Food & Culinary Science

PUBLISHED


Viewing: 1 - 10 of 702
Published:
April 22, 2014
Editor(s):
M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved 
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Published:
April 14, 2014
Editor(s):
Ioannis S. Boziaris
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor 
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$159.95
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Published:
April 10, 2014
Author(s):
Albert Ibarz, Gustavo V. Barbosa-Canovas
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, 
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$89.95
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Published:
April 04, 2014
Author(s):
Amalendu Chakraverty, R. Paul Singh
Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest 
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$159.95
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Published:
April 02, 2014
Editor(s):
J. Paulo Sousa e Silva, Ana Cristina Freitas
Complied by an expert editorial team with noteworthy and remarkable experience, this book covers technological aspects related to probiotics, not only in terms of delivery modes but also in terms of protection technologies. It includes discussions of their therapeutic and physiologic implications 
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$149.95
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Published:
April 01, 2014
Editor(s):
Victor Falguera, Albert Ibarz
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without 
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$159.95
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Published:
April 01, 2014
Editor(s):
Barbara Almanza, Richard Ghiselli, Mahmood A. Khan
The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included. The book surveys and examines the prevailing research and applications and reviews specific operational issues such as power or water emergencies. 
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$149.95
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Published:
March 24, 2014
Editor(s):
Jatindra Kumar Sahu
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of 
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$159.95
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Published:
March 18, 2014
Editor(s):
Mu Naushad, Mohammad Rizwan Khan
Due to its high sensitivity and selectivity, liquid chromatography–mass spectrometry (LC–MS) is a powerful technique. It is used for various applications, often involving the detection and identification of chemicals in a complex mixture. Ultra Performance Liquid Chromatography Mass Spectrometry: 
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$159.95
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Published:
March 12, 2014
Editor(s):
Luis M. Botana
The last few years have brought about many changes in the field of marine and freshwater toxins, with advances in analytical technology and the realization that these toxins are a global issue. Offering a complete reference guide, Seafood and Freshwater Toxins: Pharmacology, Physiology, and 
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$249.95
Hardback

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