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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...

  • Lebensmitteltechnologieby

    Springer Berlin Heidelberg 2013; US$ 199.00

    Aus den Besprechungen: "Mit Hilfe einer großen Zahl vortrefflich ausgewählter Koautoren ist Prof. Heiss eine umfassende Abhandlung aller lebensmitteltechnologischen Verfahren gelungen. Hierfür gliederte er seine Lebensmitteltechnologie übersichtlich nach Produktgruppen. ... Vervollständigt wird diese Auswahl noch durch kurze Erläuterungen der Verfahren... more...

  • Fats in Food Productsby

    Springer US 2012; US$ 99.00

    1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in Sugar and Chocolate Confectionery.- 8. Fat Products Using Fractionation and Hydrogenation.- 9. Fat... 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...

  • Plant Cell and Tissue Culture for the Production of Food Ingredientsby

    Springer US 2012; US$ 229.00

    1. Plant Cell and Tissue Culture for Food Ingredient Production: An Introduction.- 2. Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesis.- 3. Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants.- 4. Vanillin Biosynthetic Pathways: An Overview.- 5.... 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...

  • 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...

  • Micro-Organisms in Foodsby

    Springer US 2012; US$ 99.00

    1 Meat and meat products.- 2 Poultry and poultry products.- 3 Fish and fish products.- 4 Feeds and pet foods.- 5 Vegetables and vegetable products.- 6 Fruits and fruit products.- 7 Spices, dry soups and oriental flavourings.- 8 Cereals and cereal products.- 9 Nuts, oilseeds and dried legumes.- 10 Cocoa, chocolate and confectionery.- 11 Oil- and fat-based... more...