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Food Industry & Science

Most popular at the top

  • Improving the Safety and Quality of Eggs and Egg Productsby F Van Immerseel; Y Nys; M Bain

    Elsevier Science 2011; US$ 265.00

    Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2... more...

  • Improving the Safety and Quality of Eggs and Egg Productsby Y Nys; M Bain; F Van Immerseel

    Elsevier Science 2011; US$ 285.00

    Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas. Volume... more...

  • Processed Meatsby Joseph P. Kerry; John F. Kerry

    Elsevier Science 2011; US$ 315.00

    In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options... more...

  • Separation, Extraction and Concentration Processes in the Food, Beverage and Nutraceutical Industriesby Syed S. H. Rizvi

    Elsevier Science 2010; US$ 315.00

    Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of... more...

  • Oxidation in Foods and Beverages and Antioxidant Applicationsby Eric A Decker; Ryan J Elias; D. Julian McClements

    Elsevier Science 2010; US$ 275.00

    Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in... more...

  • Oxidation in Foods and Beverages and Antioxidant Applicationsby Eric A Decker; Ryan J Elias; D. Julian McClements

    Elsevier Science 2010; US$ 285.00

    Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods... more...

  • Cereal Grainsby Colin Wrigley

    Elsevier Science 2010; US$ 290.00

    Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive... more...

  • Improving the Safety and Quality of Milkby M. Griffiths

    Elsevier Science 2010; US$ 290.00

    Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to... more...

  • The Chemistry of Foodby Jan Velisek

    Wiley 2013; US$ 137.95 US$ 119.56

    A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters... more...

  • Functional Ingredients from Algae for Foods and Nutraceuticalsby Herminia Dominguez

    Elsevier Science 2013; US$ 330.00

    Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae... more...