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Food Industry & Science

  • High Pressure Processing for Seafoodby Laura S. Douglas; George J. Jr. Flick

    Taylor and Francis 2014; US$ 129.95

    High-pressure processing can produce high-quality extended-shelf-life foods that exhibit characteristics of fresh products. This book provides concise information on high pressure processing and its use with seafood, fish and fishery products. It addresses the effects of the use of high pressure processing on protein, fats, and carbohydrates as well... more...

  • Microorganisms and Fermentation of Traditional Foodsby Ramesh C. Ray; Montet Didier

    Taylor and Francis 2014; US$ 159.95

    The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology,... more...

  • Food Safety in Chinaby Linhai Wu; Dian Zhu

    Taylor and Francis 2014; US$ 79.95

      China is the world?s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world?s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China?s current food safety problems from a professional perspective. This... more...

  • Handbook of Industrial Drying, Fourth Editionby Arun S. Mujumdar

    Taylor and Francis 2014; US$ 279.95

    By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of the current state of the art, but also serves as... more...

  • Handbook of Indigenous Foods Involving Alkaline Fermentationby Prabir K. Sarkar; M.J. Robert Nout

    Taylor and Francis 2014; US$ 179.95

    Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous... more...

  • Nanoparticle- and Microparticle-based Delivery Systemsby David Julian McClements

    Taylor and Francis 2014; US$ 179.95

    Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals,... more...

  • Local Food Environmentsby Kimberly B. Morland

    Taylor and Francis 2014; US$ 99.95

    Local Food Environments: Food Access in America provides information on the complex nature of food delivery systems as well as the historical and political trends that have shaped them over time. The book presents the empirical evidence demonstrating disparities in access to healthy affordable foods across the United States and how these disparities... more...

  • Methods in Food Analysisby Rui M. S. Cruz; Igor Khmelinskii; Margarida Vieira

    Taylor and Francis 2014; US$ 129.95

    This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The book focuses on the most common methods of analysis,... more...

  • Dairy Microbiology and Biochemistryby Barbaros Ozer; Gülsün Akdemir-Evrendilek

    Taylor and Francis 2014; US$ 139.95

    This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides strategies for rapid detection of pathogenic and non?pathogenic... more...

  • Juice Processingby Victor Falguera; Albert Ibarz

    Taylor and Francis 2014; US$ 159.95

    The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional... more...