Food Science & Technology Products

  • Trends in Fish Processing Technologies

    Edited by Daniela Borda, Anca I. Nicolau, Peter Raspor

    This book provides an overview of the modern technologies employed in on- and off-shore fish processing facilities. It details the advances of both primary and secondary fish processing, including high-pressure processing (HPP) as an alternative to thermal treatment and advanced fish preservation…

    Hardback – 2017-10-31 
    CRC Press

  • Bear Cookin'

    The Original Guide to Bear Comfort Foods

    By Pj Gray, Stanley Hunter

    Please DO feed the bears! Bear Cookin': The Original Guide to Bear Comfort Foods takes a good-natured approach to good eating, presenting home-style recipes with a light-hearted touch. Aimed at husky, hairy gay men—and their admirers—the book presents convenient and satisfying recipes…

    Paperback – 2017-10-31 
    Routledge

  • Improving Food Quality with Novel Food Processing Technologies

    Edited by Özlem Tokuşoğlu, Barry G. Swanson

    Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations .…

    Paperback – 2017-10-31 
    CRC Press

  • Dietary Fiber and Health

    Edited by Susan Cho, Nelson Almeida

    Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians…

    Paperback – 2017-10-31 
    CRC Press

  • Engineering Aspects of Food Biotechnology

    Edited by Jose A. Teixeira, Antonio A. Vicente

    Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported…

    Paperback – 2017-10-31 
    CRC Press
    Contemporary Food Engineering

  • Fruit and Cereal Bioactives

    Sources, Chemistry, and Applications

    Edited by Özlem Tokuşoğlu, Clifford A Hall III

    Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant…

    Paperback – 2017-10-31 
    CRC Press

  • Anthocyanins in Health and Disease

    Edited by Taylor C. Wallace, M. Monica Giusti

    Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary…

    Paperback – 2017-10-31 
    CRC Press

  • Managing Food Safety Risks in the Agri-Food Industries

    By Jan Mei Soon, Richard Baines

    Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops,…

    Paperback – 2017-10-31 
    CRC Press

  • Food Safety Chemistry

    Toxicant Occurrence, Analysis and Mitigation

    Edited by Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun

    A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels…

    Paperback – 2017-10-31 
    CRC Press

  • Polysaccharides

    Natural Fibers in Food and Nutrition

    Edited by Noureddine Benkeblia

    This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent…

    Paperback – 2017-10-31 
    CRC Press

  • State-of-the-Art Technologies in Food Science

    Human Health, Emerging Issues and Specialty Topics

    Edited by Murlidhar Meghwal, Megh R. Goyal

    There has been a growing interest in the health benefits derived from fruits and vegetables and food products based on them. Many foods contain various phytochemical, flavonoids, fibers, macronutrients and micronutrients, minerals etc., which are very good for health and essential to keep good…

    Hardback – 2017-10-30 
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Advances in Postharvest Technologies of Vegetable Crops

    Edited by Bijendra Singh, Sudhir Singh

    This book, Advances in Postharvest Technologies of Vegetable Crops, presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active…

    Hardback – 2017-10-30 
    Apple Academic Press
    Postharvest Biology and Technology

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