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Food Industry & Science

  • The Maillard Reaction Reconsideredby Jack N. Losso

    CRC Press 2015; US$ 79.95

    Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end products... more...

  • Food, Media and Contemporary Cultureby Peri Bradley

    Palgrave Macmillan 2015; US$ 100.00

    Food, Media and Contemporary Culture is designed to interrogate the cultural fascination with food as the focus of a growing number of visual texts that reveal the deep, psychological relationship that each of us has with rituals of preparing, presenting and consuming food and images of food. more...

  • Innovation and Future Trends in Food Manufacturing and Supply Chain Technologiesby Craig Leadley

    Elsevier Science 2015; US$ 265.00

    Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture.... more...

  • Functional Dietary Lipidsby Thomas Sanders

    Elsevier Science 2015; US$ 285.00

    Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for... more...

  • Emerging Technologies for Promoting Food Securityby Chandra Madramootoo

    Elsevier Science 2015; US$ 235.00

    Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security. The book examines the range of approaches to promoting global food security, including novel and existing... more...

  • Food Emulsionsby David Julian McClements

    CRC Press 2015; US$ 199.95

    Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource... more...

  • Handbook of Vegetable Preservation and Processing, Second Editionby Y. H. Hui; E. Özgül Evranuz

    CRC Press 2015; US$ 259.95

    The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables;... more...

  • Sensory Evaluation Techniques, Fifth Editionby Gail Vance Civille; B. Thomas Carr

    CRC Press 2015; US$ 149.95

    This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Like its predecessors, Sensory Evaluation Techniques, Fifth Edition gives a clear and concise presentation of practical solutions, accepted methods,... more...

  • Functional Food Ingredients and Nutraceuticalsby John Shi

    CRC Press 2015; US$ 189.95

    The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies... more...

  • Valorization of Wine Making By-Productsby Matteo PhD Bordiga

    CRC Press 2015; 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...