Food Science & Technology Products

  • Hydrophobic Interactions in Food Systems

    1st Edition

    By Shuryo Nakai

    This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the…

    Hardback – 2017-11-29
    CRC Press

  • Molecular Biology and Genetic Engineering of Yeasts

    1st Edition

    By Henri Heslot

    Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering. The book discusses baker's yeast, in addition to a number of unconventional yeasts being used in an increasing number of studies. 175 figures help illustrate the…

    Hardback – 2017-11-29
    CRC Press

  • Regulatory Status Of Direct Food Additives

    1st Edition

    By Thomas E. Furia

    The primary purpose of this volume is to provide readers with quick summaries of and references to the current U.S. government and other regulations for some of the most frequently employed direct food additives. Indirect additives, such as pesticide residues, packaging adhesives, polymeric…

    Hardback – 2017-11-29
    CRC Press

  • Preservation Of Food By Ionizing Radiation

    Volume III, 1st Edition

    By Peter Josephson

    Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science…

    Hardback – 2017-11-29
    CRC Press

  • Food Biofortification Technologies

    1st Edition

    Edited by Agnieszka Saeid

    Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added…

    Hardback – 2017-11-27
    CRC Press
    Contemporary Food Engineering

  • Anthocyanins in Health and Disease

    1st Edition

    Edited by Taylor C. Wallace, M. Monica Giusti

    Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary…

    Paperback – 2017-11-15
    CRC Press

  • Engineering Interventions in Agricultural Processing

    1st Edition

    Edited by Megh R. Goyal, Deepak Kumar Verma

    Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, and their applications in agriculture science and agricultural engineering, focusing on biological…

    Hardback – 2017-11-10
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Engineering Interventions in Foods and Plants

    1st Edition

    Edited by Deepak Kumar Verma, Megh R. Goyal

    With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world. The first section of the book is devoted to emerging…

    Hardback – 2017-10-30
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Dietary AGEs and Their Role in Health and Disease

    1st Edition

    Edited by Jaime Uribarri

    Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products (AGEs). While AGEs have been recognized as factors in the pathogenesis of diabetic complications,…

    Hardback – 2017-10-27
    CRC Press

  • Trends in Fish Processing Technologies

    1st Edition

    Edited by Daniela Borda, Anca I. Nicolau, Peter Raspor

    The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish…

    Hardback – 2017-10-26
    CRC Press
    Contemporary Food Engineering

  • Food Biotechnology

    1st Edition

    By S.C. Bhatia

    Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to…

    Hardback – 2017-10-26
    WPI Publishing
    Woodhead Publishing India in Food Science, Technology and Nutrition

  • High Pressure Processing of Fruit and Vegetable Products

    1st Edition

    Edited by Milan Houška, Filipa Vinagre Marques da Silva

    High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure…

    Hardback – 2017-10-24
    CRC Press
    Contemporary Food Engineering

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