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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$ 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... more...

  • Advances in Food Dehydrationby Cristina Ratti

    CRC Press 2008; US$ 231.00

    Dehydration of Foods: General Concepts, Monica Araya-Farias and Cristina Ratti Glass Transition Based Approach in Drying of Foods, Bhesh Bhandari and Benu Adhikari Application of Image Analysis in Food Drying, Maturada Jinorose, Sakamon Devahastin, Angélique Léonard, and Silvia Blacher Dehydration and Microstructure, Mohammad Shafiur... 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...

  • 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

    Gary G. Hou is Technical Director and Asian Foods Specialist at the Wheat Marketing Center, where he has organized the Asian Products Collaborative annually from 1996 to 2008. This project has resulted in the product formulation, process, and evaluation protocols for twelve types of Asian noodles and six types of steamed breads. Dr. Hou co-chaired... more...

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

    CRC Press 2010; US$ 231.00

    The Nomenclature and Structure of Lipids David S. Nichols, Timothy B. Jordan, and Neil Kerr Chemical and Physical Properties of Lipids David S. Nichols, Timothy B. Jordan, and Neil Kerr Principles of Lipid Analysis David S. Nichols, Timothy B. Jordan, and Neil Kerr Lipids and Food Quality Anna Ko ?akowska and Zdzis?aw E. Sikorski ... more...