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Food Industry & Science

Most popular at the top

  • Extrusion Problems Solvedby M N Riaz; G J Rokey

    Elsevier Science 2011; US$ 225.00

    Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical... more...

  • Extrusion Processing Technologyby Jean-Marie Bouvier; Osvaldo H. Campanella

    Wiley 2014; US$ 214.50

    The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this... more...

  • Fats in Food Technologyby Kanes K. Rajah

    Wiley 2014; US$ 205.95

    Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats... more...

  • Food Biochemistry and Food Processingby Benjamin K. Simpson; Leo M.L Nollet; Fidel Toldrá; Soottawat Benjakul; Gopinadhan Paliyath; Y. H. Hui

    Wiley 2012; US$ 318.95

    The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition.... more...

  • Food Processingby Stephanie Clark; Stephanie Jung; Buddhi Lamsal

    Wiley 2014; US$ 199.95

    Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as... more...

  • Food Safety in the Seafood Industryby Nuno F. Soares; AntĂłnio A. Vicente; Cristina M. A. Martins

    Wiley 2015; US$ 99.95

    Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together... more...

  • Food and Beverage Packaging Technologyby Richard Coles; Mark J. Kirwan

    Wiley 2011; US$ 232.95

    Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The... more...

  • Food and Beverage Stability and Shelf Lifeby David 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...

  • Food and Package Engineeringby Scott A. Morris

    Wiley 2011; US$ 223.95

    For the first time, engineering for the packaging industry – and for the biggest packaging user, food processing – is presented in a way that clearly demonstrates its interconnected, globally integrated nature. Food and Package Engineering is a groundbreaking work that serves as a comprehensive guide to the complexities and the potential... 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... more...