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Food Science and Technology


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Handbook of Brewing

Handbook of Brewing

3rd Edition

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...

Advanced Technologies for Meat Processing

Advanced Technologies for Meat Processing

2nd Edition

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...

Handbook of Vegetable Preservation and Processing

Handbook of Vegetable Preservation and Processing

2nd Edition

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...

Kinetic Modeling of Reactions In Foods

Kinetic Modeling of Reactions In Foods

1st Edition

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,...

Food Safety of Proteins in Agricultural Biotechnology

Food Safety of Proteins in Agricultural Biotechnology

1st Edition

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...

Fatty Acids in Foods and their Health Implications

Fatty Acids in Foods and their Health Implications

3rd Edition

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...

Food Plant Economics

Food Plant Economics

1st Edition

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...

Handbook of Food Preservation

Handbook of Food Preservation

2nd Edition

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...

Berry Fruit: Value-Added Products for Health Promotion

Berry Fruit: Value-Added Products for Health Promotion

1st Edition

Yanyun Zhao
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...

Listeria, Listeriosis, and Food Safety

Listeria, Listeriosis, and Food Safety

3rd Edition

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...

Handbook of Food and Bioprocess Modeling Techniques

Handbook of Food and Bioprocess Modeling Techniques

1st Edition

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...

Functional Foods and Biotechnology

Functional Foods and Biotechnology

1st Edition

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....

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