Food Science & Technology Products

  • Food Hydrocolloids

    1st Edition

    Edited by Martin Glicksman

    First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.…

    Hardback – 2019-07-17
    CRC Press
    Routledge Revivals

  • Drying and Roasting of Cocoa and Coffee

    1st Edition

    Edited by Ching Lik Hii, Flávio Meira Borém

    This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the…

    Hardback – 2019-07-15
    CRC Press
    Advances in Drying Science and Technology

  • The English Medieval Feast

    1st Edition

    By William Edward Mead

    Originally published in 1931, The English Medieval Feast examines the act of feasting and food during the medieval period. The book provides a scholarly look at the human detail involved in the variety of medieval manners and customs which make up the medieval feast. The book introduces the scene…

    Hardback – 2019-07-10
    Routledge
    Routledge Library Editions: The Medieval World

  • Advanced Drying Technologies for Foods

    1st Edition

    Edited by Arun S Mujumdar, Hong-Wei Xiao

    The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles…

    Hardback – 2019-06-28
    CRC Press
    Advances in Drying Science and Technology

  • Food Hydrocolloids as Encapsulating Agents in Delivery Systems

    1st Edition

    Edited by Adil Gani, F.A. Masoodi, Umar Shah, Shah Asima

    This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as…

    Hardback – 2019-06-28
    CRC Press

  • Toxicity Of Pure Foods

    1st Edition

    By E. M. Boyd

    First Published in 1973, this book offers a full, comprehensive guide into the toxicology of certain foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of toxicology, and other practitioners in their…

    Hardback – 2019-06-28
    CRC Press
    Routledge Revivals

  • A Pinch of Culinary Science

    Boiling an Egg Inside Out and Other Kitchen Tales, 1st Edition

    By Anu Inkeri Hopia, Erik Cyrus Fooladi

    This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday…

    Hardback – 2019-06-26
    CRC Press

  • Food and Experiential Marketing

    Pleasure, Wellbeing and Consumption, 1st Edition

    Edited by Wided Batat

    Pleasure plays a significant but often neglected role in the creation of consumer wellbeing and the relationship between the food consumption experience and healthy eating. This innovative collection focusses on the experiential and hedonic aspects of food and the sociocultural, economic,…

    Hardback – 2019-06-25
    Routledge
    Routledge Interpretive Marketing Research

  • Cooking as a Chemical Reaction

    Culinary Science with Experiments, Second Edition, 2nd Edition

    By Z. Sibel Ozilgen

    With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with…

    Hardback – 2019-06-24
    CRC Press

  • Dietary Supplementation in Sport and Exercise

    Evidence, Safety and Ergogenic Benefits, 1st Edition

    Edited by Jay R Hoffman

    Dietary Supplementation in Sport and Exercise removes the myths associated with many dietary supplements. It provides an evidence-based approach to the physiological mechanisms related to popular supplements and examines the ergogenic benefits in both competitive and recreational athletes. This…

    Paperback – 2019-06-20
    Routledge

  • Technological Processes for Marine Foods, From Water to Fork

    Bioactive Compounds, Industrial Applications, and Genomics, 1st Edition

    Edited by Megh R. Goyal, Hafiz Ansar Rasul Suleria, Shanmugam Kirubanandan

    The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for…

    Hardback – 2019-06-13
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Strawberries

    Production, Postharvest Management and Protection, 1st Edition

    Edited by R M Sharma, Rakesh Yamdagni, A K Dubey, Vikramaditya Pandey

    This book provides unparalleled integration of fundamentals and most advanced management to make this strawberry crop highly remunerative besides enhancing per capita availability of fruit even in the non-traditional regions of the world.…

    Hardback – 2019-06-12
    CRC Press

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