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Contemporary Food Science


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Food Properties Handbook

Food Properties Handbook

2nd Edition

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...

Handbook of Food Spoilage Yeasts

Handbook of Food Spoilage Yeasts

2nd Edition

Tibor Deak
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...

Food Microbiology Laboratory

Food Microbiology Laboratory

1st Edition

Lynne McLandsborough
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...

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

2nd Edition

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....

Introduction to Food Biotechnology

Introduction to Food Biotechnology

1st Edition

Perry Johnson-Green
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...

Automation for Food Engineering: Food Quality Quantization and Process Control

Automation for Food Engineering: Food Quality Quantization and Process Control

1st Edition

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....

Interdisciplinary Food Safety Research

Interdisciplinary Food Safety Research

1st Edition

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...

Food, Consumers, and the Food Industry: Catastrophe or Opportunity?

Food, Consumers, and the Food Industry: Catastrophe or Opportunity?

1st Edition

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...

Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes

Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes

1st Edition

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...

Antioxidant Status, Diet, Nutrition, and Health

Antioxidant Status, Diet, Nutrition, and Health

1st Edition

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,...

Getting the Most Out of Your Consultant: A Guide to Selection Through Implementation

Getting the Most Out of Your Consultant: A Guide to Selection Through Implementation

1st Edition

Gordon W. Fuller
July 13, 1998

Consultants are a dominant force in the business world. At their best, they can pinpoint a company's shortcomings and suggest improvements-but many executives and managers do not know how to work with consultants in the most efficient and profitable ways.Let a corporate executive-turned-advisor...

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