Canning & Preserving

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Functional Foods: Biochemical and Processing Aspects, Volume II

Functional Foods: Biochemical and Processing Aspects, Volume II


Giuseppe Mazza, John Shi, Marc Le Maguer



Functional Foods: Biochemical and Processing Aspects, Volume II...
Canning and Preserving For Dummies

Canning and Preserving For Dummies


Amelia Jeanroy, Karen Ward



Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are...
Vegetable Oils in Food Technology: Composition, Properties, and Uses

Vegetable Oils in Food Technology: Composition, Properties, and Uses


Frank D. Gunstone



Provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the...
Fermentation and Food Safety

Fermentation and Food Safety


M.J.R. Nout, Martin Adams



A reference and support manual for the production of safely fermented foods, offering help for food preparation in the home and in...
Microbial Safety of Minimally Processed Foods

Microbial Safety of Minimally Processed Foods


Gerald M. Sapers, John S. Novak, Vijay K. Juneja



While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, ...
Gums and Stabilisers for the Food Industry 11

Gums and Stabilisers for the Food Industry 11


G.O. Phillips, P.A. Williams



The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers ...
Salmonella: A Practical Approach to the Organism and its Control in Foods

Salmonella: A Practical Approach to the Organism and its Control in Foods


Chris Bell



Gives practical and accurate information about specific organisms of concern to public health. The information is designed for use...
Chemical and Functional Properties of Food Components

Chemical and Functional Properties of Food Components


Zdzislaw E. Sikorski



An advanced text/reference, this book provides an overview of the composition, structure, and functionality of key food components...
Fruit and Vegetable Biotechnology

Fruit and Vegetable Biotechnology


Victoriano Valpuesta



Examines how biotechnology can improve the quality and productivity of fruit and vegetable cultivation. Explores its major impact ...
Handbook of Engineering Tables

Handbook of Engineering Tables


Isabel Guerrero Legarretta, K.D. Murrell, Miang Hoong Lim, Wai-Kit Nip, Y. H. Hui



Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, this reference desc...
Food Plant Engineering Systems

Food Plant Engineering Systems


Gustavo F. Gutierrez-Lopez



This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the...
Automation for Food Engineering: Food Quality Quantization and Process Control

Automation for Food Engineering: Food Quality Quantization and Process Control


A. Dale Whittaker, Ronald E. Lacey, Yanbo Huang



In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the fo...
Coffee: Recent Developments

Coffee: Recent Developments


O. G. Vitzthum, Ronald Clarke



Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world ind...
Functional Genetics of Industrial Yeasts

Functional Genetics of Industrial Yeasts


Johannes H. De Winde



Yeasts have a longstanding history as domesticated organisms. The brewing of beer and wine and the leavening of bread dough are we...
The Quality Auditor Handbook

The Quality Auditor Handbook


American Society For Quality, Asqc



What hygiene and dress requirements should be considered in food production? What quality standards must the air quality meet in a...
Pulsed Electric Fields in Food Processing

Pulsed Electric Fields in Food Processing


Gustavo V. Barbosa-Canovas, Q. Howard Zhang



Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists...
Food Processing Operations Modeling

Food Processing Operations Modeling


Joseph M. Irudayaraj



A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice...
Food Process Design

Food Process Design


George D. Saravacos, Zacharias B. Maroulis



Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. Discusses the integration an...
Food Colloids Fundamentals of Formulation

Food Colloids Fundamentals of Formulation


Eric Dickinson, Richard Miller



"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-compone...
Extraction Optimization in Food Engineering

Extraction Optimization in Food Engineering


Constantina Tzia, George Liadakis



The only comprehensive source on extraction process optimization, this text/reference details the installation, construction, deve...