Food Science & Technology Products

  • Advances in Postharvest Fruit and Vegetable Technology

    Edited by Ron B.H. Wills, John Golding

    Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers…

    Paperback – 2017-08-01 
    CRC Press
    Contemporary Food Engineering

  • Fermented Milk and Dairy Products

    Edited by Anil Kumar Puniya

    Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information…

    Paperback – 2017-08-01 
    CRC Press
    Fermented Foods and Beverages Series

  • Food Nanotechnology

    Principles and Applications

    Edited by C. Anandharamakrishnan, S. Parthasarathi

    The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. This book explains the fundamental principles of nanotechnology and includes a number of case studies of the…

    Hardback – 2017-07-26 
    CRC Press
    Contemporary Food Engineering

  • Food Utopias

    Reimagining citizenship, ethics and community

    Edited by Paul V. Stock, Michael Carolan, Christopher Rosin

    Food is a contentious and emotive issue, subject to critiques from multiple perspectives. Alternative food movements – including the different articulations of local, food miles, seasonality, food justice, food knowledge and food sovereignty – consistently invoke themes around autonomy, sufficiency…

    Paperback – 2017-07-21 
    Routledge Studies in Food, Society and the Environment

  • Multiresidue Methods for the Analysis of Pesticide Residues in Food

    Edited by Horacio Heinzen, Leo M.L. Nollet, Amadeo R. Fernandez-Alba

    Pesticide residues can persist for some time and can be harmful to human health, wildlife and the global environment. Determination of such residues helps to keep the production sustainability and to design policies to protect endangered ecosystems. This book presents the key features of pesticide…

    Hardback – 2017-07-14 
    CRC Press
    Food Analysis & Properties

  • Food Packaging Materials

    Testing & Quality Assurance

    Edited by Preeti Singh, Ali Abas Wani, Horst-Christian Langowski

    This book is arguably the first one focusing on packaging material testing and quality assurance. It provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and to develop innovative packaging materials for food…

    Hardback – 2017-07-03 
    CRC Press

  • Edible Oils

    Extraction, Processing, and Applications

    Edited by Smain Chemat

    This book presents a wealth of knowledge about advanced processing techniques of edible oils. Such innovation includes the introduction of green recovery techniques substituting heavy use of petroleum solvents, which typically simplify manipulation and work-up, use less solvent and energy, and…

    Hardback – 2017-07-03 
    CRC Press
    Contemporary Food Engineering

  • Food Forensics

    Stable Isotopes as a Guide to Authenticity and Origin

    Edited by James F. Carter, Lesley A. Chesson

    Food forensics is a multi-disciplinary science involving advanced analytical techniques, plant and animal metabolism, and sophisticated data interpretation tools. This book explains how plants, and in turn animals eating those plants, assimilate stable isotopes and trace elements from their…

    Hardback – 2017-07-01 
    CRC Press

  • Engineering Aspects of Food Emulsification and Homogenization

    Edited by Marilyn Rayner, Petr Dejmek

    Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering…

    Paperback – 2017-07-01 
    CRC Press
    Contemporary Food Engineering

  • Health Benefits of Fermented Foods and Beverages

    Edited by Jyoti Prakash Tamang

    Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional…

    Paperback – 2017-07-01 
    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 – 2017-06-30 

  • Food Technology

    Applied Research and Production Techniques

    Edited by Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria

    In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the…

    Hardback – 2017-06-30 
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

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