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Food Industry & Science

Most popular at the top

  • Food Preservation and Biodeteriorationby Gary S. Tucker

    Wiley 2016; US$ 210.00 US$ 189.00

    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...

  • Chemesthesisby Shane T. McDonald; David A. Bolliet; John E. Hayes

    Wiley 2016; US$ 214.50 US$ 193.05

    Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chilies, the cooling of menthol in peppermint, and the tingle of carbonation. It is physiologically distinct from taste and smell, but is increasingly understood to be just as important as these senses for... more...

  • Handbook of Seal Integrity in the Food Industryby Michael Dudbridge

    Wiley 2016; US$ 123.95 US$ 111.56

    Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste minimisation and cost control throughout the system. The Handbook of Seal Integrity... more...

  • RFID and Sensor Network Automation in the Food Industryby Selwyn Piramuthu; Weibiao Zhou

    Wiley 2016; US$ 199.95 US$ 179.96

    Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer. Among all the currently available automatic identification technologies, RFID has clear dominance in terms of its ability to support real-time two-way communication,... more...

  • Sustainable Retail Refrigerationby Judith A. Evans; Alan M. Foster

    Wiley 2015; US$ 214.50 US$ 193.05

    Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well controlled at the retail and consumer end of the cold chain. There is therefore considerable potential to optimize performance of refrigerated display cabinets... more...

  • Bitternessby Michel Aliani; Michael N. A. Eskin

    Wiley 2017; US$ 199.95 US$ 179.96

    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...

  • Handbook of Food Science and Technology 1by Romain Jeantet; Thomas Croguennec; Pierre Schuck; Brulé; ; rard

    Wiley 2016; US$ 125.00 US$ 112.50

    This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent... more...

  • Emerging Technologies in Meat Processingby Enda J. Cummins; James G. Lyng

    Wiley 2016; US$ 200.00 US$ 180.00

    Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retailers to ensure that an ever-demanding consumer receives a top quality product that is free from contamination. With such a dynamic product and market place, new innovative ways to process, package and assess... more...

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

    Wiley 2016; US$ 205.00 US$ 184.50

    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...

  • Handbook of Food Science and Technology 2by Romain Jeantet; Thomas Croguennec; Pierre Schuck; Gérard Brule

    Wiley 2016; US$ 135.00 US$ 121.50

    This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments"... more...