Contemporary Food Science

Series Editor: Fergus M. Clydesdale

  • Food Properties Handbook, Second Edition

    Edited by M. Shafiur Rahman

    Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the…

    Hardback – 2009-05-28
    CRC Press
    Contemporary Food Science

  • Handbook of Food Spoilage Yeasts, Second Edition

    By Tibor Deak

    Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and…

    Hardback – 2007-11-16
    CRC Press
    Contemporary Food Science

  • Advanced Quantitative Microbiology for Foods and Biosystems

    Models for Predicting Growth and Inactivation

    By Micha Peleg

    Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and…

    Hardback – 2006-04-12
    CRC Press
    Contemporary Food Science

  • Food Microbiology Laboratory

    By Lynne McLandsborough

    In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab…

    Paperback – 2004-09-29
    CRC Press
    Contemporary Food Science

  • Modeling Microbial Responses in Food

    Edited by Robin C. McKellar, Xuewen Lu

    The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the…

    Hardback – 2003-12-29
    CRC Press
    Contemporary Food Science

  • The Food Chemistry Laboratory

    A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

    By Connie M. Weaver, James R. Daniel

    A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project.…

    Paperback – 2003-02-26
    CRC Press
    Contemporary Food Science

  • Introduction to Food Biotechnology

    By Perry Johnson-Green

    Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human…

    Hardback – 2002-04-29
    CRC Press
    Contemporary Food Science

  • Automation for Food Engineering

    Food Quality Quantization and Process Control

    By Yanbo Huang, A. Dale Whittaker, Ronald E. Lacey

    In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers.…

    Hardback – 2001-06-28
    CRC Press
    Contemporary Food Science

  • Interdisciplinary Food Safety Research

    Edited by Neal H. Hooker, Elsa A. Murano

    Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. Interdisciplinary Food Safety Research answers the increasing calls to better understand and analyze the impact of food safety efforts. By collecting…

    Hardback – 2001-03-08
    CRC Press
    Contemporary Food Science

  • Food, Consumers, and the Food Industry

    Catastrophe or Opportunity?

    By Gordon W. Fuller

    During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their long-range implications. How will they affect the worldwide economics and management of agriculture? food…

    Hardback – 2001-01-29
    CRC Press
    Contemporary Food Science

  • Food Shelf Life Stability

    Chemical, Biochemical, and Microbiological Changes

    Edited by Michael Eskin, David S. Robinson

    Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water…

    Hardback – 2000-09-19
    CRC Press
    Contemporary Food Science

  • Antioxidant Status, Diet, Nutrition, and Health

    Edited by Andreas M. Papas

    This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants from the test tube to the laboratory of the biologist, clinical nutritionist, and medical researcher,…

    Hardback – 1998-09-17
    CRC Press
    Contemporary Food Science

  • Getting the Most Out of Your Consultant

    A Guide to Selection Through Implementation

    By Gordon W. Fuller

    Consultants are a dominant force in the business world. At their best, they can pinpoint a company's shortcomings and suggest improvements-but many executives and managers do not know how to work with consultants in the most efficient and profitable ways.Let a corporate executive-turned-advisor…

    Hardback – 1998-07-13
    CRC Press
    Contemporary Food Science