Browse Food & Culinary Science
- Brewing & Fermentation
- Culinary Science
- Dairy
- Fats & Oils
- Food Additives & Ingredients
- Food Biotechnology
- Food Chemistry
- Food Engineering & Processing
- Food Laws and Regulations
- Food Microbiology & Safety
- Food Packaging
- Food Product Development
- Food Quality Assurance
- Fruit & Vegetable Products
- Functional Foods & Nutraceuticals
- Meats
- Seafood
Food & Culinary Science
PUBLISHED
- All(667)
- References(0)
- Textbooks(0)
- Forthcoming(0)
|
|
|
Viewing: 31 - 40 of 667 |
The final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods. Adequate design and implementation of each of these treatments are critical to ensuring the …
Hardback
$169.95
Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing. Biopolymer Engineering in Food Processing explores processing technology associated with biopolymer applications and discusses both operational …
Hardback
$169.95
Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians …
Hardback
$179.95
Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing …
Hardback
$89.95
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these …
Hardback
$349.95
One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation and development. Advances in Fruit Processing …
Hardback
$179.95
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these …
Hardback
$199.95
Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of a worldwide panel of experts, this volume …
Hardback
$199.95
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these …
Hardback
$199.95
Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners …
Hardback
$169.95
News and Notes
Join the Conversation:
Sign up to receive CRC Press' First Look eAlerts, special discounts and promotions.
Online Bestsellers:
"This kit will turn your kitchen into a science lab (without blowing an entire month's salary on that table-top immersion circulator you've been eyeing)."
-Read the Review by Andrew Zimmern
If you are interested in publishing in this area, contact Steve Zollo.
T & F Journals
You can access sample editions and free articles from the home pages of most Taylor & Francis journals, including:
Critical Reviews in Food Science and Nutrition
Free Access to Top 10 Highly-Cited Articles!
Looking for a complete online reference library on food science and nutrition?
Our award-winning CRCnetBASE collections provide online access to full libraries of subject-specific handbooks and references
- FREE Trials are available for institutions and libraries (some restrictions apply)
- Individual users can purchase single eBooks as well as chapters
- You can even build your own book shelf or library
Like us on Facebook, join our LinkedIn Group, or follow us on Twitter.
