Food Science & Technology Products

  • Handbook of Vegetable Preservation and Processing, Second Edition

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

    This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this edition is to provide a professional reference book on…

    Hardback – 2015-11-05 
    CRC Press
    Food Science and Technology

  • Functional Food Ingredients and Nutraceuticals

    Processing Technologies, Second Edition

    Edited by John Shi

    This book introduces the "green" separation processes and stabilization technologies that been developed to address consumer’s concerns on quality and safety issues. It emphasizes the role of nanotechnology in packaging processes and how nano- and micro-encapsulation technologies are used to…

    Hardback – 2015-11-01 
    CRC Press

  • Enzymes in Food and Beverage Processing

    Edited by Muthusamy Chandrasekaran

    In addition to introducing the basic concepts and fundamental principles of enzymes, this comprehensive book on the use of enzymes in bioprocessing of food and beverages production covers development of novel enzymes with desired properties and functions for use in food industries, application of…

    Hardback – 2015-10-26 
    CRC Press

  • Food Wars

    The Global Battle for Mouths, Minds and Markets, 2nd Edition

    By Tim Lang, Michael Heasman

    In the ten years since publication of the first edition of Food Wars much has happened in the world of food policy. This new edition brings these developments fully up to date within the original analytical framework of competing paradigms or worldviews shaping the direction and…

    Paperback – 2015-10-26 
    Routledge

  • Edible Seaweeds of the World

    By Leonel Pereira

    Seaweed is used in many countries for very different purposes - directly as food, especially in sushi, as a source of phycocolloids, extraction of compounds with antiviral, antibacterial or antitumor activity and as biofertilizers. About four million tons of seaweed are harvested annually worldwide…

    Hardback – 2015-10-25 
    CRC Press

  • Valorization of Wine Making By-Products

    By Matteo Bordiga, PhD

    Vine cultivation and the wine making process generate a significant number of waste by-products. including pruning, stem, pomace and seeds, carbon dioxide, and wastewater. Efficient utilization of food processing by-products represents challenges for the profitability of the food industry. Efforts…

    Hardback – 2015-10-21 
    CRC Press

  • Handbook of Food Processing, Two Volume Set

    Edited by Theodoros Varzakas, Constantina Tzia

    Authored by world experts, the Handbook of Food Processing and Engineering discusses the basic principles and applications of major commercial food processing technologies. The book’s second volume, discusses various food preservation processes including blanching, pasteurization, chilling,…

    Hardback – 2015-10-20 
    CRC Press
    Contemporary Food Engineering

  • Handbook of Food Processing

    Food Preservation

    Edited by Theodoros Varzakas, Constantina Tzia

    This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations…

    Hardback – 2015-10-20 
    CRC Press
    Contemporary Food Engineering

  • Handbook of Food Processing

    Food Safety, Quality, and Manufacturing Processes

    Edited by Theodoros Varzakas, Constantina Tzia

    This book presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers every step in the sequence of converting raw material to the final product. It also discusses the most common food engineering unit operations…

    Hardback – 2015-10-20 
    CRC Press
    Contemporary Food Engineering

  • Civic Engagement in Food System Governance

    A comparative perspective of American and British local food movements

    By Alan R. Hunt

    The local food movement is one of the most active of current civil engagement social movements. This work presents primary evidence from over 900 documents, interviews, and participant observations, and provides the first descriptive history of local food movement national policy achievements in…

    Hardback – 2015-10-19 
    Routledge
    Routledge Studies in Food, Society and the Environment

  • Nutraceuticals and Functional Foods in Human Health and Disease Prevention

    Edited by Debasis Bagchi, Harry G. Preuss, Anand Swaroop

    Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease. This book presents various effects of these nutritional interventions on diverse disease pathologies. Specific chapters are…

    Hardback – 2015-10-18 
    CRC Press

  • Fermented Foods, Part I

    Biochemistry & Biotechnology

    Edited by Didier Montet, Ramesh C. Ray

    Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food…

    Hardback – 2015-10-14 
    CRC Press

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