The Leading eBooks Store Online

for Kindle Fire, Apple, Android, Nook, Kobo, PC, Mac, BlackBerry...

New to eBooks.com?

Learn more
Browse our categories
  • Bestsellers - This Week
  • Foreign Language Study
  • Pets
  • Bestsellers - Last 6 months
  • Games
  • Philosophy
  • Archaeology
  • Gardening
  • Photography
  • Architecture
  • Graphic Books
  • Poetry
  • Art
  • Health & Fitness
  • Political Science
  • Biography & Autobiography
  • History
  • Psychology & Psychiatry
  • Body Mind & Spirit
  • House & Home
  • Reference
  • Business & Economics
  • Humor
  • Religion
  • Children's & Young Adult Fiction
  • Juvenile Nonfiction
  • Romance
  • Computers
  • Language Arts & Disciplines
  • Science
  • Crafts & Hobbies
  • Law
  • Science Fiction
  • Current Events
  • Literary Collections
  • Self-Help
  • Drama
  • Literary Criticism
  • Sex
  • Education
  • Literary Fiction
  • Social Science
  • The Environment
  • Mathematics
  • Sports & Recreation
  • Family & Relationships
  • Media
  • Study Aids
  • Fantasy
  • Medical
  • Technology
  • Fiction
  • Music
  • Transportation
  • Folklore & Mythology
  • Nature
  • Travel
  • Food and Wine
  • Performing Arts
  • True Crime
  • Foreign Language Books
Food Industry & Science

Most popular at the top

  • 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...

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

  • 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 increasinglyprefer food products which are fully natural. This has driven anincrease in the use of, and interest in, food additives derivedfrom biological sources. Of particular interest are natural foodflavors and colors, which have... more...

  • Asian Noodlesby Gary G. Hou

    Wiley 2011; US$ 221.00

    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

    Taylor and Francis 2010; US$ 220.00

    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$ 225.95

    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...

  • Vegetable Oils in Food Technologyby Frank Gunstone

    Wiley 2011; US$ 221.00

    Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain.... more...

  • Handbook of Food Process Modeling and Statistical Quality Control, Second Editionby Mustafa Ozilgen

    Taylor and Francis 2011; US$ 210.00

    Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics covered include modeling of transport phenomena, kinetic... more...

  • Introduction to Food Process Engineeringby P.G. Smith

    Springer 2011; US$ 79.95

    This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It is equally relevant to those in the food industry who desire a greater understanding of the principles of the food processes with... more...