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Food Industry & Science

Most popular at the top

  • Control of Foodborne Microorganismsby Vijay K. Juneja; John N. Sofos

    CRC Press 2001; US$ 283.00

    Microbial control in foods - needs and concerns; thermal control of micro-organisms; microbial control with cold temperature; microbial control by irradiation; microwave control of pathogens; control of micro-organisms by chemicals; microbial control by packaging; control of foodborne micro-organisms with carbon dioxide under elevated pressure; control... more...

  • DNA Methods in Food Safetyby Omar A. Oyarzabal; Sophia Kathariou

    Wiley 2014; US$ 199.95

    Molecular typing of foodborne pathogens has become an indispensable tool in epidemiological studies. Thanks to these techniques, we now have a better understanding of the distribution and appearance of bacterial foodborne diseases and have a deeper knowledge of the type of food products associated with the major foodborne pathogens. Within the molecular... more...

  • Conventional and Advanced Food Processing Technologiesby Suvendu Bhattacharya

    Wiley 2014; US$ 247.50

    Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical... more...

  • Standard Fabrication Practices for Cane Sugar Millsby E. Delden

    Elsevier Science 2015; US$ 72.95

    Sugar Series, Vol. 1: Standard Fabrication Practices for Cane Sugar Mills focuses on the processes, methodologies, and principles involved in standard fabrication practices for cane sugar mills. The publication first tackles the storage and transportation of cane, separation of juice from cane, use and behavior of bagasse, and juice weighing or measuring.... more...

  • Emulsifiers in Food Technologyby Viggo Norn

    Wiley 2014; US$ 199.99

    Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and... more...

  • Handbook of Fermented Meat and Poultryby Fidel Toldr√°; Y. H. Hui; Iciar Astiasaran; Joseph Sebranek; Regine Talon

    Wiley 2014; US$ 247.50

    Dr Fidel Toldrá , Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Dr Y. H. Hui , Science Technology System, West Sacramento, California, USA Dr Iciar Astiasarán , Department of Food Science, Technology and Toxicology, Faculty of Pharmacy, University of Navarra, Pamplona, Spain Dr Joseph G.... more...

  • Drink Your Own Gardenby Judith Glover

    Pavilion Books 2013; US$ 9.39

    A delightful revised edition of a classic book from the Batsford backlist, Drink Your Own Garden will appeal to anyone seeking a more self-sufficient lifestyle. This is a wonderfully imaginative guide to making the most of your delicious garden produce, from damson and marigold wines, through to honey mead and rhubarb cordial. With a guidelines for... more...

  • Home Brewingby Ted Bruning

    Pavilion Books 2014; US$ 5.82

    In this fantastic step-by-step guide, beer and brewing expert Ted Bruning shows how easy it can be to make your own beer and wine with just basic equipment and a few key skills. 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$ 199.95

    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...