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Food Industry & Science

Most popular at the top

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

    Wiley 2013; US$ 199.95

    Dates are an important fruit, especially in many African,Middle-Eastern and Asian countries. In recent years this fruit hasgained significant importance in terms of global commerce. Duringthe period 1990–2009, global production of dates saw anincrease of 219% and this trend is expected to continue as per FAOprojections. Some of the major challenges... 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...

  • Seafood Processingby Ioannis S. Boziaris

    Wiley 2013; US$ 199.95

    Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety coversthe whole range of current processes which are applied to seafood,as well as quality and safety aspects. The first part of the book(‘Processing Technologies’) covers primary processing,heating, chilling, freezing, irradiation,... more...

  • Olive Oil Sensory Scienceby Erminio Monteleone; Susan Langstaff

    Wiley 2013; US$ 199.95

    The olive oil market is increasingly international. Levels ofconsumption and production are growing, particularly in“new” markets outside the Mediterranean region. Newfeatures of product optimization and development are emerging, andalong with them new marketing strategies, which benefit from aclear understanding of the sensory aspects... more...

  • Advances in Food Science and Nutrition, Volume 2by Visakh P. M.; Laura B. Iturriaga; Pablo Daniel Ribotta

    Wiley 2013; US$ 185.00

    Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety.   The thirteen chapters... more...

  • Animal Feed Contaminationby J Fink-Gremmels

    Elsevier Science 2012; US$ 315.00

    The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both... more...

  • Food and Beverage Stability and Shelf Lifeby D Kilcast; P Subramaniam

    Elsevier Science 2011; US$ 340.00

    Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability... more...

  • Robotics and Automation in the Food Industryby D Caldwell

    Elsevier Science 2012; US$ 275.00

    The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and automation in the food industry provides a comprehensive overview of current and emerging technologies and their applications in different industry sectors.... more...

  • Advances in Meat, Poultry and Seafood Packagingby Joseph P. Kerry

    Elsevier Science 2012; US$ 315.00

    Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods. Part one provides a comprehensive overview of key issues concerning the safety and... more...