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Most popular at the top
- Wiley 2015; US$ 175.00 US$ 151.67
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...
- Wiley 2015; US$ 199.95 US$ 173.29
The development of recombinant DNA methods has changed the face of the food industry over the last 50 years. Crops which have been genetically modified are being cultivated in more and more countries and this process is likely to accelerate as desirable traits are identified and transferred to appropriate organisms, and they are cleared by the regulatory... more...
- Wiley 2015; US$ 74.50 US$ 64.57
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should retain its desired sensory, chemical, physical, functional and microbiological characteristics, as well... more...
- Wiley 2015; US$ 195.00 US$ 169.00
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive... more...
- Wiley 2016; US$ 199.95 US$ 173.29
The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability... more...
- Wiley 2015; US$ 199.95 US$ 173.29
Grapes ( Vitis spp. ) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to understand more deeply key physiological, biochemical, and molecular aspects of grape berry maturation. However, our knowledge on how grapevines respond to environmental stimuli and deal with biotic and abiotic... more...
- Wiley 2015; US$ 240.00 US$ 208.00
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption... more...
- Wiley 2016; US$ 80.00 US$ 69.33
Physical-chemical properties of foods are decisive to understand microbial, biochemical and organoleptic properties of foods. A thermodynamic approach is developed in order to predict these properties from the formulation of foods. The purpose of this book is to provide a theoretical tool to predict physical-chemical properties of foods and biological... more...
- Wiley 2015; US$ 255.00 US$ 221.00
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food.... more...
- Wiley 2016; US$ 199.99 US$ 173.32
Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism... more...