Enzymes in Food Processing

• Paperback | Engels | Food Science and Technology
• In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processin... Lees meer

Nonthermal Preservation of Foods

• Hardcover | Engels | Food Science and Technology | nr. 82
• "Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional a... Lees meer

Novel Food Processing Technologies

• Hardcover | Engels | Food Science and Technology
• Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric fie... Lees meer

Milk Proteins

• Paperback | Engels | Food Science and Technology
• Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applicat... Lees meer

What Can Nanotechnology Learn from Biotechnology?

• Hardcover | Engels | Food Science and Technology
• What Can Nanotechnology Learn From Biotechnology? presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extreme perspectives, ... Lees meer

Clostridium Botulinum

Hauschild

• Hardcover | Engels | Food Science and Technology
• An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods.... Lees meer

Rice Science and Technology

Wayne E Marshall, James I. Wadsworth

• Hardcover | Engels | Food Science and Technology
• Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. Th... Lees meer

Listeria, Listeriosis, and Food Safety

• Hardcover | Food Science and Technology
• Presents an overview of food borne listeriosis in animals and humans, including pathogenesis, methods of detection and sub typing. This book deals wit... Lees meer

The Produce Contamination Problem

• Paperback | Engels | Food Science and Technology
• The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling,... Lees meer

Thermobacteriology in Food Processing

C R Stumbo

• Hardcover | Engels | Food Science and Technology
• Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurizatio... Lees meer

Wine Tasting

Ronald S Jackson

• Hardcover | Engels | Food Science and Technology
• From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or ... Lees meer

Computerized Control Systems in the Food Industry

Mittal

• Paperback | Engels | Food Science and Technology
• Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essentia... Lees meer

Instrumental Methods for Quality Assurance in Foods

Daniel Y C Fung, Richard E Matthews

• Hardcover | Engels | Food Science and Technology
• Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodol... Lees meer

The Produce Contamination Problem

• Hardcover | Engels | Food Science and Technology
• Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a world... Lees meer

Introduction to Food Toxicology

Takayuki Shibamoto, Leonard F Bjeldanes

• Hardcover | Engels | Food Science and Technology
• The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of ... Lees meer

Starch

• Hardcover | Engels | Food Science and Technology
• The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the str... Lees meer

Food Preservation Process Design

Dennis R Heldman

• Hardcover | Engels | Food Science and Technology
• The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimensi... Lees meer

Extraction Optimization in Food Engineering

• Hardcover | Engels | Food Science and Technology
• The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, an... Lees meer

Handbook of Cereal Science and Technology, Revised and Expanded

• Hardcover | Food Science and Technology
• This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspecti... Lees meer

Handbook of Food Preservation

• Hardcover | Engels | Food Science and Technology
• The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have develop... Lees meer

Principles of Enzymology for the Food Sciences

John R Whitaker

• Hardcover | Engels | Food Science and Technology | nr. 61
• This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other t... Lees meer

Complex Carbohydrates in Foods

• Hardcover | Engels | Food Science and Technology
• "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dieta... Lees meer

Vitamins in Foods

George F M Ball

• Hardcover | Engels | Food Science and Technology
• To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body ... Lees meer

Cereals in Breadmaking

Ann-Charlotte Eliasson, Larsson Kare

• Hardcover | Engels | Food Science and Technology
• This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science... Lees meer