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Food Industry & Science

Most popular at the top

  • Ensuring Global Food Safetyby Christine Boisrobert; Aleksandra Stjepanovic; Sangsuk Oh; Huub Lelieveld

    Elsevier Science 2009; US$ 122.95

    Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and potential improvements to the safety of the world's food supply, while also increasing the amount of... more...

  • Food Inc.: A Participant Guideby Participant Media; Karl Weber

    PublicAffairs 2009; US$ 15.99

    A whole new kind of movie tie-in—the first in a series—goes behind the scenes and deeper into the issues and ideas raised by a provocative documentary on the contemporary way of eating more...

  • Biological Controls for Preventing Food Deteriorationby Neeta Sharma

    Wiley 2014; US$ 214.50

    Various biotic factors cause diseases in crops, which result in food losses. Historically pesticide development has been instructive to us in terms of the benefits derived as well as the hazards that accompany their indiscriminate use. The application of fertilizers and pesticides to crops has become a norm in agricultural production, but this has... more...

  • Meat Inspection and Control in the Slaughterhouseby Thimjos Ninios; Janne Lunden; Hannu Korkeala; Maria Fredriksson-Ahomaa

    Wiley 2014; US$ 247.50

    Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare.  The history of meat inspection has largely been a success story. Huge steps have been taken over more than a century to prevent the transmission... more...

  • Lockhart & Wiseman?s Crop Husbandry Including Grasslandby Steve Finch; Alison Samuel; Gerry P. Lane

    Elsevier Science 2014; US$ 85.00

    Increased yields, markets, and profitability have led to changes in crop husbandry. Since its first publication in 1966, revised editions of Lockhart & Wiseman's Crop Husbandry Including Grassland have upheld and increased the book's good reputation. This ninth edition maintains its status as the standard textbook for many agricultural courses.... 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...

  • 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...

  • Applications of Fluidization to Food Processingby Peter Smith

    Wiley 2008; US$ 253.00

    Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food... 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...

  • 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...