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Food Industry & Science

Most popular at the top

  • Meat Preservationby Robert G. Cassens

    Wiley 2008; US$ 94.95

    Meat Preservation is written as an integrated and all-encompassing text that includes historical aspects and trends, discussion of basic background information, the evaluation and status of techniques and procedures, and treatments of potential future developments. The latter are particularly important because based on consumer desires, there is... more...

  • Oils and Fats in the Food Industryby Frank Gunstone

    Wiley 2009; US$ 82.00

    Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the... more...

  • Advances in Food Dehydrationby Cristina Ratti

    Taylor and Francis 2008; US$ 220.00

    Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel... more...

  • Accelerating New Food Product Design and Developmentby Jacqueline H. Beckley; M. Michele Foley; Elizabeth J. Topp; Jack C. Huang; Witoon Prinyawiwatkul

    Wiley 2008; US$ 253.00

    To compete in today's marketplace, food product developers are under pressure to create innovative new products at a time when there are demands on them to do more with less of everything. In Accelerating New Food Product Design and Development , a group of seasoned food industry business professionals and academics show today’s food scientists,... more...

  • High Pressure Processing of Foodsby Christopher J. Doona; Florence E. Feeherry

    Wiley 2008; US$ 236.95

    In High Pressure Processing of Foods , an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as... more...

  • Advances in Thermal and Non-Thermal Food Preservationby Gaurav Tewari; Vijay Juneja

    Wiley 2008; US$ 253.00

    Advances in Thermal and Non-Thermal Food Preservation provides current, definitive and factual material written by experts on different thermal and non-thermal food preservation technologies. Emphasizing inactivation of microorganisms through the application of traditional as well as newer and novel techniques and their combinations, the book’s... more...

  • Advances in Food Diagnosticsby Leo M. L. Nollet; Toldrá; Fidel; Y. H. Hui

    Wiley 2008; US$ 257.95

    Food diagnostics is a relatively new and emerging area fuelled in large part by the ever-increasing demand for food safety. Advances in Food Diagnostics provides the most updated, comprehensive professional reference source available, covering sophisticated diagnostic technology for the food industry. Editors Nollet, Toldrá, and Hui and their... more...

  • Allergen Management in the Food Industryby Joyce I. Boye; Samuel Benrejeb Godefroy

    Wiley 2011; US$ 170.00

    This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens... more...

  • Advances in Fresh-Cut Fruits and Vegetables Processingby Olga Martin-Belloso; Robert Soliva Fortuny

    Taylor and Francis 2010; US$ 189.95

    Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and practices to assure product safety while keeping... more...

  • Natural Food Flavors and Colorantsby Mathew Attokaran

    Wiley 2011; US$ 263.00

    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...