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Food Industry & Science

Most popular at the top

  • Food Biotechnology, Second Editionby Anthony Pometto; Kalidas Shetty; Gopinadhan Paliyath; Robert E. Levin

    Taylor and Francis 2014; US$ 573.00

    Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality,... more...

  • Radio-Frequency Heating in Food Processingby George B. Awuah; Hosahalli S. Ramaswamy; Juming Tang

    Taylor and Francis 2014; US$ 179.95

    Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating has been employed successfully or reported to have... more...

  • Differential Scanning Calorimetryby Emma Chiavaro

    Taylor and Francis 2014; US$ 169.95

    Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology. The book is divided into three... more...

  • Handbook of Natural Antimicrobials for Food Safety and Qualityby M Taylor

    Elsevier Science 2014; US$ 315.00

    Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life. The antimicrobial properties of both plant-based antimicrobials such as essential oils and proteins such as bacteriocins are used in, for example, edible preservative films, in food packaging and in combination with synthetic preservatives... more...

  • Advanced Technologies For Meat Processingby Leo M.L. Nollet; Fidel Toldra

    Taylor and Francis 2006; US$ 220.00

    In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of meat and meat products. Co-Edited by Fidel Toldra... more...

  • Applications of Fluidization to Food Processingby Peter Smith

    Wiley 2008; US$ 253.00

    Fluidization is a technique that enables solid particles to take on some of the properties of a fluid. Despite being very widely used within the food processing industry, understanding of this important technique is often limited. Applications of Fluidization to Food Processing sets out the established theory of fluidization and relates this to food... more...

  • Processed Foods and the Consumerby Vernal S. Packard

    University of Minnesota Press 1976; US$ 72.00

    In this comprehensive guide, Professor Packard discusses problems and answers questions of paramount importance to the consumer concerning processed foods that are sold in the marketplace. The book is an excellent text for course use in classes in food science or technology, nutrition, dietetics, institutional food management, and related courses.... more...

  • 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...

  • Industrial Chocolate Manufacture and Useby Steve T. Beckett

    Wiley 2011; US$ 328.00

    Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing... 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...