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Food Industry & Science

Most popular at the top

  • Advanced Drying Technologies, Second Editionby Tadeusz Kudra; Arun S. Mujumdar

    CRC Press 2009; US$ 231.00

    Presents Drying Breakthroughs for an Array of Materials Despite being one of the oldest, most energy-intensive unit operations, industrial drying is perhaps the least scrutinized technique at the microscopic level. Yet in the wake of today?s global energy crisis, drying research and development is on the rise. Following in the footsteps of... more...

  • The Science of Fitnessby Greg LeMond; Mark Hom

    Elsevier Science 2014; US$ 29.95

    The Science of Fitness: Power, Performance, and Endurance clearly explains the vital connection between diet and exercise in the human body. With this knowledge, you can use the right exercise and nutrition to obtain a higher quality life, prevent disease, and slow the aging process. Authored in a straightforward style and with color images throughout,... more...

  • Nutritionismby Gyorgy Scrinis

    Columbia University Press 2013; US$ 21.99

    Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis?s concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy food—an approach that has dominated nutrition science, dietary advice, and food marketing. Scrinis argues this ideology has narrowed and in some cases distorted... more...

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

    CRC Press 2006; US$ 231.00

    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...

  • Meat Preservationby Robert G. Cassens

    Wiley 2008; US$ 94.95 US$ 82.29

    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...

  • Applications of Fluidization to Food Processingby Peter G. Smith

    Wiley 2008; US$ 269.00 US$ 233.13

    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... more...

  • Industrial Chocolate Manufacture and Useby Steve T. Beckett

    Wiley 2011; US$ 349.00 US$ 302.47

    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$ 88.00 US$ 76.27

    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 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...