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Food Industry & Science

Most popular at the top

  • 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...

  • Freeze-Drying of Pharmaceutical and Food Productsby T-C Hua; B-L Liu; H Zhang

    Elsevier Science 2010; US$ 205.00

    Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting items can be stored at room temperature for long periods. This informative text addresses both principles... more...

  • Cereal Grainsby C Wrigley; I Batey

    Elsevier Science 2010; US$ 280.00

    Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive... 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 suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers,... more...

  • Chemical Deterioration and Physical Instability of Food and Beveragesby L H Skibsted; J Risbo; M L Andersen

    Elsevier Science 2010; US$ 315.00

    For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area.... more...