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Food Industry & Science

Most popular at the top

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

    Wiley 2012; US$ 205.95

    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...

  • 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...

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

    Taylor and Francis 2012; US$ 199.95

    Since publication of the first edition of this book, Aseptic Processing and Packaging of Food , significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added commodity products such as juice, concentrate, and... 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...

  • Processing and Nutrition of Fats and Oilsby Ernesto M. Hernandez; Afaf Kamal-Eldin

    Wiley 2013; US$ 199.95

    Processing and Nutrition of Fats and Oils  reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption... more...

  • Cooking Innovationsby Amos Nussinovitch; Madoka Hirashima

    Taylor and Francis 2013; US$ 59.95

    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...