Processing Products

  • Authenticity of Foods of Plant Origin

    1st Edition

    Edited by Konstantinos Kotsanopoulos

    Authenticity of Foods of Plant Origin consists of five parts that collect and classify the terms of authenticity of foods from plant origins. The book discusses traceability and its implementation in the industry, along with relevant techniques, and how to verify authenticity with the current…

    Hardback – 2020-04-15 
    CRC Press
    Food Biology Series

  • Functional Foods and Biotechnology

    Biotransformation and Analysis of Functional Foods and Ingredients, 1st Edition

    Edited by Kalidas Shetty, Dipayan Sarkar

    The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and…

    Hardback – 2020-02-20 
    CRC Press
    Food Biotechnology Series

  • Wine Making

    Basics and Applied Aspects, 1st Edition

    Edited by V. K. Joshi, Ramesh C. Ray

    Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it’s has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, it’s flavoring in foods, etc. A study of the wine production and…

    Hardback – 2020-02-15 
    CRC Press
    Food Biology Series

  • Food Process Engineering

    Thermal and Chemical Operations, 1st Edition

    By F. Xavier Malcata

    Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence of coverage of industrial processing of food and related raw materials where thermal and chemical issues are germane. Use of heat in its various forms is addressed first, starting with heat exchange, proceeding to…

    Hardback – 2020-01-27 
    CRC Press

  • Emerging Thermal and Nonthermal Technologies in Food Processing

    1st Edition

    Edited by Prem Prakash Srivastav, Deepak Kumar Verma, Ami R. Patel, Asaad Rehman Al-Hilphy

    This new volume, Emerging Thermal and Nonthermal Technologies in Food Processing, provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for…

    Hardback – 2020-01-04 
    Apple Academic Press

  • Food Aroma Evolution

    During Food Processing, Cooking, and Aging, 1st Edition

    Edited by Matteo Bordiga, Leo M.L. Nollet

    Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the…

    Hardback – 2019-12-20 
    CRC Press
    Food Analysis & Properties

  • Serving People with Food Allergies

    Kitchen Management and Menu Creation, 1st Edition

    By Joel J. Schaefer

    An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, how do you accommodate the needs of these customers? Serving People with Food Allergies: Kitchen Management and Menu Creation brings together a vast store…

    Paperback – 2019-12-20 
    CRC Press

  • Himalayan Fermented Foods

    Microbiology, Nutrition, and Ethnic Values, 1st Edition

    By Jyoti Prakash Tamang

    The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and…

    Paperback – 2019-12-20 
    CRC Press

  • Drug Residues in Foods

    Pharmacology: Food Safety, and Analysis, 1st Edition

    Edited by Dimitrios J. Fletouris

    "Offers unique data on the physiochemical properties, functions and metabolism, toxicological and pharmacological effects, regulatory control, antimicrobial resistance, and consumer perceptions of food residue regulation."…

    Paperback – 2019-12-20 
    CRC Press

  • Food Process Engineering

    Safety Assurance and Complements, 1st Edition

    By F. Xavier Malcata

    Food Process Engineering: Safety Assurance and Complements pursues a logical sequence of coverage of industrial processing of food and raw material where safety and complementary issues are germane. Measures to guarantee food safety are addressed at start, and the most relevant intrinsic and…

    Hardback – 2019-12-16 
    CRC Press

  • Microbiology for Food and Health

    Technological Developments and Advances, 1st Edition

    Edited by Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav, Balaram Mohapatra, Alaa Kareem Niamah

    This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing…

    Hardback – 2019-12-15 
    Apple Academic Press

  • Food Packaging

    Innovations and Shelf-life, 1st Edition

    Edited by Rui M. S. da Cruz

    Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food…

    Hardback – 2019-11-20 
    CRC Press

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