Food Properties Handbook
Handbook of Food Spoilage Yeasts
Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation
Food Microbiology Laboratory
Modeling Microbial Responses in Food
The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition
Introduction to Food Biotechnology
M. Shafiur Rahman
May 28, 2009
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the...
November 16, 2007
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and...
April 12, 2006
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and...
September 29, 2004
In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab...
Robin C. McKellar, Xuewen Lu
December 29, 2003
The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the...
Connie M. Weaver, James R. Daniel
February 26, 2003
A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project....
April 29, 2002
Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human...
Yanbo Huang, A. Dale Whittaker, Ronald E. Lacey
June 28, 2001
In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers....
Neal H. Hooker, Elsa A. Murano
March 08, 2001
Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. Interdisciplinary Food Safety Research answers the increasing calls to better understand and analyze the impact of food safety efforts. By collecting...
Gordon W. Fuller
January 29, 2001
During the past, there have been many changes in food availability, production and selection around the world. These changes, such as genetically modified foods, raise questions about their long-range implications. How will they affect the worldwide economics and management of agriculture? food...
Michael Eskin, David S. Robinson
September 19, 2000
Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water...
Andreas M. Papas
September 17, 1998
This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants from the test tube to the laboratory of the biologist, clinical nutritionist, and medical researcher,...