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Tasty: The Art and Science of What We Eat

by John McQuaid

A fascinating and deeply researched investigation into the mysteries of flavor—from the first bite taken by our ancestors to scientific advances in taste and the current “foodie” revolution.

Taste has long...


A Complete Course in Canning and Related Processes: Volume 2 Microbiology, Packaging, HACCP and Ingredients

by Susan Featherstone

The second volume of this indespensible 3 book series is an authoritative guide to the microbiological background, packaging technologies and hazard analysis involved in the processing and canning of ingredients...


Metabolomics as a Tool in Nutrition Research

by J-L Sebedio & L Brennan

Bought to you by an authoritative team of experts, this title is an important scientific review of the greatest challenges, current research trends, varied applications and potential future developments in this...


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 and safe food product.


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...


Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits

by Wilhelm Holzapfel

This book reviews the health benefits of fermented foods and beverages, the microbiology of fermentation, and key aspects of fermented food production.


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...


Umami: Unlocking the Secrets of the Fifth Taste

by Ole G. Mouritsen, Klavs Styrbæk & Mariela Johansen

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past...


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

by Michele Jeanne Sadler

A key resource for R&D managers, product developers, and health professionals on permitted health claims foods and ingredients in the European Union


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

The essential companion for anyone involved in fresh produce safety and quality control


Nutraceutical and Functional Food Regulations in the United States and Around the World

by Debasis Bagchi

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory...


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...


Encyclopedia of Food Safety

by Yasmine Motarjemi

Food safety plays a pivotal role in health and development and without this awareness, safe food for all cannot be achieved. Whoever needs first-hand, reliable and authoritative information on food safety need...


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

  • Science-based insights into the potential risks of food allergen impact
  • Focused section on determining thresholds
  • Practical guidance on food allergen risk management