Extraction Optimization in Food Engineering
Physical Chemistry of Foods
Food Plant Sanitation
Handbook of Food Toxicology
Transport Properties of Foods
Applied Dairy Microbiology
Edited By Stig Friberg, Kare Larsson, Johan Sjoblom
November 04, 2003
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 ...
Edited By Constantina Tzia, George Liadakis
July 21, 2003
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...
By Pieter Walstra
October 08, 2002
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. ...
Edited By Y. H. Hui, L. Bernard Bruinsma, J. Richard Gorham, Wai-Kit Nip, Phillip S. Tong, Phil Ventresca
September 13, 2002
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...
By S.S. Deshpande
August 29, 2002
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, ...
Edited By A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate
November 01, 2001
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 ...
By George D. Saravacos, Zacharias B. Maroulis
June 04, 2001
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 ...
Edited By Elmer H. Marth, James Steele
May 22, 2001
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. ...
By Ashim K. Datta
April 27, 2001
"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."...
By Claudio Delfini, Joseph V. Formica
March 23, 2001
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 ...
By Yukihiko Hara
February 02, 2001
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) ...
By Sundaram Gunasekaran
December 06, 2000
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, ...