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Food Industry & Science

Most popular at the top

  • 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 play in... 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

    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...

  • 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...

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

    CRC Press 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...

  • 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...

  • Drink Your Own Gardenby Judith Glover

    Pavilion Books 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...

  • Home Brewingby Ted Bruning

    Pavilion Books 2014; US$ 5.82

    In this fantastic step-by-step guide, beer and brewing expert Ted Bruning shows how easy it can be to make your own beer and wine with just basic equipment and a few key skills. more...

  • How Flavor Worksby Nak-Eon Choi; Jung H. Han

    Wiley 2014; US$ 98.95

    Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance... more...

  • Trait-Modified Oils in Foodsby Frank T. Orthoefer; Gary R. List

    Wiley 2015; US$ 175.00

    In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health,... more...