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Food Industry & Science

Most popular at the top

  • 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 increasingly prefer food products which are fully natural. This has driven an increase in the use of, and interest in, food additives derived from biological sources. Of particular interest are natural food flavors and colors, which... 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...

  • 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 Analysis of Edible Animal By-Productsby Leo M.L. Nollet; Fidel Toldra

    Taylor and Francis 2011; US$ 189.95

    Considered high-priced delicacies or waste material to be tossed away, the use and value of offal?edible and inedible animal by-products?depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of butchered animals comprise a wide variety of products including... 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...

  • Thermal Processing of Foodsby K. P. Sandeep

    Wiley 2011; US$ 205.95

    The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their... more...

  • Progress in Food Preservationby Rajeev Bhat; Abd Karim Alias; Gopinadham Paliyath

    Wiley 2012; US$ 253.00

    This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals... more...

  • Application of Alternative Food-Preservation Technologies to Enhance Food Safety and Stabilityby Antonio Bevilacqua; Maria Rosaria Corbo; Milena Sinigaglia

    Bentham Science Publishers 2010; US$ 89.00

    The book covers the applications of some alternative approaches for prolonging food shelf life. The book describes the role of food safety objectives, natural compounds (such as oils and microbial enzymes), pressure and atmospheric techniques and alternative approaches (microwave, irradiation and mathematical microbial modeling) in food preservation.... more...

  • Modified Atmosphere and Active Packaging Technologiesby Ioannis Arvanitoyannis

    Taylor and Francis 2012; US$ 189.95

    Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies... more...