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Food Industry & Science

Most popular at the top

  • 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...

  • 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...

  • 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...

  • 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...

  • 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$ 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...