The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument’s changes over the last three decades.

This book is focused on the expansive and highly demanding subject of Food Industry "Technical & Quality Management".

Retailer requirements are also discussed. Part two describes site selection, factory layout and the associated issue of airflow. Parts three, four and five then address the hygienic design of essential parts of a food factory.

This edition includes a new chapter on the control of compressed gases used to pneumatically operate equipment. Part three focuses on cleaning and disinfection practices in food processing.

These new methods require new skills in auditing. Auditing in the food industry provides an authoritative guide to the range of standards and the auditing skills they demand.

After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of cereal grains.

This book covers essential information and latest advances and developments, from the initial meat animal’s growth and development to the time of slaughter and to the processing technologies, packaging and distribution till consumption of ...

With authoritative contributions from experts across the world’s winemaking regions, this book will be an essential reference for all those involved in viticulture and oeneology wanting to explore new methods, understand different ...

This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years.

The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin.