Transport phenomena in food processing

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products. Written by an international panel of researcher…

Understanding Consumers of Food Products

Presents an analysis of the key drivers of consumer food choices. This book examines the role of consumers' attitudes towards quality and marketing, and covers cultural and individual differences in food choice. It discusses public health and methods to change consumers' preferences for unhealthy foods

Unit operations in food engineering

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information necessary to design food processes and the equipment needed to carry them out. It covers the most common food engineering unit operations in detail, including guidance for carrying out specific desi…

Vegetable oils in food technology: composition, properties, and uses

edited by Frank D. Gunstone.

Water activity in foods: fundamentals and applications

Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods – water activity. A team of experienced editors designed this book for lasting value as a sound introduction to…

Fundamental food microbiology

Edition

4th ed.

ISBN/ISSN

9780849375293

Collation

492 p. : ill. ; 26 cm.

Series Title

-

Call Number

[ITP-LIB-04]

Essentials of food sanitation

An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified, practical, and updated format. Providing a step-by-step, hands-on approach, this incomparable text offers useful and interesting information on food sanitation at all stages o…

New food product development: from concept to marketplace

About the Second Edition: "… a clear and thorough understanding of how the industry as a whole competes, succeeds, and in some instances fails to bring new products to the marketplace…. delivers helpful information in a concise, organized style, bringing together diverse elements of the food industry that are all important for a new product introduction into the marketplace.… [a] should-h…

Rheology of fluid and semisolid foods : principles and applications

Edition

2nd ed.

ISBN/ISSN

9780387709291

Collation

xv, 481 p. : ill. ; 24 cm.

Series Title

Food engineering series

Call Number

[ITP-LIB-110]

Sensory evaluation of food: principles and practices

Edition

2nd ed.

ISBN/ISSN

9781441964878

Collation

xxiii, 596 p. : ill. ; 26 cm.

Series Title

Food science texts series

Call Number

[ITP-LIB-112]