Handbook of Brewing
Advanced Technologies for Meat Processing
Kinetic Modeling of Reactions In Foods
Food Plant Economics
Handbook of Food Preservation
Listeria, Listeriosis, and Food Safety
Functional Foods and Biotechnology
Graham G. Stewart, Inge Russell, Anne Anstruther
October 19, 2017
With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book...
Fidel Toldrá, Leo M. L. Nollet
October 05, 2017
As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and...
Y. H. Hui, E. Özgül Evranuz
November 24, 2015
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as...
Martinus A.J.S. van Boekel
December 18, 2008
The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert,...
Bruce G. Hammond
November 28, 2007
With contributions from internationally recognized experts, Food Safety of Proteins in Agricultural Biotechnology comprehensively addresses how toxicology testing of proteins should be accomplished and how protein safety assessments should be carried out. Beginning with a background on protein...
Ching Kuang Chow
November 19, 2007
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart...
Zacharias B. Maroulis, George D. Saravacos
August 02, 2007
Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis...
M. Shafiur Rahman
July 16, 2007
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing...
June 06, 2007
Highly valued for its unique flavors, textures, and colors, recent research has shown berry fruit to be high in antioxidants, vitamin C, fiber, folic acid, and other beneficial functional compounds. The food industry has also widely used berry fruits in beverages, ice cream, yogurts, and jams. With...
Elliot T. Ryser, Elliot T. Ryser, Elmer H. Marth
March 27, 2007
Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne...
Shyam S. Sablani, Ashim K. Datta, M. Shafiur Rahman, Arun S. Mujumdar
December 19, 2006
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering. New technology and ease of use expands the range of...
Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin
September 28, 2006
World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity....