Food Science & Technology Products

  • Food Microbiology

    In Human Health and Disease

    Edited by Nancy Khardori

    A broad overview of foodborne infectious diseases, this book covers recent outbreaks, highlighting the food sources and pathogens involved. It also examines foodborne infectious diseases in travelers that are not commonly seen in the United States, outbreak investigation, sources and vehicles of…

    Hardback – 2015-12-15 
    CRC Press

  • Flow Injection Analysis of Food Additives

    Edited by Claudia Ruiz-Capillas, Leo M. L. Nollet

    Most books published on the flow injection analysis (FIA) of food additives focus mainly on the theoretical basis and principles of FIA and on the design of equipment, instrumentation, manifold, setting mechanism, etc. This book provides an in-depth critical analysis of the use of FIA methods and…

    Hardback – 2015-12-14 
    CRC Press
    Food Analysis & Properites

  • The Maillard Reaction Reconsidered

    Cooking for Health

    By Jack N. Losso

    Cooking can involve chemical reactions that make our food smell and taste better. During the cooking process, the Maillard reaction is partially responsible for creating the flavor and color of grilled and seared foods. The Maillard reaction has also been linked to chronic degenerative diseases…

    Hardback – 2015-12-04 
    CRC Press

  • Foodborne Pathogens and Food Safety

    Edited by Md. Latiful Bari, Dike O. Ukuku

    Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other…

    Hardback – 2015-11-30 
    CRC Press
    Food Biology Series

  • 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 – 2015-11-30 
    CRC Press

  • Sensory Evaluation Techniques, Fifth Edition

    By Gail Vance Civille, B. Thomas Carr

    The fifth edition of a bestseller, this book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. The new edition has undergone a comprehensive reorganization, revision, and updating.…

    Hardback – 2015-11-25 
    CRC Press

  • Handbook of Essential Oils

    Science, Technology, and Applications, Second Edition

    Edited by K. Husnu Can Baser, Gerhard Buchbauer

    The second edition of Handbook of Essential Oils: Science, Technology, and Applications provides a much-needed compilation of information related to the development, use, and marketing of essential oils. It focuses particularly on the chemistry, pharmacology, and biological activities of essential…

    Hardback – 2015-11-24 
    CRC Press

  • Handbook of Vegetable Preservation and Processing, Second 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 – 2015-11-17 
    CRC Press
    Food Science and Technology

  • Valorization of Wine Making By-Products

    By Matteo Bordiga, PhD

    An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward…

    Hardback – 2015-11-03 
    CRC Press

  • Functional Food Ingredients and Nutraceuticals

    Processing Technologies, Second Edition

    Edited by John Shi

    Shelving Guide: Food & Culinary Science The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad…

    Hardback – 2015-11-02 
    CRC Press
    Functional Foods and Nutraceuticals

  • Authenticity of Foods of Animal Origin

    Edited by Ioannis Sotirios Arvanitoyannis

    Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These…

    Hardback – 2015-10-30 
    CRC Press
    Food Biology Series

  • Enzymes in Food and Beverage Processing

    Edited by Muthusamy Chandrasekaran

    Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts…

    Hardback – 2015-10-28 
    CRC Press

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