Food Science & Technology Products

  • Technologies in Food Processing

    1st Edition

    Edited by Harish Kumar Sharma, Parmjit S. Panesar

    With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important…

    Hardback – 2018-08-13
    Apple Academic Press

  • Experiencing Food, Designing Dialogues

    Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017, 1st Edition

    Edited by Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão

    FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks…

    Hardback – 2018-08-01
    CRC Press

  • Meat Quality

    Genetic and Environmental Factors, 1st Edition

    Edited by Wieslaw Przybylski, PhD, David Hopkins, PhD

    One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book…

    Paperback – 2018-07-31
    CRC Press
    Chemical & Functional Properties of Food Components

  • Enzymes in Food and Beverage Processing

    1st Edition

    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…

    Paperback – 2018-07-31
    CRC Press

  • Flavors for Nutraceutical and Functional Foods

    1st Edition

    Edited by M. Selvamuthukumaran, Yashwant Pathak

    Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different…

    Hardback – 2018-07-31
    CRC Press
    Nutraceuticals

  • Kosher and Halal Business Compliance

    1st Edition

    By John Lever, Johan Fischer

    Kosher is a Hebrew term meaning ‘fit’ or ‘proper’ and halal is an Arabic word that literally means ‘permissible’ or ‘lawful’. Within the last two decades or so, kosher and halal markets have become global in scope and states, manufacturers, restaurants, shops, certifiers and consumers around the…

    Hardback – 2018-07-31
    Routledge

  • Revival: CRC Handbook of Oligosaccharides (1990)

    Volume II, 1st Edition

    By Andras Liptak, Zoltan Szurmai, Janos Harangi, Péter Fügedi

    Chemical synthesis of oligosaccharides is important to organic chemistry because of the critical biological functions of carbohydrates. Unfortunately, no handbook has been published on the subject...until now. Volume 1: Disaccharides presents synthetic carbohydrate chemistry, lists the syntheses,…

    Hardback – 2018-07-31
    CRC Press
    CRC Press Revivals

  • The Shape of Wine

    Its Packaging Evolution, 1st Edition

    By Henry H. Work

    Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers – amphorae, wooden barrels and glass bottles. Henry H. Work…

    Paperback – 2018-07-24
    Routledge
    Routledge Studies of Gastronomy, Food and Drink

  • Consumer Perception of Food Attributes

    1st Edition

    Edited by Shigeru Matsumoto, Tsunehiro Otsuki

    Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For…

    Hardback – 2018-07-09
    CRC Press

  • Food Safety

    Rapid Detection and Effective Prevention of Foodborne Hazards, 1st Edition

    Edited by Lan Hu

    This new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards, focuses on the general concepts, mechanisms, and new applications of analytical and molecular biology techniques for detecting, removing, and preventing chemical and biological hazards from food. Edited by…

    Hardback – 2018-07-09
    Apple Academic Press

  • Research Methodology in Food Sciences

    Integrated Theory and Practice, 1st Edition

    Edited by C. O. Mohan, Elizabeth Carvajal-Millan, C. N. Ravishankar

    Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food…

    Hardback – 2018-07-05
    Apple Academic Press

  • Advances in Postharvest Fruit and Vegetable Technology

    1st Edition

    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 – 2018-06-28
    CRC Press
    Contemporary Food Engineering

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