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Food Industry & Science

Most popular at the top

  • Seafood Processingby Ioannis S. Boziaris

    Wiley 2013; US$ 214.50

    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...

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

    Wiley 2013; US$ 185.00

    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... more...

  • The Chemistry of Foodby Jan Velisek

    Wiley 2013; US$ 129.95

    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... more...

  • From Milk By-Products to Milk Ingredientsby Ruud de Boer

    Wiley 2014; US$ 214.50

    Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce... more...

  • Clinical Aspects of Functional Foods and Nutraceuticalsby Dilip Ghosh; Debasis Bagchi; Tetsuya Konishi

    Taylor and Francis 2014; US$ 149.95

    In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique extraction processes, bioavailability improvements through... more...

  • Wine Scienceby Jamie Goode

    Octopus 2014; Not Available

    A new edition of the 2006 Glenfiddich Drinks Book of the Year - a groundbreaking book that clearly details all the key scientific developments in wine and winemaking. 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...

  • 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...

  • Control of Foodborne Microorganismsby Vijay K. Juneja; John N. Sofos

    Taylor and Francis 2001; US$ 283.00

    Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality. more...

  • Seafood Processing By-Productsby Se-Kwon Kim

    Springer 2014; US$ 229.00

    The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted, even though they have been shown to have biotechnological, nutritional, pharmaceutical, and biomedical applications. For example,... more...