Book Series
Food Science and Technology
New & Published Titles:
Food Lipids
Chemistry, Nutrition, and Biotechnology, Third Edition
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its...ISBN: 978-1-4200-4663-2 | Published March 17th 2008 by CRC Press.
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Seafood and Freshwater Toxins
Pharmacology, Physiology, and Detection, Second Edition
The occurrence of marine and freshwater toxins is a rapidly evolving problem due to ever-changing circumstances. Expanding international commerce is forcing cargo ships into virgin...ISBN: 978-0-8493-7437-1 | Published January 28th 2008 by CRC Press.
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Food Safety of Proteins in Agricultural Biotechnology
With contributions from internationally recognized experts, Food Safety of Proteins in Agricultural Biotechnology comprehensively addresses how toxicology testing of proteins should be accomplished and how...ISBN: 978-0-8493-3967-7 | Published November 28th 2007 by CRC Press.
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Fatty Acids in Foods and their Health Implications,Third Edition
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats...ISBN: 978-0-8493-7261-2 | Published November 19th 2007 by CRC Press.
more information about Fatty Acids in Foods and their Health Implications,Third EditionFood Plant Economics
Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation,...ISBN: 978-0-8493-4021-5 | Published August 2nd 2007 by CRC Press.
more information about Food Plant EconomicsHandbook of Food Preservation, Second Edition
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to...ISBN: 978-1-57444-606-7 | Published July 16th 2007 by CRC Press.
more information about Handbook of Food Preservation, Second EditionHandbook of Water Analysis, Second Edition
Extensively revised and updated, Handbook of Water Analysis, Second Edition provides current analytical techniques for detecting compounds in water samples. Maintaining the detailed and accessible...ISBN: 978-0-8493-7033-5 | Published June 25th 2007 by CRC Press.
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Berry Fruit
Value-Added Products for Health Promotion
Highly valued for its unique flavors, textures, and colors, recent research has shown berry fruit to be high in antioxidants, vitamin C, fiber, folic acid,...ISBN: 978-0-8493-5802-9 | Published June 6th 2007 by CRC Press.
more information about Berry FruitListeria, Listeriosis, and Food Safety, Third Edition
Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence...ISBN: 978-0-8247-5750-2 | Published March 27th 2007 by CRC Press.
more information about Listeria, Listeriosis, and Food Safety, Third EditionHandbook of Food and Bioprocess Modeling Techniques
With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities,...ISBN: 978-0-8247-2671-3 | Published December 19th 2006 by CRC Press.
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Handbook of Food Engineering, Second Edition
As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need...ISBN: 978-0-8247-5331-3 | Published November 6th 2006 by CRC Press.
more information about Handbook of Food Engineering, Second EditionFunctional Foods and Biotechnology
World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic...ISBN: 978-0-8493-7527-9 | Published September 28th 2006 by CRC Press.
more information about Functional Foods and BiotechnologySensory-Directed Flavor Analysis
Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister® and other...ISBN: 978-1-57444-568-8 | Published September 11th 2006 by CRC Press.
more information about Sensory-Directed Flavor AnalysisRadionuclide Concentrations in Food and the Environment
As radiological residue, both naturally occurring and technologically driven, works its way through the ecosystem, we see its negative effects on the human population. Radionuclide...ISBN: 978-0-8493-3594-5 | Published August 21st 2006 by CRC Press.
more information about Radionuclide Concentrations in Food and the EnvironmentFood Polysaccharides and Their Applications, Second Edition
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of...ISBN: 978-0-8247-5922-3 | Published May 26th 2006 by CRC Press.
more information about Food Polysaccharides and Their Applications, Second EditionCarbohydrates in Food, 2nd Edition
Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties,...ISBN: 978-0-8247-5942-1 | Published March 27th 2006 by CRC Press.
more information about Carbohydrates in Food, 2nd EditionAdvanced Technologies For Meat Processing
In recent years the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and...ISBN: 978-1-57444-587-9 | Published March 21st 2006 by CRC Press.
more information about Advanced Technologies For Meat ProcessingHandbook of Brewing, Second Edition
It has been ten years since its first edition, making the Handbook of Brewing, Second Edition the must have resource on the science and technology...ISBN: 978-0-8247-2657-7 | Published February 22nd 2006 by CRC Press.
more information about Handbook of Brewing, Second EditionIngredient Interactions
Effects on Food Quality, Second Edition
Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products. The ability to identify, study, and understand...ISBN: 978-0-8247-5748-9 | Published December 20th 2005 by CRC Press.
more information about Ingredient InteractionsHandbook of Food Science, Technology, and Engineering - 4 Volume Set
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost...ISBN: 978-0-8493-9847-6 | Published December 19th 2005 by CRC Press.
more information about Handbook of Food Science, Technology, and Engineering - 4 Volume SetHandbook of Food Science, Technology, and Engineering, Volume One
ISBN: 978-1-57444-551-0 | Published December 19th 2005 by CRC Press.
more information about Handbook of Food Science, Technology, and Engineering, Volume OneHandbook of Food Science, Technology, and Engineering, Volume Three
ISBN: 978-1-57444-552-7 | Published December 19th 2005 by CRC Press.
more information about Handbook of Food Science, Technology, and Engineering, Volume ThreeThermal Food Processing
New Technologies and Quality Issues
The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The...ISBN: 978-1-57444-628-9 | Published December 12th 2005 by CRC Press.
more information about Thermal Food ProcessingHandbook of Frozen Food Processing and Packaging
Frozen foods make up one of the biggest sectors in the food industry. Their popularity with consumers is due primarily to the variety they offer...ISBN: 978-1-57444-607-4 | Published November 14th 2005 by CRC Press.
more information about Handbook of Frozen Food Processing and PackagingAflatoxin and Food Safety
Aflatoxins are responsible for damaging up to 25% of the world’s food crops, resulting in large economic losses in developed countries and human and animal...ISBN: 978-0-8247-2303-3 | Published November 1st 2005 by CRC Press.
more information about Aflatoxin and Food SafetySeafood Processing
Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling
With global fish production falling behind demand, the aquaculture of selected species has become an effective method to augment fish availability. Unlike natural species, however,...ISBN: 978-1-57444-622-7 | Published November 1st 2005 by CRC Press.
more information about Seafood ProcessingVitamins In Foods
Analysis, Bioavailability, and Stability
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that...ISBN: 978-1-57444-804-7 | Published November 1st 2005 by CRC Press.
more information about Vitamins In FoodsFood Biotechnology, Second Edition
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and...ISBN: 978-0-8247-5329-0 | Published October 11th 2005 by CRC Press.
more information about Food Biotechnology, Second EditionDairy Science and Technology, Second Edition
Building upon the scope of its predecessor, Dairy Science and Technology, Second Edition offers the latest information on the efficient transformation of milk into high-quality...ISBN: 978-0-8247-2763-5 | Published September 29th 2005 by CRC Press.
more information about Dairy Science and Technology, Second EditionEncapsulated and Powdered Foods
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food...ISBN: 978-0-8247-5327-6 | Published May 26th 2005 by CRC Press.
more information about Encapsulated and Powdered FoodsFood Plant Design
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...ISBN: 978-1-57444-602-9 | Published May 6th 2005 by CRC Press.
more information about Food Plant DesignAntimicrobials in Food, Third Edition
Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest...ISBN: 978-0-8247-4037-5 | Published April 28th 2005 by CRC Press.
more information about Antimicrobials in Food, Third EditionEngineering Properties of Foods, Third Edition
Ten years have passed since this reference’s last edition – making Engineering Properties of Foods, Third Edition the must-have resource for those interested in food...ISBN: 978-0-8247-5328-3 | Published April 26th 2005 by CRC Press.
more information about Engineering Properties of Foods, Third EditionSurimi and Surimi Seafood, Second Edition
Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition provides a wealth of up-to-the-minute information on all aspects of the production of surimi...ISBN: 978-0-8247-2649-2 | Published March 29th 2005 by CRC Press.
more information about Surimi and Surimi Seafood, Second EditionFat Crystal Networks
The first authoritative source on the subject, this reference discusses the various levels of structure that influence the macroscopic physical properties of fat crystal networks....ISBN: 978-0-8247-4075-7 | Published December 27th 2004 by CRC Press.
more information about Fat Crystal NetworksNovel Food Processing Technologies
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food...ISBN: 978-0-8247-5333-7 | Published November 30th 2004 by CRC Press.
more information about Novel Food Processing TechnologiesLactic Acid Bacteria
Microbiological and Functional Aspects, Third Edition
While lactic acid producing fermentation has been utilized to improve the storability, palatability, and nutritive value of perishable foods for a very long time, only...ISBN: 978-0-8247-5332-0 | Published July 23rd 2004 by CRC Press.
more information about Lactic Acid BacteriaHandbook of Food Analysis, Second Edition -3 Volume Set
The Handbook of Food Analysis, Second Edition presents an exhaustive compilation of analytical methods essential to every food chemist. This outstanding three-volume reference delineates the...ISBN: 978-0-8247-5039-8 | Published July 12th 2004 by CRC Press.
more information about Handbook of Food Analysis, Second Edition -3 Volume SetHandbook of Food Analysis, Second Edition,
Volume 1: Physical Characterization and Nutrient Analysis
This two-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of...ISBN: 978-0-8247-5036-7 | Published June 1st 2004 by CRC Press.
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Volume 2: Residues and Other Food Component Analysis
Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field, Volume 2: Residues and Other Food Component Analysis of this celebrated 3 volume...ISBN: 978-0-8247-5037-4 | Published June 1st 2004 by CRC Press.
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Volume 3 Methods, Instruments and Applications
This three-volume handbook supplies food chemists with essential information on the physical and chemical properties of nutrients, descriptions of analytical techniques, and an assessment of...ISBN: 978-0-8247-5038-1 | Published June 1st 2004 by CRC Press.
more information about Handbook of Food Analysis, Second Edition,Vitamin E
Food Chemistry, Composition, and Analysis
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available...ISBN: 978-0-8247-0688-3 | Published May 24th 2004 by CRC Press.
more information about Vitamin EHandbook of Frozen Foods
Frozen foods have the advantage of being very close in taste and quality to fresh foods as compared with other preserved or processed foods. They...ISBN: 978-0-8247-4712-1 | Published March 29th 2004 by CRC Press.
more information about Handbook of Frozen FoodsIndustrialization of Indigenous Fermented Foods, Second Edition, Revised and Expanded
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from...ISBN: 978-0-8247-4784-8 | Published March 26th 2004 by CRC Press.
more information about Industrialization of Indigenous Fermented Foods, Second Edition, Revised and ExpandedHandbook of Food and Beverage Fermentation Technology
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature....ISBN: 978-0-8247-4780-0 | Published March 19th 2004 by CRC Press.
more information about Handbook of Food and Beverage Fermentation TechnologyGenetic Variation in Taste Sensitivity
Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this...ISBN: 978-0-8247-4087-0 | Published February 10th 2004 by CRC Press.
more information about Genetic Variation in Taste SensitivityFood Emulsions, Fourth Edition,
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and...ISBN: 978-0-8247-4696-4 | Published November 4th 2003 by CRC Press.
more information about Food Emulsions, Fourth Edition,Handbook of Vegetable Preservation and Processing
Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation...ISBN: 978-0-8247-4301-7 | Published September 12th 2003 by CRC Press.
more information about Handbook of Vegetable Preservation and ProcessingHandbook of Flavor Characterization
Sensory Analysis, Chemistry, and Physiology
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor...ISBN: 978-0-8247-4703-9 | Published September 5th 2003 by CRC Press.
more information about Handbook of Flavor CharacterizationExtraction Optimization in Food Engineering
The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems...ISBN: 978-0-8247-4108-2 | Published July 21st 2003 by CRC Press.
more information about Extraction Optimization in Food EngineeringPhysical Principles of Food Preservation
Second Edition, Revised and Expanded
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques. The book analyzes...ISBN: 978-0-8247-4063-4 | Published June 20th 2003 by CRC Press.
more information about Physical Principles of Food PreservationHandbook of Dough Fermentations
The Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion...ISBN: 978-0-8247-4264-5 | Published May 20th 2003 by CRC Press.
more information about Handbook of Dough FermentationsFood Process Design
This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and...ISBN: 978-0-8247-4311-6 | Published May 9th 2003 by CRC Press.
more information about Food Process DesignCharacterization of Cereals and Flours
Properties, Analysis, and Applications
Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on...ISBN: 978-0-8247-0734-7 | Published March 27th 2003 by CRC Press.
more information about Characterization of Cereals and FloursInternational Handbook of Foodborne Pathogens
This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food...ISBN: 978-0-8247-0685-2 | Published March 18th 2003 by CRC Press.
more information about International Handbook of Foodborne PathogensHandbook of Food Enzymology
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit...ISBN: 978-0-8247-0686-9 | Published December 5th 2002 by CRC Press.
more information about Handbook of Food EnzymologyPostharvest Physiology and Pathology of Vegetables, Second Edition,
Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the...ISBN: 978-0-8247-0687-6 | Published December 4th 2002 by CRC Press.
more information about Postharvest Physiology and Pathology of Vegetables, Second Edition,Physical Chemistry of Foods
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles...ISBN: 978-0-8247-9355-5 | Published October 8th 2002 by CRC Press.
more information about Physical Chemistry of FoodsFood Plant Sanitation
Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the...ISBN: 978-0-8247-0793-4 | Published September 13th 2002 by CRC Press.
more information about Food Plant SanitationHandbook of Food Toxicology
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in...ISBN: 978-0-8247-0760-6 | Published August 29th 2002 by CRC Press.
more information about Handbook of Food ToxicologyFood Protein Analysis
Qualitative Effects on Processing
"Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic...ISBN: 978-0-8247-0684-5 | Published May 24th 2002 by CRC Press.
more information about Food Protein AnalysisFlavor, Fragrance, and Odor Analysis
Written from a practical, problem-solving perspective, this reference explores advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technology for food, cosmetic, and...ISBN: 978-0-8247-0627-2 | Published November 29th 2001 by CRC Press.
more information about Flavor, Fragrance, and Odor AnalysisFood Additives, Second Edition,
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning...ISBN: 978-0-8247-9343-2 | Published November 1st 2001 by CRC Press.
more information about Food Additives, Second Edition,Control of Foodborne Microorganisms
Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms...ISBN: 978-0-8247-0573-2 | Published September 27th 2001 by CRC Press.
more information about Control of Foodborne MicroorganismsHandbook of Dietary Fiber
"Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic...ISBN: 978-0-8247-8960-2 | Published August 17th 2001 by CRC Press.
more information about Handbook of Dietary FiberAlternative Sweeteners, Third Edition, Revised and Expanded
A survey of the extensive field of sucrose alternatives, detailing scientific information, technical applications, and regulatory ratings for a wide array of sweeteners. It highlights...ISBN: 978-0-8247-0437-7 | Published June 8th 2001 by CRC Press.
more information about Alternative Sweeteners, Third Edition, Revised and ExpandedTransport Properties of Foods
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of...ISBN: 978-0-8247-0613-5 | Published June 4th 2001 by CRC Press.
more information about Transport Properties of FoodsApplied Dairy Microbiology, Second Edition
This thoroughly revised and updatedreference provides comprehensive coverage of the latestdevelopments and scientific advances in dairy microbiology—emphasizing probiotics, fermented dairy products, disease prevention, and public...ISBN: 978-0-8247-0536-7 | Published May 22nd 2001 by CRC Press.
more information about Applied Dairy Microbiology, Second EditionHandbook of Microwave Technology for Food Application
"Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave...ISBN: 978-0-8247-0490-2 | Published April 27th 2001 by CRC Press.
more information about Handbook of Microwave Technology for Food ApplicationWine Microbiology
Science and Technology
This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final...ISBN: 978-0-8247-0590-9 | Published March 23rd 2001 by CRC Press.
more information about Wine MicrobiologyFood Processing Operations Modeling
Design and Analysis, Second Edition
A comprehensive survey of thermal processing and modelling techniques in food process engineering. It combines theory and practice to solve actual problems in the food...ISBN: 978-0-8247-0488-9 | Published February 27th 2001 by CRC Press.
more information about Food Processing Operations ModelingGreen Tea
Health Benefits and Applications
A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious diseases and cancers, and underlying...ISBN: 978-0-8247-0470-4 | Published February 2nd 2001 by CRC Press.
more information about Green TeaNondestructive Food Evaluation
Techniques to Analyze Properties and Quality
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray...ISBN: 978-0-8247-0453-7 | Published December 6th 2000 by CRC Press.
more information about Nondestructive Food EvaluationDrug Residues in Foods
Pharmacology: Food Safety, and Analysis
"Offers unique data on the physiochemical properties, functions and metabolism, toxicological and pharmacological effects, regulatory control, antimicrobial resistance, and consumer perceptions of food residue regulation."...ISBN: 978-0-8247-8959-6 | Published November 14th 2000 by CRC Press.
more information about Drug Residues in FoodsHandbook of Nutrition and Diet
This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of...ISBN: 978-0-8247-0375-2 | Published August 16th 2000 by CRC Press.
more information about Handbook of Nutrition and DietFood Analysis by HPLC, Second Edition
The second edition of Food Analysis by HPLC maintains the high standard of quality that made the first edition so successful and highly lauded by...ISBN: 978-0-8247-8460-7 | Published April 5th 2000 by CRC Press.
more information about Food Analysis by HPLC, Second EditionHandbook of Cereal Science and Technology, Second Edition, Revised and Expanded
This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment...ISBN: 978-0-8247-8294-8 | Published March 28th 2000 by CRC Press.
more information about Handbook of Cereal Science and Technology, Second Edition, Revised and ExpandedSafe Handling of Foods
A discussion of all aspects of safe food handling, encompassing the production of all varieties of foods by the processing and foodservice industries, where risk...ISBN: 978-0-8247-0331-8 | Published March 3rd 2000 by CRC Press.
more information about Safe Handling of FoodsSeafood Enzymes
Utilization and Influence on Postharvest Seafood Quality
"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as...ISBN: 978-0-8247-0326-4 | Published February 25th 2000 by CRC Press.
more information about Seafood EnzymesInternational Food Safety Handbook
Science, International Regulation, and Control
ISBN: 978-0-8247-9354-8 | Published July 16th 1999 by CRC Press.
more information about International Food Safety HandbookComplex Carbohydrates in Foods
"Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on...ISBN: 978-0-8247-0187-1 | Published January 19th 1999 by CRC Press.
more information about Complex Carbohydrates in FoodsColoring of Food, Drugs, and Cosmetics
"Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data...ISBN: 978-0-8247-0215-1 | Published January 4th 1999 by CRC Press.
more information about Coloring of Food, Drugs, and CosmeticsSpice Science and Technology
Offers concise coverage of spices and herbs from basic science to the most recent developments in spice functions and applications. Introduces a new patterning theory...ISBN: 978-0-8247-0144-4 | Published June 16th 1998 by CRC Press.
more information about Spice Science and TechnologyPolysaccharide Association Structures in Food
"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of...ISBN: 978-0-8247-0164-2 | Published April 6th 1998 by CRC Press.
more information about Polysaccharide Association Structures in FoodHandbook of Vegetable Science and Technology
Production, Compostion, Storage, and Processing
"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions...ISBN: 978-0-8247-0105-5 | Published March 19th 1998 by CRC Press.
more information about Handbook of Vegetable Science and TechnologyMilk and Dairy Product Technology
Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk...ISBN: 978-0-8247-0094-2 | Published January 7th 1998 by CRC Press.
more information about Milk and Dairy Product TechnologyNonthermal Preservation of Foods
"Written by four experts actively researching alternatives to conventional thermal methods in food preservation. Presents information on traditional and emerging nonthermal food processing technologies in...ISBN: 978-0-8247-9979-3 | Published October 6th 1997 by CRC Press.
more information about Nonthermal Preservation of FoodsFood Proteins and Their Applications
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies...ISBN: 978-0-8247-9820-8 | Published March 12th 1997 by CRC Press.
more information about Food Proteins and Their ApplicationsTechniques for Analyzing Food Aroma
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how...ISBN: 978-0-8247-9788-1 | Published November 5th 1996 by CRC Press.
more information about Techniques for Analyzing Food AromaComputerized Control Systems in the Food Industry
Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations....ISBN: 978-0-8247-9757-7 | Published September 19th 1996 by CRC Press.
more information about Computerized Control Systems in the Food IndustryBaked Goods Freshness
Technology, Evaluation, and Inhibition of Staling
This work offers comprehensive coverage of the staling process that occurs upon ageing in baked goods. It covers in detail the technologies for maintaining freshness,...ISBN: 978-0-8247-9348-7 | Published April 30th 1996 by CRC Press.
more information about Baked Goods FreshnessFreezing Effects on Food Quality
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing...ISBN: 978-0-8247-9350-0 | Published February 6th 1996 by CRC Press.
more information about Freezing Effects on Food QualityHandbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both...ISBN: 978-0-8247-9352-4 | Published November 14th 1995 by CRC Press.
more information about Handbook of Indigenous Fermented Foods, Second Edition, Revised and ExpandedFood Antioxidants
Technological: Toxicological and Health Perspectives
"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources...ISBN: 978-0-8247-9351-7 | Published October 24th 1995 by CRC Press.
more information about Food AntioxidantsHandbook of Fruit Science and Technology
Production, Composition, Storage, and Processing
This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world....ISBN: 978-0-8247-9643-3 | Published August 18th 1995 by CRC Press.
more information about Handbook of Fruit Science and TechnologySafety of Irradiated Foods, Second Edition,
This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation. It sets out to untangle...ISBN: 978-0-8247-9344-9 | Published July 11th 1995 by CRC Press.
more information about Safety of Irradiated Foods, Second Edition,Analyzing Food for Nutrition Labeling and Hazardous Contaminants
This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods....ISBN: 978-0-8247-9349-4 | Published December 16th 1994 by CRC Press.
more information about Analyzing Food for Nutrition Labeling and Hazardous ContaminantsCarbohydrate Polyesters as Fat Substitutes
"Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the...ISBN: 978-0-8247-9062-2 | Published April 19th 1994 by CRC Press.
more information about Carbohydrate Polyesters as Fat SubstitutesPrinciples of Enzymology for the Food Sciences, Second Edition,
This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides...ISBN: 978-0-8247-9148-3 | Published November 30th 1993 by CRC Press.
more information about Principles of Enzymology for the Food Sciences, Second Edition,Rice Science and Technology
Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers. This work also provides insight into future...ISBN: 978-0-8247-8887-2 | Published September 8th 1993 by CRC Press.
more information about Rice Science and TechnologyLow-Calorie Foods Handbook
This reference examines all aspects of low-calorie foods - including their history, technology, ingredients, governing regulations, position of the food market and future prospects -...ISBN: 978-0-8247-8812-4 | Published March 12th 1993 by CRC Press.
more information about Low-Calorie Foods HandbookCereals in Breadmaking
A Molecular Colloidal Approach
This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of...ISBN: 978-0-8247-8816-2 | Published February 23rd 1993 by CRC Press.
more information about Cereals in BreadmakingClostridium Botulinum
Ecology and Control in Foods
An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes...ISBN: 978-0-8247-8748-6 | Published November 12th 1992 by CRC Press.
more information about Clostridium BotulinumAcesulfame-k
Summarizes the research required to allow the sale of Acesulfame-K, an intense artificial sweetener that does not adversely affect diabetics, cause tooth decay, or contain...ISBN: 978-0-8247-8530-7 | Published June 28th 1991 by CRC Press.
more information about Acesulfame-kInstrumental Methods for Quality Assurance in Foods
Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available...ISBN: 978-0-8247-8278-8 | Published April 29th 1991 by CRC Press.
more information about Instrumental Methods for Quality Assurance in FoodsVolatile Compounds in Foods and Beverages
Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters, each dealing with a...ISBN: 978-0-8247-8390-7 | Published March 29th 1991 by CRC Press.
more information about Volatile Compounds in Foods and BeveragesFish Quality Control by Computer Vision
Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing...ISBN: 978-0-8247-8426-3 | Published January 24th 1991 by CRC Press.
more information about Fish Quality Control by Computer VisionFood Processing Operations and Scale-up
Intended for students and practitioners who have a basic education in chemical engineering or food science. Contains basic information in each area and describes some...ISBN: 978-0-8247-8279-5 | Published November 19th 1990 by CRC Press.
more information about Food Processing Operations and Scale-upSeafood
Effects of Technology on Nutrition
Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the...ISBN: 978-0-8247-7922-1 | Published May 16th 1990 by CRC Press.
more information about SeafoodOmega-3 Fatty Acids in Health and Disease
A report from research in the MIT Sea Grant College Program. Discusses the relationship between particular fatty acids found only in fish oil, and human...ISBN: 978-0-8247-8292-4 | Published February 9th 1990 by CRC Press.
more information about Omega-3 Fatty Acids in Health and DiseaseProtein Quality and the Effects of Processing
Updated monograph from a symposium held at the Annual Meeting of the American Association of Cereal Chemists in Toronto in Oct. 1986. Focus is on...ISBN: 978-0-8247-7984-9 | Published December 19th 1988 by CRC Press.
more information about Protein Quality and the Effects of ProcessingTrace Minerals in Foods
Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors;...ISBN: 978-0-8247-7835-4 | Published August 24th 1988 by CRC Press.
more information about Trace Minerals in FoodsFood Texture
ISBN: 978-0-8247-7585-8 | Published April 7th 1987 by CRC Press.
more information about Food TextureSensory Evaluation of Food
Statistical Methods and Procedures
Sensory Evaluation of Food: Statistical Methods and Procedure covers all of the basic techniques of sensory testing, from simple discrimination tests to home use placements...ISBN: 978-0-8247-7337-3 | Published January 10th 1986 by CRC Press.
more information about Sensory Evaluation of FoodAspartame
Physiology and Biochemistry
ISBN: 978-0-8247-7206-2 | Published June 13th 1984 by CRC Press.
more information about AspartameForthcoming Titles:
Food Processing Operations Modeling: Design and Analysis, Second Edition
By Soojin Jun, Joseph M. Irudayaraj
November 24th 2008
Kinetic Modeling of Reactions In Foods
By Tiny van Boekel
December 11th 2008