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Metabolomics as a Tool in Nutrition Research

by J-L Sebedio & L Brennan

Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from food are used in the body and how this can be optimised and targeted at specific nutritional needs. Metabolomics...


Flavour Development, Analysis and Perception in Food and Beverages

by J K Parker, Stephen Elmore & Lisa Methven

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis...


Note-by-Note Cooking: The Future of Food

by Hervé|DeBevoise, Malcolm This

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has...


Food Industry Design, Technology and Innovation

by Helmut Traitler, Birgit Coleman & Karen Hofmann

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors.

But now...


Strategies for Reducing Drug and Chemical Residues in Food Animals: International Approaches to Residue Avoidance, Management, and Testing

by Ronald E. Baynes & Jim E. Riviere

Highlighting international approaches; the book details strategies to minimize contamination, residue monitoring programs, and classes of drugs and chemicals that pose contaminant risk in livestock.

  • Focuses attention...


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 European Union, as well as detailed scientific and regulatory information...


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...


Global Safety of Fresh Produce: A Handbook of Best Practice, Innovative Commercial Solutions and Case Studies

by Jeffrey Hoorfar

Continuing food poisoning outbreaks around the globe have put fresh produce safety at the forefront of food research. Global Safety of Fresh Produce provides a detailed and comprehensive overview of best practice...


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...


Bitter Harvest: A Chef's Perspective on the Hidden Danger in the Foods We Eat and What You Can Do about It: A Chef's Perspective on the Hidden Danger

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...