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Cooking for Geeks: Real Science, Great Hacks, and Good Food

by Jeff Potter

Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food...


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...


Allergen Management in the Food Industry

by Joyce I. Boye & Samuel Benrejeb Godefroy

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book...


Practical Food Rheology: An Interpretive Approach

by Ian Norton

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing....


Asian Noodles: Science, Technology, and Processing

by Gary G. Hou

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors...


Innovative Food Processing Technologies: Advances in Multiphysics Simulation

by Kai , PhD Knoerzer, Pablo , PhD Juliano & Peter , PhD Roupas

Part of the IFT (Institute of Food Technologists) series, this book discusses multiphysics modeling and its application in the development, optimization, and scale-up of emerging food processing technologies....


Natural Food Flavors and Colorants

by Mathew Attokaran

Although many foods are appealing, and even perceived as natural, in spite of containing synthetic additives, consumer increasingly prefer food products which are fully natural. This has driven an increase in...


Modified Atmosphere Packaging for Fresh-Cut Fruits and Vegetables

by Aaron L. Brody & Hong Zhuang

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables. Coverage begins with the general...


Dairy Ingredients for Food Processing

by Ramesh C. Chandan & Arun Kilara

The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used...


Nonthermal Processing Technologies for Food

by Howard Q. Zhang, Gustavo V. Barbosa-C?novas & V. M. Bala Balasubramaniam

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts...


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...


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...


Advances in Food and Nutrition Research: Volume 59

by Steve Taylor

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship....


Nuts and Seeds in Health and Disease Prevention

by Ronald Ross Watson, Vinood B. Patel & Victor R. Preedy

The use of nuts and seeds to improve Human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control....


Advances in Food and Nutrition Research

by Steve Taylor

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship....


Food Security, Poverty and Nutrition Policy Analysis: Statistical Methods and Applications

by Suresh Babu & Prabuddha Sanyal

Food Security, Poverty and Nutrition Analysis provides essential insights into the evaluative techniques necessary for creating appropriate and effective policies and programs to address these worldwide issues....


Introduction to Food Toxicology

by Takayuki Shibamoto & Leonard F. Bjeldanes

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by...


Starch: Chemistry and Technology

by James N. BeMiller & Roy L. Whistler

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches...