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Food Industry & Science

Most popular at the top

  • Grapevine in a Changing Environmentby Hernâni Gerós; Maria Manuela Chaves; Hipolito Medrano Gil; Serge Delrot

    Wiley 2015; US$ 199.95 US$ 179.96

    Grapes ( Vitis spp. ) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to understand more deeply key physiological, biochemical, and molecular aspects of grape berry maturation. However, our knowledge on how grapevines respond to environmental stimuli and deal with biotic and abiotic... more...

  • Dairy Processing and Quality Assuranceby Ramesh C. Chandan; Arun Kilara; Nagendra P. Shah

    Wiley 2015; US$ 240.00 US$ 216.00

    Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects. The book begins with an overview of the dairy industry, dairy production and consumption... more...

  • Advances in Food Biotechnologyby Ravishankar Rai V

    Wiley 2015; US$ 255.00 US$ 229.50

    The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food.... more...

  • Biotechnology in Flavor Productionby Daphna Havkin-Frenkel; Nativ Dudai

    Wiley 2016; US$ 199.99 US$ 179.99

    Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological approaches currently being applied to flavor enhancement. The contribution of microbial metabolism... more...

  • Wine Production and Qualityby Keith Grainger; Hazel Tattersall

    Wiley 2015; US$ 107.50 US$ 96.75

    Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the perceptions of critics and expectations of consumers have shifted. Wine Production and Quality,... more...

  • Food Safety in the Seafood Industryby Nuno F. Soares; António A. Vicente; Cristina M. A. Martins

    Wiley 2015; US$ 99.95 US$ 89.96

    Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety and quality throughout the supply chain. Written in an accessible and succinct style, Food Safety in Seafood Industry: A practical guide for ISO 22000 and FSSC 22000 implementation brings together... more...

  • Carotenoidsby Agnieszka Kaczor; Malgorzata Baranska

    Wiley 2016; US$ 165.00 US$ 148.50

    Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the development of chronic illnesses. As such they are an area of growing interest to researchers and scientists who are working to design, develop and launch new functional food products, dietary supplements... more...

  • 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...