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Food Packaging

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Food Packaging: Principles and Practice, Third Edition

Published:

November 26, 2012

Author(s):

Gordon L. Robertson

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Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has …

Hardback

$99.95

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

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

Principles of Modified-Atmosphere and Sous Vide Product Packaging

Published:

October 12, 1995

Editor(s):

Jeffrey M. Farber; Karen Dodds

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This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all applicable food product categories is examined. The authors are specialists in these preservation/ …

Hardback

$109.95

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

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Critical Reviews in Food Science and Nutrition
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