"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food ...
Thoroughly revised and updated, the second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orienta ...
Examines droplet flocculation and coalescence in dilute oil-in-water emulsions, beverage emulsions, rheology of concentrated emulsions, surface forces ...
Advance Praise for Food Fight "This is a fascinating, empowering book must-read filled with practical ways to take action" -- Shape Magazine Food Figh ...
Food Flavorings, Third Edition, is written for scientists and technologists in the flavor and food industries and provides a comprehensive review of t ...
How does the nose know what it smells? How do we taste foods? What gives foods their characteristic flavours? How do the methods of food preparation a ...
Food professionals and students are encouraged to use FOOD FOR FIFTY's recipes and information as the foundation for adapting nearly any recipe to mak ...
Food for Fitness is the bible for anyone who is serious about their sport, health and fitness. This new edition has seen a complete overhaul of the bo ...
Fortified foods and food supplements remain popular with today's health-conscious consumers and the range of bioactives added to food is increasing. T ...
Comprehensive book covering in depth all major aspects of food consumption by fish. Of vital importance to all those involved in the aquaculture indus ...
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Pre ...
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Pre ...
Food labelling is the primary means of communication between the producer and seller of food on one hand, and the purchaser and consumer on the other. ...
This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology. It has been thoroughly revised and upda ...
This widely acclaimed text covers the whole field of modern food microbiology. Now in its second edition, it has been revised and updated throughout a ...
This valuable resource examines the latest advances in microbiological analysis unique to food systems;covering the detection and identification of mi ...
Microorganisms participate in both the manufacture and spoilage of foodstuffs. In Food Microbiology Protocols, expert laboratorians present a wide ran ...
For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerou ...
Prevention of food borne illnesses, reduction of product spoilage, and improvements to product quality are ongoing concerns in the food manufacturing ...
Food Powders is the first book that addresses key aspects of food powder technology. No other book has focused exclusively on food powders, assembling ...
Preserving food to extend its shelf life, while ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there h ...
A review of food process modeling, which allows analysts to understand food processing more precisely and allows for better predictions. Features a mi ...
