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Book Series

Contemporary Food Science

Series Editor: Fergus M. Clydesdale

New and Published Books

1-10 of 14 results in Contemporary Food Science
  1. Bread Staling

    Edited by Pavinee Chinachoti, Yael Vodovotz

    Series: Contemporary Food Science

    The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches. Significant recent progress has been made in the fundamental understanding of the events leading...

    Published December 12th 2010 by CRC Press

  2. Food Properties Handbook, Second Edition

    Edited by M. Shafiur Rahman

    Series: Contemporary Food Science

    Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the...

    Published May 28th 2009 by CRC Press

  3. Handbook of Food Spoilage Yeasts, Second Edition

    By Tibor Deak

    Series: Contemporary Food Science

    Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and...

    Published November 16th 2007 by CRC Press

  4. Advanced Quantitative Microbiology for Foods and Biosystems

    Models for Predicting Growth and Inactivation

    By Micha Peleg

    Series: Contemporary Food Science

    Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and...

    Published April 12th 2006 by CRC Press

  5. Food Microbiology Laboratory

    By Lynne McLandsborough

    Series: Contemporary Food Science

    In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab...

    Published September 29th 2004 by CRC Press

  6. Modeling Microbial Responses in Food

    Edited by Robin C. McKellar, Xuewen Lu

    Series: Contemporary Food Science

    The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic approaches such as improvements in the...

    Published December 29th 2003 by CRC Press

  7. The Food Chemistry Laboratory

    A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

    By Connie M. Weaver, James R. Daniel

    Series: Contemporary Food Science

    A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of a research project....

    Published February 26th 2003 by CRC Press

  8. Introduction to Food Biotechnology

    By Perry Johnson-Green

    Series: Contemporary Food Science

    Universities throughout the US and the rest of the world offer Food Biotechnology courses. However, until now, professors lacked a single, comprehensive text to present to their students. Introduction to Food Biotechnology describes, explains, and discusses biotechnology within the context of human...

    Published April 29th 2002 by CRC Press

  9. Automation for Food Engineering

    Food Quality Quantization and Process Control

    By Yanbo Huang, A. Dale Whittaker, Ronald E. Lacey

    Series: Contemporary Food Science

    In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better quality, and safer items for consumers....

    Published June 28th 2001 by CRC Press

  10. Interdisciplinary Food Safety Research

    Edited by Neal H. Hooker, Elsa A. Murano

    Series: Contemporary Food Science

    Recently there has been a growing awareness of the need to conduct sound and inclusive interdisciplinary research in key academic and applied areas. Interdisciplinary Food Safety Research answers the increasing calls to better understand and analyze the impact of food safety efforts. By collecting...

    Published March 8th 2001 by CRC Press

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