Food Science and Technology

  • Handbook of Brewing book cover

    Handbook of Brewing

    3rd Edition

    Edited by Graham G. Stewart, Inge Russell, Anne Anstruther

    With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book…

    Hardback – 2017-10-19
    CRC Press
    Food Science and Technology

  • Advanced Technologies for Meat Processing book cover

    Advanced Technologies for Meat Processing

    2nd Edition

    Edited by Fidel Toldrá, Leo M. L. Nollet

    As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and…

    Hardback – 2017-10-05
    CRC Press
    Food Science and Technology

  • Handbook of Vegetable Preservation and Processing book cover

    Handbook of Vegetable Preservation and Processing

    2nd Edition

    Edited by Y. H. Hui, E. Özgül Evranuz

    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…

    Hardback – 2015-11-24
    CRC Press
    Food Science and Technology

  • Kinetic Modeling of Reactions In Foods book cover

    Kinetic Modeling of Reactions In Foods

    1st Edition

    By Martinus A.J.S. van Boekel

    The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert,…

    Hardback – 2008-12-18
    CRC Press
    Food Science and Technology

  • Food Safety of Proteins in Agricultural Biotechnology book cover

    Food Safety of Proteins in Agricultural Biotechnology

    1st Edition

    Edited by Bruce G. Hammond

    With contributions from internationally recognized experts, Food Safety of Proteins in Agricultural Biotechnology comprehensively addresses how toxicology testing of proteins should be accomplished and how protein safety assessments should be carried out. Beginning with a background on protein…

    Hardback – 2007-11-28
    CRC Press
    Food Science and Technology

  • Fatty Acids in Foods and their Health Implications book cover

    Fatty Acids in Foods and their Health Implications

    3rd Edition

    Edited by Ching Kuang Chow

    Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart…

    Hardback – 2007-11-19
    CRC Press
    Food Science and Technology

  • Food Plant Economics book cover

    Food Plant Economics

    1st Edition

    By Zacharias B. Maroulis, George D. Saravacos

    Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis…

    Hardback – 2007-08-02
    CRC Press
    Food Science and Technology

  • Handbook of Food Preservation book cover

    Handbook of Food Preservation

    2nd Edition

    Edited by M. Shafiur Rahman

    The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing…

    Hardback – 2007-07-16
    CRC Press
    Food Science and Technology

  • Berry Fruit: Value-Added Products for Health Promotion book cover

    Berry Fruit

    Value-Added Products for Health Promotion, 1st Edition

    Edited by Yanyun Zhao

    Highly valued for its unique flavors, textures, and colors, recent research has shown berry fruit to be high in antioxidants, vitamin C, fiber, folic acid, and other beneficial functional compounds. The food industry has also widely used berry fruits in beverages, ice cream, yogurts, and jams. With…

    Hardback – 2007-06-06
    CRC Press
    Food Science and Technology

  • Listeria, Listeriosis, and Food Safety book cover

    Listeria, Listeriosis, and Food Safety

    3rd Edition

    Edited by Elliot T. Ryser, Elliot T. Ryser, Elmer H. Marth

    Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne…

    Hardback – 2007-03-27
    CRC Press
    Food Science and Technology

  • Handbook of Food and Bioprocess Modeling Techniques book cover

    Handbook of Food and Bioprocess Modeling Techniques

    1st Edition

    Edited by Shyam S. Sablani, Ashim K. Datta, M. Shafiur Rahman, Arun S. Mujumdar

    With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of…

    Hardback – 2006-12-19
    CRC Press
    Food Science and Technology

  • Functional Foods and Biotechnology book cover

    Functional Foods and Biotechnology

    1st Edition

    Edited by Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin

    World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity.…

    Hardback – 2006-09-28
    CRC Press
    Food Science and Technology

  • Sensory-Directed Flavor Analysis book cover

    Sensory-Directed Flavor Analysis

    1st Edition

    Edited by Ray Marsili

    Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister® and other extraction techniques in combination with gas chromatographic (GC) analysis. However, more data does not necessarily…

    Hardback – 2006-09-11
    CRC Press
    Food Science and Technology

  • Radionuclide Concentrations in Food and the Environment book cover

    Radionuclide Concentrations in Food and the Environment

    1st Edition

    Edited by Michael Poschl, Leo M.L. Nollet

    As radiological residue, both naturally occurring and technologically driven, works its way through the ecosystem, we see its negative effects on the human population. Radionuclide Concentrations in Food and the Environment addresses the key issues concerning the relationship between natural and…

    Hardback – 2006-08-21
    CRC Press
    Food Science and Technology

  • Ingredient Interactions: Effects on Food Quality, Second Edition book cover

    Ingredient Interactions

    Effects on Food Quality, Second Edition, 2nd Edition

    Edited by Anilkumar G. Gaonkar, Andrew McPherson

    Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand these interactions on a molecular level has greatly increased due to recent advances in instrumentation and…

    Hardback – 2005-12-20
    CRC Press
    Food Science and Technology

  • Handbook of Food Science, Technology, and Engineering - 4 Volume Set book cover

    Handbook of Food Science, Technology, and Engineering - 4 Volume Set

    1st Edition

    Edited by Y. H. Hui, Frank Sherkat

    Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource…

    Hardback – 2005-12-19
    CRC Press
    Food Science and Technology

  • Vitamins In Foods: Analysis, Bioavailability, and Stability book cover

    Vitamins In Foods

    Analysis, Bioavailability, and Stability, 1st Edition

    By George F.M. Ball

    To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate. Vitamins in Foods: Analysis, Bioavailability, and Stability presents the latest information about vitamins and their analysis,…

    Hardback – 2005-11-01
    CRC Press
    Food Science and Technology

  • Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling book cover

    Seafood Processing

    Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling, 1st Edition

    Edited by Vazhiyil Venugopal

    With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however, cultured fish have limited consumer appeal. Value addition techniques can not only help satisfy the rising consumer…

    Hardback – 2005-11-01
    CRC Press
    Food Science and Technology

  • Aflatoxin and Food Safety book cover

    Aflatoxin and Food Safety

    1st Edition

    Edited by Hamed K. Abbas

    Aflatoxins are responsible for damaging up to 25% of the world’s food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones. In addition to aflatoxins, the presence of other mycotoxins, particularly fumonisins, brings additional…

    Hardback – 2005-11-01
    CRC Press
    Food Science and Technology

  • Food Biotechnology book cover

    Food Biotechnology

    2nd Edition

    Edited by Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin

    Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to…

    Hardback – 2005-10-11
    CRC Press
    Food Science and Technology

  • Dairy Science and Technology book cover

    Dairy Science and Technology

    2nd Edition

    By P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts

    Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality products. It focuses on the principles of physical, chemical, enzymatic, and microbial transformations. The authors,…

    Hardback – 2005-09-29
    CRC Press
    Food Science and Technology

  • Encapsulated and Powdered Foods book cover

    Encapsulated and Powdered Foods

    1st Edition

    Edited by Charles Onwulata

    Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author…

    Hardback – 2005-05-26
    CRC Press
    Food Science and Technology

  • Food Plant Design book cover

    Food Plant Design

    1st Edition

    By Antonio Lopez-Gomez, Gustavo V. Barbosa-Canovas

    Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadequately addressed in food technology and engineering books. Some books have attempted to treat food…

    Hardback – 2005-05-06
    CRC Press
    Food Science and Technology

  • Antimicrobials in Food book cover

    Antimicrobials in Food

    3rd Edition

    Edited by P. Michael Davidson, John N. Sofos, A. Larry Branen

    Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago,…

    Hardback – 2005-04-28
    CRC Press
    Food Science and Technology

  • Novel Food Processing Technologies book cover

    Novel Food Processing Technologies

    1st Edition

    Edited by Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano

    Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne…

    Hardback – 2004-11-30
    CRC Press
    Food Science and Technology

  • Vitamin E: Food Chemistry, Composition, and Analysis book cover

    Vitamin E

    Food Chemistry, Composition, and Analysis, 1st Edition

    By Ronald R. Eitenmiller, Junsoo Lee

    Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of…

    Hardback – 2004-05-24
    CRC Press
    Food Science and Technology

  • Industrialization of Indigenous Fermented Foods, Revised and Expanded book cover

    Industrialization of Indigenous Fermented Foods, Revised and Expanded

    2nd Edition

    Edited by Keith Steinkraus

    Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from…

    Hardback – 2004-03-26
    CRC Press
    Food Science and Technology

  • Food Emulsions book cover

    Food Emulsions

    4th Edition

    Edited by Stig Friberg, Kare Larsson, Johan Sjoblom

    Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development. Written by leading…

    Hardback – 2003-11-04
    CRC Press
    Food Science and Technology

  • Handbook of Flavor Characterization: Sensory Analysis, Chemistry, and Physiology book cover

    Handbook of Flavor Characterization

    Sensory Analysis, Chemistry, and Physiology, 1st Edition

    Edited by Kathryn D. Deibler, Jeannine Delwiche

    This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception. Identifying emerging analytical methods and future research paths, the Handbook of Flavor…

    Hardback – 2003-09-05
    CRC Press
    Food Science and Technology

  • Extraction Optimization in Food Engineering book cover

    Extraction Optimization in Food Engineering

    1st Edition

    Edited by Constantina Tzia, George Liadakis

    The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It supplies case studies for illustration of specific…

    Hardback – 2003-07-21
    CRC Press
    Food Science and Technology

  • Physical Chemistry of Foods book cover

    Physical Chemistry of Foods

    1st Edition

    By Pieter Walstra

    Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods.…

    Hardback – 2002-10-08
    CRC Press
    Food Science and Technology

  • Food Plant Sanitation book cover

    Food Plant Sanitation

    1st Edition

    Edited by Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca

    Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent developments…

    Hardback – 2002-09-13
    CRC Press
    Food Science and Technology

  • Handbook of Food Toxicology book cover

    Handbook of Food Toxicology

    1st Edition

    By S.S. Deshpande

    From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources,…

    Hardback – 2002-08-29
    CRC Press
    Food Science and Technology

  • Food Additives book cover

    Food Additives

    2nd Edition

    Edited by A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate

    Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food…

    Hardback – 2001-11-01
    CRC Press
    Food Science and Technology

  • Control of Foodborne Microorganisms book cover

    Control of Foodborne Microorganisms

    1st Edition

    Edited by Vijay K. Juneja, John N. Sofos

    Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.…

    Hardback – 2001-09-27
    CRC Press
    Food Science and Technology

  • Transport Properties of Foods book cover

    Transport Properties of Foods

    1st Edition

    By George D. Saravacos, Zacharias B. Maroulis

    This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or…

    Hardback – 2001-06-04
    CRC Press
    Food Science and Technology

  • Applied Dairy Microbiology book cover

    Applied Dairy Microbiology

    2nd Edition

    Edited by Elmer H. Marth, James Steele

    This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods.…

    Hardback – 2001-05-22
    CRC Press
    Food Science and Technology

  • Handbook of Microwave Technology for Food Application book cover

    Handbook of Microwave Technology for Food Application

    1st Edition

    By Ashim K. Datta

    "Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."…

    Hardback – 2001-04-27
    CRC Press
    Food Science and Technology

  • Wine Microbiology: Science and Technology book cover

    Wine Microbiology

    Science and Technology, 1st Edition

    By Claudio Delfini, Joseph V. Formica

    This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy. It contains over 300 drawings, photographs and…

    Hardback – 2001-03-23
    CRC Press
    Food Science and Technology

  • Green Tea: Health Benefits and Applications book cover

    Green Tea

    Health Benefits and Applications, 1st Edition

    By Yukihiko Hara

    A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious diseases and cancers, and underlying mechanisms of tea polyphenols. It reveals the bioantimutagenic potency of epigallocatechin gallate (EGCg)…

    Hardback – 2001-02-02
    CRC Press
    Food Science and Technology

  • Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality book cover

    Nondestructive Food Evaluation

    Techniques to Analyze Properties and Quality, 1st Edition

    By Sundaram Gunasekaran

    This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics,…

    Hardback – 2000-12-06
    CRC Press
    Food Science and Technology

  • Drug Residues in Foods: Pharmacology: Food Safety, and Analysis book cover

    Drug Residues in Foods

    Pharmacology: Food Safety, and Analysis, 1st Edition

    Edited by Dimitrios J. Fletouris

    "Offers unique data on the physiochemical properties, functions and metabolism, toxicological and pharmacological effects, regulatory control, antimicrobial resistance, and consumer perceptions of food residue regulation."…

    Hardback – 2000-11-14
    CRC Press
    Food Science and Technology

  • Handbook of Nutrition and Diet book cover

    Handbook of Nutrition and Diet

    1st Edition

    By Desai

    This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and…

    Hardback – 2000-08-16
    CRC Press
    Food Science and Technology

  • Handbook of Cereal Science and Technology, Revised and Expanded book cover

    Handbook of Cereal Science and Technology, Revised and Expanded

    2nd Edition

    Edited by Karel Kulp

    This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation. Written by over 40…

    Hardback – 2000-03-28
    CRC Press
    Food Science and Technology

  • Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality book cover

    Seafood Enzymes

    Utilization and Influence on Postharvest Seafood Quality, 1st Edition

    By Norman F. Haard, Benjamin K. Simpson

    "Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control…

    Hardback – 2000-02-25
    CRC Press
    Food Science and Technology

  • International Food Safety Handbook: Science, International Regulation, and Control book cover

    International Food Safety Handbook

    Science, International Regulation, and Control, 1st Edition

    By Vanderheijden

    "Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition."…

    Hardback – 1999-07-16
    CRC Press
    Food Science and Technology

  • Complex Carbohydrates in Foods book cover

    Complex Carbohydrates in Foods

    1st Edition

    Edited by Susan Sungsoo Cho

    "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."…

    Hardback – 1999-01-19
    CRC Press
    Food Science and Technology

  • Coloring of Food, Drugs, and Cosmetics book cover

    Coloring of Food, Drugs, and Cosmetics

    1st Edition

    By Gisbert Otterstätter

    "Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. Thoroughly describes the relationships between coloring…

    Hardback – 1999-01-04
    CRC Press
    Food Science and Technology

  • Spice Science and Technology book cover

    Spice Science and Technology

    1st Edition

    By Kenji Hirasa, Mitsuo Takemasa

    Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory of extensive spice use in various types of food preparations.…

    Hardback – 1998-06-16
    CRC Press
    Food Science and Technology

  • Polysaccharide Association Structures in Food book cover

    Polysaccharide Association Structures in Food

    1st Edition

    By Walter

    "Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure…

    Hardback – 1998-04-06
    CRC Press
    Food Science and Technology

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