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Wine Science: Principles and Applications

by Ronald S. Jackson

With its three previous best-selling editions, Wine Science has proven to be an extensive account of the three central tenets of wine science: grape cultivation, wine production, and wine assessment. This fourth...


Foods, Nutrients and Food Ingredients with Authorised EU Health Claims: Volume 1

by Michele Jeanne Sadler

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the EU as well as detailed scientific and regulatory information about permitted...


Antioxidants and Functional Components in Aquatic Foods

by Hordur G. Kristinsson

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance...


Aqueous Lubrication: Natural and Biomimetic Approaches

by Nicholas D Spencer

Man lubricates mostly with oil. Nature lubricates exclusively with water. Pure water is a poor lubricant, but the addition of proteins, especially glycoproteins, can modify surfaces to make them far more lubricating...


Food Safety and Food Security

by John G. Voeller

Food Safety and Food Security features articles from the Wiley Handbook of Science and Technology for Homeland Security covering topics related to processing and packaging methods to protect food supply against...


Mathematical and Statistical Methods in Food Science and Technology

by Daniel Granato & Gast?n Ares

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical...


Advances in Food Science and Nutrition, Volume 2

by Visakh P. M., Laura B. Iturriaga & Pablo Daniel Ribotta

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control,...


Risk Management for Food Allergy

by Charlotte Madsen, René Crevel & Clare Mills

Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food...


Microbial Safety of Fresh Produce

by Xuetong Fan, Brendan A. Niemira & Christopher J. Doona

Microbial Safety of Fresh Produce covers all aspects of produce safety including pathogen ecology, agro-management, pre-harvest and post-harvest interventions, and adverse economic impacts of outbreaks. This...


Bioactive Compounds from Marine Foods: Plant and Animal Sources

by Blanca Hern?ndez-Ledesma & Miguel Herrero

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 functional...


Satiation, Satiety and the Control of Food Intake: Theory and Practice

by J Blundell & F Bellisle

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well...


Metabolomics in Food and Nutrition

by B C Weimer & C M Slupsky

Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf...


Improving the Safety and Quality of Nuts

by L Harris

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews...


What's So Special About Biodynamic Wine?: Thirty-five Questions and Answers for Wine Lovers

by Antoine Lepetit de la Bigne

Are biodynamic wines any better than other wines? Are biodynamic methods, much talked about but little understood, scientific or not? What's the difference between organic and biodynamic? The popularity and...


Resistant Starch: Sources, Applications and Health Benefits

by Yong-Cheng Shi & Clodualdo C. Maningat

The discovery of resistant starch is considered one of the major developments in our understanding of the importance of carbohydrates for health in the past twenty years. Resistant starch, which is resistant...


The Chemistry of Beer: The Science in the Suds

by Roger Barth

Discover the science of beer and beer making

Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage? From prehistory to our own time, beer has evoked awe and fascination;...


Processing and Nutrition of Fats and Oils

by Ernesto M. Hernandez & Afaf Kamal-Eldin

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are...


Guide to Foodborne Pathogens

by Ronald G. Labbé & Santos García

Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or...


Practical Ethics for Food Professionals: Ethics in Research, Education and the Workplace

by J. Peter Clark & Christopher Ritson

This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Early chapters look at the fundamentals of ethical thinking and...


Brewing Yeast and Fermentation

by Christopher M. Boulton & David Quain

Now Available for the First Time in Paperback!

This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with...