Publication date: 1995-06-29
Dewey code: 664.9497
List Price: $175.00
Price: $145.49
Review Evaluation of Seafood Freshness Quality (Food Science and Technology) / Wiley-Interscience:Determination and prediction of seafood quality is a hot topic because of the increase in international markets for fresh fish products and the growing aquaculture industry. More fish is being transported long distances than ever before, and means of evaluating freshness are required to help predict end-user quality. There is a need for a good statistical treatment and critique of sensory evaluation methods and their appropriate implementation. This book meets the need. Seafood Quality describes the latest practical methods of assessing, measuring, and predicting the quality of seafood. Written by an expert in the field, who has nearly twenty years of experience in evaluating the quality of seafood. This volume is ideal for researchers in government, academia, industry and workers in seafood processing plants.
Edition: 1st
Publication date: 2001-06-15
Dewey code: 664
List Price: $189.95
Price: $151.96
Review Transport Properties of Foods / CRC:This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients. The authors provide physical, mathematical or empirical models of the transport processes for each application, as well as principal property values and measuring methods for various food products and systems.
Edition: 1
Publication date: 2003-02-15
Dewey code: 664
List Price: $184.99
Price: $148.75
Review Water-Soluble Polymer Applications in Foods / Wiley-Blackwell:Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry. This important new book provides a comprehensive overview of novel aspects of their use in food products. Interest in the science and technology of water-soluble polymers is rapidly increasing and this book provides a much-needed and up-to-date overview. Chapters review important new food applications, giving short historical overviews, the latest information on uses and possible future applications. Topics covered include the use of hydrocolloids for texturization, as adhesives within food products, as coatings in products such as fruit, vegetables, cheese, meat and dried foods, and for flavour encapsulation.
Creator: Peter E. Doe
Edition: 1
Publication date: 1998-06-15
Dewey code: 664.944
List Price: $189.95
Price: $158.03
Review Fish Drying and Smoking: Production and Quality / CRC:This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Edition: 1
Publication date: 2007-04-16
Dewey code: 664.7523
List Price: $199.95
Price: $154.12
Review Handbook of Dough Fermentations / Taylor & Francis:The Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Edition: 1
Publication date: 1998-08-31
Dewey code: 664.09
List Price: $199.00
Price: $152.00
Review Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book) / Springer Verlag:This book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon to be, commercially used for the food industry. Written by a range of international experts, the book integrates all subjects relative to sous vide and cook-chill processing, allowing food industry personnel to assimilate quickly the essential principles behind each technique and their applications. It is an essential reference for food scientists and technologists in industry, research and teaching, especially food process engineers involved in product development, quality assurance, packaging and production.
Authors
- Maria Soledad Tapia
- Aurelio Lopez-Malo
- Stella Alzamora
Edition: 1st
Publication date: 2000-06-15
Dewey code: 634.0468
List Price: $185.00
Price: $148.00
Review Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (Food Engineering Series) / Springer:An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.
Creator: E Dickinson
Edition: 1
Publication date: 2005-03-29
Dewey code: 664
List Price: $299.00
Price: $211.11
Review Food Colloids: Interactions, Microstructure and Processing (Special Publication) / Royal Society of Chemistry:Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
Creator: Chung Chi Chou
Edition: 1st
Publication date: 2000-01-15
Dewey code: 664.115
List Price: $424.50
Price: $150.00
Review Handbook of Sugar Refining: A Manual for the Design and Operation of Sugar Refining Facilities / Wiley:This book provides a reference work on the design and operation of cane sugar manufacturing facilities. It covers cane sugar decolorization, filtration, evaporation and crystallization, centrifugation, drying, and packaging,.
Creator: Grahame W. Gould
Edition: 1
Publication date: 2000-06-07
Dewey code: 664.028
List Price: $189.95
Price: $169.70
Review Innovations in Food Processing (Food Preservation Technology Series) / CRC:The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new challenges facing the food industry. It also provides specific examples on how these alternatives can be utilized in specific food products. This book presents a comprehensive review of new technologies to preserve foods, especially those based on nonthermal techniques. It covers a wide range of methods, including high pressure, pulsed electric fields, and hurdle technologies. Other chapters include information about the trends in emerging technologies over the past 40 years and predictive models that describe microbial growth. Expert contributors present thorough research results and critical reviews of each covered technology. The innovative approaches presented in Innovations in Food Processing will result in sound alternatives for addressing the ever-increasing demand for quality foods at a reasonable cost.
Authors
- Fereidoon Shahidi
- Marian Naczk
Publication date: 2003-07-29
Dewey code: 664.001547632
List Price: $179.95
Price: $154.20
Review Phenolics in Food and Nutraceuticals / CRC:Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.
Authors
- Zdzis Sikorski
- Zdzislaw E. Sikorski
Edition: 1
Publication date: 2001-06-22
Dewey code: 664
List Price: $199.95
Price: $156.37
Review Chemical and Functional Properties of Food Proteins / CRC:Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitrogenous compounds. It emphasizes the structure-function relationship as well as the effects of practical conditions applied in food processing on the biochemical and chemical reactions in food proteins and food product quality. The first ten chapters discuss structure-function relationships, methods of analysis of nitrogenous compounds, chemical and enzymatic modifications, nutritive roles, and mutagenicity and carcinogenicity of food proteins. The following six chapters describe the proteins of meat and fish, milk, eggs, cereals, legumes, oilseeds and single cell organisms, and present detailed information on the effects of conditions applied in storage and processing on the reactions in proteins and their impact on quality attributes of food products.
Publication date: 1995-10-05
Dewey code: 664.028
Price: $169.95
Review Food Preservation by Moisture Control: Fundamentals and Applications / CRC:
Authors
- Gregory L. Cote
- Ion C. Baianu
- H. N. Cheng
Dewey code: 664
Price: $120.00
Review Application of Polymers in Foods Macromolecular Symposia Volume 140 / John Wiley & Sons:The use of polymers in foods is widespread and is a major thrust in the food and the specialty chemical industries. The goal of the International Symposium "Application of Polymers in Foods" held at Dallas, Texas, on March 31 - April 2, 1998 was to bring together many leading researchers in this area in order to promote collaboration and to furnish a valuable update of this area from different perspectives. This book contains most of the contributions from this ACS symposium and four talks from an NMR mini-symposium. It should be a very useful and timely reference for people working in this area.
Authors
- D. Leo Pyle
- Peter J. Fryer
- Chris D. Reilly
Publication date: 1991-07-31
Dewey code: 664
List Price: $151.00
Price: $146.50
Review Chemical Engineering for the Food Industry (Food Engineering Series) / Springer:
Authors
- Sandaram Gunasekaran
- M. Mehmet Ak
Publication date: 2002-12-23
Dewey code: 637.3
List Price: $189.95
Price: $158.03
Review Cheese Rheology and Texture / CRC:Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques. This comprehensive resource begins with an overview of cheesemaking technology and detailed descriptions of fundamental rheological test methods. Then it presents uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and the nonlinear viscoelasticity of cheeses. The book focuses on mechanics in its examination of cheese texture, while it emphasizes measurement methods in its discussion of cheese meltability and stretchability. Finally it addresses the effects of various factors, such as the properties of milk, cheesemaking procedures, and post-manufacturing processes, on the functional properties of cheese. Summarizing the vast literature available on the subject, Cheese Rheology and Texture helps those in the dairy industry and in academia choose the proper technique to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.
Creator: Frank D. Gunstone
Edition: 1
Publication date: 2004-04-20
Dewey code: 664.3
List Price: $179.95
Price: $154.83
Review Rapeseed and Canola Oil: Production, Processing, Properties, and Uses / Blackwell:Rapeseed and Canola Oil: Production, Processing, Properties, and Uses provides comprehensive coverage of rapeseed oil and its close relation, canola oil, from production (agronomic) aspects, through extraction to refining and processing. Chemical composition, physico-chemical properties, food and non-food uses are considered in detail, and a chapter is included on future prospects, including oils available by means of genetic manipulation. This volume is directed at oils and fats chemists in the food and oleochemical industries, chemical engineers in the processing industry, nutritionists and seed technologists.
Creator: Richard J Hamilton
Edition: 1
Publication date: 2000-03-14
Dewey code: 664.3
List Price: $189.95
Price: $151.96
Review Edible Oil Processing (Chemistry and Technology of Oils and Fats) / Blackwell:Covering refined fats and oils used in the food industry, this volume presents current technology in the edible oils industry. At a professional and reference level, this volume considers issues of both chemistry and process engineering. Edible Oil Processing provides information on the types and characteristics of oils, their sources and principal fields of application, and changes in the pattern of demand. The effects of processing on oil quality are provided to give the reader important information for assessing the efficiency of different process options. Edible Oil Processing describes the best current standards of quality control for different applications (including HACCP methodology), and the safe operation and lay-out of processing plants, including provision of storage facilities for crude and processed oil. The book also includes information on waste management and environmental impact.
Edition: 9th
Publication date: 1969
Review A complete course in canning;: A technical reference book and textbook for students of food technology, food plant managers, product research and development ... and salesmen, and food industry suppliers / The Canning Trade:
Creator: Da-Wen Sun
Edition: 1
Publication date: 2005-12-12
Dewey code: 664.028
List Price: $189.95
Price: $151.96
Review Thermal Food Processing: New Technologies and Quality Issues / CRC:The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes.
| Models & Brands:
Evaluation of Seafood Freshness Quality (Food Science and Technology), Transport Properties of Foods, Water-Soluble Polymer Applications in Foods, Fish Drying and Smoking: Production and Quality, Handbook of Dough Fermentations, Sous Vide and Cook-Chill Processing for the Food Industry (Chapman & Hall Food Science Book), Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (Food Engineering Series), Food Colloids: Interactions, Microstructure and Processing (Special Publication), Handbook of Sugar Refining: A Manual for the Design and Operation of Sugar Refining Facilities, Innovations in Food Processing (Food Preservation Technology Series), Phenolics in Food and Nutraceuticals, Chemical and Functional Properties of Food Proteins, Food Preservation by Moisture Control: Fundamentals and Applications, Application of Polymers in Foods Macromolecular Symposia Volume 140, Chemical Engineering for the Food Industry (Food Engineering Series), Cheese Rheology and Texture, Rapeseed and Canola Oil: Production, Processing, Properties, and Uses, Edible Oil Processing (Chemistry and Technology of Oils and Fats), A complete course in canning;: A technical reference book and textbook for students of food technology, food plant managers, product research and development ... and salesmen, and food industry suppliers, Thermal Food Processing: New Technologies and Quality IssuesTop headlines: Report predicts U.S. decline, Russia rise: Global warming could be a boon to Russia while the U.S. could further decline in importance during the next two decades, says a U.S. intelligence report with predictions for the world in 2025. ›11:07 Leftist Sandinistas win Nicaragua vote: Nicaragua's ruling Sandinista party won the large majority of municipal races, including the capital Managua, in local elections that have sparked violent clashes and allegations of fraud. ›09:16 China IDs 19,000 of quake dead: A little over a quarter of the 70,000 people who died in a massive earthquake that struck Sichuan in May have been identified, a Chinese official said Friday. ›09:28 EpiPens emerge as life-saving kid accessory: As allergies to peanuts, milk, eggs and gluten have risen, a cult-like following has emerged around the EpiPen, a single-shot of medication that can halt a potentially deadly reaction. ›19:56 20 Nov, Thu Autumn babies face greater risk of asthma: Babies born four months before the peak cold and flu season have a 30 percent higher risk of developing asthma, U.S. researchers said on Friday, suggesting that these common infections may trigger asthma. ›14:27 Mukasey feeling better, checks out of hospital: The attorney general was given a "clean bill of health" and went back to work Friday after his harrowing collapse at a late-night dinner speech. ›18:03 Dog crashes van into coffeehouse: A dog left inside a running van put the vehicle in drive, causing it to crash into a Long Island coffeehouse. Suffolk County police said no one was injured in the incident. ›22:41 20 Nov, Thu Russia OKs longer presidential terms: The lower house of Russia's parliament gave its final approval to a bill extending the presidential term, a move widely seen as paving the way for Vladimir Putin's return to the presidency. ›17:23 Newsweek: How will Alaska remember Ted Stevens?: Despite his conviction for violating federal ethics laws, Sen. Ted Stevens may be best remembered by Alaskans for helping secure an endless stream of federal dollars for the state he helped found. ›14:59 First Read: Obama considering Mabus for cabinet: Former Mississippi Gov. Ray Mabus is being considered for multiple positions in the Obama administration, including secretary of education, energy and ambassador to the United Nations. ›17:55 Chefs dream up inaugural dinners for Obama: While President-elect Barack Obama fills his Cabinet, many foodies are wondering who will fill the ones in his kitchen. Famous chefs from Charlie Palmer to Rachael Ray share their meal suggestions for a fictional inaugural dinner. ›19:38 Tips for a healthy Turkey Day feast: The humble gathering the Pilgrims experienced in 1621 has morphed into a feast of decadent caloric proportions. In response, Epicurious presents tips and recipes for a healthy Thanksgiving meal. ›13:36 Bush to promote action plan to deal with crisis: Struggling to get ahead of a global financial crisis, the president hopes to win more converts at a summit in Peru for a plan aimed at showing governments have the will and means to halt the turmoil. ›14:56 Are you smart? Take our weekly news quiz: How much do you remember about the week in news? Take msnbc.com's weekly quiz and find out what you can recall. ›19:43 20 Mar, Thu Slide show: Slide show: Fangs for the memories: From the silent classic "Nosferatu" to the romantic chiller "Twilight," screen vampires seem to just keep coming back. ›20:26 19 Nov, Wed Graffiti triggers crime, littering, study shows: The mere presence of graffiti doubles the number of people littering and stealing in a neighborhood, new research suggests. ›19:32 20 Nov, Thu Bush to promote action plan to deal with crisis: Struggling to get ahead of a global financial crisis, the president hopes to win more converts at a summit in Peru for a plan aimed at showing governments have the will and means to halt the turmoil. ›14:56 Turkeys killed as Palin addresses media: Gov. Sarah Palin has granted the traditional Thanksgiving pardon to one lucky turkey, but the video that shocked some viewers captured what was happening in the background. ›16:16 Julianne Hough wont return to Dancing: Julianne Hough, two-time winner of the Dancing With the Stars mirror ball trophy, has announced she will not return for the shows eighth season. ›21:24 20 Nov, Thu Quiz: Who blindsided Charlie on 'Survivor'?: Test your red-carpet savvy with our weekly quiz ›13:52 22 Oct, Wed Video: Big Three struggles ripple through Detroit: Nov. 20: NBC's Mara Schiavocampo reports on the local businessesincluding a barber shop, a sign maker, and a restaurant ownerthat once thrived in the shadows of the Big Three automakers.(Nightly News) ›16:32 Danger in your house paint?: VOCs or "volatile organic compounds" are harmful chemicals that are found in most interior and exterior paints. TODAY home expert Lou Manfredini highlights safe, toxin-free options for your consideration. ›23:14 19 Nov, Wed Woman: I have great sex, but no Big O: Nearly 10 percent of women haven't experienced orgasm, a condition called anorgasmia. But, says Dr. Gail Saltz, you can learn how and experimenting on your own might be your best bet. ›20:20 19 Nov, Wed 'Top Chef': Jill is ostrich-ized and sent home: In the second week of Top Chef, it was all about showing your craft. After a hot Quickfire challenge, the cooks had to cook and serve lunch to their biggest critics yet former "Top Chef" hopefuls. In the end, Jill was forced to pack up her knives after she was unable to stand by her dish. ›16:25 20 Nov, Thu |
