. Fluid bed freezing also given in the book. This book also contains concentration in rising film evaporator, falling film multistage mechanical vapor recompression evaporator, scraped surface evaporator. Osmo-concentration of fruit solid is also given in the book. Differential and flash distillation concepts are given in a detailed manner. This book also contains the information about air-recirculatory tray drying, vacuum drying, spray drying and freeze drying. Information about hot air puffing is also given. This book also contains details about empirical model development and sensory evaluation using fuzzy logic. At the end of every chapter comprehensive problems are given along with solutions.

“Food Hygiene and Sanitation” Book Review: The second edition of this book is a revision of the earlier edition. This edition is helpful to keep the students up-to-date. Those students who handle food abreast with the latest food-processing techniques, food standards, laws and regulations enacted recently as well as emerging concerns related to food and disease. This edition includes these major changes. These changes were along with environment-friendly practices to preserve not only the health and well-being of humankind.But it also conserved the planet Earth. Following three new chapters includes Food Preservation Techniques, Quality and Food Standards. Recent Concerns like Real-life case studies, latest food laws and acts, hospital and transport catering and green technologies have been covered in relevant chapters in this edition.

“Hygiene and Sanitation Practices of Street Food Vendors” Book Review: There has been a detectable rise of food dealers in most cities in Africa and most parts of the globe. These vendors sell both raw and cooked food items. It has been provoked by rapidly growing food demands alongside the need to expand and make use of income sources in the face of declining incomes. With a huge increase of street food sellers being sold close to sewers and along the roads, a study was done to check the hygienic and sanitary practices of vendors on street foods. A sample of street food vendors, street food consumers and Public Health Officers were examined in Nairobi. This work checks the hygienic and sanitary practices, experiences of consumers of street foods and the role of public health officers. This work also gives direction on street food vending to improve the safety of the consumers as street foods are here to stay. This work is perfect for food safety experts, institutions offering food safety and health government ministries.

“Hygiene in Food Processing: Principles and Practice (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: Well maintained hygiene is important for safe food production. According to world’s leading experts in the field, food processing hygiene provides a reliable and broad review of good hygiene practice for the food industry. Part one involves governmental context. It discusses chapters on international context, regulation in the EU and USA. Second Part discusses the main issue of food hygiene. Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. It has an introductory chapter on sources of contamination After that, there are chapters on plant design and control of airborne contamination. These are followed by a pattern of chapters on hygienic equipment design, including construction materials, piping systems, and methods for verifying and certifying hygienic design. Part three check good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.

“Essentials of Food Sanitation (Food Science Text Series)” Book Review: It is an Aspen Food Science Text Series Book. All the information you will get in this book is by Norman G. Marriott. And it is now available in a very simple, practical and updated format. It provides a step by step approach by offering useful information on food sanitation at all levels of food processing. It emphasizes on the role of each employee at each stage. It covers a wide range of topics such as cleaning and sanitizing compounds, systems and equipment to food sanitization. Each chapter provides food handlers and students holding interesting real life reports of food sanitation problems. It provides different techniques to ensure good understanding of the subject. It includes visual aides, a comprehensive glossary, several summaries, references.

“Food Microbiology and Hygiene” Book Review: The main aim of this book is of interest to all those people concerned about food hygiene. The audience needed a book like this. Its success has necessitated its 2nd edition. This edition will answer all the shortcomings found in the early edition. This book introduced many sections in each chapter. During the time that has gone when its first edition appeared, there was much publicity about new forms of food poisoning. Listeriosis is thus debated in detail, while problems with salmonella in eggs and BSE are also taken into account. There was progress in methodology with the occurrence of advanced techniques such as gene probes and PCR.

“Sanitation: Cleaning and Disinfection in the Food Industry” Book Review: It is an up to date guide to cleaning and disinfection for the food processing industries. It explains a number of examples from various food industries as well as topics universal to many industries. It includes biofilm formation, general sanitizing, and clean-in-place systems. The principles and practices related to contamination, cleaning compounds, sanitizers and cleaning equipment are equally addressed. It results in development of concepts of applied detergency. So that the readers can understand and solve problems related to the cleaning and disinfection of laboratories. Problems arise in plants and other industrial environments where foods and beverages are prepared. This book is an essential reading for food industry personnel as well as students.

“Rapid Food Analysis and Hygiene Monitoring: Kits, Instruments and Systems” Book Review: Prof. Dr. ELKE ANKIAM Food control is important for consumer protection. As agriculture and food technology have increased rapidly in the past, the analytical problems concerning food have become more complicated. The consumer expects high quality food at a reasonable price. Their main concerns are food safety and food quality. It includes authenticity proof. This book explains about many kits and instruments used to control the quality of food. The tools mentioned are not only limited to validated analytical methods. They also foresee routine and screening methods. In this edition, the stress is put on validation procedures of three organisations (AOAC, AFNOR and Microval). Its purpose is to facilitate the purchase and use of kits needed for food analysis.

“Food Safety Management: Chapter 3. Naturally Occurring Toxicants of Plant Origin” Book Review: This book is useful for the students and researchers involved in chemical engineering and in the study of toxicants. It includes exposures of the plant specific constituents to synthetic chemicals. It provides an explanation on defining inherited plant toxicants as plant constituents. Adverse effects of these toxicants on human life has been included in the book. Some of these toxicants are cyanogenic glycosides, phytohemagglutinin and glycoalkaloids are also described. The book also contains measures for risk management in order to ensure safety in food. This includes development of cultivars, agricultural practices and food processing. Some of the benefits such as secondary plant metabolites of the food plants are also involved.

“Food Science and Nutrition” Book Review: This book is designed for students from food science backgrounds. The basic introduction about food science is given in the start of the book. Information about carbohydrate, proteins, fruits and vegetables, fats and oils, flavour and colloidal systems in foods. Browning reactions are also given in the book along with evaluation of food. The food safety methods are also given in the book which include food microbiology, food processing and preservation, safety, regulation and quality management. Introduction about nutrition, presence of carbohydrate and proteins in it is given in the book. Under nutritions content details about lipids, water, vitamins and minerals is given. Energy metabolism and balanced diet are also given with modified diets. Information about mass food production and new trends in food also given.

“Question Bank on Food and Nutrition” Book Review: This book is designed for students from food science backgrounds. Information about cereals, pulses and oil seeds is given in detail. This book also contains information about fruits and vegetables, milk and its products is given in the book. Food preservation methods, its product development is given along with industrial microbiology. Food chemistry and nutrition is also given in detail. This book also contains information about nutraceuticals and functional food information. This book also contains information about food processing engineering and engineering mathematics in a detailed manner.

“Fundamentals of Foods, Nutrition and Diet Therapy” Book Review: This book is designed for students from food science backgrounds. Introduction to the study of nutritions is given in the beginning of the book. The book also contains information about carbohydrate, fats and other lipids, proteins, energy metabolism, vitamins and nutritions details is covered under nutrients and energy topics. Meal planning and management is also given in the book which includes meal planning for family, for different age groups, according to indian meal patterns. Food selection, storage and preparation details are also given in the book. Details about the factors which affect food, food sanitation and hygiene methods are also given in the book. This book also contains diet therapy, its principles, need of nutritions in different diseases is given in a detailed manner. Nutrient drug interaction is also given in the book.

“Food Science, Nutrition and Safety” Book Review: This book is designed for students from food science backgrounds. Introduction about the topic is given in the beginning of the book. Details about carbohydrates, proteins, fats and oils is given in the book. This book also contains evaluation of food and emulsion in detail. Collidas, flavours and browning part is also given in the book. Basic information about nutrients is also given in the book. Information about macronutrients and micronutrients is given in a detailed manner. Balanced diet and meal planning is also explained in the book. Food processing and nutrients value and health is also given in this book. This book also contains an introduction to food safety, preservation and spoilage. Beneficial roles of microorganism and food borne disease are also given. Food laws and regulations are explained in the book. The details about quality management is given. This book also contains hygiene and sanitation in the food sector in a detailed manner.

“Dictionary of Food and Nutrition” Book Review: This book is designed for students from food science backgrounds. This book contains scientific information in detail. The information about composition of food and their items also given along with its chemical composition and uses. Basic scientific principle of phenomena and processes is also explained in the book. This book also contains descriptions of plants and their useful parts such as toots, leaves or fruits, essential oil and herbs. Principle of chemical and synthesis material is explained along with animal ingredients. Energy content in food also explained in the book. The details about vitamins in food are also given.

“Nutritional Anthropology: Biocultural Perspectives on Food and Nutrition (Revised)” Book Review: This book is designed for students from food science backgrounds. Information about nutritional anthropology is given in the start of the book. The details about biological baseline is also given in the book. This book also contains information about the agricultural revolution. Variation in food systems is also given in the book. This book also contains the food ways which includes materialist approaches, ideology, symbolism and social power. Food adaption details also given in the book. The role of food as medicine is also explained in the book. Details about undernutrition and dietary transition and globalization is given in the book. The information about cultural ecology of infant and young child feeding is given. This book also contains overnutrition and hunger in lands of plenty details along with the solution also.

“Statistical Aspects of Community Health and Nutrition (Woodhead Publishing India in Food Science and Nutrition)” Book Review: This book is designed for students from food science backgrounds. Quantitative and Qualitative research methods are given in the book. Information about maternal and infant survival, undernutrition and deficiency caused due to nutrients is given in the book. This book also contains details about anemia, gender disparity and food insecurity. Disease in community clusters is given in the book. This book contains analysis of multiple response data and randomized response techniques. Small area estimation and WHO growth standards tables also given in the book.

“A Textbook Of Foods,Nutrition And Dietetics” Book Review: This book is designed for students from food science backgrounds. An introduction about food and its nutritionants is given in the book which include carbohydrates, proteins, lipids, vitamins, minerals and energy metabolism. The details about different food items is given in a detailed manner. Methods of cooking food, preversing it and keeping food hygiene are given in the book. Guidelines for food selection also given in the book along with meal planning. Nutrition needs in different age groups, in pregnancy, for preschool/school children, workers/labourers, during lactation is given in the book. This book also contains the need of nutrients in different diseases in a detailed manner.

“Handbook of Food and Nutrition” Book Review: This book is designed for students from food science backgrounds. Information about nutrition is given in detail. This book contains food adulteration and food processing in a detailed manner. Information about planned diets is also given in the book. This book also contains planned diets for all age group peoples. Details about microminerals and macrominerals in detail. The methods of storing food, preservation are given. Therapeutic nutrition details are also given in the book.

“Food and Nutrition For Nurses(Bsc Nursing)” Book Review: This book is designed for students from food science backgrounds. History of nutrition is given in the book. The details about carbohydrate, proteins, fats and lipids, vitamins and soluble vitamins is given in the book. Microminerals and Macrominerals are also given in detail. Weight management methods and nutritional problems in India are explained in this book. National and international nutritional agencies details are given in this book. Information about balanced diet is also given.Introduction to therapeutic nutrition is also given in this book. Principle and method of cooking and preservation of nutrients is given. This book also contains food toxicity, storage, preservation, additives and adulteration in a detailed manner. Introduction to therapeutic nutrition is also given in this book.

“Processing and Nutrition of Fats and Oils” Book Review: This text is a valuable resource for those in the oil processing and food formulation sector, students pursuing lipids courses in universities, nutritionists associated with dietary requirements and food labelling, and food chemists that use lipids and nutrigenomics to create new food formulations. This text provides a broad outlook of oils and fats properties related to food by providing a better grip on the nature of fats and on the responsibility they perform in our food supply. It presents new and unconventional techniques in oils and fats production by studying the various features of fats and oils processing, effects on the nutritional properties, interaction of fats with other components and nutrients in food products. The contents cover current trends in the consumption of edible fats and oils, chemical and physical properties of lipids, biochemical and bioactive properties of fats and oils, nutraceutical and functional properties of specialty lipids, current processing techniques for fats and oils, processing of oils for functional and nutritional applications, modified oils – synthesis and applications of structured lipids and phospholipids, new developments in micronutrients and lipids, role of antioxidants in human diet and effects of food processing, nutrigenomics and lipids in human diet, role of lipids and essential fatty acids in infant diet, formulation of foods with bioactive and functional lipids, cosmetic and pharmaceutical properties of fats and oils, and labelling and health claims of fats and oils in foods. At the end of the book an index is provided for easy reference.

“Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and The Diet Dictocrats” Book Review: An exhaustive book that provides an unexpected word that animal fats and cholesterol are essential elements in human diet and is a requisite for reproduction and normal growth, right functioning of the brain and nervous system, immunity from diseases and energy level maintenance. It details the preparation of grains, health benefits of bone broths, and enzyme-rich lacto-fermented foods. The text presents the reader with an introduction on politically correct nutrition, fats, carbohydrates, proteins, milk and milk products, vitamins, minerals, salt, spices and additives, enzymes, beverages, food allergies and special diets, equipments, and kitchen tips and hints. Mastering cultured dairy products, fermented vegetables and fruits, sprouted grains, nuts and seeds, stocks and stock-based sauces, salad dressings, sauces, marinades and condiments, and coconut products are given in great detail. Tonics and superfoods, tips for breastfeeding, beverages, desserts, snacks and finger foods, grains and legumes, luncheon and supper foods, main course meat like fish, poultry, organ meats, game, beef, ground meat and lamb, starters and appetizers, and a catalogue on vegetables are the topics well explored and studied.

“The Untold Story of Milk, Revised and Updated: The History, Politics and Science of Nature’s Perfect Food: Raw Milk From Pasture-Fed Cows” Book Review: A book which brings back to life the history and rise of civilization of milk in America. Distillery diaries, compulsory pasteurization, politics of milk, traditional dairying cultures and modern dairy industry are some of the topics presented in the book. Betrayal of public trust by government health officials, busting of modern myths concerning cholesterol, animal fats and heart disease are some of the other major topics explored. At the end of the book, the superiority of raw milk and its various health benefits are given significance too.

“Changing Trends in Health and Nutrition (Food and Nutrition Security: Urban Challenges)” Book Review: A text which discusses food security and health systems in India and the challenges faced by this sector. It provides coverage on dimensions of food security, household food and nutrition security, urbanisation, challenges to food and nutrition security, food security and health systems, food and nutrition security in India, and food production challenges. The book ends with an index and bibliography which provides useful information and better grasp on the subject.

“Developing New Functional Food and Nutraceutical Products” Book Review: This text presents an analytical documentation from forming concepts of new products to marketing, focussing on the key concepts like innovation, regulation, manufacturing, quality control and marketing. The contents include growth patterns and emerging opportunities in nutraceutical and functional food categories: market overview, market analysis and concept development of functional foods, marketing challenges and strategies, strategic viewpoints of innovation and marketing teams on the development of novel functional foods. It inlcudes global market entry regulations for nutraceuticals, functional foods, dietary/food/health supplements, US regulation of food label claims, nutraceutical and functional food regulations in the European Union, health foods and foods with health claims in the Asian subcontinent: countries of the Association of Southeast Asian Nations, nutraceutical innovation and health claims in China, functional foods in line with young consumers: challenges in the marketplace in Slovenia, medical foods and US regulations, regulatory approvals, intellectual property, branding and trademark in nutraceuticals and functional foods, nutritional supplements in wound care, development of low cost and eco-friendly feed for various candidate species for the sustainability of commercial aquaculture and reduction of aquatic pollution, strategies on adverse event reporting: a global framework for nutraceutical industry, and genetically modified products and GMO foods: a game of chance. Each chapter ends with conclusions and a summary.

“Resettled Farmers and Food Security in Zimbabwe: Current Trends and Debates” Book Review: This text studies the influence of the performance of resettled farmers in Mashonaland West Province, Zimbabwe on food security. This location is blessed with the richest alluvial soil and receives considerable rainfall compared to other parts of the country. This text explores the motives behind the land reform program, inspiration of the people who lead it and the impression of this program on agricultural production and finally its importance on food security. The main case discussed in this text is the surpassing of the earlier white farmers in agricultural production by resettled farmers even though they had less resources thus redeeming the need for land reform in the country.

“Food Industry: Assessment, Trends and Current Issues (Food and Beverage Consumption and Health)” Book Review: This text explores the trends and current issues of the food sector by giving a detailed coverage on the assessment of the food industry. There are 5 chapters in this text which broadly discuss the multi-faceted area of food science and technology. Chapter 1 gives an overview on the main microbial enzymes in the food industry. Hygiene of conveyor belts for food production: trends and challenges is discussed in chapter 2. Best practices in refrigeration applications to promote energy efficiency – Portugese case study is detailed in Chapter 3. Chapters 4 and 5 deals with winemaking in developing countries: challenges and efficiency and economic-financial performance from the wine industry in the crisis: the case of the region of Castilla y Leon (Spain).

“Industrial, Medical and Environmental Applications of Microorganisms: Current Status and Trends” Book Review: A text which provides new understanding, techniques, methods and advances in applied microbiology. This text is actually a collection of international papers presented at the V International Conference on Environmental, Industrial and Applied Microbiology (BioMicroWorld 2013) held in Madrid, Spain. Environmental microbiology, agriculture, soil and forest microbiology, food microbiology, industrial microbiology, medical microbiology – antimicrobial agents and chemotherapy – resistance, biotechnologically relevant enzymes and proteins are some of the focus topics given in this text.

“Food Politics: What Everyone Needs To Know” Book Review: This text reflects the recent developments and analysis on the global food landscape. It provides a discussion of the links between water, climate change, food, farming and environment. Livestock, meat, fish and future of food politics are the new chapters included in the 2nd edition of this book. Biofuels, international food market, food aid, obesity, food retailing, urban agriculture and food safety are the other topics included. It busts the myths and crits of today’s beliefs about farming and food. Those who are ready to challenge their thinking and information on food politics, this is for you.

“Foodborne Parasites (Food Microbiology and Food Safety)” Book Review: This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. This book examines the two major parasite groups that are transmitted via water or foods: the single-celled protozoa, and the helminths: cestodes (tapeworms), nematodes (roundworms), and trematodes (flukes). Each chapter covers the biology, mechanisms of pathogenesis, epidemiology, treatment, and inactivation of these parasites. This important new text offers a better understanding of the biology and control of parasitic infections necessary to reduce or eliminate future outbreaks in the U.S. and elsewhere.

“Food Toxicology” Book Review:This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. This book explains that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. It also explains why research also shows that in America today, the leading causes of death are cancer and heart disease. Finally, it explains how considering that diet plays a significant role in the development of both of these diseases, issues of food toxicology become particularly topical.

“Food Toxicology: Current Advances and Future Challenges” Book Review: This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. This book covers a selection of important research in the multifaceted field of food toxicology. With more than seven billion people in the world today and counting, advances in food toxicology have a direct bearing on food safety issues that are of concern to all humanity for the foreseeable future. Massive globalization, industrialization, and commercialization have affected every aspect of food production, the food supply chain, and food consumption.

“Handbook of Food Toxicology (Food Science and Technology)” Book Review: This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. The book discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.

“Advances in Microbial Food Safety: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.

“Food Toxicology” Book Review: This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. This book covers various aspects of food safety and toxicology, including the study of the nature, properties, effects, and detection of toxic substances in food and their disease manifestations in humans. It will also include other aspects of consumer product safety. The first two chapters discuss the measurement of toxicants and toxicity and the importance of dose-response in food toxicology. Additional chapters discuss the aspects of food associated carcinogenesis and food-derived chemical carcinogenesis, food allergy, pathogens associated with fruits and vegetables, and the detrimental effects of radionuclides exposure.

“Principles of Food Toxicology” Book Review: This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. This book integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers.

“Food Borne Carcinogens: Heterocyclic Amines (Current Toxicology)” Book Review: This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. This book describes the latest research and offers an insight into new developments. The chapters also cover the most important heavy metal contaminants, namely mercury, lead and vanadium, and Fluoride toxicity, which is extensively discussed in its own chapter. Genetic polymorphisms in HCA metabolic enzymes and suspected individual differences in susceptibility to HCA carcinogenesis are also explained at the end.

“Introduction to Food Toxicology (Food Science and Technology)” Book Review: This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. This book explores these developments while continuing to provide a core understanding of the basic principles of food toxicology. This book offers the global perspectives of scientists in important areas related to biomarkers and nanosensors in food toxicology, toxicology of nanomaterials, chemicals in sanitation and packaging, additives, mycotoxins, endocrine disruptors, radionuclides, toxic metals, and waste-burning residues in food. The book also emphasizes regulatory toxicology and includes an interesting example case study.

“Toxicants in Food Packaging and Household Plastics (Molecular and Integrative Toxicology)” Book Review: This book is useful for graduate and undergraduate students pursuing food and chemical engineering management. Food Management students, medicine students and professionals can also use this book. Teachers can also use this book. This book explains toxicants that can be released from food packaging materials and household plastics. Chapters include sources and levels of chemical exposure, known and suspected health effects and the identification of data gaps with recommendations for further research. Chapters on phthalates and brominated flame retardants discuss challenges that arise with the use of replacement chemicals. The health effect sections of chapters have drawn on a wide variety of toxicological endpoints and recommend approaches to better assess toxicological risks in vulnerable human populations.

“Advances in Preconcentration and Dehydration of Foods” Book Review: This book is designed for the students of food technology engineering, researchers and scientists. It discusses the fundamentals of concentration process and dehydration process. It also covers the development, design and practice of spray drying. The theoretical modelling of drying droplets in spray dryers is covered in this book. It also focuses on the preservation of food techniques.

“Advances in Food Dehydration (Contemporary Food Engineering)” Book Review: This book is designed for the students of food technology, chemists and scientists. It discusses the structural and physio-chemical changes of food. The properties of foodstuffs related to drying is also covered in this book. It basically focuses on dehydration. It explains the food preservation method and dehydration technology.

“Emerging Technologies in Meat Processing: Production, Processing and Technology (IFST Advances in Food Science)” Book Review: This book is designed for the nutritionist, chemists and scientists. It discusses topics like electro processing, light based technologies, ultrasound. It also focuses on shock waves, sono steam and robotics. It also covers microbial analysis, computer vision, spectral techniques and carcass evaluation. The preservation techniques are discussed. It basically deals with processing and production of meat.

“Advances in microbial food safety: 9. Advances in separation and concentration of microorganisms from food samples (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is designed for nutritionists, chemists and scientists. It explains the bioaffinity ligands such as bacteriophage, phage-derived biomolecules, antimicrobial peptides and synthetic ligands. It basically focuses on the concentration of microorganisms from food samples. It helps the reader in detecting bacterial pathogens from foods.

“Innovation in Food Engineering: New Techniques and Products (Contemporary Food Engineering)” Book Review: This book is designed for the students of food engineering, chemists and nutritionists. It describes the use of modern processing technologies. It focuses on the fundamentals of the new or modified technique, its advantages and relevant results. Along with the theoretical portions it also discusses the practical applications of modern techniques.

“Advances in Applied Microbiology” Book Review: This book is designed for the students of food engineering, chemists and nutritionists. It discusses the freshwater biofilms and metals in yeast fermentation processes. The topics are microbial ecology and process technology of sourdough fermentation. It also focuses on the interpretation of the host-pathogen, role of polyamines in bacterial growth and biofilm formation. It also explains the application and synthetic biology of aspergillus fungi. It also deals with the microbial ecology of biohydrometallurgy.

“Practical Dehydration (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is designed for the students of food engineering, chemists and nutritionists. Various chapters are on packaging, storing and quality control. The topics which are covered in this book are dryers, dehydration and preparation plants. It also discusses the origins, growth and potential of dehydration. Dehydration of potatoes and vegetables are also discussed in this book.

“Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries (Food Preservation Technology)” Book Review: This book is designed for the students of food engineering, chemists and nutritionists. The applications of two solid-liquid operations, osmotic dehydration and vacuum impregnation is discussed. It also discusses the applications of vacuum impregnation and osmotic dehydration processes. It also explains the atmospheric and vacuum salting treatments for cheese, fish and meat processes.

“Lawrie’s Meat Science (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is designed for the students of food engineering, chemists and nutritionists. The chapters which are discussed are packaging and storage, meat tenderness and meat safety. It focuses on preservation techniques. It explains the fundamental growth of meat animals. It also discusses the storage and spoilage of meat products. It explains the eating quality of meat, from flavor to color.

“Introduction to the Physical Chemistry of Foods” Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. This book begins with basic physical chemistry concepts, building a foundation of knowledge so readers can then grasp the physical chemistry of food, including processes such as crystallization, melting, distillation, blanching, and homogenization as well as rheology and emulsion and foam stability. The chapters cover thermodynamic systems, temperature, and ideal gases versus real gases; chemical thermodynamics and the behavior of liquids and solids, along with phase transitions; and the thermodynamics of small molecule and macromolecule dispersions and solutions.

“An Introduction to the Physical Chemistry of Food (Food Science Text Series)” Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. This book introduces the physical chemistry essential to understanding the behavior of foods. Starting with the simplest model of molecules attracting and repelling one another while being moved by the randomizing effect of heat, the laws of thermodynamics are used to derive important properties of foods such as flavor binding and water activity. Most foods contain multiple phases and the same molecular model is used to understand phase diagrams, phase separation and the properties of surfaces. The remaining chapters focus on the formation and properties of specific structures in foods – crystals, polymers, dispersions and gels.

“Introduction to Food Manufacturing Engineering” Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food engineering has great diversity as the common principles of operations for most food manufacturing processes are covered. This book therefore endeavors to initially embody food manufacturing flows and pays careful attention to quantitatively detailing and explaining the manufacturing operations involved from an engineering point of view. Because this book is intended to be a very basic introductory text for food engineering, it introduces a variety of foods and food ingredients with which the intended readership is familiar to explain comprehensively the fundamental unit operations through the manufacturing flows.

“The Food of Plants: An Introduction to Agricultural Chemistry (Classic Reprint)” Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. This book explains various real foods and food ingredients are used to explain the principles of food engineering so that students of food science, technology, and engineering courses will be able to better grasp the basic concepts. The book includes many exercises for learning how to draw proper graphs and how to deal with mathematical formulas and numerical values. Readers can learn common principles, which are easily applicable to other fields such as pharmaceuticals and biotechnology, through the many examples that are provided.

“Introduction to Wine Laboratory Practices and Procedures” Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. This book explains many procedures applied in wine labs. It explains about persistent evolution of the wine industry demands continual advan- ments in technology and education to sustain and promote quality. It explains how a novice to enology and wine chemistry can find these subjects daunting and intimidating. This book was written for the multitude of people entering the wine industry and those that wish to learn about wine chemistry and enology.

“Culinology: The Intersection of Culinary Art and Food Science” by Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. This book will demonstrate how the disciplines of culinary arts and food science work hand in hand in the research and development of new manufactured food products for the commercial, retail, and foodservice industries. It will be the authoritative source that will add value and relevance to this growing discipline and its practitioners. Integrating culinary arts with food science and technology, this book provides the best strategy for developing successful food products on a large scale. Real world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

“Introduction to Food Chemistry” Book Review: This book is designed for graduate or undergraduate students in engineering. Food engineering students can use this book. Teachers and professionals can also use this book. Chemists can also make use of this book. This book focuses on principles rather than commodities and balances facts with explanations. The book covers the major areas of food science, including food chemistry, food analysis and methods for quality assurance. Nutrition, diet and health, food microbiology, food material science, biochemical changes in fresh foods, food enzymology, and food processing are also explained. Within each chapter, more complex ideas appear near the end. Real world applications and business models ground the book and clearly illustrate how the concepts and theories work in business and industry.

“Principles of Food Chemistry (Food Science Text Series)” Book Review: The book explains the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals, vitamins and enzymes. It has Chapters on color, flavor and texture. The text helps the student understand key factors in the visual and organoleptic aspects of food. The chapter on contaminants and additives provides an updated view of their importance in food safety. A new chapter on the basics of GMOs. Each chapter contains new tables and illustrations, and an extensive bibliography.

“Computer Vision Technology in the Food and Beverage Industries (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is written for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Topics like computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing are elaborately explained in this book. The author also addresses foreign body detection and removal, automated cutting and image analysis of food microstructure in this book. Techniques for quality control and computer vision in various industries are examined as well.

“Agricultural Processing and Food Engineering (A Basic Approach)” Book Review: This book is written for the undergraduate students of agricultural engineering and food processing. It can also be used by working professionals as a reference. This book discusses the topics of conservation of food and its processing. It discusses how agricultural processing can be done on the farm by local people. It covers the topics of cleaning, drying, milling and storage. It also covers concepts like thermal processes, mixing and heat treatment. This book has included many case-studies. It also has many real-life examples to simplify the concepts.

“Food Processing and Technology Question Bank” Book Review: This book is written for the undergraduate students of agricultural engineering and food processing. It can also be used by working professionals as a reference. This book covers objective questions related to food processing and is important for many agriculture related exams. It discusses product quality and public health. It also reviews farm machinery, food packaging and food storage facilities. It also discusses the concepts of efficient food delivery systems that minimize the cost and time. This book has included many case-studies. It also has many real-life examples to simplify the concepts.

“Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing” Book Review: This book is written for the undergraduate students of agricultural engineering and food processing. It can also be used by working professionals as a reference. This book discusses the preharvest and postharvest handling of fruits. It also talks about the fruits grown in temperate, tropical and subtropical regions. It discusses many varieties of crops, sizing equipment and disease control. It also covers the topics of storage practices, refrigeration methods and package fillers. This book has included many case-studies. It also has many real-life examples to simplify the concepts.

“Rice Science and Technology: 59 (Food Science and Technology)” Book Review: This book is written for the undergraduate students of agricultural engineering and rice processing. It can also be used by working professionals as a reference. This book discusses the developments in rice storage, processing and utilization. It also emphasizes the importance of rice to growers and consumers. It describes the future advancements in rice technology. It also reviews the concept of starch gelatinization in rice during cooking. This book has included many case-studies. It also has many real-life examples to simplify the concepts.

“Handbook of Farm, Dairy and Food Machinery Engineering” Book Review: This book is written for the undergraduate students of agricultural engineering and food processing. It can also be used by working professionals as a reference. This book discusses farm machinery, food packaging and food storage facilities. It also discusses the steps of planting, harvesting, transporting, processing, etc in detail. It reviews the concepts of efficient food delivery systems that minimize the cost and time. It also covers the topic of microwave vacuum application in fruit and vegetable processing. This book has included many case-studies. It also has many real-life examples to simplify the concepts.

“Electromagnetic Radiations in Food Science (Advanced Series in Agricultural Sciences)” Book Review: This book is written for the undergraduate students of agricultural engineering and food processing. It can also be used by working professionals as a reference. This book discusses the relation between food processing and physicochemical radiations. It also discusses the concepts of various electromagnetic radiations and their effect on foods. It deals with the ionizing radiation, units of measurement and fundamentals of radiation chemistry. It also covers the topic of ultraviolet radiation. This book has included many case-studies. It also has many real-life examples to simplify the concepts.

“Oilseeds: Properties, Processing, Products And Procedures” Book Review: This book is written for the undergraduate students of agricultural engineering and oilseed processing. It can also be used by working professionals as a reference. This book discusses all the cultivated oilseeds. It also describes their properties and composition. It also reviews the post-harvest technology to obtain good quality vegetable oil. The processing aspects of expeller, solvent, and ghani are also discussed. Preparation of oils from soyabean, groundnut, sunflower and coconut have also been covered in this book. This book has included many case-studies. It also has many real-life examples to simplify the concepts.

“Principles and Applications of Modified Atmosphere Packaging of Foods” Book Review: The book is meant for the research on packaging of foods by Modified Packaging of Foods(MAP). It focuses on the principles and applications that are involved for innovative growth ideas for food packaging. It also covers the packaging for meat and poultry in the USA. The book provides information about the market of bulk packaged fresh vegetables and fruits. Also involves some retail products such as sausage, fresh pasta, pre cooked poultry and biscuits. Contribution of British and French markets in food retailing multiples and dense populations is discussed.

“Unit Operations of Agricultural Processing” Book Review: The book contains newer illustrations in the form of diagrams to make the topic more understandable. Keeping in mind, the latest syllabus of various universities in India, topics like respiration rate, ethylene production, maturation and ripening. The selection of the ideal storage parameters like gas mixture, storage temperature, packaging film, and treatments prior to packaging are included in this book and a detailed description is also provided by the author. A large number of solved numerical examples drawn from various university examinations have been given at the end of the theoretical part of each chapter.

“Advances in Food Protection: Focus on Food Safety and Defense (NATO Science for Peace and Security Series A: Chemistry and Biology)” Book Review: It is designed for the undergraduate students of food technology engineering, researchers and scientists. The main aim of this book is to deal with food safety and food security. This book focuses on food supply, production capabilities, and food availability during and after disasters. It also discusses the preservation techniques and methods to produce safe food products.

“Advances in Meat Research: Meat and Poultry Microbiology” Book Review: The main aim of this book is to deal with meat and poultry. The topics which are covered in this book are electrical stimulation, effect of electrical stimulation and Its use & application. It covers the preservation techniques, transport facility and quality. It also explains effects of varying current, voltage, fre­quency, waveforms and time. It also covers the experiments and its applications at the end of chapter.

“Advances in Biochemical Engineering: Volume 2 (Advances in Biochemical Engineering/Biotechnology)” Book Review: It is designed for the students of biotechnology, biochemical engineering, researchers and scientists. The topics which are covered in this book are enzymes, application of biochemical and wastewater treatment reactors. It covers the biotechnological products in an advanced manner. It also focuses on the oxidation of methane and methanol.

“Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation” Book Review: It is designed for the engineering students, researchers, chemists and scientists. This book focuses on food chemical contaminants, examining toxic effects and the biological mechanisms. It also covers the chemical and biochemical mechanisms. It also explains the techniques for food quality control and research efforts on these chemicals. It also covers the techniques which are used for food safety.

“Advances in Fungal Biotechnology for Industry, Agriculture, and Medicine” Book Review: It is designed for the students of biotechnology, biochemical engineering, chemists and researchers. This book covers the proteins and enzymes used to process foods, fortify detergents, and perform biotransformations. It also focuses on genomic organization. It also discusses the filamentous fungi. It explains the treatment of infectious and metabolic diseases. Along with the theoretical portions it also covers the practical applications.

“Food Microbiology: Fundamentals, Challenges and Health Implications (Microbiology Research Advances)” Book Review: It is designed for chemists, researchers and scientists. This book basically deals with the food microbiology. It gives information about yeast which is used in the fruit wine fermentation. It also explains the formation of fruit wine. It also focuses on the factors which are responsible for the food microbial stability. It also discusses the various enzymes, bacterias and fungus which plays an important role in public health.

“Advances in Agricultural Microbiology (Studies in the agricultural and food sciences)” Book Review: This book deals with the agricultural microbiology. It consists of 25 chapters. It focuses on the microorganisms and mobilization of nutrients for plant growth. Management of pathogens, pests and weeds through microorganisms is also discussed. It also focuses on the virus, fungi, bacteria and protozoa. Agricultural antibiotics are also discussed in this book.

“Cheese Ripening: Quality, Safety and Health Aspects (Advances in Food Safety and Food Microbiology)” Book Review: It is designed for the students of biotechnology engineering, researchers, chemists and scientists. This book basically deals with milk production. It also discusses the conditions on cheese quality and cheese ripening. It also focuses on the applications of the ripening process. This book also explains the role of enzymes in the reformation of cheese.

“Predictive Mycology (Advances in Food Safety and Food Microbiology)” Book Review: It is designed for the biotechnology, researchers, chemists and scientists. This book basically focuses on modelling fungal development in foods.The objective of this book is to provide the information of the role of fungi in food and raw materials. It also discusses the production and accumulation of secondary metabolites throughout the food chain.

“Quantitative Microbiology in Food Processing: Modeling the Microbial Ecology” Book Review: This book explores the effects of food processing techniques on these microorganisms. It focuses on the microbial ecology of food and the surrounding issues concerning contemporary food safety and stability. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. It also discusses in detail the affect of foodborne microorganisms in different foods. This book is a useful learning resource for students, scientists and professionals of food engineering and food microbiology.

“Sensory Evaluation Of Food: Principles And Practice” Book Review: This book has been expanded to reflect the advances in methodologies, theory, and analysis that have transpired in the last 15 years. The chapters are now divided into numbered subsections. This may be of assistance to educators who may wish to assign only certain critical sections to beginning students. In some of the opening sections instructors will find suggestions about which sections are key for fundamental understanding of that topic or method. In many chapters we have gone out on a limb and specified a “recommended procedure.” In cases where there are multiple options for procedure or analysis, we usually chose a simple solution over one that is more complex. This text attempts to be comprehensive, yet understandable to all students at the university level. All the major sensory test methods are illustrated and discussed, including discrimination, descriptive, and affective tests. Some chapters are devoted to special topics, such as thresholds, time-intensity methods, similarity testing, color, texture, sensory quality control, qualitative research methods, consumer test methods and questionnaires, shelf life testing, an introduction to multivariate statistical techniques, and strategic sensory research. The statistical appendix provides basic instruction in the common statistical analyses for sensory evaluation with worked examples.

“Sensory Evaluation of Food: Principles and Practices (Food Science Text Series)” Book Review: This book has been expanded to reflect the advances in methodologies, theory, and analysis that have transpired in the last 15 years. The chapters are now divided into numbered subsections. This may be of assistance to educators who may wish to assign only certain critical sections to beginning students. In some of the opening sections instructors will find suggestions about which sections are key for fundamental understanding of that topic or method. In many chapters we have gone out on a limb and specified a “recommended procedure.” In cases where there are multiple options for procedure or analysis, we usually chose a simple solution over one that is more complex. This text attempts to be comprehensive, yet understandable to all students at the university level. All the major sensory test methods are illustrated and discussed, including discrimination, descriptive, and affective tests. Some chapters are devoted to special topics, such as thresholds, time-intensity methods, similarity testing, color, texture, sensory quality control, qualitative research methods, consumer test methods and questionnaires, shelf life testing, an introduction to multivariate statistical techniques, and strategic sensory research. The statistical appendix provides basic instruction in the common statistical analyses for sensory evaluation with worked examples.

“Sensory Evaluation of Food: 16 (Food Science and Technology)” Book Review: A reference text for college students, food scientists, and sensory professionals provides a basic working knowledge of the logic and computation of statistics for the sensory evaluation of foods (or for other forms of sensory measurement). The 16 text chapters cover the various principal statistical treatments and their application to sensory evaluation. Included are descriptions, guidelines, and applications of: averages, probability, tests for normal distributions, the binomial test, chi-square tests, the student’s test analysis of variance formats, multiple comparisons, split-plot design, correlation regression analysis, and various nonparametric tests. Mathematical proofs, examples, and statistical tables are also provided in this book.

“Laboratory Exercises for Sensory Evaluation (Food Science Text Series)” Book Review: This book has been expanded to reflect the advances in methodologies, theory, and analysis that have transpired in the last 15 years. The chapters are now divided into numbered subsections. This may be of assistance to educators who may wish to assign only certain critical sections to beginning students. In some of the opening sections instructors will find suggestions about which sections are key for fundamental understanding of that topic or method. In many chapters we have gone out on a limb and specified a “recommended procedure.” In cases where there are multiple options for procedure or analysis, we usually chose a simple solution over one that is more complex. This text attempts to be comprehensive, yet understandable to all students at the university level. All the major sensory test methods are illustrated and discussed, including discrimination, descriptive, and affective tests. Some chapters are devoted to special topics, such as thresholds, time-intensity methods, similarity testing, color, texture, sensory quality control, qualitative research methods, consumer test methods and questionnaires, shelf life testing, an introduction to multivariate statistical techniques, and strategic sensory research. The statistical appendix provides basic instruction in the common statistical analyses for sensory evaluation with worked examples.

“Alcoholic Beverages: Sensory Evaluation and Consumer Research (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages. Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry. With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field.

“Sensory Evaluation Practices (Food Science and Technology)” Book Review: Sensory Evaluation Practices examines the principles and practices of sensory evaluation. It describes methods and procedures for the analysis of results from sensory tests; explains the reasons for selecting a particular procedure or test method; and discusses the organization and operation of a testing program, the design of a test facility, and the interpretation of results. Composed of three parts encompassing nine chapters, this volume begins with an overview of sensory evaluation: what it does; how, where, and for whom; and its origin in physiology and psychology. It then discusses measurement, psychological errors in testing, statistics, test strategy, and experimental design. The reader is also introduced to the discrimination, descriptive, and affective methods of testing, along with the criteria used to select a specific method, procedures for data analysis, and the communication of actionable results. The book concludes by looking at problems where sensory evaluation is applicable, including correlation of instrumental and sensory data, measurement of perceived efficacy, storage testing, and product optimization. This book is a valuable resource for sensory professionals, product development and production specialists, research directors, technical managers, and professionals involved in marketing, marketing research, and advertising.

“Sensory Evaluation of Food. Theory and Practice” Book Review: The book concentrates on the application of sensory analysis, explains every aspect of the methodology and includes practical advice. Many exercises with the senses are described, including threshold tests. There is also a chapter on organizing a complete training course and on the training and selection of panels. The author shows that sensory analysis requires a trained sensitivity and, when professionally conducted, leads to the reliable, precise, and reproducible rating of small, often minute, differences in sensory perception. Grading systems excluding subjective interpretation must be used and, as in instrumental analysis, procedural instructions are to be followed.

“Product Testing and Sensory Evaluation of Foods: Marketing and R and d Approaches” Book Review: Sensory evaluation is a science that measures, analyzes, and interprets the reactions of people to products as perceived by the senses. It is a means of determining whether product differences are perceived, the basis for the differences, and whether one product is liked more than another. This book focuses on marketing strategies of product testing and sensory evaluation of food.

“Nutrition, Functional and Sensory Properties of Foods (Special Publications)” Book Review: This book pulls together the latest research on flavour chemistry and nutritional and functional properties of food. Topics covered in flavour chemistry begin with an overview of the analysis, occurrence and formation mechanism of furan, a food-borne carcinogen, then focuses on analysis of melamine, the uses of enzymes to modify flavours of wines and protein as a process flavour precursor and finally includes information on the volatile compounds in an array of food products and ingredients such as coriander, chamomile, saffron and dry fermented sausage. Coverage in the nutritional and functional properties of food section is wide range and includes reviews of the hot topics such as the metabolism of dietary phenolic acids, the use of emulsions for the oral delivery of bioactive phytochemicals and the impact on epigenetics in cancer prevention.

“Principles of Sensory Evaluation of Food: Food Science and Technology” Book Review: Principles of Sensory Evaluation of Food covers the concepts of sensory physiology and the psychology of perception. This book is composed of 11 chapters that specifically consider the significance of these concepts in food sensory analysis. After providing a brief introduction to problems related to sensory evaluation in the food industry, this book goes on examining the physiology and psychology of the senses. The succeeding chapters survey the status of methodology and appropriate statistical analyses of the results. These topics are followed by discussions on the problems of measuring consumer acceptance. Food acceptance and preference depend on human sensory responses. The remaining chapters describe the relationship between sensory characteristics and various physical and chemical properties of foods. This book will prove useful to food scientists and researchers.

“Postharvest Technology and Food Process Engineering” Book Review: This book discusses primary processing of several crops and utilization of by-products/biomass. Main topics included are properties of greens, methods of grain drying, food grain storage, general grain milling operations. Other topics mentioned are rice milling, rice bran, biomass conversion technologies, food engineering operations. This book provides an overview of food chemistry and food engineering operations. This book is beneficial for food process engineering.

“Pseudocereals: Chemistry and Technology” Book Review: This book explains the information regarding pseudo cereals and summarizes the recent research on it. Main topics included are production in utilization of pseudo cereals, structure and composition of kernels, carbohydrates of kernels. Other chapters mentioned are dietary fiber and bioactive compounds of kernels, routines and amino acids of kernels, liquids of kernels and food uses of whole pseudo cereals. Conclusion and references are added at the end of each unit for quick review and further reading purposes. Proper examples with images are provided for students to understand the topics clearly. This book is suitable for food science technology students.

“Modeling the Grain Cleaning Process in a Stationary Sorghum Thresher” Book Review: This book explains the grain cleaning process in a stationary sorghum thresher. Physical and aerodynamic properties of sorghum grain, its constituents influencing cleaning, and mathematical models for describing the crop fluid machine interaction are discussed. SAMSORG (SK 5912) Crop was selected as a test product to determine economic importance and market demand in baby food industries. This book is beneficial for food process engineering.

“Food Grain Process Technology” Book Review: This book describes the core principles of food grain process technology. Main topics mentioned are Major and coarse cereal grains, pulses and oil seeds. Grain properties, handling and storage compositional variations, meaning aspects and nutritional significance are also discussed in several chapters. Colourful images are provided to explain the topics easily. This book can be used for preparation of competitive examinations such as GATE, ICAR, IARI, SRF, SET. This book is also useful for food science and technology or food engineering students.

“Coated Grains” Book Review: The book combines some general papers with papers reporting case studies, both old and new. The book provides in-depth knowledge about recent and ancient environments.

“Essential Oils in Food Processing: Chemistry, Safety and Applications (Institute of Food Technologists Series)” Book Review: This book talks about the review of essential oil components,their application in foods and also the extraction of oils from the herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This is much useful for the Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition. It helps to understand chemistry, application, and safest use of essential oils in food processing.

“Instrumentation and Sensors for the Food Industry (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This is a reference book with two introductory chapters. The book covers in-line measurement of food processing operations, including colour measurement, the measurement of food composition by a variety of techniques. It also includes the measurement of pressure, temperature, level, flow and viscosity. It describes instrumental techniques in the quality control laboratory, with the measurement of rheological properties, texture, water and microbiological activity. The book also explains widespread use of electronic noses, chemosensors, biosensors, immunosensors and DNA probes.

“Rapid and On-Line Instrumentation for Food Quality Assurance (Woodhead Publishing Series in Food Science, Technology and Nutrition)” Book Review: This book is a reference for the food industry. It discloses new methods for analysing food safety. It consists of information on detection of foreign bodies, other contaminants such as toxins, pesticides, etc. The book also explains rapid methods for detecting pathogenic and spoilage bacteria. The book discusses the measurement of product quality and analyses ingredients such as additives and micronutrients. It also reviews ways of integrating such measurements into effective process control.

“Acetic Acid Bacteria: Fundamentals and Food Applications (Food Biology Series)” by Ilkin Yucel Sengun Book Review: This book, composed by driving global experts in the field, covers all the fundamental and applied parts of acidic corrosive microscopic organisms. It depicts the significance of acidic corrosive microorganisms in the food industry by giving data on the microbiological properties of matured food sources just as creation strategies. Extraordinary consideration is given to vinegar and cocoa, which are the most recognizable and broadly utilized modern utilizations of acidic corrosive microscopic organisms. This book is a fundamental reference to all researchers, technologists, specialists, understudies and every one of those working in the field of food science and innovation.

“Microbial Enzyme Technology in Food Applications (Food Biology Series)” by Ramesh C Ray and Cristina M Rosell Book Review: My unmistakable fascination for research considers has consistently been a genuine universe of fervor to me; including microbial control for enhanced execution. Comprehension of microbiology has given me a thought of the intelligent nature and speculative equilibrium in microbial development, modern application and ecological arrangement. My tentative arrangement is to set up projects in zones of microbial tweak for the creation of biocatalysts, just as plant – microbial cooperation and include computational methodology towards upgrading exercises. I desire to make headway in Food biotechnology with center around security, infectious prevention, the board, advancement and improved protection methods.