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Food Industry & Science

Most popular at the top

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

    Wiley 2014; US$ 257.95 US$ 223.56

    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 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$ 102.95 US$ 89.22

    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...

  • Nutraceutical and Functional Food Processing Technologyby Joyce I. Boye

    Wiley 2014; US$ 205.95 US$ 178.49

    For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional... more...

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

    Wiley 2015; US$ 199.95 US$ 173.29

    The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria)... more...

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

    Wiley 2015; US$ 148.50 US$ 128.70

    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 M. Tomasula

    Wiley 2015; US$ 229.95 US$ 199.29

    Fluid milk processing is energy intensive, 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 emissions associated with milk production occur on the farm,... more...

  • Membrane Processing for Dairy Ingredient Separationby Kang Hu; James Dickson

    Wiley 2015; US$ 180.00 US$ 156.00

    Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing. A comprehensive overview of membrane separation... more...

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

    Wiley 2015; US$ 175.00 US$ 151.67

    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...