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Food Industry & Science

Most popular at the top

  • From Milk By-Products to Milk Ingredientsby Ruud de Boer

    Wiley 2014; US$ 199.95

    Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce... more...

  • The Extra-Virgin Olive Oil Handbookby Claudio Peri

    Wiley 2014; US$ 205.95

    According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and... more...

  • Wine Scienceby Jamie Goode

    Octopus 2014; Not Available

    A new edition of the 2006 Glenfiddich Drinks Book of the Year - a groundbreaking book that clearly details all the key scientific developments in wine and winemaking. more...

  • 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

    The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this... more...

  • Control of Foodborne Microorganismsby Vijay K. Juneja; John N. Sofos

    CRC Press 2001; US$ 283.00

    Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality. more...

  • DNA Methods in Food Safetyby Omar A. Oyarzabal; Sophia Kathariou

    Wiley 2014; US$ 199.95

    Molecular typing of foodborne pathogens has become an indispensable tool in epidemiological studies. Thanks to these techniques, we now have a better understanding of the distribution and appearance of bacterial foodborne diseases and have a deeper knowledge of the type of food products associated with the major foodborne pathogens. Within the molecular... 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

    Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and... 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...