![Fundamentals of Food Process Engineering]( "Fundamentals of Food Process Engineering")
Textbook
Toledo, R. T., Singh, R. K., Kong, F. (2018)
While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text …
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Hardcover
eBook
![Foodborne Microbial Pathogens]( "Foodborne Microbial Pathogens")
Textbook
Bhunia, A. K. (2018)
This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with …
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Hardcover
eBook
![Principles of Food Sanitation]( "Principles of Food Sanitation")
Textbook
Marriott, N. G., Schilling, M. W., Gravani, R. B. (2018)
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as …
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Hardcover
eBook
![Principles of Food Chemistry]( "Principles of Food Chemistry")
Textbook
deMan, J. M., Finley, J. W., Hurst, W. J., Lee, C. Y. (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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Hardcover
eBook
![Mechanism and Theory in Food Chemistry, Second Edition]( "Mechanism and Theory in Food Chemistry, Second Edition")
Textbook
Wong, D. W. (2018)
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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Hardcover
eBook
![Brewing Science: A Multidisciplinary Approach]( "Brewing Science: A Multidisciplinary Approach")
Textbook
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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Hardcover
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Softcover
![Food Microbiology Laboratory for the Food Science Student]( "Food Microbiology Laboratory for the Food Science Student")
Textbook
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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Softcover
eBook
![Food Analysis Laboratory Manual]( "Food Analysis Laboratory Manual")
Textbook
Nielsen, S. 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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Softcover
eBook
![Food Analysis]( "Food Analysis")
Textbook
Nielsen, S. 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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Hardcover
eBook
![Introduction to Food Manufacturing Engineering]( "Introduction to Food Manufacturing Engineering")
Textbook
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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Hardcover
eBook
![Dairy Chemistry and Biochemistry]( "Dairy Chemistry and Biochemistry")
Textbook
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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Hardcover
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![An Introduction to the Physical Chemistry of Food]( "An Introduction to the Physical Chemistry of Food")
Textbook
Coupland, J. N. (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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Hardcover
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Softcover
![Essentials of Food Science]( "Essentials of Food Science")
Textbook
Vaclavik, V. A., 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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Softcover
eBook
![Laboratory Exercises for Sensory Evaluation]( "Laboratory Exercises for Sensory Evaluation")
Textbook
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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Softcover
eBook
![Microbial Food Safety]( "Microbial Food Safety")
Textbook
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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Hardcover
eBook
Softcover
![Functional Foods and Nutraceuticals]( "Functional Foods and Nutraceuticals")
Textbook
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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eBook
Softcover
![Introduction to Food Process Engineering]( "Introduction to Food Process Engineering")
Textbook
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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Hardcover
eBook
Softcover
![Sensory Evaluation of Food]( "Sensory Evaluation of Food")
Textbook
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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Hardcover
eBook
Softcover
![Food Analysis]( "Food Analysis")
Textbook
Nielsen, S. 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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Softcover
eBook
![Food Analysis Laboratory Manual]( "Food Analysis Laboratory Manual")
Textbook
Nielsen, S. 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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eBook