Antimicrobials in Food
Handbook of Nutrition and Diet
Handbook of Brewing
Advanced Technologies for Meat Processing
Kinetic Modeling of Reactions In Foods
Food Plant Economics
Handbook of Food Preservation
T. Matthew Taylor, P. Michael Davidson, Jairus R. D. David
August 28, 2020
Fifteen years have passed since the 3rd Edition of Antimicrobials in Foods was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical...
September 25, 2019
This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. It also discusses the effects of nutrition and...
Norman F. Haard, Benjamin K. Simpson
September 19, 2019
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control...
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...