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Make: Like The Pioneers: A Day in the Life with Sustainable, Low-Tech/No-Tech Solutions

by The Editors of Make:

You may have mastered Arduino and 3D printing, but what will you make when the power goes out? This book, featuring projects drawn from previous issues of Make: and Craft:, features projects you can build with...

A Complete Course in Canning and Related Processes: Volume 3 Processing Procedures for Canned Food Products

by Susan Featherstone

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and...

Food Carotenoids: Chemistry, Biology and Technology

by Delia B. Rodriguez-Amaya

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject of intense...

Palm Oil: Production, Processing, Characterization, and Uses

by Oi-Ming Lai, Chin-Ping Tan & Casimir C. Akoh

This book serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components. It also includes several topics related to oil palm genomics,...

Cocoa Butter and Related Compounds

by Nissim Garti & Neil R. Widlak

This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by...

Biofilms in the Food Environment

by Anthony L. Pometto III & Ali Demirci

In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution. Once a biofilm is developed, other microorganisms...

Processing Contaminants in Edible Oils: MCPD and Glycidyl Esters

by Shaun Macmahon

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during...

Lipid Oxidation: Challenges in Food Systems

by Amy S. Logan, Uwe Nienaber & Xiangqing (Shawn) Pan

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge...

Polar Lipids: Biology, Chemistry, and Technology

by Moghis U. Ahmad & Xuebing Xu

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications...

Canola: Chemistry, Production, Processing, and Utilization

by James K. Daun, N A Michael Eskin & Dave Hickling

This book gives a complete picture of the canola crop including its history, botany, genetics, distribution, breeding and biotechnology, production, processing, composition, nutritional properties and utilization...

Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat

by Anastacia Marx de Salcedo

Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat...

Spray Drying Techniques for Food Ingredient Encapsulation

by C. Anandharamakrishnan & Padma Ishwarya S.

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low...

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 2

by Michele Sadler

The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and...

You can tell a Book by its Cover: A lesson in Hygiene, etiquette, and courtesy For the  Food, Health, and Hospitality industries

by Lea The Healer

The opinions offered in this book are strictly those; opinions. My observations, experiences and my dismay are documented in such a way as to share, and alert others; in the hopes that the future could change,...

Trait-Modified Oils in Foods

by Gary R. List & Frank T. Orthoefer

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free,...

Feed and Feeding Practices in Aquaculture

by D Allen Davis

Feed and fertilizer are significant costs in aquaculture operations and play an important role in the successful production of fish and other seafood for human consumption. This book reviews the key properties...

Advanced Mass Spectrometry for Food Safety and Quality

by Yolanda Picó

Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering...

Modeling Food Processing Operations

by Serafim Bakalis, Kai Knoerzer & Peter J Fryer

Computational modeling is an important tool for understanding and improving food processing and manufacturing. It is used for many different purposes, including process design and process optimization. However,...

Anti-Ageing Nutrients: Evidence-Based Prevention of Age-Associated Diseases

by Deliminda Neves

Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase...

Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients

by Cristina Sabliov, Hongda Chen & Rickey Yada

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However,...