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: 41 - 50 of 667 |
Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation. With a proper balance of theory and practical examples, Shelf Life Assessment of Food presents the essential criteria and current methodologies for …
Hardback
$169.95
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food. Assuming no prior knowledge of microbiology, chapters take a fresh and modern approach in helping students appreciate the …
Paperback
$39.95
Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states. Flavonoids and Related Compounds: Bioavailability and Function examines current knowledge regarding the absorption, metabolism, and bioavailability of individual …
Hardback
$149.95
Of the many varieties of date palms, the species Phoenix dactylifera Linn. is cultivated extensively and traded and consumed worldwide. Dates: Production, Processing, Food, and Medicinal Values draws from a broad spectrum of contributors to present a comprehensive survey of this particular species. …
Hardback
$149.95
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food …
Hardback
$179.95
Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a …
Hardback
$179.95
In recent years, much attention has been focused on biodegradable polymers from renewable resources. Due to its availability and low cost, starch is a promising candidate among biopolymers for use in biodegradable packaging materials and for other purposes. Starch-Based Polymeric Materials and …
Hardback
$169.95
A multidisciplinary resource, Food Proteins and Peptides: Chemistry, Functionality, Interactions, and Commercialization enables researchers in biochemistry, biotechnology, food science and technology, nutrition, and medicine to understand the physicochemical and biochemical factors that govern the …
Hardback
$169.95
This volume focuses on filamentous fungi and highlights the advances of the past decade, both in methodology and in the understanding of genomic organization and regulation of gene and pathway expression. The approaches and techniques of molecular biology enable us to ask and answer fundamental …
Hardback
$139.95
With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is …
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.
