General

The undergraduate and postgraduate students, educators, and researchers in the fields of postharvest technology, food technology, and food science and technology frequently require comprehensive and authoritative resources on the subject of quality...

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food...

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. "The changes in unit operations have produced a switch from hand labor to automation", states Gould. This...

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the...

Crystallization and Crystallizers, part of the Industrial Equipment for Chemical Engineering set, defines how to perform the selection and calculation of equipment needed in the basic operations of process engineering, offering reliable and simple...

The book comprises 19 chapters that cover a variety of subjects and dimensions, with a specific focus on post-harvest handling and processing of fruits and vegetables, including mushrooms. The book emphasizes the applicability of technology in this...

Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781893997929Author Michael D. EricksonFormat HardbackPage Count 464Imprint AOCSPublisher AOCSWeight(grams) 860g

This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.About the AuthorDuncan Manley is an internationally-renowned consultant to the...

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food...

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource...

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create...

This text introduces the reader to the crop known as banana, including its origin and distribution, as well as the various types cultivated throughout the country and their characteristics. It then delves into the international and domestic trade of...

Gut Microbiota: Interactive Effects on Nutrition and Health focuses on the fascinating intestinal microbiome as it relates to nutrition. The book covers the core science in the microbiome field and draws links between the microbiome and nutrition in...

This book deals in detail with all aspects of hop growing, hop cone handling, drying, storage and processing into hop products and preparations, and with their utilization in the brewing industry. Particular attention is given to theoretical and...

Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and...

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided...

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel...

The book in question contains a comprehensive glossary of 5000 important acronyms, terminology, and related terms for all alphabets from A to Z. This includes terminology related to food processing, post-harvest technology, food science and technology,...

Nuts and Seeds in Health and Disease Prevention, Second Edition investigates the benefits of nuts and seeds in health and disease prevention using an organizational style that will provide easy-access to information that supports identifying treatment...

Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food. From farm, to home, and everything in-between, the authors use a scientific...

Food Process Engineering focuses on the design, operation and maintenance of chemical and other process manufacturing activities. The development of Agro Processing will spur agricultural diversification. There are several benefits of promoting small...

Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness,...

Bacterial Fish Diseases: Environmental and Economic Constraints will be useful for researchers and academics who need to understand the nature and consequences of bacteria-related disease in fishes. It has in-depth information on the complete genome of...

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model...

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable...

The content of this book encompasses a wide range of subjects related to functional foods and nutraceuticals, such as the use of fruits and vegetables and their by-products as valuable ingredients, the identification of bioactive components from various...

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural...

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the...

Genetic and Genomic Resources For Cereals Improvement is the first book to bring together the latest available genetic resources and genomics to facilitate the identification of specific germplasm, trait mapping, and allele mining that are needed to more...

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and traditional methodologies and points out the significant...

Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how...

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable...

This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.About the AuthorDuncan Manley is an internationally-renowned consultant to the biscuit and food...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780935315639Author D. R. EricksonFormat PaperbackPage Count 130Imprint AOCSPublisher AOCSWeight(grams) 970g

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development. The first part of the book covers the various elements of the...

This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing...

Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids. The book provides a...

Food and Feed Safety Systems and Analysis discusses the integration of food safety with recent research developments in food borne pathogens. The book covers food systems, food borne ecology, how to conduct research on food safety and food borne...

The text discusses the crop of banana, including its origin and distribution, as well as the various varieties cultivated throughout the country and their characteristics. The trade of bananas, both domestically and internationally, is also explained, as...