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Canning and Preserving For Dummies
Amelia Jeanroy, Karen Ward
Everything you need to know to can and preserve your own food
With the cost of living continuing to rise, more and more people are...
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Fermentation and Food Safety
M.J.R. Nout, Martin Adams
A reference and support manual for the production of safely fermented foods, offering help for food preparation in the home and in...
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Microbial Safety of Minimally Processed Foods
Gerald M. Sapers, John S. Novak, Vijay K. Juneja
While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, ...
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Fruit and Vegetable Biotechnology
Victoriano Valpuesta
Examines how biotechnology can improve the quality and productivity of fruit and vegetable cultivation. Explores its major impact ...
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Handbook of Engineering Tables
Isabel Guerrero Legarretta, K.D. Murrell, Miang Hoong Lim, Wai-Kit Nip, Y. H. Hui
Collecting an impressive amount of professional expertise on frozen food science, technology, and engineering, this reference desc...
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Food Plant Engineering Systems
Gustavo F. Gutierrez-Lopez
This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the...
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Coffee: Recent Developments
O. G. Vitzthum, Ronald Clarke
Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world ind...
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The Quality Auditor Handbook
American Society For Quality, Asqc
What hygiene and dress requirements should be considered in food production? What quality standards must the air quality meet in a...
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Pulsed Electric Fields in Food Processing
Gustavo V. Barbosa-Canovas, Q. Howard Zhang
Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists...
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Food Processing Operations Modeling
Joseph M. Irudayaraj
A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice...
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Food Process Design
George D. Saravacos, Zacharias B. Maroulis
Utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes. Discusses the integration an...
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Food Colloids Fundamentals of Formulation
Eric Dickinson, Richard Miller
"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-compone...
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Transport Properties of Foods
George D. Saravacos
Reference and textbook covering all of the transport properties for food materials and systems, emphasizing the most recent advanc...
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Starch: advances in structure and function
A.M. Donald, P.J. Frazier, T.L. Barsby
Starch, in its many forms, provides an essential food energy source for the world's human population. It is therefore vital for m...
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Pasta and semolina technology
K. Turnbull, Ron Kill
Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This high...
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