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Food Industry & Science

Most popular at the top

  • Postharvest Biology and Technology of Tropical and Subtropical Fruitsby E Yahia

    Elsevier Science 2011; US$ 280.00

    While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical... more...

  • Postharvest Biology and Technology of Tropical and Subtropical Fruitsby E Yahia

    Elsevier Science 2011; US$ 280.00

    While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market. Confirmation of the health benefits of tropical and subtropical fruit may also promote consumption further. Tropical and subtropical... more...

  • Rice Qualityby K R Bhattacharya

    Elsevier Science 2011; US$ 270.00

    Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of high quality products. This is all the more true today as international trade in rice trade has been increasing rapidly in recent years. This important... more...

  • Multifunctional and Nanoreinforced Polymers for Food Packagingby J M Lagarón

    Elsevier Science 2011; US$ 300.00

    Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods. Multifunctional and nanoreinforced polymers for food packaging provides a comprehensive review of novel polymers... more...

  • Case Studies in Novel Food Processing Technologiesby C J Doona; K Kustin; F E Feeherry

    Elsevier Science 2010; US$ 290.00

    Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved... more...

  • Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industriesby S Rizvi

    Elsevier Science 2010; US$ 300.00

    Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of... more...

  • Managing Wine Qualityby A Reynolds

    Elsevier Science 2010; US$ 290.00

    Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and... more...

  • Oxidation in Foods and Beverages and Antioxidant Applicationsby E Decker; R Elias; D J McClements

    Elsevier Science 2010; US$ 265.00

    Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in... more...

  • Oxidation in Foods and Beverages and Antioxidant Applicationsby E Decker; R Elias; D J McClements

    Elsevier Science 2010; US$ 270.00

    Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods... more...

  • Consumer-Driven Innovation in Food and Personal Care Productsby S R Jaeger; H MacFie

    Elsevier Science 2010; US$ 305.00

    Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection. The business and marketing aspects of NPD, sometimes neglected in books of this type, are addressed alongside methods for product testing. Trends, processes and... more...