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Food Industry & Science

  • Pulsed Electric Fields Technology for the Food Industryby

    Springer US 2010; US$ 199.00

    In an attempt to improve, or replace, existing food processing methods, several novel technologies have been investigated. Some of these emerging technologies have become alternative means of developing new foods or improving the safety and quality of existing ones while reducing energy consumption for the food industry. Among all emerging nonthermal... more...

  • Texture Measurement of Foodsby

    Springer Netherlands 2012; US$ 99.00

    Even before the publication of Special Technical Publication 433 of the American Society for Testing and Materials, it became obvious that the brief treatment given to the principles and techniques for sensory measurement and analysis of texture in that volume was all too brief; hence, a task force of ASTM Committee E-18 was formed to develop an authoritative... more...

  • Predictive Modeling and Risk Assessmentby

    Springer US 2008; US$ 179.00

    This book offers a comprehensive introduction to predictive modeling and risk assessment as it relates to the processing, distribution and consumption of foods. It includes an increasingly relevant discussion on environmental pollutants and contaminants. more...

  • Microwave-assisted Extraction for Bioactive Compoundsby

    Springer US 2012; US$ 129.00

    This book surveys microwave-assisted extraction of bioactive compounds from food and natural products, offering theoretical background and practical information on technique, mechanisms, protocols, industrial applications, safety and environmental impact. more...

  • Instant Controlled Pressure Drop (D.I.C.) in Food Processingby

    Springer New York 2013; US$ 129.00

     The use of Instant Controlled Pressure Drop (D.I.C.) in food processing operations is relatively new when compared with other conventional or innovative technologies. In addition to existing applications such as drying, texturing and decontamination, D.I.C. technology has been shown to be highly appropriate for an ever-growing number of uses and... more...

  • Industrial Uses of Starch and its Derivativesby

    Springer Netherlands 2012; US$ 379.00

    The literature of starch has proliferated in the last ten years at an almost geometric rate and a number of important changes and developments in the technology of starch and its derivatives have taken place which makes it highly desirable to review these in some depth. The immensity ofthe subject determined the writer to seek the assistance of a number... more...

  • Electrotechnologies for Extraction from Food Plants and Biomaterialsby

    Springer New York 2009; US$ 199.00

    The first source book on the subject, this is an overview of the fundamental principles of electrical techniques and electrophysical properties as they relate to foods and agricultural products. Each chapter focuses on the latest developments in the field. more...

  • Who?s Who in Food Chemistryby

    Springer Berlin Heidelberg 2012; US$ 209.00

    The 2nd completely revised edition of the directory Who's Who in Food Chemistry - Europe comprises carefully checked and evaluated information on more than 750 European food scientists, including complete addresses, telephone and fax numbers, fields of expertise, research topics as well as consulting activities. Private, governmental and official... more...

  • Protein-Calorie Malnutritionby

    Springer Berlin Heidelberg 2012; US$ 129.00

    Hunger is the world problem Nr 1, overshadowed by an uncontrollable explosion of the human population all over our planet. Lack of food has been one of the most primitive dangers, which animal life had to face at every stage of its evolution. The living body developed in the course of this evolution special emergency reactions against this danger,... more...

  • Natürliche und Synthetische Zusatzstoffe in der Nahrung des Menschenby

    Steinkopff 2013; US$ 49.99

    Dieser Band gibt den Gesamtbericht tiber das 14. internationale Symposion, das die C.LLA. vom 8.-11. Oktober 1972 in Saarbrticken durchftihrte, wieder. Wir sind glticklich dartiber, daG er bereits 11/2 Jahre nach unserem Symposion zur Ver­ offentlichung gelangen kann. Schwierigkeiten ftir die Veroffentlichung gab es ge­ nug, insbesondere wirkte es... more...