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Food Industry & Science

  • Baking Problems Solvedby S P Cauvain

    Elsevier Science 2017; US$ 250.00

    Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanley Cauvain returns with more practical insights into the latest baking issues. Retaining its logical and methodical approach, the book guides bakers... more...

  • Time-Dependent Measures of Perception in Sensory Evaluationby Joanne Hort; Sarah E. Kemp; Tracey Hollowood

    Wiley 2017; US$ 231.50 US$ 200.63

    Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used to reveal insights into the way in which sensory properties drive consumer acceptance and behaviour, and to design products that best deliver what the consumer... more...

  • Food Authenticationby Contantinos A. Georgiou; Georgios P. Danezis

    Wiley 2017; US$ 200.00 US$ 173.33

    The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scandal which led to six fatalities and the hospitalisation of thousands of infants. As well as being a... more...

  • Instrumentelles und Bioanalytisches Praktikumby Manfred H. Gey

    Springer Berlin Heidelberg 2017; US$ 26.60

    Dieses Praxisbuch basiert auf den Grundlagen der 3. Auflage des Fachbuches Instrumentelle Analytik und Bioanalytik. Es werden 32 analytische Versuche beschrieben und dazu ausgewählte Ergebnisse dargestellt, die i.d.R. selbst durchgeführt wurden. Nach einer Einführung zum Wirken des Autors an verschiedenen Institutionen erfolgen Versuche innerhalb der... more...

  • Food Spoilage Microorganismsby Yanbo Wang; Wangang Zhang; Linglin Fu

    CRC Press 2017; US$ 159.95

    Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special... more...

  • Mediterranean Foodsby Rui M. S. da Cruz; Maria M. C. Vieira

    CRC Press 2017; US$ 199.95

    The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from the Mediterranean basin as well as specific processing... more...

  • Advances in NMR Spectroscopy for Lipid Oxidation Assessmentby Hong-Sik Hwang

    Springer International Publishing 2017; US$ 45.39

    This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as  1 H, 13 C, and 31 P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism. The Brief shows that  1 H NMR spectroscopy continually demonstrates reliability,... more...

  • Practical Guide to Vegetable Oil Processingby Monoj Gupta

    Elsevier Science 2017; US$ 200.00

    Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils... more...

  • Beckett's Industrial Chocolate Manufacture and Useby Steve T. Beckett; Mark S. Fowler; Gregory R. Ziegler

    Wiley 2017; US$ 297.50 US$ 257.83

    Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process... more...

  • Kinetic Analysis of Food Systemsby Alejandro G. Marangoni

    Springer International Publishing 2017; US$ 81.28

    This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hands-on approach focused on putting the content discussed... more...