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Food Industry & Science

Most popular at the top

  • 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

    Hydrocolloids?Where, Why, and When? Introduction Terminology Classification Economics Gum Constituents and Their Effects on Processing Functions of Hydrocolloids in Food Applications Regulatory Aspects References and Further Reading Agar?Agar Historical Background Collection and Processing of Seaweed for Agar Types of Agar Products Regulatory... 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 challenges... more...

  • Sustainable Food Processingby Brijesh K. Tiwari; Tomas Norton; Nicholas M. Holden

    Wiley 2013; US$ 257.95

    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...

  • Seafood Processingby Ioannis S. Boziaris

    Wiley 2013; US$ 205.95

    Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the 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, traditional... more...

  • Olive Oil Sensory Scienceby Erminio Monteleone; Susan Langstaff

    Wiley 2013; US$ 205.95

    The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in ?new? markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them new marketing strategies, which benefit from a clear understanding of the sensory aspects of foods,... more...

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

    Wiley 2013; US$ 191.00

    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 are... more...

  • Cereal Grains for the Food and Beverage Industriesby Elke K Arendt; Emanuele Zannini

    Elsevier Science 2013; US$ 280.00

    Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries provides a comprehensive overview of all of the important cereal and pseudo-cereal species, from their composition to their use in food products. The book... more...

  • Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticalsby Nissim Garti; D. Julian McClements

    Elsevier Science 2012; US$ 305.00

    Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part... more...