Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles the top dairy analysis techniques and methodologies from around the world into one, well-organized volume. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Exceptionally comprehensive both in its detailing of methods and the range of products covered, this handbook includes tools for analyzing chemical and biochemical compounds and also bioactive peptides, prebiotics, and probiotics.
Molecular typing of foodborne pathogens has become an indispensable tool in epidemiological studies. Thanks to these techniques, we now have a better understanding of the distribution and appearance of bacterial foodborne diseases and have a deeper knowledge of the type of food products associated with the major foodborne pathogens. Within the molecular techniques, DNA-based techniques have prospered for more than 40 years and have been incorporated in the first surveillance systems to monitor bacterial foodborne pathogens in the United States and other countries.
What Einstein Told His Cook by Robert L. Wolke; Marlene Parrish
Call Number: TX652 W643 Monroe Learning Resource Center
ISBN: 0393011836
Publication Date: 2002-05-17
Do you wish you understood the science of foods, but don't want to plow through dry technical books? What Einstein Told His Cook is like having a scientist at your side to answer your questions in plain, nontechnical terms. Chemistry professor and syndicated Washington Post food columnist Robert L. Wolke provides over 100 reliable and witty explanations, while debunking misconceptions and helping you to see through confusing advertising and labeling.
Publishes research on natural and man-made additives and contaminants in food, including pesticide, environmental contaminants, plant toxins and mycotoxins.
Listed below are resources containing some of the analytical laboratory methods used by FDA to help ensure food safety. These methods may be utilized by the food industry as well. The information is divided into three sections, a chemical methods resource section, a microbiological and biological methods resource section, and a macroanalytical methods resources section. Within each section there may be multiple manuals/collections of methods and some methods may appear in more than one manual/collection. Links to methods that FDA utilizes, but that have not yet been incorporated into an official FDA manual/collection are also provided.