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Title: Microbial Food Contamination
Editor: Dr. Charles L. Wilson
Publisher: CRC Press, Taylor & Francis Group
Description:
Microbial Food Contamination (Second Edition) provides a thorough examination of microbial threats to food safety, quality, and public health. Edited by Dr. Charles L. Wilson, this updated edition explores the sources, detection, control, and prevention of microbial contaminants in the food supply chain. Covering bacteria, viruses, parasites, and fungi, it addresses both raw and processed foods, with insight into regulatory frameworks and current risk management practices.
Elements of Food & Nutrition
Author: Dr. J.A. Awan
Description:
This comprehensive yet accessible guide explores the fundamentals of food science, dietary requirements, and nutritional values. Designed for both students and professionals, it highlights the vital role of food in promoting health and well-being. Blending traditional knowledge with modern scientific insights, the book encourages balanced eating and a deeper understanding of nutrition.
Food Processing & Preservation
Author: Dr. J.A. Awan
Description:
This comprehensive book provides essential knowledge on food processing and preservation techniques, covering traditional and modern methods. It is ideal for students, professionals, and food industry enthusiasts who want to understand how food can be preserved safely while retaining its nutritional quality.
Handbook of Herbs and Spices
Edited by K. V. Peter
A definitive reference for culinary and scientific exploration, Handbook of Herbs and Spices offers a comprehensive look at the world’s most essential flavoring agents. Edited by renowned botanist K. V. Peter, this volume blends traditional knowledge with modern food science, covering the origin, cultivation, processing, and applications of herbs and spices across global cuisines and industries. Ideal for chefs, researchers, and food technologists, it’s a must-have guide to the aromatic backbone of flavor innovation.