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Food Industry & Science

Most popular at the top

  • Food: The Chemistry of its Componentsby Tom Coultate; Heston Blumenthal

    Royal Society of Chemistry 2008; US$ 40.00

    As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives).... more...

  • Biotechnology of Bioactive Compoundsby Vijai Kumar Gupta; Maria G. Tuohy; Anthonia O'Donovan; Mohtashim Lohani

    Wiley 2015; US$ 297.50

    Bioactive compounds play a central role in high-value product development in the chemical industry. Bioactive compounds have been identified from diverse sources and their therapeutic benefits, nutritional value and protective effects in human and animal healthcare have underpinned their application as pharmaceuticals and functional food ingredients.... more...

  • A Complete Course in Canning and Related Processesby Susan Featherstone

    Elsevier Science 2015; US$ 250.00

    A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning. This latest edition continues the tradition for both professionals in the canning industry and students who have benefitted from this collection for over 100 years. It contains extensively... more...

  • Processed Foods and the Consumerby Vernal S. Packard

    University of Minnesota Press 1976; US$ 72.00

    In this comprehensive guide, Professor Packard discusses problems and answers questions of paramount importance to the consumer concerning processed foods that are sold in the marketplace. The book is an excellent text for course use in classes in food science or technology, nutrition, dietetics, institutional food management, and related courses.... more...

  • Meat Preservationby Robert G. Cassens

    Wiley 2008; US$ 94.95

    Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is... more...

  • Industrial Chocolate Manufacture and Useby Steve T. Beckett

    Wiley 2011; US$ 328.00

    Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing... more...

  • Oils and Fats in the Food Industryby Frank Gunstone

    Wiley 2009; US$ 82.00

    Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the... more...

  • Advances in Food Dehydrationby Cristina Ratti

    Taylor and Francis 2008; US$ 220.00

    Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel... more...

  • Advances in Potato Chemistry and Technologyby Jaspreet Singh; Lovedeep Kaur

    Elsevier Science 2009; US$ 160.00

    Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for... more...

  • High Pressure Processing of Foodsby Christopher J. Doona; Florence E. Feeherry

    Wiley 2008; US$ 236.95

    In High Pressure Processing of Foods , an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as... more...