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Food Industry & Science

Most popular at the top

  • Rheology of Fluid and Semisolid Foodsby M. A. Andy Rao

    Springer 2010; US$ 219.00

    The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment... more...

  • Pulsed Electric Fields Technology for the Food Industryby Javier Raso-Pueyo; Volker Heinz

    Springer 2010; US$ 199.00

    Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced... more...

  • Postharvest Handlingby Robert L. Shewfelt; Stanley E. Prussia; Steve Taylor

    Elsevier Science 1993; US$ 102.00

    Postharvest Handling: A Systems Approach introduces a new concept in the handling of fresh fruits and vegetable. Traditional treatments have been either physiologically based with an emphasis on biological tissue or technologically based with an emphasis on storage and handling. This book integrates all processes from production practices through consumer... more...

  • Edible Oil Processingby Wolf Hamm; Richard J. Hamilton; Gijs Calliauw

    Wiley 2013; US$ 199.99

    Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients... more...

  • Bioactives in Fruitby Margot Skinner; Denise Hunter

    Wiley 2013; US$ 199.95

    For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why.   Bioactives in Fruit: Health Benefits and Functional Foods  aims to summarise some of our current knowledge on the bioactive compounds that are associated with the health benefits of specific fruits... more...

  • Formulation Engineering of Foodsby Jennifer E. Norton; Peter Fryer; Ian T. Norton

    Wiley 2013; US$ 199.95

    Formulation Engineering of Foods  provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is... more...

  • Packaging for Food Preservationby Matteo Alessandro Del Nobile; Amalia Conte

    Springer 2013; US$ 129.00

    The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field... more...

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

    Wiley 2013; US$ 249.95

    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...

  • Instant Controlled Pressure Drop (D.I.C.) in Food Processingby Tamara Allaf; Karim Allaf

    Springer 2013; US$ 129.00

    The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and with... more...

  • Cereal Grains for the Food and Beverage Industriesby E Arendt; E 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...