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Food Industry & Science

Most popular at the top

  • 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...

  • Operations in Food Refrigerationby Rodolfo H. Mascheroni

    CRC Press 2012; US$ 188.95

    Basic Concepts and General Calculation Procedures Cooling; G. Cortella Freezing and Thawing; V. O. Salvadori Freeze Drying: Basic Concepts and General Calculation Procedures; D. Fissore and S. Velardi Operations Used in Refrigeration Technologies Sizing, Peeling, Cutting, and Sorting of Fruits and Vegetables; E. Moltó García and J. Blasco... more...

  • Edible Coatings and Films to Improve Food Quality, Second Editionby Elizabeth A. Baldwin; Robert Hagenmaier; Jinhe Bai

    CRC Press 2011; US$ 220.00

    Introduction; Elizabeth Baldwin and Robert Hagenmaier Protein-based films and coatings; Maria B. Pérez-Gago Edible coatings from lipids, waxes, and resins; David J. Hall Polysaccharide coatings; Robert Soliva-Fortuny, María Alejandra Rojas-Graü, and Olga Martín-Belloso Gas-exchange properties of edible films and coatings ; Robert D. Hagenmaier... more...

  • Modified Atmosphere and Active Packaging Technologiesby Ioannis Arvanitoyannis

    CRC Press 2012; US$ 199.95

    Principles, Materials, Gases, and Machinery for MAP Principles of MAP and Definitions of MAP, CA, and AP. Ioannis S. Arvanitoyannis Materials (Films), Gases, and Machinery (Techniques) for MAP. Ioannis S. Arvanitoyannis and Achilleas Bouletis Safety and Quality Control of MAP Products Safety and Quality Control of Modified Atmosphere Packaging... more...

  • Sweeteners and Sugar Alternatives in Food Technologyby Kay O'Donnell; Malcolm Kearsley

    Wiley 2012; US$ 212.95

    This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits,... more...

  • Pulsed Electric Fields Technology for the Food Industryby

    Springer US 2010; US$ 199.00

    In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry. Among all emerging nonthermal... more...

  • Handbook of Aseptic Processing and Packaging, Second Editionby Jairus R. D. David; Ralph H. Graves; Thomas Szemplenski

    CRC Press 2012; US$ 209.95

    Aseptic Processing and Packaging: Past, Present, and Future Framework and Current State Departures from Optima and Challenges Current and Future Opportunities for Optimization United States History and Evolution Early Pioneers The Graves Era Jack Stambaugh The First Commercial Aseptic Plant The Real Fresh Company The First Aseptic Form?Fill?Seal... more...

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

    Wiley 2013; US$ 205.99

    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$ 205.95

    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 with a strong emphasis on the... more...

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

    Wiley 2013; US$ 205.95

    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 at... more...