Books in category Technology & Engineering – Food Science

  • A Bibliography on Grapes Wines Other Alcoholic Beverages and Temperance

    A Bibliography on Grapes, Wines, Other Alcoholic Beverages, and Temperance
    Maynard Andrew Amerine, Axel E. Borg

    00 This bibliography of more than 3,700 items printed in the United States is intended for scholars, researchers, booksellers, and bibliophiles interested in viticulture, enology, alcoholic beverages, and the temperance and prohibition …

  • The Microbiology of Safe Food

    The Microbiology of Safe Food
    Stephen J. Forsythe

    The companion website for this book can be found at: http://www.foodmicrobe.com/info.htm Practically oriented Author has wide experience of teaching cutting edge food safety information Topic of great and growing concern Succinct, core, …

  • Processing Vegetables

    Processing Vegetables
    Durward S. Smith, Jerry N. Cash, Wai-Kit Nip, Y. H. Hui

    This 448-page book provides a detailed, expert guide to current methods of vegetable processing. The authoritative presentations were prepared by a team of leading international food specialists.

  • Aviation Food Safety

    Aviation Food Safety
    Erica Sheward

    In this much needed book Erica Sheward makes a compelling case for better management of food safety for all aspects of the aircraft food supply chain with comprehensive coverage of: HACCP Codes of practice Supply chain logistics Fitness to …

  • Lipid Modification by Enzymes and Engineered Microbes

    Lipid Modification by Enzymes and Engineered Microbes
    Uwe T. Bornscheuer

    Lipid Modification by Enzymes and Engineered Microbes covers the state-of-the art use of enzymes as natural biocatalysts to modify oils, also presenting how microorganisms, such as yeast, can be designed.

  • Iron Physiology and Pathophysiology in Humans

    Iron Physiology and Pathophysiology in Humans
    Gregory J. Anderson, Gordon D. McLaren

    This important new volume is the benchmark in the complex area of interrelationships between the essentiality of iron, its functions throughout the body, including its critical role in erythropoiesis, the biochemistry and clinical relevance …

  • Fennema s Food Chemistry Fourth Edition

    Fennema’s Food Chemistry, Fourth Edition
    Srinivasan Damodaran, Kirk L. Parkin, Owen R. Fennema

    This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema‚Äôs Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its …

  • Nonthermal Processing Technologies for Food

    Nonthermal Processing Technologies for Food
    Howard Q. Zhang, Gustavo V. Barbosa-C?novas, V. M. Bala Balasubramaniam, C. Patrick Dunne, Daniel F. Farkas, James T. C. Yuan

    Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book.

  • B Vitamins and Folate

    B Vitamins and Folate
    Victor R. Preedy

    Written by an expert team, this research compilation provides a fascinating insight into the scientific knowledge around these compounds for health and nutritional scientists.

  • Biscuit Cracker and Cookie Recipes for the Food Industry

    Biscuit, Cracker and Cookie Recipes for the Food Industry
    Duncan Manley

    Take advantage of over thirty years of industry experience Compare your recipes with over 150 included in this book – improve, refine and experiment Enhance your product development process with sample recipes from all areas of this …

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