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Food Industry & Science

Most popular at the top

  • What's So Special About Biodynamic Wine?by Antoine Lepetit de la Bigne

    Floris Books 2013; US$ 14.57

    Are biodynamic wines any better than other wines? Are biodynamic methods, much talked about but little understood, scientific or not? What's the difference between organic and biodynamic? The popularity and availability of biodynamic wine has grown signficantly in the last few years, with more and more vineyards investing in biodynamic production.... more...

  • HACCPby Sara E. Mortimore; Carol A. Wallace

    Wiley 2015; US$ 57.95

    Readers of this accessible book ? now in a revised and updated new edition ? are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found... more...

  • Biology of Foodborne Parasitesby Lihua Xiao; Una Ryan; Yaoyu Feng

    CRC Press 2015; US$ 199.95

    INTRODUCTION Introduction and Public Health Importance of Foodborne Parasites Ronald Fayer Molecular Biological Techniques in Studies of Foodborne Parasites Una Ryan, Yaoyu Feng, and Lihua Xiao Detection of Parasites in Foods Ynes R. Ortega and Joan M. Shields IMPORTANT FOODBORNE PROTISTS Blastocystis Christen Rune Stensvold Cryptosporidium... more...

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

    CRC Press 2006; US$ 231.00

    Bioengineering of Farm Animals: Meat Quality and Safety, Morse B. Solomon, Janet S. Eastridge, and Ernest W. Paroczay Gene Technology for Meat Quality, John L. Williams Automation for the Modern Slaughterhouse, Graham Purnell and Mark Loeffen Hot-Boning of Meat: A New Perspective, Declan J. Troy New Spectroscopic Techniques for Online Monitoring... more...

  • Applications of Fluidization to Food Processingby Peter Smith

    Wiley 2008; US$ 261.00

    Dr Peter Smith, University of Lincoln, UK 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$ 338.00

    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$ 85.00

    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...