Introduction to Food Biotechnology
Food Properties Handbook
Handbook of Food Spoilage Yeasts
Food Microbiology Laboratory
The Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Interdisciplinary Food Safety Research
Antioxidant Status, Diet, Nutrition, and Health
By Perry Johnson-Green
April 29, 2002
Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human...
By M. Shafiur Rahman
May 28, 2009
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the ...
By Tibor Deak
November 16, 2007
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and ...
By Lynne McLandsborough
September 29, 2004
In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab ...
By Connie M. Weaver, James R. Daniel
February 26, 2003
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project. ...
By Yanbo Huang, A. Dale Whittaker, Ronald E. Lacey
June 28, 2001
In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers. ...
By Neal H. Hooker, Elsa A. Murano
March 08, 2001
Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. Interdisciplinary Food Safety Research answers the increasing calls to better understand and analyze the impact of food safety efforts. By collecting...
By Michael N.A. Eskin, David S. Robinson
September 19, 2000
Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water ...
By Andreas M. Papas
September 17, 1998
This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants from the test tube to the laboratory of the biologist, clinical nutritionist, and medical researcher, ...