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Food Industry & Science

Most popular at the top

  • Home Brewingby Ted Bruning

    Pavilion Books Company Limited 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...

  • Nutraceutical and Functional Food Processing Technologyby Joyce I. Boye

    Wiley 2014; US$ 199.95

    For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes.... more...

  • HACCPby Sara E. Mortimore; Carol A. Wallace

    Wiley 2015; US$ 57.95

    Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take... more...

  • The 10 Principles of Food Industry Sustainabilityby Cheryl J. Baldwin

    Wiley 2015; US$ 89.95

    Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world?s growing population sustainably. The challenge is that the topic of sustainability can seem overwhelming and there is limited information that is specific to the food industry. Written by an... more...

  • Nanotechnology and Functional Foodsby Cristina Sabliov; Hongda Chen; Rickey Yada

    Wiley 2015; US$ 199.95

    This book explores the most up to date nano- and micro-delivery systems for food ingredients, including nanoemulsions, stabilized nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles. Chapters explore the different types of delivery systems, their properties and interactions with other food components, targeting mechanisms, and safety... more...

  • Seafood Chilling, Refrigeration and Freezingby Nalan Gokoglu; Pinar Yerlikaya

    Wiley 2015; US$ 148.50

    Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its quality and to ensure that it does not pose any risks to human health upon consumption. Chilling, refrigeration and freezing are the major preservation methods used with seafood and fish products, all... more...

  • Emerging Dairy Processing Technologiesby Nivedita Datta; Peggy Tomasula

    Wiley 2015; US$ 214.50

    Milk processing is energy intensive and contributes significantly to greenhouse gas (GHG) emissions, with high financial and energy costs found all along the production line and supply chain. Worldwide, the dairy industry has set a goal of reducing GHG emissions and other environmental impacts associated with milk processing. Although the major GHG... more...

  • Handbook of Mineral Elements in Foodby Miguel de la Guardia; Salvador Garrigues

    Wiley 2015; US$ 330.50

    Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific... more...

  • Anti-Ageing Nutrientsby Deliminda Neves

    Wiley 2015; US$ 199.99

    Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the world during the next 20 years, significantly raising the number of aged individuals. But increasing life expectancy presents new... more...