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Food Industry & Science

  • Umamiby Ole G. Mouritsen; Klavs Styrbæk; Mariela Johansen; Jonas Drotner Mouritsen

    Columbia University Press 2014; US$ 33.99

    In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining... more...

  • Novel Food Preservation and Microbial Assessment Techniquesby Ioannis S. Boziaris

    Science Publishers 2014; US$ 159.95

    Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods... more...

  • City of the Iron Fishby Simon Ings

    Orion Publishing Group 2014; US$ 13.99

    Simon Ings has written a surreal adventure probing the very fabric of existence, tearing it open to reveal a sometimes horrifying world within. It is a work that will delight any fan of China Mieville. Only a fool would question the strange magics that maintain the cool haven of the City of the Iron Fish in the middle of an inferno of scorching heat... more...

  • Milk and Dairy Products as Functional Foodsby Ara Kanekanian

    Wiley 2014; US$ 214.50

    There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems... more...

  • Food Texture Design and Optimizationby Yadunandan Lal Dar; Joseph M. Light

    Wiley 2014; US$ 199.95

    Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the... more...

  • Processing and Impact on Antioxidants in Beveragesby Victor R. Preedy

    Elsevier Science 2014; US$ 200.00

    Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability.... more...

  • Wine Scienceby Jamie Goode

    Octopus 2014; Not Available

    A new edition of the 2006 Glenfiddich Drinks Book of the Year - a groundbreaking book that clearly details all the key scientific developments in wine and winemaking. more...

  • Food Processingby Stephanie Clark; Stephanie Jung; Buddhi Lamsal

    Wiley 2014; US$ 214.50

    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...

  • Wine Scienceby Jamie Goode

    Octopus 2014; US$ 46.97

    A new edition of the 2006 Glenfiddich Drinks Book of the Year - a groundbreaking book that clearly details all the key scientific developments in wine and winemaking. more...

  • Novel Plant Bioresourcesby Ameenah Gurib-Fakim

    Wiley 2014; US$ 247.50

    Novel Plant Bioresources: Applications in Food, Medicine and Cosmetics serves as the definitive source of information on under-utilized plant species, and fills a key niche in our understanding of the relationship of human beings with under-utilized plants. By covering applications in food, medicine and cosmetics, the book has a broad appeal. ... more...