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Food Industry & Science

  • Gastrophysicsby Charles Spence

    Penguin Books Ltd 2017; US$ 21.14

    A ground-breaking book by the world-leading expert in sensory science: Freakonomics for food Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on aeroplanes tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from... more...

  • Nutrigenomics and Proteomics in Health and Diseaseby Martin Kussmann; Patrick J. Stover

    Wiley 2017; US$ 200.00 US$ 173.33

    Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage includes many important nutraceuticals and their impact on gene interaction and health. Authored by an international team of multidisciplinary researchers,... more...

  • Dairy Engineeringby Murlidhar Meghwal; Megh R. Goyal; Rupesh S. Chavan

    Apple Academic Press 2017; US$ 169.95

    Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods, and more. The coverage of each topic is comprehensive... more...

  • Yogurtby André Marette; Éliane Picard-Deland; Melissa Anne Fernandez

    CRC Press 2017; US$ 129.95

    Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and Impacts on Health compiles the scientific research to... more...

  • Laboratory Models for Foodborne Infectionsby Dongyou Liu

    CRC Press 2017; US$ 289.95

    Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable popularity of convenient, ready-to-eat food products,... more...

  • Food Lipidsby Casimir C. Akoh

    CRC Press 2017; US$ 269.95

    Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides... more...

  • Bitternessby Michel Aliani; Michael N. A. Eskin

    Wiley 2017; US$ 199.95 US$ 173.29

    The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring new challenges. While drugs are taken for their efficacy, functional foods need to have tastes that are acceptable to consumers. Bitterness associated... more...

  • Dictionary of Flavorsby Dolf De Rovira

    Wiley 2017; US$ 230.00 US$ 199.33

    The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compounds used in the formulation of food flavors, and related food science and technology terms. Allergies... more...

  • High Temperature Processing of Milk and Milk Productsby Hilton C. Deeth; Michael J. Lewis

    Wiley 2017; US$ 200.00 US$ 173.33

    This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL), UHT and in-container sterilisation.  It discusses the principles of the technologies, the processing... more...

  • Food Safety in Chinaby Joseph Jwu-Shan Jen; Junshi Chen

    Wiley 2017; US$ 230.00 US$ 199.33

    From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world have also put food safety in the global spotlight. Food Safety in China: Science, Technology, Management... more...