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Food Industry & Science

Most popular at the top

  • Wine Production and Qualityby Keith Grainger; Hazel Tattersall

    Wiley 2015; US$ 107.50 US$ 93.17

    Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality, Second Edition brings together its two predecessors in one updated and considerably... more...

  • Food Safety in the Seafood Industryby Nuno F. Soares; Ant?nio A. Vicente; Cristina M. A. Martins

    Wiley 2015; US$ 99.95 US$ 86.62

    Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together... more...

  • Carotenoids: Nutrition, Analysis and Technologyby Malgorzata Baranska; Agnieszka Kaczor

    Wiley 2016; US$ 165.00 US$ 143.00

    Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such they are an area of growing interest to researchers and scientists who are working to design, develop and launch new functional food products, dietary supplements... more...

  • Food Preservation and Biodeteriorationby Gary S. Tucker

    Wiley 2016; US$ 210.00 US$ 182.00

    Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration... more...

  • Chemesthesis: Chemical Touch in Food and Eatingby Shane T. McDonald; David A. Bolliet; John E. Hayes

    Wiley 2016; US$ 214.50 US$ 185.90

    Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for... more...

  • Handbook of Seal Integrity in the Food Industryby Michael Dudbridge

    Wiley 2016; US$ 123.95 US$ 107.42

    Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste minimisation and cost control throughout the system. The Handbook of Seal Integrity... more...

  • RFID and Sensor Network Automation in the Food Industryby Selwyn Piramuthu; Weibiao Zhou

    Wiley 2016; US$ 199.95 US$ 173.29

    Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer. Among all the currently available automatic identification technologies, RFID has clear dominance in terms of its ability to support real-time two-way communication,... more...

  • Sustainable Retail Refrigerationby Judith A. Evans; Alan M. Foster

    Wiley 2015; US$ 214.50 US$ 185.90

    Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well controlled at the retail and consumer end of the cold chain. There is therefore considerable potential to optimize performance of refrigerated display cabinets... more...

  • Bitternessby Michel Aliani; Michael N. A. Eskin

    Wiley 2017; US$ 199.95 US$ 173.29

    The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated... more...

  • Handbook of Food Science and Technology 1by Romain Jeantet; Thomas Croguennec; Pierre Schuck; Brulé; ; rard

    Wiley 2016; US$ 125.00 US$ 108.33

    This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent... more...