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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: 41 to 50 of 263
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Computational Fluid Dynamics in Food Processing
By: Sun, Da-Wen
Published by: CRC
Starting with an overview of CFD technology and applications, the book illustrates the use of computational fluid dynamics (CFD) for gaining a qualitative and quantitative assessment of the performance of processes involving heat and mass transfer, such as mixing, drying, cooking, sterilization, chilling, and cold storage.
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Price: $199.95
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Cork
By: Pereira, Helena
Published by: Elsevier Science
This comprehensive book describes cork as a natural product, as an industrial raw-materials, and as a wine bottle closure. From its formation in the outer bark of the cork oak tree to the properties that are of relevance to its use, cork is presented and explained including its physical and mechanical properties. The industrial processing of cork from post-harvest procedures to the production of cork agglomerates and composites is described. Intended as a reference book, this is the ideal compilation of scientific knowledge on state-of-the-art cork production and use.
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Price: $127.00
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The Costs of Managing Fisheries
By: Organisation for Economic Co-operation and Development (other)
Published by: Organisation for Economic Co-operation and Development
Improving the management of fisheries continues to be an important priority for governments. However, governments have increasingly recognised that fisheries management is not an inexpensive activity. In an era of declining budgets, governments are seeking more efficient and cost-effective means of delivering fisheries services.
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Price: $36.00
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Dairy processing
By: Smit, G (ed.)
Published by: Woodhead Publishing Limited
With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.
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Price: $310.00
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The Dairy Sector
By: Organisation for Economic Co-operation and Development (other)
Published by: Organisation for Economic Co-operation and Development
Agricultural policies affect agricultural production with consequences for the environment. What are the impacts and how might they be affected by further agricultural policy reform? What are governments doing to improve the environmental performance of agriculture and how does this affect international competitiveness?
The Dairy Sector report attempts to answer these questions and many others.
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Price: $41.00
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Dairy Technology
By: Walstra, P.; Geurts, T. J.; Noomen, A.
Published by: Marcel Dekker, Inc.
Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products. The book details the procedures for ensuring processing efficiency and product quality.
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Price: $229.95
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Detecting allergens in food
By: Koppelman, S (ed.); Hefle, S (ed.)
Published by: Woodhead Publishing Limited
Allergens pose a serious risk to consumers, making effective detection methods a priority for the food industry. Bringing together key experts in the field, this important collection both reviews the range of analytical techniques available and their use to detect specific allergens such as nuts, dairy and wheat products. The first part of the book discusses methods of detection such as the use of antibodies and ELISA techniques. Part 2 reviews techniques for detecting particular allergens, whilst the final part of the book explores how detection methods can be most effectively applied.
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Price: $280.00
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Detecting foreign bodies in food
By: Edwards, M (ed.)
Published by: Woodhead Publishing Limited
A foreign body is any undesirable solid object in a food. Foreign bodies range from external matter such as metal fragments or insects to internal matter such as bones or stalks. Foreign bodies in food remain a significant risk to consumers and to a company's reputation. They can also be difficult to detect, particularly if they are part of the raw material used in food processing. This collection discusses ways of preventing and managing incidents involving foreign bodies. It also reviews the range of technologies available for effective detection and control of foreign bodies from both external and internal sources.
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Price: $260.00
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Detecting pathogens in food
By: McMeekin, T (ed.)
Published by: Woodhead Publishing Limited
Methods for detecting pathogens need to balance accuracy, specificity and speed. There have been major advances in techniques in all these areas. Detecting pathogens in food sums up the wealth of recent research, the range of techniques available and their applications. The first part of the book looks at general issues such as the role of microbiological analysis in food safety management, sampling techniques and ways of validating individual detection methods. The second part of the book examines individual techniques, including microscopy, immunological and genetic methods.
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Price: $280.00
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RESULTS: 41 to 50 of 263
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