Humans face the challenge of producing enough food to meet the demands imposed by economic, biological and agricultural factors: rising population; rising income; and an expectation of higher qualit……続きを見る
The fully revised third edition of this unique and comprehensive overview of the science and technology of the bottled waters industry contains brand new chapters which address these new development……続きを見る
Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed……続きを見る
Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in pa……続きを見る
Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities ar……続きを見る
Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its……続きを見る
Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now ……続きを見る
In many Western diets, the role of plants has been reduced in favour of more animal-based products and this is now being cited more widely as being the cause of increases in the incidence of disease……続きを見る
Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, s……続きを見る
This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and em……続きを見る
Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, proc……続きを見る
This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral s……続きを見る
Most people can’t get through the day without a hit of caffeine. Chances are you’re one of them. But do you really know what that daily coffee or coke is doing to you?
Caffeine is a powerful stimula……続きを見る
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the d……続きを見る
Knowledge, skill, and art are the three words to remember when working with foods. They are also the focus of the second edition of Food Selection and Preparation: A Laboratory Manual, which guides ……続きを見る
Guide to Foodborne Pathogens covers pathogensーbacteria, viruses, and parasitesーthat are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, researc……続きを見る
This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety:
the funda……続きを見る
Chemistry of Food Additives and Preservatives
Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to……続きを見る
For centuries we have known that fruit is important for health, but we are only just beginning to fully understand why. Bioactives in Fruit: Health Benefits and Functional Foods aims to summarise so……続きを見る
Dates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In recent years this fruit has gained significant importance in terms of global commerce. During the per……続きを見る
For both student food scientists and experienced professionals, a knowledge of U.S. food law is the foundation that supports an understanding of all industry regulation. Based on a popular internet ……続きを見る
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and eme……続きを見る
HANDBOOK of Fruit and Vegetable Flavors
A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS
The demand for new flavors continues to rise. Today’s consumers want interesting, hea……続きを見る
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used t……続きを見る
Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to underst……続きを見る
Andrew Whitley, organic baker and founder of The Village Bakery, reveals the secrets behind making good, nutritious bread at home.
Offering insight into bread making as only an insider can, in Bread……続きを見る
HANDBOOK OF ALCOHOLIC BEVERAGES
A comprehensive two-volume set that describes the science and technology involved in the production and analysis of alcoholic beverages
HANDBOOK OF ALCOHOLIC BEVERAGE……続きを見る
Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate ……続きを見る
Fish Canning Handbook
Fish Canning Handbook
Edited by Les Bratt
Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relative……続きを見る
Food and Agricultural Wastewater Utilization and Treatment, 2nd Edition
Wastes, whether they are solid wastes or wastewater, are resources from which economic values may be derived. Almost all compo……続きを見る
