Food Science and Technology – serie
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119 produkter
Wine Science
Principles and Applications
Inbunden, 2020
1714 kr
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Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book …
Food Texture and Viscosity
Concept and Measurement
Inbunden, 2002
1547 kr
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Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition , includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and food, objective …
The Nutrition Transition
Diet and Disease in the Developing World
Inbunden, 2002
1342 kr
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This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt. The Editors have assembled a leading group of scientists in teh fields of economics, population sciences, international health, …
Waste Management for the Food Industries
Inbunden, 2007
1868 kr
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The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consumed on a daily basis for food processing, transportation and preservation purposes. Although not one …
Statistical Methods in Food and Consumer Research
Av Maximo C. Gacula Jr., Jagbir Singh m. fl.
Inbunden, 2008
1397 kr
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Statistical Methods in Food and Consumer Research, Second Edition , continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes the most recent applications of …
Gluten-Free Cereal Products and Beverages
Av Elke Arendt, Fabio Dal Bello
Inbunden, 2008
1432 kr
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Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of …
Milk Proteins
From Expression to Food
Av Mike Boland, Harjinder Singh m. fl.
Inbunden, 2008
1329 kr
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In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview. By providing a brief overview of each topic …
Wine Tasting
A Professional Handbook
Inbunden, 2009
5,0 utav 5 stjärnor. Totalt antal röster: (1)
1173 kr
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Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory …
Practical Design, Construction and Operation of Food Facilities
Inbunden, 2008
1650 kr
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Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design requirements to project management and plant …
Introduction to Food Toxicology
Av Takayuki Shibamoto, Leonard F. Bjeldanes
Inbunden, 2009
959 kr
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The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores …
Risk Management for Food Allergy
Av Charlotte Madsen, Rene Crevel m. fl.
Inbunden, 2014
1342 kr
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Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million Americans suffering from food allergies and little …
Sensory Evaluation Practices
Av Herbert Stone, Rebecca N. Bleibaum m. fl.
Inbunden, 2012
957 kr
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Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. Whether the concern is the proper mouth-feel of a potato chip, the sense of freshness" evoked by a chewing gum, or the weight and texture of a cosmetic, if the …
The Produce Contamination Problem
Causes and Solutions
Inbunden, 2014
1342 kr
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Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process. The premise of The Produce …
Nutraceutical and Functional Food Regulations in the United States and Around the World
Inbunden, 2014
1252 kr
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This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book demonstrates the global scenario of the acceptance …
Food Process Engineering and Technology
Av Zeki Berk
Inbunden, 2013
1342 kr
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The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food engineers, technologists and researchers looking …
Foodborne Infections and Intoxications
Inbunden, 2013
1382 kr
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The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness …
Enzymes in Food Processing
Av Tilak Nagodawithana, Gerald Reed
Inbunden, 1993
815 kr
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In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the discovery of new …
Thermobacteriology in Food Processing
Av C. R. Stumbo
Inbunden, 1973
687 kr
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Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods and food pasteurization and bacteriological …
The Chemistry and Technology of Pectin
Inbunden, 1992
841 kr
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A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new …
Starch
Chemistry and Technology
Av James N. BeMiller, Roy L. Whistler
Inbunden, 2009
2394 kr
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The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. Includes specific information on corn, wheat, potato, rice, and …
Milk Proteins
From Expression to Food
Av Mike Boland, Harjinder Singh m. fl.
Häftad, 2016
1342 kr
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Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire …
Food Process Engineering and Technology
Av Zeki Berk
Inbunden, 2018
2022 kr
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Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process …
The Produce Contamination Problem
Causes and Solutions
Av Karl Matthews, Deepti Salvi
Häftad, 2023
2638 kr
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The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the …
Introduction to Food Engineering
Av R. Paul Singh, Dennis R. Heldman m. fl.
Häftad, 2024
1344 kr
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**2025 Textbook and Academic Authors Association (TAA) Textbook Excellence "Texty" Award Winner** The sixth edition of Introduction to Food Engineering, with revised and updated content, aims to enhance the learning of quantitative approaches to designing food processing operations. The book, …
Antimicrobials in Food
Av P. Michael Davidson, T. Matthew Taylor m. fl.
Inbunden, 2020
3082 kr
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Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical …
Handbook of Nutrition and Diet
Häftad, 2019
1078 kr
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This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and …
Seafood Enzymes
Utilization and Influence on Postharvest Seafood Quality
Av Norman F. Haard, Benjamin K. Simpson
Häftad, 2019
1046 kr
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"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control …
Food Proteins and Their Applications
Häftad, 2019
1017 kr
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Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of …
Techniques for Analyzing Food Aroma
Av Ray Marsili
Häftad, 2019
1046 kr
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Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems of major food trends. It includes a treatment of …
