Contemporary Food Science

New and Published Books

1-10 of 16 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 11th 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 27th 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 15th 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 11th 2006 by CRC Press
5. Food Emulsions

   Principles, Practices, and Techniques, Second Edition

   By David Julian McClements

   Series: Contemporary Food Science

   Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised...

   Published December 15th 2004 by CRC Press
6. 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 28th 2004 by CRC Press
7. 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 28th 2003 by CRC Press
8. 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 25th 2003 by CRC Press
9. 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 28th 2002 by CRC Press
10. 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 27th 2001 by CRC Press