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1-7 of 7 results for Author: michael eskin (sorted by Publication Date, showing all)
  1. Food Lipids

    Edited by Michael Eskin, Roman Przybylski

    Providing a comprehensive introduction to the nature, properties, processing performance and health-related concerns and benefits of food lipids, this book combines the chemistry and physicochemical properties of food lipids with processing and health-related aspects. It provides students in...

    Published April 20th 2014 by CRC Press

  2. Canola and Rapeseed

    Production, Processing, Food Quality, and Nutrition

    Edited by Usha Thiyam-Holländer, N.A. Michael Eskin, Bertrand Matthäus

    In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada. Drawn from these proceedings, Canola and Rapeseed: Production, Processing, Food Quality, and Nutrition presents...

    Published November 20th 2012 by CRC Press

  3. Functional Foods and Cardiovascular Disease

    Edited by Mohammed H. Moghadasian, N.A. Michael Eskin

    Cardiovascular disease remains the number one killer in North America and around the world. The staggering medical costs involved in treating patients suffering from this disease demand an alternative approach to prevent or minimize its development. In Functional Foods and Cardiovascular Disease,...

    Published February 9th 2012 by CRC Press

  4. Dictionary of Nutraceuticals and Functional Foods

    By Michael Eskin, Snait Tamir

    Health professionals are recognizing the major role that nutraceuticals play in health enhancement. As a result, there is a dramatic increase in research aimed at identifying new functional foods and nutraceuticals. There is not, however, a single source that presents this research in a thorough...

    Published December 18th 2005 by CRC Press

  5. Food Shelf Life Stability

    Chemical, Biochemical, and Microbiological Changes

    Edited by Michael Eskin, David S. Robinson

    Series: Contemporary Food Science

    Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass transition, and plasticization have on temperature, water...

    Published September 18th 2000 by CRC Press

  6. Methods to Access Quality and Stability of Oils and Fat-Containing Foods

    By Kathleen Warner, Michael Eskin

    Methods to Assess Quality and Stability of Oils and Fat-Containing Foods is a valuable and unique resource for food scientists and oil chemists, a welcome addition to the libraries of scientists working in product development and quality control....

    Published January 29th 1995 by AOCS Publishing

  7. Quality and Preservation of Vegetables

    By Michael Eskin

    This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops. The qualities which determine the suitability of a crop for processing is also...

    Published March 30th 1989 by CRC Press

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