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Technology
: Food Industry & Science
Food Industry & Science eBooks
You have selected the subject of Food Industry & Science. The eBooks in this subject are listed below.
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RESULTS: 101 to 110 of 292
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Food Materials Science
By: Aguilera, Jose Miguel (ed.); Lillford, Peter J. (ed.)
Published by: Springer
Explores the science and procedure behind the materials in foods that impart their desirable properties. This title explains those physicochemical aspects that intervene in the organization of food components from the molecular level to final products, and the methods used to probe foods at different length scales.
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Price: $149.00
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Food Packaging Technology
By: Coles, Richard; Mcdowell, Derek; Kirwan, Mark
Published by: Blackwell Publishing, Ltd
This volume provides a contemporary overview of food processing/packaging technologies. Packaging characteristics valued by the end user are considered and food biodeterioration and methods of preservation are discussed.
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Price: $203.50
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Food Plant Design
By: Lopez-Gomez, Antonio
Published by: CRC Press
The design of food processing factories, rather than the genetic manipulation of food crops is considered by L pez-G mez (food plant design and food process engineering, Polytechnic U. of Caragena, Spain) and Barbosa-C novas (food engineering and non-thermal food processing, Washington State U). Balancing engineering aspects with other factors, the
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Price: $159.95
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Food Plant Engineering Systems
By: Robberts, Theunis C.
Published by: CRC Press
This book deals with the ancillary equipment used in processing industries, such as motors, pumps, boilers, and controllers, explaining repair and maintenance procedures and offering a look at how the peripheral pieces of a processing plant fit together within the bigger picture. Material is writte
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Price: $119.95
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Food Plant Sanitation
By: Hui, Y. H.; Bruinsma, Bernard L.; Gorham, J. Richard
Published by: Marcel Dekker, Inc.
This text reproduces the complete FDA ''Handbook of Food Defect Action Levels'' in an appendix. It features effective sanitation practices vital to the cereal, seafood, beverage, fruit, grain, fats and oils and poultry processing industries.
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Price: $199.95
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Food preservation techniques
By: Zeuthen, P (ed.); Bøgh-Sørensen, L (ed.)
Published by: Woodhead Publishing Limited
Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.
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Price: $305.00
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Food Process Modeling and Control
By: Ozilgen, Mustafa
Published by: CRC Press
This text explains fundamental techniques of mathematical modeling of processes essential to the food industry . The book's main feature is the large number of worked examples presented throughout.
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Price: $69.95
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Food process modelling
By: Tijskens, L M M (ed.); Hertog, M L A T M (ed.); Nicolaï, B M (ed.)
Published by: Woodhead Publishing Limited
Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only to understand such processes more clearly but also to control them more closely and make predictions about them. Modelling thus aids the search for greater and more consistent food quality. Written by a distinguished international team of experts, Food process modelling covers both the range of modelling techniques and their practical applications across the food chain.
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Price: $305.00
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Food Processing
By: Gaonkar, A.G.
Published by: Elsevier Science
Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies. Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.
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Price: $320.00
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RESULTS: 101 to 110 of 292
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