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Food Industry & Science

Most popular at the top

  • Hydrogenation of Fats and Oilsby Gary R. List; Jerry W. King

    Elsevier Science 2016; US$ 250.00

    As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct... more...

  • Hygienic Design of Food Factoriesby John Holah; H. L. M. Lelieveld

    Elsevier Science 2011; US$ 340.00

    Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products. Hygienic design of food factories provides an authoritative overview of hygiene control in the design, construction and renovation of food factories. The business case for a new or refurbished food factory,... more...

  • Improving the Safety and Quality of Eggs and Egg Productsby F Van Immerseel; Y Nys; M Bain

    Elsevier Science 2011; US$ 265.00

    Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas Volume 2... more...

  • Improving the Safety and Quality of Eggs and Egg Productsby Y Nys; M Bain; F Van Immerseel

    Elsevier Science 2011; US$ 285.00

    Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas. Volume... 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...

  • Industrial Chocolate Manufacture and Useby Steve T. Beckett

    Wiley 2011; US$ 338.00

    Since the third edition of this standard work in 1999, there has been a significant increase in the amount of chocolate manufactured worldwide. The fourth edition of Industrial Chocolate Manufacture and Use provides up-to-date coverage of all major aspects of chocolate manufacture and use, from the growing of cocoa beans to the packaging and marketing... more...

  • Managing Wine Qualityby A 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 to suggest changes in viticulture and oenology practices. The two volumes of Managing wine quality review developments of importance to wine producers and... more...

  • 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...