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Handbook of food chemistry
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing and molecular gastronomy, as well as nanotec…
- Edition
- -
- ISBN/ISSN
- 9783642366062
- Collation
- 1 online resource : illustrations
- Series Title
- -
- Call Number
- [ITP-LIB-529
Food protection and security: preventing and mitigating contamination during …
Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism). This book covers all three branches of food protection, providi…
- Edition
- -
- ISBN/ISSN
- 9781782422518
- Collation
- xi, 339 pages : illustrations ; 24 cm.
- Series Title
- Woodhead Publishing in food science, technology, and nutrition
- Call Number
- [ITP-LIB-524]
Foodborne diseases
Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and…
- Edition
- Third edition.
- ISBN/ISSN
- 9780123850072
- Collation
- xxviii, 546 pages : illustrations ; 24 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-525]
Food processing operations modeling: design and analysis
The food industry is on the verge of making some serious advances in the food processing sector. If successful, tomorrow’s consumers will have unhindered access to safe, nutritious, and high-quality products via novel food processing technologies. Food Processing Operations Modeling: Design and Analysis, Second Edition demonstrates how to effectively use numerical modeling to predict the effe…
- Edition
- 2nd ed.
- ISBN/ISSN
- 9781420055535
- Collation
- xii, 355 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-519]
Food science and technology: new research
Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted …
- Edition
- -
- ISBN/ISSN
- 9781604567151
- Collation
- xiii, 482 p. : ill. (some col.) ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-518]
Frozen food science and technology
This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes that occur during freezing. Experts in each stage of the frozen cold chain provide, within dedicated chapters, guidelines and advice on how to freeze food and maintain its qua…
- Edition
- -
- ISBN/ISSN
- 9781405154789
- Collation
- x, 355 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-517]
Global issues in food science and technology
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional …
- Edition
- -
- ISBN/ISSN
- 9780123741240
- Collation
- 1 online resource (xvii, 496 pages) : illustration
- Series Title
- -
- Call Number
- [ITP-LIB-516]
Functional food product development
According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and su…
- Edition
- -
- ISBN/ISSN
- 9781405178761
- Collation
- xiv, 512 p. : ill. (some col.), maps ; 25 cm.
- Series Title
- Functional food science and technology series
- Call Number
- [ITP-LIB-515]
Gluten-free food science and technology
edited by Eimear Gallagher.
- Edition
- -
- ISBN/ISSN
- 9781405159159
- Collation
- viii, 246 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- [ITP-LIB-513]
Sensory analysis for food and beverage quality control : a practical guide
Ìn my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of the…
- Edition
- -
- ISBN/ISSN
- 9781845694760
- Collation
- 1 online resource (xxv, 373 pages) : illustrations
- Series Title
- Woodhead Publishing in food science, technology, and nutrition, no. 191.
- Call Number
- [ITP-LIB-512]
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