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Food Science and Technology


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Food Emulsions

Food Emulsions

4th Edition

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 ...

Extraction Optimization in Food Engineering

Extraction Optimization in Food Engineering

1st Edition

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...

Physical Chemistry of Foods

Physical Chemistry of Foods

1st Edition

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. ...

Food Plant Sanitation

Food Plant Sanitation

1st Edition

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...

Handbook of Food Toxicology

Handbook of Food Toxicology

1st Edition

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, ...

Food Additives

Food Additives

2nd Edition

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 ...

Transport Properties of Foods

Transport Properties of Foods

1st Edition

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 ...

Applied Dairy Microbiology

Applied Dairy Microbiology

2nd Edition

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. ...

Handbook of Microwave Technology for Food Application

Handbook of Microwave Technology for Food Application

1st Edition

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."...

Wine Microbiology Science and Technology

Wine Microbiology: Science and Technology

1st Edition

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 ...

Green Tea Health Benefits and Applications

Green Tea: Health Benefits and Applications

1st Edition

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) ...

Nondestructive Food Evaluation Techniques to Analyze Properties and Quality

Nondestructive Food Evaluation: Techniques to Analyze Properties and Quality

1st Edition

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, ...

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