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Food Industry & Science

Most popular at the top

  • Dairy Processing and Quality Assuranceby Ramesh C. Chandan; Arun Kilara; Nagendra P. Shah

    Wiley 2015; US$ 240.00

    Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption trends.... more...

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

    Wiley 2013; US$ 205.95

    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...

  • Design and Equipment for Restaurants and Foodserviceby Chris Thomas; Edwin J. Norman; Costas Katsigris

    Wiley 2013; US$ 62.50

    This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and... more...

  • Drink Your Own Gardenby Judith Glover

    Pavilion Books 2013; US$ 9.39

    A delightful revised edition of a classic book from the Batsford backlist, Drink Your Own Garden will appeal to anyone seeking a more self-sufficient lifestyle. This is a wonderfully imaginative guide to making the most of your delicious garden produce, from damson and marigold wines, through to honey mead and rhubarb cordial. With a guidelines for... more...

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

    CRC Press 2011; US$ 220.00

    Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those involved in buying, selling, regulating, developing,... 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...

  • Emerging Dairy Processing Technologiesby Nivedita Datta; Peggy M. Tomasula

    Wiley 2015; US$ 229.95

    Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG emissions associated with milk production occur on the farm,... more...

  • Emerging Food Packaging Technologiesby Kit L Yam; Dong Sun Lee

    Elsevier Science 2012; US$ 275.00

    The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging... more...

  • Emerging Technologies for Food Quality and Food Safety Evaluationby Yong-Jin Cho; Sukwon Kang

    CRC Press 2011; US$ 188.95

    Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety. Fortunately, the advent of sophisticated systems, including nondestructive testing techniques, has made it possible to definitively evaluate food quality. Reflecting these advances,... more...

  • Emerging Technologies in Meat Processingby Enda Cummins; James Lyng

    Wiley 2016; US$ 214.50

    Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess... more...