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Food & Culinary Science

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Poultry Meat Processing, Second Edition

Published:

February 09, 2010

Editor(s):

Casey M. Owens; Christine Alvarado; Alan R. Sams

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When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved. Upholding its reputation as the …

Hardback

$109.95

Dimensions of Food, Seventh Edition

Published:

February 03, 2010

Author(s):

Vickie A. Vaclavik, Ph.D.; Marjorie M. Devine, Ph.D.; Marcia H. Pimentel, M.S.

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Much like its popular predecessors, the seventh edition of Dimensions of Food encourages readers to become interactive participants in understanding the physical, chemical, and functional and structural properties of food components, including the connection between conscientious food preparation …

Paperback

$76.95

Applied Muscle Biology and Meat Science

Published:

May 26, 2009

Editor(s):

Min Du; Richard J. McCormick

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Many of the difficulties that meat and animal scientists face when attempting to address specific problems—such as stress susceptibility and poor meat quality in swine—stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion …

Hardback

$119.95

Introducing Food Science

Published:

April 16, 2009

Author(s):

Robert L. Shewfelt; Alicia Orta-Ramirez; Andrew D. Clarke

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As daily consumers of foods and beverages, everyone has opinions and interests about their diet choices. However, many questions about food are often non-technical and, therefore, defy technical answers. Introducing Food Science addresses a range of food issues facing today’s consumer, proceeding …

Paperback

$67.95

Food Packaging Science and Technology

Published:

April 01, 2008

Author(s):

Dong Sun Lee; Kit L. Yam; Luciano Piergiovanni

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With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope. …

Hardback

$104.95

Math Concepts for Food Engineering, Second Edition

Published:

March 17, 2008

Author(s):

Richard W. Hartel; D.B. Hyslop; Robin K. Connelly; T.A. Howell Jr.

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A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skills A remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can …

Paperback

$41.95

Developing New Food Products for a Changing Marketplace, Second Edition

Published:

November 05, 2007

Editor(s):

Aaron L. Brody; John B. Lord

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Far exceeding the dynamic evolution prophesized by the editors of the first edition, food product development outstripped all expectations by incorporating several new phenomena. The demands of aging boomers for food that provides both taste and nutrition, the overwhelming consumer demand for …

Hardback

$109.95

Fundamental Food Microbiology, Fourth Edition

Published:

October 08, 2007

Author(s):

Bibek Ray; Arun Bhunia

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Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of …

Hardback

$81.95

Principles of Food Toxicology

Published:

September 27, 2007

Author(s):

Tõnu Püssa

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While food is an essential source of energy, nutrients, building materials, and even pleasure, it also contains compounds that can potentially evoke greater or lesser health disorders. Toxins can originate from the raw materials or invade during processing, transportation, and storage. They can be …

Hardback

$85.95

Fennema's Food Chemistry, Fourth Edition

Published:

September 11, 2007

Editor(s):

Srinivasan Damodaran; Kirk L. Parkin; Owen R. Fennema

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This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new editors and contributors, …

Paperback

$83.95

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Chef Ferran Adrià

Time Magazine called him the world's greatest chef. In fact, anyone who knows anything about cooking knows all about the master chef whose magic is responsible for Modern Gastronomy: A to Z. In less than a year, this CRC Press lexicon of culinary chemistry has already become a bestselling classic.

On sabbatical from his Catalan restaurant, Adrià is currently teaching the science of cooking at Harvard University.

Read more about the fascinating Ferran Adrià.

Or visit Ferran Adrià's YouTube Channel.

Congratulations to CRC Press author Fidel Toldrá, named 2010 American Meat Science Association Distinguished Research Award recipient.

Partnering with Leo Nollet, in 2010, Dr. Toldra published:
Sensory Analysis of Foods of Animal Origin
Safety Analysis of Foods of Animal Origin

They are currently working on these titles for 2011:
Handbook of Analysis of Edible Animal By-Products
Food Analysis by HPLC, Third Edition

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!

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