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Food Industry & Science

Most popular at the top

  • Asian Noodlesby Gary G. Hou

    Wiley 2011; US$ 228.00

    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

    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...

  • Food and Beverage Packaging Technologyby Richard Coles; Mark J. Kirwan

    Wiley 2011; US$ 232.95

    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$ 228.00

    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

    CRC Press 2011; US$ 199.95

    Chemistry and Biochemistry Introduction?Offal Meat: Definitions, Regions, Cultures, and Generalities Leo M.L. Nollet and Fidel Toldrá Food Grade Proteins from Animal By-Products: Their Usage and Detection Methods Yun-Hwa Peggy Hsieh and Jack Appiah Ofori Analysis of Rendered Fats Stephen B. Smith and Dana R. Smith Analysis of Cholesterol... more...

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

    CRC Press 2011; US$ 220.00

    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...

  • Thermal Processing of Foodsby K. P. Sandeep

    Wiley 2011; US$ 212.95

    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 complicated, the need to validate... more...

  • Emerging Technologies for Food Quality and Food Safety Evaluationby Yong-Jin Cho; Sukwon Kang

    CRC Press 2011; US$ 188.95

    Introduction, Yong-Jin Cho Instrumental Techniques for Measurement of Textural and Rheological Properties of Foods, Osvaldo H. Campanella Sensory Evaluation Using Artificial Intelligence, Seung Ju Lee Application of Computer Vision Systems for Objective Assessment of Food Qualities, Patrick Jackman and Da-Wen Sun NIR Spectroscopy for Chemical... more...

  • Food and Package Engineeringby Scott A. Morris

    Wiley 2011; US$ 223.95

    Packaging is a globally integrated discipline: it draws on nearly every aspect of science, technology, business, social science, and engineering. This book uniquely reflects the systemic, interconnected nature of the food packaging industry. The author takes a holistic approach, covering topics more broadly than traditional texts which tend to take... more...