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Food Science and Technology

New and Published Books

1-10 of 92 results in Food Science and Technology
  1. 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 12th 2014 by CRC Press

  2. Dairy Technology

    Principles of Milk Properties and Processes

    By P. Walstra

    Series: Food Science and Technology

    Describes the efficient transformation of milk into a variety of products, focusing on the changes in raw material, and intermediate and final products, as well as the interactions between products and processing equipment. The book details the procedures for ensuring processing efficiency and...

    Published April 12th 2013 by CRC Press

  3. 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 18th 2008 by CRC Press

  4. 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 17th 2008 by CRC Press

  5. 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 28th 2007 by CRC Press

  6. 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 19th 2007 by CRC Press

  7. 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 2nd 2007 by CRC Press

  8. Handbook of Food Preservation, Second Edition

    Edited by M. Shafiur Rahman

    Series: Food Science and Technology

    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 extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing...

    Published July 16th 2007 by CRC Press

  9. Berry Fruit

    Value-Added Products for Health Promotion

    Edited by Yanyun Zhao

    Series: Food Science and Technology

    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, and other beneficial functional compounds. The food industry has also widely used berry fruits in beverages, ice cream, yogurts, and jams. With...

    Published June 6th 2007 by CRC Press

  10. Listeria, Listeriosis, and Food Safety, Third Edition

    Edited by Elliot T. Ryser, Elmer H. Marth

    Series: Food Science and Technology

    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 of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne...

    Published March 27th 2007 by CRC Press

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