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Food Industry & Science

Most popular at the top

  • Modified Atmosphere and Active Packaging Technologiesby Ioannis Arvanitoyannis

    CRC Press 2012; US$ 199.95

    Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). Modified Atmosphere and Active Packaging Technologies... 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

    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...

  • 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...

  • 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...

  • 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...

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

    Wiley 2013; US$ 205.95

    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 of... more...

  • Steviosideby Sirshendu De; Sourav Mondal; Suvrajit Banerjee

    Wiley 2013; US$ 205.95

    Stevioside is one of the naturally occurring sweeteners, belonging to the diterpene glycoside family, which can be widely applied in food, drinks, medicine and consumer chemicals. It is a good dietary supplement, being non-calorific, thermally stable, non-toxic, with a sugar-like taste profile, and suitable for diabetics, phenylketonuria patients... more...

  • Cooking Innovationsby Amos Nussinovitch; Madoka Hirashima

    CRC Press 2013; US$ 62.95

    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...