ADVANCED DAIRY SCIENCE AND TECHNOLOGY blackwell
This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, b...
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PRINCIPLES OF FOOD TOXICOLOGY taylor & francis
While food is an essential source of energy, nutrients, building materials, and even pleasure, it also contains compounds that can potentially evoke greater or lesser health disorders. Toxins can orig...
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EXTRACTING BIOACTIVE COMPOUNDS FOR FOOD PRODUCTS - THEORY APPLICATIONS taylor & francis
This book details the engineering aspects of Bioactive Compound Extraction Processes. The demand for functional foods and neutraceuticals is on the rise, leaving product development companies racing t...
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FOOD PROCESS MODELING AND CONTROL taylor & francis
Fundamental techniques of mathematical modeling of processes essential to the food industry are explained in this text. Instead of concentrating on detailed theoretical analysis and mathematical deriv...
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METHODS OF ANALYSIS FOR FUNCTIONAL FOODS AND NUTRACEUTICALS - 2ND ED taylor & francis
In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges. Uncertainty over which compound is respon...
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IMAGE ANALYSIS OF FOOD MICROSTRUCTURE taylor & francis
´Image Analysis of Food Microstructure´ offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. ...
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FOOD PLANT DESIGN crc press
Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design, coverage of the design of food plants is often sporadic and inadeq...
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UNIT OPERATIONS IN FOOD ENGINEERING crc press
In order to successfully produce food products with maximum quality, each stage of processing must be well-designed. Unit Operations in Food Engineering systematically presents the basic information n...
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BAILEY´S INDUSTRIAL OIL AND FAT PRODUCTS 6 VOLS SET - 6TH ED. john wiley
First published in 1945, Bailey´s has become the standard reference on the food chemistry and processing technology related to edible oils and the nonedible byproducts derived from oils. This Sixth Ed...
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