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Food Industry & Science

Most popular at the top

  • Food Processingby Stephanie Clark; Stephanie Jung; Buddhi Lamsal

    Wiley 2014; US$ 199.95

    Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as... more...

  • Extrusion Processing Technologyby Jean-Marie Bouvier; Osvaldo H. Campanella

    Wiley 2014; US$ 214.50

    Foreword ix Acknowledgements xi 1 Generic Extrusion Processes 1 1.1 A history of extrusion processing technology 1 1.1.1 The introduction of screw extruders 1 1.1.2 The generic extrusion process concept 2 1.1.3 Extrusion technology in the polymer-processing industry 3 1.1.4 Extrusion technology in the food- and feed-processing industry... more...

  • 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

    Dr Omar A. Oyarzabal is Vice President of Technical Services at IEH Laboratories and Consulting Group, Seattle, WA Dr Sophia Kathariou is Professor of Bioprocessing and Nutrition Sciences at the Department of Food, North Carolina State University, Raleigh, USA 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...

  • Emulsifiers in Food Technologyby Viggo Norn

    Wiley 2014; US$ 199.99

    Contributors xiii Preface to the Second Edition xv 1 Introduction to Food Emulsifiers and Colloidal System 1 Viggo Norn 1.1 Introduction 1 1.2 Food emulsifiers 6 References 18 2 Lecithins 21 Hanns-Georg Bueschelberger, Susanne Tirok, Ilona Stoffels and Arnulf Schoeppe 2.1 Introduction to lecithins and phospholipids 22 2.1.1... more...

  • Handbook of Fermented Meat and Poultryby Fidel Toldrá; 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...

  • Home Brewingby Ted Bruning

    Pavilion Books Company Limited 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...

  • Drink Your Own Gardenby Judith Glover

    Pavilion Books Company Limited 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...

  • 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...