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Biofilms in the Food EnvironmentAli DemirciIn nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects…
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Chocolate Science and TechnologyEmmanuel Ohene AfoakwaThis second edition provides information on recent advances in the science and technology of chocola…
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Handbook of Drying for Dairy ProductsC. AnandharamakrishnanHandbook of Drying for Dairy Products is a complete guide to the field’s principles and applications…
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Dietary Nutrients, Additives and Fish HealthCheng-Sheng LeeFish nutrition can be the deciding factor between a robust and healthy farmed fish population and lo…
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Control of Salmonella and Other Bacterial Pathogens in Low-Moisture FoodsRichard PodolakThe first and only comprehensive reference/solutions manual for managing food safety in low-moisture…
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Bioactive Compounds from Marine Foods. Plant and Animal SourcesMiguel HerreroPart of the IFT Press series, this book reviews the myriad published information on bioactive compon…
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Bioactives in Fruit. Health Benefits and Functional FoodsDenise HunterFor centuries we have known that fruit is important for health, but we are only just beginning to fu…
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Food Allergen Testing. Molecular, Immunochemical and Chromatographic TechniquesGeorge SiragakisAn in-depth review of the current scientific knowledge on food allergens testing, covering the major…
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Dry Beans and Pulses. Production, Processing and NutritionMuhammad SiddiqThe common beans and pulses are diverse food resources of high nutritional value (protein, energy, f…
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Handbook of Plant Food Phytochemicals. Sources, Stability and ExtractionCharles BrennanPhytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether m…
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Improving Import Food SafetyWayne EllefsonFood safety has been a global concern for many years. While global sourcing of foods and ingredients…
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Formulation Engineering of FoodsPeter FryerFormulation Engineering of Foods provides an in-depth look at formulation engineering approaches to …
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Edible Oil ProcessingWolf HammOils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or adde…
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Condition and Health Indicators of Exploited Marine FishesJosep LloretThis important and informative new book outlines and discusses details of the basic principles and m…
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Fish VaccinationRoar GuddingFish farming, in seawater and in freshwater, in cages, tanks or ponds, makes an ever-increasing and …
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Marine Ornamental Species AquacultureRicardo CaladoThe global trade of aquatic organisms for home and public aquariums, along with associated equipment…
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Ultrasound in Food Processing. Recent AdvancesMar VillamielPart I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound gene…
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PhytonutrientsAndrew SalterIn many Western diets, the role of plants has been reduced in favour of more animal-based products a…
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Dates. Postharvest Science, Processing Technology and Health BenefitsMuhammad SiddiqDates are an important fruit, especially in many African, Middle-Eastern and Asian countries. In rec…
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Handbook of Meat, Poultry and Seafood QualityFeng ChenA great need exists for valuable information on factors affecting the quality of animal related prod…
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Dictionary of FlavorsDolf De RoviraThe third edition of this highly popular scientific reference continues to provide a unique approach…
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Food Safety. Innovative Analytical Tools for Safety AssessmentGiuseppe CirilloFood safety and quality are key objectives for food scientists and industries all over the world. To…
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Guide to Foodborne PathogensSantos GarcíaGuide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonl…
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Хлебное прозрениеАлександр ДеревяшкинХлеб, чего только не содержится в нём, узнайте и удивитесь! Это важно всем знать!