Product Development Products

  • 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

    Basics and Mechanical Operations, 1st Edition

    By F. Xavier Malcata

    This book is designed to serve as the core textbook for the food engineering course required in all food science programs. It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into…

    Hardback – 2020-01-29 
    CRC Press

  • Fermented Food Products

    1st Edition

    Edited by A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran

    Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced…

    Hardback – 2020-01-06 
    CRC 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

  • Handbook of Spices, Seasonings, and Flavorings

    2nd Edition

    By Susheela Raghavan

    An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and…

    Paperback – 2019-12-20 
    CRC Press

  • The Myths About Nutrition Science

    1st Edition

    By David Lightsey

    Many nutrition science and food production myths and misconceptions dominate the health and fi tness fi eld, and many athletes and active consumers unknowingly embrace a myriad of what can be deemed “junk science” which has now infi ltrated many related science fields. Consumers simply have no…

    Paperback – 2019-12-17 

  • 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

  • Advances in Noninvasive Food Analysis

    1st Edition

    Edited by Muhammad Kashif Iqbal Khan

    To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost…

    Hardback – 2019-11-04 
    CRC Press
    Contemporary Food Engineering

  • Engineering Practices for Milk Products

    Dairyceuticals, Novel Technologies, and Quality, 1st Edition

    Edited by Megh R. Goyal, Subrota Hati

    While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and…

    Hardback – 2019-10-04
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Yeast Strain Selection

    1st Edition

    By Panchal

    Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology. Featuring the use of Saccharomyces and other yea…

    Paperback – 2019-10-02
    CRC Press

  • Green Extraction and Valorization of By-Products from Food Processing

    1st Edition

    By Francisco J. Barba, Elena Rosello Soto, Mladen Brncic, Jose Manuel Lorenzo Rodriquez

    Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the…

    Hardback – 2019-09-23
    CRC Press

  • Chef's Guide to Charcuterie

    1st Edition

    By Jacques Brevery

    Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy. An art that demands serious attention by the chef, its success depends not only on the execution but also on the presentation. Chef's Guide…

    Paperback – 2019-09-23
    CRC Press

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