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Food Industry & Science

Most popular at the top

  • Nonparametrics for Sensory Scienceby John C. W. Rayner; D. John Best; Per Bruun Brockhoff; G. D. Rayner

    Wiley 2016; US$ 240.95 US$ 208.82

    Sensory evaluation is the perception science of the food industry. Sensory data can be costly to obtain and so gleaning the most information possible from the data is key. Increasingly, value is added to sensory evaluation by the use of statistics, especially to improve the quality of product development and to make the most of market research. Nonparametrics... more...

  • Thermal Processing of Foodsby K. P. Sandeep

    Wiley 2011; US$ 219.95 US$ 190.62

    The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their... more...

  • Natural Food Flavors and Colorantsby Mathew Attokaran

    Wiley 2011; US$ 280.00 US$ 242.67

    Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food additives derived from biological sources. Of particular interest are natural food flavors and colors, which... more...

  • Asian Noodlesby Gary G. Hou

    Wiley 2011; US$ 235.00 US$ 203.67

    In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing,... more...

  • Steviosideby Sirshendu De; Sourav Mondal; Suvrajit Banerjee

    Wiley 2013; US$ 212.95 US$ 184.56

    Stevioside is one of the naturally occurring sweeteners, belonging to the diterpene glycoside family, which can be widely applied in food, drinks, medicine and consumer chemicals. It is a good dietary supplement, being non-calorific, thermally stable, non-toxic, with a sugar-like taste profile, and suitable for diabetics, phenylketonuria patients... more...

  • Datesby Muhammad Siddiq; Salah M. Aleid; Adel A. Kader

    Wiley 2013; US$ 212.95 US$ 184.56

    Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant importance in terms of global commerce. During the period 1990–2009, global production of dates saw an increase of 219% and this trend is expected to continue as per FAO projections. Some of the major... more...

  • Food Biochemistry and Food Processingby Benjamin K. Simpson; Leo M. L. Nollet; Fidel Toldr?; Soottawat Benjakul; Gopinadhan Paliyath; Y. H. Hui

    Wiley 2012; US$ 328.95 US$ 285.09

    The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition.... more...

  • Seafood Processingby Ioannis S. Boziaris

    Wiley 2013; US$ 212.95 US$ 184.56

    Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation,... more...

  • Olive Oil Sensory Scienceby Erminio Monteleone; Susan Langstaff

    Wiley 2013; US$ 212.95 US$ 184.56

    The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects... more...

  • Handbook of Fruits and Fruit Processingby Nirmal Sinha; Jiwan Sidhu; Jozsef Barta; James Wu; M.Pilar Cano

    Wiley 2012; US$ 252.95 US$ 219.22

    Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological... more...