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Food Science and Technology


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Freezing Effects on Food Quality

Freezing Effects on Food Quality

1st Edition

By Jeremiah
February 06, 1996

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value, intrinsic chemical reactions, ...

Handbook of Fruit Science and Technology Production, Composition, Storage, and Processing

Handbook of Fruit Science and Technology: Production, Composition, Storage, and Processing

1st Edition

Edited By D. K. Salunkhe, S.S. Kadam
August 18, 1995

This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, ...

Safety of Irradiated Foods

Safety of Irradiated Foods

2nd Edition

By J.F. Diehl
July 11, 1995

This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation. It sets out to untangle the conflicting claims asserted by the proponents and opponents of this modern method of food processing. ...

Analyzing Food for Nutrition Labeling and Hazardous Contaminants

Analyzing Food for Nutrition Labeling and Hazardous Contaminants

1st Edition

Edited By Ike Jeon
December 16, 1994

This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern analysis techniques. The book covers all ...

Carbohydrate Polyesters as Fat Substitutes

Carbohydrate Polyesters as Fat Substitutes

1st Edition

Edited By Casimir C. Akoh
April 19, 1994

"Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and ...

Principles of Enzymology for the Food Sciences

Principles of Enzymology for the Food Sciences

2nd Edition

By John R. Whitaker
November 30, 1993

This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein determination and purification; examines the novel concept of hysteresis; and furnishes new information on...

Rice Science and Technology

Rice Science and Technology

1st Edition

By Wayne E Marshall, James I. Wadsworth
September 08, 1993

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future advances and examines starch gelatinization in rice during the cooking process....

Low-Calorie Foods Handbook

Low-Calorie Foods Handbook

1st Edition

By Altschul
March 12, 1993

This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects - while addressing the medical and social rationale for their development.;Discussing the full range of processed ...

Cereals in Breadmaking A Molecular Colloidal Approach

Cereals in Breadmaking: A Molecular Colloidal Approach

1st Edition

By Eliasson
February 23, 1993

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current molecular and colloidal knowledge of the chain from wheat grain to bread, the book: discusses the ...

Clostridium Botulinum Ecology and Control in Foods

Clostridium Botulinum: Ecology and Control in Foods

1st Edition

By Hauschild
November 12, 1992

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles of its control in specific foods and products....

Acesulfame-k

Acesulfame-k

1st Edition

By D. Mayer
June 28, 1991

Summarizes the research required to allow the sale of Acesulfame-K, an intense artificial sweetener that does not adversely affect diabetics, cause tooth decay, or contain calories. Among the topics are the health hazards of the food additive and its subsequent compounds, the effects on the senses,...

Instrumental Methods for Quality Assurance in Foods

Instrumental Methods for Quality Assurance in Foods

1st Edition

By Fung
April 29, 1991

Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control...

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