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Food Industry & Science

Most popular at the top

  • Oils and Fats in the Food Industryby Frank Gunstone

    Wiley 2009; US$ 85.00

    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 fat consumed... more...

  • Advances in Potato Chemistry and Technologyby Jaspreet Singh; Lovedeep Kaur

    Elsevier Science 2009; US$ 160.00

    Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for... 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$ 261.00

    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$ 244.95

    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$ 261.00

    Gaurav Tewari , PhD is CEO and President of Tewari De-Ox Systems, Inc. San Antonio, TX. Dr. Tewari has had a successful track record as an engineering scientist as well as an industrialist involved in commercialization of his packaging systems for global case-ready meat and poultry industry (patents pending). He has commercialized novel food processing... more...

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

    Wiley 2008; US$ 265.95

    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...

  • Natural Food Flavors and Colorantsby Mathew Attokaran

    Wiley 2011; US$ 271.00

    Dr Mathew Attokaran (formerly Dr A.G. Mathew), has carried out research in food science and technology for over 28 years in the Central Food Technology Research Institute, Mysore and the Regional Research Laboratory (CSIR), Trivandrum, India, before moving to industry. He was the President of the Essential Oils Association of India for two terms... more...

  • Asian Noodlesby Gary G. Hou

    Wiley 2011; US$ 228.00

    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...

  • Chemical, Biological, and Functional Aspects of Food Lipids, Second Editionby Zdzislaw Z. E. Sikorski; Anna Kolakowska

    CRC Press 2010; US$ 238.95

    Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzis?aw E. Sikorski... more...

  • Food and Beverage Packaging Technologyby Richard Coles; Mark J. Kirwan

    Wiley 2011; US$ 232.95

    Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The... more...