Foodborne Disease Handbook, Second Edition

Discover the comprehensive insights in the Foodborne Disease Handbook, Second Edition by Y. H. Hui, published by Taylor & Francis Ltd in 2017. This essential volume spans 854 pages and offers a detailed examination of three key categories of food gums: cellulose gums, plant seed gums, and pectins. Each category is meticulously analyzed, showcasing the chemical, physical, and functional properties of these crucial food ingredients. The handbook not only reviews these properties but also discusses their practical applications in food products, making it an invaluable resource for food scientists, researchers, and industry professionals. Enhance your understanding of foodborne diseases and their prevention with this authoritative guide.