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Food Industry & Science

Most popular at the top

  • Food and Beverage Stability and Shelf Lifeby D Kilcast; P Subramaniam

    Elsevier Science 2011; US$ 340.00

    Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability... more...

  • Robotics and Automation in the Food Industryby D Caldwell

    Elsevier Science 2012; US$ 275.00

    The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.... more...

  • Advances in Meat, Poultry and Seafood Packagingby Joseph P. Kerry

    Elsevier Science 2012; US$ 315.00

    Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and... more...

  • Nanotechnology in the Food, Beverage and Nutraceutical Industriesby Q Huang

    Elsevier Science 2012; US$ 275.00

    Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first... more...

  • Postharvest Biology and Technology of Tropical and Subtropical Fruitsby E Yahia

    Elsevier Science 2011; US$ 290.00

    Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale. The four volumes of Postharvest biology and technology of tropical fruits review essential aspects of postharvest biology, postharvest technologies, handling and processing technologies for both well-known and lesser-known... more...

  • Case Studies in Novel Food Processing Technologiesby C J Doona; K Kustin; F E Feeherry

    Elsevier Science 2010; US$ 300.00

    Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved... more...

  • Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industriesby S Rizvi

    Elsevier Science 2010; US$ 315.00

    Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of... more...

  • Managing Wine Qualityby A Reynolds

    Elsevier Science 2010; US$ 300.00

    Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and... more...

  • Oxidation in Foods and Beverages and Antioxidant Applicationsby E Decker; R Elias; D J McClements

    Elsevier Science 2010; US$ 275.00

    Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in... more...

  • Oxidation in Foods and Beverages and Antioxidant Applicationsby E Decker; R Elias; D J McClements

    Elsevier Science 2010; US$ 285.00

    Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods... more...