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Food Industry & Science

Most popular at the top

  • Soils and Food Securityby R. E. Hester; R. M. Harrison

    Royal Society of Chemistry 2012; US$ 104.00

    Soil is essential to agriculture and a resource that cannot be replaced easily. Nevertheless, its importance to food production and the threats to its sustainability are often overlooked. This book, the 35th volume of Issues in Environmental Science and Technology, examines the current status of soils across the globe and their potential for food production... more...

  • How Flavor Worksby Nak-Eon Choi; Jung H. Han

    Wiley 2014; US$ 98.95

    Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance... more...

  • Nutraceutical and Functional Food Processing Technologyby Joyce I. Boye

    Wiley 2014; US$ 214.50

    For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional... 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...

  • Food Engineering Handbookby Theodoros Varzakas; Constantina Tzia

    Taylor and Francis 2014; US$ 169.95

    Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. A complement... more...

  • Plant Sanitation for Food Processing and Food Service, Second Editionby Y. H. Hui

    Taylor and Francis 2014; US$ 189.95

    Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments. Formerly titled Food Plant Sanitation , this... more...

  • Food Engineering Handbookby Theodoros Varzakas; Constantina Tzia

    Taylor and Francis 2014; US$ 169.95

    Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and... more...

  • Indigenous Fermented Foods of Southeast Asiaby J. David Owens

    Taylor and Francis 2014; US$ 189.95

    Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized... more...

  • Applied Food Protein Chemistryby Zeynep Ustunol

    Wiley 2014; US$ 199.95

    Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their detrimental effects. Although proteins from milk, meats (including fish and poultry), eggs, cereals, legumes, and oilseeds have been the traditional sources of protein in the human diet, potentially any proteins... more...

  • Advanced Technologies For Meat Processingby Leo M.L. Nollet; Fidel Toldra

    Taylor and Francis 2006; US$ 220.00

    In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra... more...