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Food Industry & Science

Most popular at the top

  • Postharvest Biology and Technology of Tropical and Subtropical Fruitsby Elhadi M Yahia

    Elsevier Science 2011; US$ 280.00

    While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical... more...

  • Advances in Food Science and Nutrition, Volume 2by Visakh P. M.; Laura B. Iturriaga; Pablo Daniel Ribotta

    Wiley 2013; US$ 191.00

    Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are... more...

  • Advances in Fresh-Cut Fruits and Vegetables Processingby Olga Martin-Belloso; Robert Soliva Fortuny

    CRC Press 2010; US$ 199.95

    Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping... more...

  • Functional and Speciality Beverage Technologyby P Paquin

    Elsevier Science 2009; US$ 290.00

    As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology... more...

  • Advances in Dairy Ingredientsby Geoffrey W. Smithers; Mary Ann Augustin

    Wiley 2012; US$ 212.95

    Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging... more...

  • Fermented Milksby A. Y. Tamime

    Wiley 2008; US$ 265.95

    "This is a very useful member of the Society of Diary Technology Technical Series and one which will find favour with a wide range of dairy scientists and technologists in industry, academia and research establishments." International Journal of Diary Technology, vol 60, No3, August 2007 more...

  • Risks of Infection from Eating Meatby David P. Clark

    Pearson Education 2010; US$ 1.99

    This is the eBook version of the printed book. This Element is an excerpt from Germs, Genes, & Civilization: How Epidemics Shaped Who We Are Today (9780137019960) by David P. Clark. Available in print and digital formats. From E.coli and norovirus to Salmonella and mad cow disease: the reality of meat-borne infection, and what... more...

  • Dairy Technologyby P. Walstra

    CRC Press 2013; US$ 229.95

    Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and product quality. more...

  • Biofilms in the Food Environmentby Anthony L. Pometto III; Ali Demirci

    Wiley 2015; US$ 200.00

    In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms are free to attach and benefit from this microbial community. The food industry, which has a rich supply of nutrients, solid surfaces,... more...

  • Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional Foodsby Debasis Bagchi; Anand Swaroop; Manashi Bagchi

    Wiley 2015; US$ 272.50

    Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consumers are more proactive and increasingly interested in the health benefits of functional foods and... more...