Skip to Content

Book Series

Food Science and Technology

New and Published Books

1-10 of 100 results in Food Science and Technology
  1. High-Intensity Sweetners

    By Harriett H. Butchko

    Series: Food Science and Technology

    Published April 20th 2014 by CRC Press

  2. Seafood and Freshwater Toxins

    Pharmacology, Physiology, and Detection, Third Edition

    Edited by Luis M. Botana

    Series: Food Science and Technology

    The last few years have brought about many changes in the field of marine and freshwater toxins, with advances in analytical technology and the realization that these toxins are a global issue. Offering a complete reference guide, Seafood and Freshwater Toxins: Pharmacology, Physiology, and...

    Published March 11th 2014 by CRC Press

  3. Edible Fiber Components

    Nutrition and Application in Functional Foods

    By Lorraine Niba

    Series: Food Science and Technology

    With comprehensive and current coverage, Edible Fiber Components explores the emerging role of edible fibers in food and food systems. This book presents information on beneficial soluble fibers, including beta-glucans and resistant starches, and describes the nature of edible fibers and their...

    Published June 14th 2012 by CRC Press

  4. Foodborne Pathogens

    Prevention and Detection Methods

    By Santos Garcia, Irene V. Wesley, Norma Heredia

    Series: Food Science and Technology

    Published June 14th 2012 by CRC Press

  5. Handbook of Indigenous Fermented Foods, Third Edition

    Edited by Keith Steinkraus

    Series: Food Science and Technology

    The Handbook of Indigenous Fermented Foods, Third Edition presents information on fermented food products, production processes, and nutritional benefits. It explores how fermentation of a food changes composition, adds nutrients, produces active ingredients or increases bioavailability of...

    Published June 14th 2012 by CRC Press

  6. Kinetic Modeling of Reactions In Foods

    By Martinus A.J.S. van Boekel

    Series: Food Science and Technology

    The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an internationally respected food quality expert,...

    Published December 17th 2008 by CRC Press

  7. Food Lipids

    Chemistry, Nutrition, and Biotechnology, Third Edition

    Edited by Casimir C. Akoh, David B. Min

    Series: Food Science and Technology

    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 focus to emphasize lipids from the point of entry into the food supply and highlights recent findings...

    Published March 16th 2008 by CRC Press

  8. Food Safety of Proteins in Agricultural Biotechnology

    Edited by Bruce G. Hammond

    Series: Food Science and Technology

    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 protein safety assessments should be carried out. Beginning with a background on protein...

    Published November 27th 2007 by CRC Press

  9. Fatty Acids in Foods and their Health Implications,Third Edition

    Edited by Ching Kuang Chow

    Series: Food Science and Technology

    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 and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart...

    Published November 18th 2007 by CRC Press

  10. Food Plant Economics

    By Zacharias B. Maroulis, George D. Saravacos

    Series: Food Science and Technology

    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, food manufacturing, and food ingredients plants with regard to a number of representative food processes. Economic analysis...

    Published August 1st 2007 by CRC Press

Forthcoming Books

  1. Handbook of Vegetable Preservation and Processing, Second Edition
    Edited by Y. H. Hui, E. Özgül Evranuz
    To Be Published July 15th 2015

Search for Book Series