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Food Industry & Science

Most popular at the top

  • 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...

  • The Chemistry of Foodby Jan Velisek

    Wiley 2013; US$ 250.00

    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...

  • Extrusion Problems Solvedby M N Riaz; G J Rokey

    Elsevier Science 2011; US$ 225.00

    Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems solved provides responses to more than 300 frequently asked questions about the process of food extrusion and the techniques and equipment involved, in a practical... more...

  • Advances in Aquaculture Hatchery Technologyby Geoff Allan; Gavin Burnell

    Elsevier Science 2013; US$ 305.00

    Aquaculture is the fastest-growing food production sector in the world. With demand for seafood increasing at astonishing rates, the optimization of production methods is vital. One of the primary restrictions to continued growth is the supply of juveniles from hatcheries. Addressing these constraints, Advances in aquaculture hatchery technology provides... more...

  • Emerging Food Packaging Technologiesby Kit L Yam; Dong Sun Lee

    Elsevier Science 2012; US$ 275.00

    The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies reviews advances in packaging materials, the design and implementation of smart packaging techniques, and developments in response to growing concerns about packaging... 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...

  • 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...

  • Animal Feed Contaminationby J Fink-Gremmels

    Elsevier Science 2012; US$ 315.00

    The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals. Animal feed contamination provides a comprehensive overview of recent research into animal feed contaminants and their negative effects on both... more...