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Food Industry & Science

  • The Sociology of Food and Agricultureby Michael Carolan

    Taylor and Francis 2016; US$ 49.95

    In this second edition of The Sociology of Food and Agriculture , students are provided with a substantially revised and updated introductory text to this emergent field. The book begins with the recent development of agriculture under capitalism and neo-liberal regimes, and the transformation of farming and peasant agriculture from a small-scale,... more...

  • Wine Safety, Consumer Preference, and Human Healthby M. Victoria Moreno-Arribas; Begoña Bartolomé Suáldea

    Springer International Publishing 2016; US$ 179.00

    The book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health. The first part of the book describes the most relevant aspects of wine safety, emphasizing the advances offered by new technologies... more...

  • Valorization of Wine Making By-Productsby Matteo PhD Bordiga

    CRC Press 2016; US$ 169.95

    An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward sustainable development, this book examines how to convert... more...

  • Edible Mushroomsby Pavel Kalac

    Elsevier Science 2016; US$ 125.00

    Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information until now. The book is broken into five parts covering chemical and nutrient composition, taste... more...

  • High Pressure Processing of Foodby V.M. Balasubramaniam; Gustavo V. Barbosa-Cánovas; Huub L.M. Lelieveld

    Springer New York 2016; US$ 229.00

    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product... more...

  • Postharvest Ripening Physiology of Cropsby Sunil Pareek

    CRC Press 2016; US$ 249.95

    Postharvest Ripening Physiology of Crops is a comprehensive interdisciplinary reference source for the various aspects of fruit ripening and postharvest behavior. It focuses on the postharvest physiology, biochemistry, and molecular biology of ripening and provides an overview of fruits and vegetables, including chapters on the postharvest quality... more...

  • Chemistry and Technology of Soft Drinks and Fruit Juicesby Philip R. Ashurst

    Wiley 2016; US$ 254.99

    Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last decade, soft drinks and fruit juices have been the subject of criticism by the health community... more...

  • Biscuit Baking Technologyby Iain Davidson

    Elsevier Science 2016; US$ 200.00

    Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formulations, besides design, manufacture, installation, operation and maintenance of the baking ovens. Written by an expert on the biscuit baking industry,... more...

  • Hydrogenation of Fats and Oilsby Gary R. List; Jerry W. King

    Elsevier Science 2016; US$ 250.00

    As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct... more...

  • Food Preservation and Biodeteriorationby Gary S. Tucker

    Wiley 2016; US$ 210.00

    Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration... more...