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Food Industry & Science

Most popular at the top

  • 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... 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... 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$ 72.95

    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...

  • 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,... 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...

  • 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... 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...