Science titles now on Routledge Handbooks Online!

We are happy to announce the addition of 160+ science titles from our renowned imprint, CRC Press, to the Routledge Handbooks Online platform. Read chapters related to your research, enrich your findings and inform your own future publications with our new range of science titles.

Food & Nutrition

  • Handbook of Functional Beverages and Human Health

    1st Edition

    Edited by Fereidoon Shahidi, Cesarettin Alasalvar

    Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods. In addition to serving as a reference manual, it summarizes the current state of knowledge in key research areas and contains novel ideas…

    Hardback – 2016-03-09
    CRC Press
    Nutraceutical Science and Technology

  • 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

  • Handbook of Food Processing

    Food Preservation, 1st Edition

    Edited by Theodoros Varzakas, Constantina Tzia

    Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the equipment needed to carry them out in detail. The book covers every step in the sequence of…

    Hardback – 2015-10-23
    CRC Press
    Contemporary Food Engineering

  • Handbook of Food Processing

    Food Safety, Quality, and Manufacturing Processes, 1st Edition

    Edited by Theodoros Varzakas, Constantina Tzia

    Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new…

    Hardback – 2015-10-23
    CRC Press
    Contemporary Food Engineering

  • Food Engineering Handbook

    Food Engineering Fundamentals, 1st Edition

    Edited by Theodoros Varzakas, Constantina Tzia

    Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat…

    Hardback – 2014-12-02
    CRC Press
    Contemporary Food Engineering

  • Food Engineering Handbook

    Food Process Engineering, 1st Edition

    Edited by Theodoros Varzakas, Constantina Tzia

    Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of…

    Hardback – 2014-11-24
    CRC Press
    Contemporary Food Engineering

  • Handbook of Water Analysis

    3rd Edition

    Edited by Leo M.L. Nollet, Leen S. P. De Gelder

    Extensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques for detecting various compounds in water samples. Maintaining the detailed and accessible style of the previous editions, this third edition demonstrates water sampling and preservation…

    Hardback – 2013-07-29
    CRC Press

  • Handbook of Vitamins

    5th Edition

    Edited by Janos Zempleni, John W. Suttie, Jesse F. Gregory III, Patrick J. Stover

    Within the last few years, knowledge about vitamins has increased dramatically, resulting in improved understanding of human requirements for many vitamins. This new edition of a bestseller presents comprehensive summaries that analyze the chemical, physiological, and nutritional relationships, as…

    Hardback – 2013-07-29
    CRC Press

  • Handbook of Nutrition and Food

    3rd Edition

    Edited by Carolyn D. Berdanier, Johanna T. Dwyer, David Heber

    The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition. Completely revised, the third edition contains 20 new chapters, 50 percent new…

    Hardback – 2013-07-22
    CRC Press

  • Handbook of Aseptic Processing and Packaging

    2nd Edition

    By Jairus R. D. David, Ralph H. Graves, Thomas Szemplenski

    Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas. These include changes in aseptic filling of nutritional beverages in plastic bottles; the popularity of value-added…

    Hardback – 2012-11-15
    CRC Press

  • Handbook of Plant-Based Fermented Food and Beverage Technology

    2nd Edition

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

    Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these…

    Hardback – 2012-05-17
    CRC Press

  • Handbook of Animal-Based Fermented Food and Beverage Technology

    2nd Edition

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

    Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these…

    Hardback – 2012-05-14
    CRC Press

  • Handbook of Analysis of Active Compounds in Functional Foods

    1st Edition

    Edited by Leo M.L. Nollet, Fidel Toldra

    Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques. Handbook of Analysis of Active Compounds in Functional Foods presents a full overview of the analytical…

    Hardback – 2012-01-18
    CRC Press

  • Handbook of Meat and Meat Processing

    2nd Edition

    Edited by Y. H. Hui

    Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters. Divided into seven parts, the book covers the entire range of issues related to meat and meat…

    Hardback – 2012-01-11
    CRC Press

  • Handbook of Frozen Food Processing and Packaging

    2nd Edition

    Edited by Da-Wen Sun

    Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology. Now in its second edition, Handbook of Frozen Food Processing and Packaging explores the art and science of frozen foods and assembles essential…

    Hardback – 2011-10-19
    CRC Press
    Contemporary Food Engineering

  • Handbook of Nutraceuticals Volume II

    Scale-Up, Processing and Automation, 1st Edition

    By Yashwant Vishnupant Pathak

    Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and…

    Hardback – 2011-05-16
    CRC Press

  • Handbook of Analysis of Edible Animal By-Products

    1st Edition

    Edited by Leo M.L. Nollet, Fidel Toldra

    Considered high-priced delicacies or waste material to be tossed away, the use and value of offal—edible and inedible animal by-products—depend entirely on the culture and country in question. The skin, blood, bones, meat trimmings, fatty tissues, horns, hoofs, feet, skull, and entrails of…

    Hardback – 2011-04-01
    CRC Press

  • Handbook of Food Process Modeling and Statistical Quality Control

    2nd Edition

    By Mustafa Ozilgen

    Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry. The author focuses on providing an in-depth understanding of modeling techniques, rather than the finer mathematical points. Topics…

    Hardback – 2011-03-01
    CRC Press

  • Handbook of Nutraceuticals Volume I

    Ingredients, Formulations, and Applications, 1st Edition

    Edited by Yashwant Vishnupant Pathak

    As soon as Dr. Stephen DeFelice coined the phrase nutraceutical, product and supplement developers swung into action. Yet among the numerous books available on nutraceuticals, there is none that systematically lists, categorizes, and analyzes nutraceutical extracts and formulations in a…

    Hardback – 2009-11-24
    CRC Press

  • Fenaroli's Handbook of Flavor Ingredients

    6th Edition

    By George A. Burdock

    Since publication of the first edition in 1971, Fenaroli’s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status…

    Hardback – 2009-11-20
    CRC Press

  • Handbook of Prebiotics and Probiotics Ingredients

    Health Benefits and Food Applications, 1st Edition

    Edited by Susan Sungsoo Cho, Terry Finocchiaro

    While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the…

    Hardback – 2009-11-19
    CRC Press

  • Handbook of Dairy Foods Analysis

    1st Edition

    Edited by Leo M.L. Nollet, Fidel Toldra

    Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles…

    Hardback – 2009-11-04
    CRC Press

  • Food Properties Handbook

    2nd Edition

    Edited by M. Shafiur Rahman

    Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the…

    Hardback – 2009-05-28
    CRC Press
    Contemporary Food Science

  • Handbook of Processed Meats and Poultry Analysis

    1st Edition

    Edited by Leo M.L. Nollet, Fidel Toldra

    Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption. The sheer volume of products and the variety of processes available makes analyzing them problematic. Co-Edited by Fidel Toldra - Recipient of the…

    Hardback – 2008-11-12
    CRC Press

  • Handbook of Muscle Foods Analysis

    1st Edition

    Edited by Leo M.L. Nollet, Fidel Toldra

    In today’s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods. Handbook of Muscle Foods Analysis provides a comprehensive overview and description of the…

    Hardback – 2008-11-10
    CRC Press

  • Handbook of Food Analysis Instruments

    1st Edition

    Edited by Semih Otles

    Explore the Pros and Cons of Food Analysis Instruments The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing. With contributions from leading scientists, many of…

    Hardback – 2008-09-09
    CRC Press

  • Handbook of Prebiotics

    1st Edition

    Edited by Glenn R. Gibson, Marcel Roberfroid

    In order to achieve optimal digestion, absorption, and nutritional health, we must have appropriate populations of positive microflora. Prebiotics are functional foods that improve health by fortifying indigenous probiotics within the gut. This fast-growing area of nutrition and microbiology is…

    Hardback – 2008-01-29
    CRC Press

  • Handbook of Food Spoilage Yeasts

    2nd Edition

    By Tibor Deak

    Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and…

    Hardback – 2007-11-16
    CRC Press
    Contemporary Food Science

  • 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

  • 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

  • Handbook of Spices, Seasonings, and Flavorings

    2nd Edition

    By Susheela Raghavan

    An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and…

    Hardback – 2006-10-23
    CRC Press