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Food Science and Technology


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Berry Fruit Value-Added Products for Health Promotion

Berry Fruit: Value-Added Products for Health Promotion

1st Edition

Edited By Yanyun Zhao
June 06, 2007

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...

Listeria, Listeriosis, and Food Safety

Listeria, Listeriosis, and Food Safety

3rd Edition

Edited By Elliot T. Ryser, Elliot T. Ryser, Elmer H. Marth
March 27, 2007

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...

Ingredient Interactions Effects on Food Quality, Second Edition

Ingredient Interactions: Effects on Food Quality, Second Edition

2nd Edition

Edited By Anilkumar G. Gaonkar, Andrew McPherson
December 20, 2005

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 ...

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

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

1st Edition

Edited By Y. H. Hui, Frank Sherkat
December 19, 2005

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 ...

Seafood Processing Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling

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

1st Edition

Edited By Vazhiyil Venugopal
November 01, 2005

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 ...

Vitamins In Foods Analysis, Bioavailability, and Stability

Vitamins In Foods: Analysis, Bioavailability, and Stability

1st Edition

By George F.M. Ball
November 01, 2005

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, ...

Food Biotechnology

Food Biotechnology

2nd Edition

Edited By Anthony Pometto, Kalidas Shetty, Gopinadhan Paliyath, Robert E. Levin
October 11, 2005

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...

Dairy Science and Technology

Dairy Science and Technology

2nd Edition

By P. Walstra, Pieter Walstra, Jan T. M. Wouters, Tom J. Geurts
September 29, 2005

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, ...

Food Plant Design

Food Plant Design

1st Edition

By Antonio Lopez-Gomez, Gustavo V. Barbosa-Canovas
May 06, 2005

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 ...

Novel Food Processing Technologies

Novel Food Processing Technologies

1st Edition

Edited By Gustavo V. Barbosa-Canovas, Maria S. Tapia, M. Pilar Cano
November 30, 2004

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 ...

Vitamin E Food Chemistry, Composition, and Analysis

Vitamin E: Food Chemistry, Composition, and Analysis

1st Edition

By Ronald R. Eitenmiller, Junsoo Lee
May 24, 2004

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...

Industrialization of Indigenous Fermented Foods, Revised and Expanded

Industrialization of Indigenous Fermented Foods, Revised and Expanded

2nd Edition

Edited By Keith Steinkraus
March 26, 2004

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 ...

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