Creator: Gustavo V. Barbosa-Cánovas
Edition: 1st
Publication date: 1996-06-30
Dewey code: 668.0284
List Price: $160.00
Price: $127.23
Review Dehydration of Foods (Food Engineering Series) / Springer:Completely up-to-date and organized for easy use this one-of-a-kind reference integrates basic concepts with hand-on techniques for food dehydration from an engineering point of view. It discusses a wide range of scientific and technical information, from the physical chemical and microbiological changes in food dehydration to its packaging aspects. The first section of the book provides a thorough review of topics such as water-air mixtures, characteristics of dehydrated food, glass transition temperature, enzymatic and nonenzymatic reactions, destruction of nutrients and aromas, and descriptions of drying processes based on different theoretical approaches. The second half of the text focuses on the specific methods used in the dehydration process, including the mass and energy balances, with illustrations on each of the drying alternatives. The drying operations described are: cabinet, spray, drum drying, freeze dehydration, vacuum, sun, microwave, fluidized bed, osmotic dehydration, and extrusion cooking. The book concludes with a section designed to help the reader determine the appropriate method of packaging materials for dehydrated foods. Bringing together essential information on fundamental and applied engineering aspects of food dehydration, this book will prove to be an invaluable resource to all food technologists, chemical engineers working in the food industry and professionals in the drying business. Senior and graduate students in food processing and food science careers will also value this reference guide as an essential part of their studies.
Edition: 1st
Publication date: 1995-01-15
Dewey code: 664
List Price: $155.00
Price: $124.00
Review New Methods of Food Preservation / Springer:This book describes in detail those new and emerging food preservation techniques that are now, or soon will be, commerically exploited. The editor, a leading figure in this field, has assembled a team of well-known and respected contributors, who cover chemical, biological and physically based-approaches. Emphasis is placed both on the innovative exploitation of traditional procedures, including combination preservation methods, and on more radical approaches, such as the use of high hydrostatic pressures or voltage pulses to inactivate microorganisms in food, and the direct and synergistic application of ultrasonic radiation.
Creator: David Kitts
Edition: 1
Publication date: 1997-05-23
Dewey code: 664.94
List Price: $239.95
Price: $120.27
Review Seafood Safety, Processing, and Biotechnology / CRC:Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes. The use of biotechnology, microbiology, computer modeling and advanced analytical techniques has led to improvements in processing and product safety. This recent book provides extensive new information on these developments. The 25 reports were prepared by food scientists specializing in seafood. The reports are well illustrated with numerous schematics and some micrographs. Extensive reference data is provided in tables and graphs.
Creator: G.O. Phillips
Edition: 1st
Publication date: 2002-11-04
Dewey code: 664
List Price: $153.00
Price: $122.40
Review Gums and Stabilisers for the Food Industry 11 (Special Publication (Royal Society of Chemistry (Great Britain))) / Royal Society of Chemistry:The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field ofhydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterization of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.
Creator: Dietrich Knorr
Edition: 1
Publication date: 2002-09-03
Dewey code: 664
List Price: $155.00
Price: $111.15
Review Ultra High Pressure Treatment of Foods / Springer:This book examines the use of high-pressure technology in food processing and preservation. The editors have assembled a respected list of contributors from both academia and industry to explore the fundamental aspects of this non-thermal treatment of foods, beginning with a section on the evolution of high-pressure processing. The second part of the book consists of chapters dealing with the effects of this treatment on the microbiology, food quality, and food structure of foods. The next section looks at how this processing technique affects shelf life, liquid and solid foods. Finally, the book addresses the specific processing aspects, equipment, and the regulatory issues involved with high-pressure treatment.
Authors
- 1998, Baltimore, M.D.) International Symposium on Olfaction and the Electronic Nose (5th
Edition: 1
Publication date: 1999-07-23
Dewey code: 681.2
List Price: $169.95
Price: $140.37
Review Electronic Noses & Sensor Array Based Systems - Design & Applications, Fifth International Symposium Proceedings / CRC:
Creator: Rakesh K. Singh
Edition: 1
Publication date: 1995-05-24
Dewey code: 664
List Price: $129.95
Price: $127.33
Review Food Process Design and Evaluation / CRC:This new book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion. The authors are specialists in food processing from North America and Europe. The reports were originally presented at the Conference of Food Engineering sponsored by the American Institute of Chemical Engineers in 1992 and 1993; they were selected, rewritten and updated for this book.
Publication date: 1981-06
Dewey code: 641
Price: $9.95
Review Everyone's Guide to Food Self-Sufficiency / Naturegraph Publishers:A blend of almanac, how-to, encyclopedia, and friendly neighborhood advice, for both the city and country dweller.
Edition: 2nd
Publication date: 1999-06-30
Dewey code: 663.63
List Price: $169.00
Price: $134.32
Review Citrus Processing: A Complete Guide (Chapman & Hall Food Science Book) / Springer:This thoroughly revised Second Edition begins with a brief introduction to citrus processing followed by a review of corporate and business fundamentals applied specifically to the citrus processing industry. Other items covered include the integration of computer communications, descriptions of equipment and engineering needed to put a plant together, quality control, and procedures and ramifications of juice characteristics. Includes color plates.
Creator: Hendrik Schifferstein
Edition: 1st
Publication date: 2001-01-15
Dewey code: 394.109401
List Price: $152.00
Price: $126.36
Review Food, People & Society / Springer:This book, edited and authored by a group of scientists experienced in European cross-cultural and interdisciplinary research in the field of consumer food perceptions, sensory evaluation, product image and risk research, delivers a unique insight into decision making and food consumption of the European consumer. The volume is essential reading for those involved in product development, market research and consumer science in food and agro industries and academic research. It brings together experts from different disciplines in order to address fundamental issues to do with predicting food choice, consumer behavior and societal trust into quality and safety regulatory systems. The importance of the social and psychological context and the cross-cultural differences and how they influence food choice are also covered in great detail.
Edition: 1
Publication date: 2007-04-16
Dewey code: 664.00685
List Price: $159.95
Price: $115.16
Review Quality Assurance for the Food Industry: A Practical Approach / Taylor & Francis:This practical, industry-oriented reference starts with the basic concepts and principles behind Total Quality Management. The author then presents examples of Quality Assurance (QA) programs that can be applied to the food industry using simple, proven formats. He provides readers with an overall understanding of quality assurance programs and the practical knowledge necessary to set up a program. The book discusses the role of QA in product manufacturing, stressing the need for interactions between Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments.
Price: $123.55
Review Perfect Preserves / Gary Allen Pty Ltd:Have you always wanted to make preserves? Then this is the book for you. Perfect Preserves covers ten methods of food preservation, with easy-to-understand techniques and explanations perfect for the home kitchen. Everything from making the simplest fruit jelly, to smoking a salmon, to crystalizing flowers and nuts is demonstrated in this lavishly illustrated book. Whether you want to try your hand at potting fish or preserving your own lemons for Moroccan dishes, it's all right here. And once you're mastered the basics, you'll find delicious recipes for using the preserved foods. Perfect Preserves is also perfect for giving. Few gifts are received with as much enthusiasm as homemade foods, and jars of jams and liqueur-soaked fruits are made special when gift-wrapped and presented with personalized messages. You will also find this book is a feast for the eye as well as the table, showing the various preserves in their natural beauty.
Publication date: 1917
Review A treatise on food conservation and the art of canning, / Health Pub. Co:
Edition: 1st
Publication date: 2000-04-30
Dewey code: 363.1926
List Price: $145.00
Price: $116.00
Review International Standards for Food Safety / Springer:This is one of the first books to draw together information and views about international control of food safety from around the world. Demands for safe food, against a background of increasing trade, are making international controls on food safety essential. Agreements on how to control the safety of food to meet these needs are now in place among the major trading blocks, particularly in Europe and in the USA, and more recently, in Australia. This book also describes progress in areas such as systematically reviewing risk from food; developing national infrastructures to enforce standards; and growing input from consumer groups and others, including economists, to the debate on how to set international food standards. Discussed in depth is the effort to achieve global standards for food safety under the auspices of the Codex Alimentarius Commission. There are chapters from world-leading experts on Codex, international control of radiological contamination, pesticides and veterinary drugs, and other chemical contaminants.
Creator: Edward E. Judge
Edition: 15th Bi/St
Publication date: 1994-05
List Price: $150.00
Price: $120.00
Review The Directory of the Canning, Freezing, Preserving Industries 1994-95/Standard / Edward E Judge & Son:
Authors
- Francisco Delgado-Vargas
- Octavio Paredes-Lopez
Publication date: 2002-11-27
Dewey code: 664.062
List Price: $189.95
Price: $158.02
Review Natural Colorants for Food and Nutraceutical Uses / CRC:As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as their nutraceutical properties. Starting with the basics, the book creates an understanding of physical colors, discusses color measurement, and analyzes why natural pigments are preferred today. The authors present an overview of global colorants, including safety, toxicity and regulatory aspects. Information about inorganic and synthetic colorants is included. The book then focuses on applications of natural colorants, with special attention given to characteristics, extraction and processing stability, and the use of biotechnology and molecular biology to increase colorant production. Finally, the book examines the nutraceutical properties of natural colorants and compares them to other well-known nutraceutical components. From the basics to highly specialized concepts and applications, Natural Colorants for Food and Nutraceutical Uses presents essential, practical information about pigments in the food industry. With its coverage of state-of-the-art technologies and future trends in the application of color to food, this book provides the most comprehensive, up-to-date survey of the field.
Edition: 1
Publication date: 2003-03-02
Dewey code: 641.3
List Price: $151.00
Price: $138.43
Review Food Quality and Consumer Value / Springer:Consumer markets for foods and beverages in developed countries are well supplied and highly fragmented. Yet, the question being asked is how close retailers actually come to fulfilling their customers' requirements. The concept of consumer value is one of the main pillars underpinning the theory of market differentiation. This book takes an interdisciplinary approach to the analysis of satisfaction in relation to the consumption of food, with both food science and consumer science playing central parts. It approaches food quality from both the technical and the consumer satisfaction perspectives, and assesses the roles of management and regulatory tools in delivering food quality for all. Each area is discussed in detail, using the appropriate technical terminology, but keeping the text accessible to readers from both academic traditions, as well as to non-specialist readers.
Creator: Donald L. Downing
Edition: 13
Publication date: 1996-06
Dewey code: 664.0282
List Price: $125.00
Price: $125.00
Review A Complete Course in Canning and Related Processes / Cti Pubns:
Creator: Glyn James
Edition: 2
Publication date: 2003-08
Dewey code: 633.61
List Price: $169.99
Price: $129.19
Review Sugarcane (World Agriculture Series) / Wiley-Blackwell:From enhancing the flavour of food to providing a substrate for fermentation, sugar is renowned worldwide for its importance as a commodity. For many centuries sugarcane has been cultivated and developed, and we now have a huge range of crop varieties. Based on Blackburn’s highly successful Sugarcane, originally published in 1984, this new edition has been fully revised and expanded by an international team of widely respected sugarcane specialists. Focussing on the agricultural aspects of the crop, this book follows a logical progression from the botany and breeding through to planning cultivation, control of weeds, pests and diseases, harvest management and payment for cane. An invaluable asset to those involved in planning or running sugar estates as well as small producers An easy-to-follow reference for students and agriculturalists alike Comprehensive reference sections and further reading.
Creator: Gustavo V. Barbosa-Cánovas
Edition: 1st
Publication date: 2001-03-31
Dewey code: 664
List Price: $155.00
Price: $124.00
Review Crystallization in Foods (Food Engineering Series) / Springer:In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.
| Models & Brands:
Dehydration of Foods (Food Engineering Series), New Methods of Food Preservation, Seafood Safety, Processing, and Biotechnology, Gums and Stabilisers for the Food Industry 11 (Special Publication (Royal Society of Chemistry (Great Britain))), Ultra High Pressure Treatment of Foods, Electronic Noses & Sensor Array Based Systems - Design & Applications, Fifth International Symposium Proceedings, Food Process Design and Evaluation, Everyone's Guide to Food Self-Sufficiency, Citrus Processing: A Complete Guide (Chapman & Hall Food Science Book), Food, People & Society, Quality Assurance for the Food Industry: A Practical Approach, Perfect Preserves, A treatise on food conservation and the art of canning,, International Standards for Food Safety, The Directory of the Canning, Freezing, Preserving Industries 1994-95/Standard, Natural Colorants for Food and Nutraceutical Uses, Food Quality and Consumer Value, A Complete Course in Canning and Related Processes, Sugarcane (World Agriculture Series), Crystallization in Foods (Food Engineering Series)Top headlines: Chinese still buying cars - fuel efficient ones: ›18:22 12 Nov, Wed Wal-Mart picks Mike Duke as new CEO: Wal-Mart, the worlds largest retailer, unexpectedly announced Friday that its chief executive will retire in February and be replaced by the head of its international division. ›21:59 2007 Tokyo Motor Show: Top 10 Production Cars: Editors' ten favorite production vehicles at the biennial show. ›07:00 29 Oct, Mon Volkswagen Baja Race: Paris to Ensenada: Volkswagen and its Touareg 2 head to Mexico for the Baja 500. ›07:00 16 Oct, Tue The best and worst airlines of 2008: Some airlines still show up when they say they will. Here are the on-time superstarsand the worst offenders. ›20:10 20 Nov, Thu First Drive: 2008 Cadillac CTS: With style in spades, Cadillac's second-generation sport sedan adds performance and refinement. ›07:00 15 Oct, Mon Mexico: Ex-drug czar took cartel money: Mexico's former drug czar took $450,000 to leak information to a powerful cartel, officials said Friday. ›17:05 Chinese still buying cars - fuel efficient ones: ›18:22 12 Nov, Wed Free-agent market for pitchers is a dangerous place: There's no shortage of free-agent pitchers to choose from. But Dayn Perry offers this warning: Most of these guys aren't worth it. ›17:05 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 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 Collins' comeback one for the ages: Kerry Collins has faced down his demons and is now the unlikely leader of a 10-0 Titans team. Mark Kriegel never saw it coming. ›17:00 Stocks jump on Geithner speculation: Wall Street staged a surprising comeback, with the major indexes jumping more than 5 percent and the Dow Jones industrials surging nearly 500 points in a late afternoon rally ›21:52 Teen charged with immigrant's murder: The killing of an Ecuadorean immigrant by seven high school students was part of a spree in which the teenagers tormented other immigrants while armed with knives and BB guns, prosecutors said. ›15:44 'Wheel' and 'Jeopardy!' are bigger than TV: Jeopardy! and Wheel of Fortune have been TVs reigning syndicated shows for a quarter-century. And as they carry on in TV tandem, each show has struck out for other media platforms. ›17:46 18 Nov, Tue Longevity risk: When retirees outlive savings: Like many other elderly Americans, Edie Stark has been hard hit by the meltdown in U.S. financial markets. She is 84 and has been worried a lot lately about outliving her savings. ›14:28 Colts' Hayden expected back for Chargers game: Colts coach Tony Dungy said Friday there's a good chance cornerback Kelvin Hayden will return to the starting lineup for Sunday night's game at San Diego.The status of safety Bob Sanders, however, probably won't be determined until just before gametime, Dungy said.Sanders, the NFL Defensive Player of the Year last season, has had swelling in his right knee the past two weeks and was inactive for last week's 33-27 win over Houston. ›20:47 GM to return two leased jets amid criticism: General Motors Corp will return two of its leased corporate jets amid intense criticism in Washington this week on the luxury travel arrangements of its chief executive. ›18:41 Gifting necessities seen as big holiday hit: Forget the wish list. Shoppers may be giving the gift of necessity this holiday season, buying up cards for gas, groceries and even utilities to help friends and family through lean times. ›19:57 Sheik gave Jackson gifts, assistant testifies: Michael Jacksons former personal assistant told a British court Friday that a Bahraini sheik who is now suing the singer was a generous friend, eager to give Jackson money and other gifts. ›15:22 TV listings: 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 Five Thoughts: We've got a playoff ... sort of: So you wanted a playoff? Saturday's OU-Texas Tech and the upcoming 'Bama-Florida game look like semifinals to Peter Schrager. ›17:02 Bolt tells a familiar heros tale: One could forgive a movie aimed at children for shamelessly cribbing plot points, but when the canine protagonist of Bolt borrows a character arc from Buzz Lightyear, even youngsters will smell a rip-off. ›19:56 18 Nov, Tue |
