Textbook
deMan, J. M., Finley, J., Hurst, W. J., Lee, C. (2018)
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and …
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Shen, C., Zhang, Y. (2017)
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, …
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Wong, D. W. (2017)
For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying …
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Nielsen, S. (2017)
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four …
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Nielsen, S. (Ed) (2017)
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis …
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Mosher, M., Trantham, K. (2017)
This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is …
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Neoh, T. L., Adachi, S., Furuta, T. (2016)
This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily …
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Fox, P. F., Uniacke-Lowe, T., McSweeney, P. L. H., O'Mahony, J. A. (2015)
This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk …
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Coupland, J. (2014)
Familiar combinations of ingredients and processing make the structures that give food its properties. For example in ice cream, the emulsifiers and proteins stabilize partly …
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Vaclavik, V., Christian, E. W. (2014)
The fourth edition of this classic text continues to use a multidisciplinary approach to expose the non-major food science student to the physical and chemical composition of …
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Lawless, H. T. (2013)
Laboratory exercises are a necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on …
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Aluko, R. E. (2012)
"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of …
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Oyarzabal, O. A. (Ed), Backert, S. (Ed) (2012)
In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, …
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Smith, P. G. (2011)
This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to …
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Lawless, H. T., Heymann, H. (2010)
The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was …
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Nielsen, S. (Ed) (2010)
This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, …
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Nielsen, S. (2010)
This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual …
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Clark, J. P. (2009)
One of the best ways for students or practitioners to learn is through real-life example. In this volume, Clark presents several case studies that can be used not only by those …
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Belitz, H., Grosch, W., Schieberle, P. (2009)
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively …
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Belitz, H., Grosch, W., Schieberle, P. (2009)
For more than two decades, this work has remained the leading advanced textbook and easy-to-use reference on food chemistry and technology. Its fourth edition has been extensively …
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Softcover
Hardcover
eBook