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Food Industry & Science

Most popular at the top

  • 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...

  • 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...

  • Color in Foodby José Luis Caivano; María del Pilar Buera

    CRC Press 2012; US$ 199.95

    Food Color and Appearance Food Appearance and Expectations; J. B. Hutchings, M. R. Luo, and W. Ji Color and Visual Appearance in Foods; R. D. Lozano Colors Seen through Transparent Objects; O. Da Pos and C. Rao What Is the Color of a Glass of Wine? I. Jung, P. Jokela, P. Brandt, and O. Victor Color as a Code in Food Packaging: An Argentine... more...

  • Shelf Life Assessment of Foodby Maria Cristina Nicoli

    CRC Press 2012; US$ 188.95

    An Introduction to Food Shelf Life: Definitions, Basic Concepts, and Regulatory Aspects; Maria Cristina Nicoli The Shelf Life Assessment Process; Maria Cristina Nicoli The Acceptability Limit; Lara Manzocco Critical Indicators in Shelf Life Assessment; Sonia Calligaris and Lara Manzocco Modeling Shelf Life Using Chemical, Physical, and Sensory... more...