Food Science & Technology Products

  • Food By-Product Based Functional Food Powders

    1st Edition

    Edited by Özlem Tokuşoğlu

    The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be…

    Hardback – 2018-02-26
    CRC Press
    Nutraceuticals

  • Natural Substances for Cancer Prevention

    1st Edition

    By Jun-Ping Xu

    Natural Substances for Cancer Prevention explores in detail how numerous investigations in chemical biology and molecular biology have established strong scientific evidence demonstrating how the properties of naturally occurring bioactive chemicals hamper all stages of cancers (from initiation to…

    Hardback – 2018-02-22
    CRC Press

  • Nutrition and Metabolism in Sports, Exercise and Health

    2nd Edition

    By Jie Kang

    The second edition of Nutrition and Metabolism in Sports, Exercise and Health offers a clear and comprehensive introduction to sport and exercise nutrition, integrating key nutritional facts, concepts and dietary guidelines with a thorough discussion of the fundamental biological science…

    Paperback – 2018-02-21
    Routledge

  • The Real Cost of Cheap Food

    2nd Edition

    By Michael Carolan

    This thought-provoking but accessible book critically examines the dominant food regime on its own terms, by seriously asking whether we can afford cheap food and by exploring what exactly cheap food affords us. Detailing the numerous ways that our understanding of food has narrowed, such…

    Paperback – 2018-02-21
    Routledge
    Routledge Studies in Food, Society and the Environment

  • Technological Interventions in Dairy Science

    Innovative Approaches in Processing, Preservation, and Analysis of Milk Products, 1st Edition

    Edited by Rupesh S. Chavan, Megh R. Goyal

    This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to…

    Hardback – 2018-02-16
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Nanotechnology Applications in the Food Industry

    1st Edition

    Edited by V Ravishankar Rai, Jamuna A Bai

    Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the…

    Hardback – 2018-02-14
    CRC Press

  • Phenolic Compounds in Food

    Characterization and Analysis, 1st Edition

    Edited by Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe

    Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases.…

    Hardback – 2018-02-13
    CRC Press
    Food Analysis & Properties

  • Routledge Handbook of Landscape and Food

    1st Edition

    Edited by Joshua Zeunert, Tim Waterman

    Since the turn of the millennium, there has been a burgeoning interest in, and literature of, both landscape studies and food studies. Landscape describes places as relationships and processes. Landscapes create people’s identities and guide their actions and their preferences, while at the same…

    Hardback – 2018-02-07
    Routledge

  • Measuring Elemental Impurities in Pharmaceuticals

    A Practical Guide, 1st Edition

    By Robert Thomas

    Recent regulations on heavy metal testing have required the pharmaceutical industry to monitor a suite of elemental impurities in pharmaceutical raw materials, drug products and dietary supplements. These new directives s are described in the new United States Pharmacopeia (USP) Chapters <232>…

    Hardback – 2018-02-02
    CRC Press
    Practical Spectroscopy

  • Therapeutic and Nutritional Uses of Algae

    1st Edition

    By Leonel Pereira

    Algae have been used since ancient times as food, fodder, fertilizer and as source of medicine. Nowadays seaweeds represent an unlimited source of the raw materials used in pharmaceutical, food industries, medicine and cosmetics. They are nutritionally valuable as fresh or dried vegetables, or as…

    Hardback – 2018-02-01
    CRC Press

  • Dimensions of Food

    8th Edition

    By Vickie A. Vaclavik, Amy Haynes

    Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating…

    Paperback – 2018-02-01
    CRC Press

  • Food and Cooking Skills Education

    Why teach people how to cook?, 1st Edition

    By Anita Tull

    Food and Cooking Skills Education (FCSE) is a complex mix of policy and practicality, educational theory and pedagogy, classroom and government policy. This book shows how FCSE has been at the centre of a tussle between education and policy for decades. It reviews how FCSE has grappled with…

    Hardback – 2018-01-31
    Routledge
    Routledge Studies in Food, Society and the Environment

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