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Food Industry & Science

Most popular at the top

  • Cooking Innovationsby Amos Nussinovitch; Madoka Hirashima

    CRC Press 2013; US$ 72.95

    While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and... more...

  • Datesby Muhammad Siddiq; Salah M. Aleid; Adel A. Kader

    Wiley 2013; US$ 212.95

    Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant importance in terms of global commerce. During the period 1990–2009, global production of dates saw an increase of 219% and this trend is expected to continue as per FAO projections. Some of the major... more...

  • Sustainable Food Processingby Brijesh K. Tiwari; Tomas Norton; Nicholas M. Holden

    Wiley 2013; US$ 265.95

    With global inequalities becoming more pronounced, ingredient costs climbing, and global warming a major political issue, food producers must now address environmental concerns, social responsibility and economic viability when designing their food processing techniques for the future. Sustainable food processing is all about finding new ways of meeting... more...

  • Seafood Processingby Ioannis S. Boziaris

    Wiley 2013; US$ 212.95

    Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects. The first part of the book (‘Processing Technologies’) covers primary processing, heating, chilling, freezing, irradiation,... more...

  • Advances in Food Science and Nutrition, Volume 2by Visakh P. M.; Laura B. Iturriaga; Pablo Daniel Ribotta

    Wiley 2013; US$ 197.00

    Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety.   The thirteen chapters... more...

  • Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticalsby Nissim Garti; D. Julian McClements

    Elsevier Science 2012; US$ 305.00

    Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part... more...

  • Olive Oil Sensory Scienceby Erminio Monteleone; Susan Langstaff

    Wiley 2013; US$ 212.95

    The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in “new” markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects... more...

  • Cereal Grains for the Food and Beverage Industriesby Elke K Arendt; Emanuele Zannini

    Elsevier Science 2013; US$ 280.00

    Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book... more...

  • Functional Ingredients from Algae for Foods and Nutraceuticalsby Herminia Dominguez

    Elsevier Science 2013; US$ 330.00

    Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae... more...

  • Animal Feed Contaminationby J Fink-Gremmels

    Elsevier Science 2012; US$ 315.00

    The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both... more...