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Food Industry & Science

Most popular at the top

  • Twinkie, Deconstructedby Steve Ettlinger

    Penguin Publishing Group 2007; US$ 16.00

    A pop-science journey into the surprising ingredients found in most common packaged foods Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined... more...

  • Seafood Chilling, Refrigeration and Freezingby Nalan Gokoglu; Pinar Yerlikaya

    Wiley 2015; US$ 148.50

    Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all... more...

  • Trait-Modified Oils in Foodsby Frank T. Orthoefer; Gary R. List

    Wiley 2015; US$ 175.00

    In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health,... more...

  • Engineering Aspects of Food Emulsification and Homogenizationby Marilyn Rayner; Petr Dejmek

    CRC Press 2015; US$ 179.95

    Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering Aspects of Food Emulsification and Homogenization... more...

  • Brewing Microbiologyby Annie Hill

    Elsevier Science 2015; US$ 285.00

    Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It... more...

  • Foodborne Parasites in the Food Supply Webby Alvin A Gajadhar

    Elsevier Science 2015; US$ 285.00

    Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites. The text then explores the different types of foodborne parasites, the... 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...

  • 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...

  • Applications of Fluidization to Food Processingby Peter Smith

    Wiley 2008; US$ 261.00

    Dr Peter Smith, University of Lincoln, UK more...