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Decontamination of Fresh and Minimally Processed Produce
Wiley 2012; US$ 209.95Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants... more...
Progress in Food Preservation
Wiley 2011; US$ 245.00This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals... more...
Handbook of Fruits and Fruit Processing
Wiley 2012; US$ 229.95Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological... more...
Food Biochemistry and Food Processing
Wiley 2012; US$ 299.95The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition.... more...
Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stability
Bentham Science Publishers 2010; US$ 89.00The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternative approaches (microwave, irradiation and mathematical microbial modeling) in food preservation.... more...
Color in Food
CRC Press 2012; US$ 179.95Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a multidisciplinary panel of food experts gathered... more...
Shelf Life Assessment of Food
CRC Press 2012; US$ 169.95Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for obtaining accurate and reliable shelf life dating. Defining... more...
Operations in Food Refrigeration
CRC Press 2010; US$ 169.95The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the integrity of the final food product, the productivity... more...
Edible Coatings and Films to Improve Food Quality
CRC Press 2011; US$ 189.95This second edition of "Edible Coatings and Films to Improve Food Quality" presents the latest research in coating materials, permeability properties, and measurement techniques. Updated chapters provide new information on the main materials used as film formers in coatings, including proteins, lipids, resins, and polysaccharides. The text... more...
Modified Atmosphere and Active Packaging Technologies
CRC Press 2012; US$ 179.95Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies... more...
