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Food Industry & Science

Most popular at the top

  • The Extra-Virgin Olive Oil Handbookby Claudio Peri

    Wiley 2014; US$ 199.95

    According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and... 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...

  • 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...

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

    Wiley 2014; US$ 199.95

    Molecular typing of foodborne pathogens has become an indispensable tool in epidemiological studies. Thanks to these techniques, we now have a better understanding of the distribution and appearance of bacterial foodborne diseases and have a deeper knowledge of the type of food products associated with the major foodborne pathogens. Within the molecular... more...

  • Conventional and Advanced Food Processing Technologiesby Suvendu Bhattacharya

    Wiley 2014; US$ 247.50

    Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical... more...

  • Emulsifiers in Food Technologyby Viggo Norn

    Wiley 2014; US$ 199.99

    Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and... more...

  • Handbook of Fermented Meat and Poultryby Fidel Toldrá; Y. H. Hui; Iciar Astiasaran; Joseph Sebranek; Regine Talon

    Wiley 2014; US$ 247.50

    Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson.... more...

  • Drink Your Own Gardenby Judith Glover

    Pavilion Books Company Limited 2013; US$ 9.39

    A delightful revised edition of a classic book from the Batsford backlist, Drink Your Own Garden will appeal to anyone seeking a more self-sufficient lifestyle. This is a wonderfully imaginative guide to making the most of your delicious garden produce, from damson and marigold wines, through to honey mead and rhubarb cordial. With a guidelines for... more...