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Food Industry & Science

Most popular at the top

  • Oils and Fats in the Food Industryby Frank Gunstone

    Wiley 2009; US$ 85.00

    Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet. However, it is increasingly apparent that both the quantity and the quality of the... more...

  • How Flavor Worksby Nak-Eon Choi; Jung H. Han

    Wiley 2014; US$ 98.95

    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...

  • 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...

  • Food Processingby Stephanie Clark; Stephanie Jung; Buddhi Lamsal

    Wiley 2014; US$ 199.95

    Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as... more...

  • Extrusion Processing Technologyby Jean-Marie Bouvier; Osvaldo H. Campanella

    Wiley 2014; US$ 214.50

    The only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non-Food Biomaterials bridges the gap between the principles of extrusion science and the practical "know how" of operational engineers and technicians. Written by internationally renowned experts with over forty years of experience between them, this... more...

  • Conventional and Advanced Food Processing Technologiesby Suvendu Bhattacharya

    Wiley 2014; US$ 247.50

    Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical... more...

  • Emulsifiers in Food Technologyby Viggo Norn

    Wiley 2014; US$ 199.99

    Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and... more...

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

    Wiley 2014; US$ 247.50

    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...

  • The Extra-Virgin Olive Oil Handbookby Claudio Peri

    Wiley 2014; US$ 205.95

    According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally, but the constant increase of demand for extra virgin olive oil has led to new cultivation and... more...

  • Edible Oil Processingby Wolf Hamm; Richard J. Hamilton; Gijs Calliauw

    Wiley 2013; US$ 205.99

    Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients... more...