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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$ 209.95

    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...

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

    CRC Press 2011; US$ 229.95

    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

    Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,... 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...

  • Decontamination of Fresh and Minimally Processed Produceby Vicente M. Gomez-Lopez

    Wiley 2012; US$ 223.95

    Attempts to provide safer and higher quality fresh and minimally processed produce have given rise to a wide variety of decontamination methods, each of which have been extensively researched in recent years. Decontamination of Fresh and Minimally Processed Produce is the first book to provide a systematic view of the different types of decontaminants... more...

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

    Wiley 2012; US$ 261.00

    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...

  • Food Biochemistry and Food Processingby Benjamin K. Simpson; Leo M.L Nollet; Fidel Toldrá; Soottawat Benjakul; Gopinadhan Paliyath; Y. H. Hui

    Wiley 2012; US$ 318.95

    The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition.... more...