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Food Industry & Science

Most popular at the top

  • Managing Wine Qualityby Andrew G Reynolds

    Elsevier Science 2010; US$ 300.00

    Many aspects of both grape production and winemaking influence wine sensory properties and stability. Progress in research helps to elucidate the scientific basis of quality variation in wine and suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers, researchers,... more...

  • Chemical Deterioration and Physical Instability of Food and Beveragesby Leif H Skibsted; Jens Risbo; Mogens L Andersen

    Elsevier Science 2010; US$ 325.00

    For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area.... more...

  • Improving the Safety and Quality of Milkby Mansel W 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...

  • 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...

  • Winemaking Problems Solvedby Christian E Butzke

    Elsevier Science 2010; US$ 255.00

    What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What?s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine? ... more...

  • The Extra-Virgin Olive Oil Handbookby Claudio Peri

    Wiley 2014; US$ 205.95

    Claudio Peri is professor emeritus in Food Science and Technology at the University of Milan, Italy, and President of the Centre for Quality Studies of the Academy of Georgofili, Florence, Italy. 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...

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

    Wiley 2014; US$ 214.50

    Foreword ix Acknowledgements xi 1 Generic Extrusion Processes 1 1.1 A history of extrusion processing technology 1 1.1.1 The introduction of screw extruders 1 1.1.2 The generic extrusion process concept 2 1.1.3 Extrusion technology in the polymer-processing industry 3 1.1.4 Extrusion technology in the food- and feed-processing industry... more...

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

    CRC Press 2001; US$ 283.00

    Microbial control in foods - needs and concerns; thermal control of micro-organisms; microbial control with cold temperature; microbial control by irradiation; microwave control of pathogens; control of micro-organisms by chemicals; microbial control by packaging; control of foodborne micro-organisms with carbon dioxide under elevated pressure; control... more...

  • DNA Methods in Food Safetyby Omar A. Oyarzabal; Sophia Kathariou

    Wiley 2014; US$ 199.95

    Dr Omar A. Oyarzabal is Vice President of Technical Services at IEH Laboratories and Consulting Group, Seattle, WA Dr Sophia Kathariou is Professor of Bioprocessing and Nutrition Sciences at the Department of Food, North Carolina State University, Raleigh, USA more...