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Food Industry & Science

Most popular at the top

  • 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

    CRC Press 2012; US$ 209.95

    Aseptic Processing and Packaging: Past, Present, and Future Framework and Current State Departures from Optima and Challenges Current and Future Opportunities for Optimization United States History and Evolution Early Pioneers The Graves Era Jack Stambaugh The First Commercial Aseptic Plant The Real Fresh Company The First Aseptic Form?Fill?Seal... 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...

  • 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...

  • 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

    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...

  • Packaging for Food Preservationby Matteo Alessandro Del Nobile; Amalia Conte

    Springer 2013; US$ 129.00

    The book will be focused on the three most important aspects of food packaging: Modeling, Materials and Packaging Strategies. The modeling section will provide a complete overview of mass transport phenomena in polymers intended for food packaging applications. The materials section will cover the most interesting problem-solving solutions in the field... more...