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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...

  • The Chemistry of Foodby Jan Velisek

    Wiley 2013; US$ 133.95

    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...

  • 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...

  • 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... more...

  • From Milk By-Products to Milk Ingredientsby Ruud de Boer

    Wiley 2014; US$ 214.50

    Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce... 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...