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Extrusion Processing Technology. Food and Non-Food BiomaterialsJean-Marie BouvierThe only up-to-date book on this important technology, Extrusion Processing Technology: Food and Non…
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Emerging Dairy Processing Technologies. Opportunities for the Dairy IndustryNivedita DattaFluid milk processing is energy intensive, with high financial and energy costs found all along the …
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Echinoderm AquacultureNicholas BrownSea urchins and sea cucumbers are highly sought after delicacies growing in popularity globally. The…
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Teas, Cocoa and Coffee. Plant Secondary Metabolites and HealthAlan CrozierIn recent years, the role of plant secondary metabolites as protective constituents in the human die…
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Analytical Methods for Food and Dairy PowdersPierre SchuckFood and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and …
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Ozone in Food ProcessingColm O'DonnellThis book is the first to bring together essential information on the application of ozone in food p…
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Coffee. Emerging Health Effects and Disease PreventionYi-Fang ChuCoffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the rec…
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Chemistry and Technology of Soft Drinks and Fruit JuicesPhilip R. AshurstSoft drinks and fruit juices are produced in almost every country in the world and their availabilit…
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Confectionery and Chocolate Engineering. Principles and ApplicationsFerenc A. MohosConfectionery and chocolate manufacture has been dominated by large-scale industrial processing for …
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Food Safety and Food SecurityJohn G. VoellerFood Safety and Food Security features articles from the Wiley Handbook of Science and Technology fo…
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Advances in Food BiotechnologyRavishankar Rai VThe application of biotechnology in the food sciences has led to an increase in food production and …
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Marine Bivalve MolluscsElizabeth GoslingMarine Bivalve Molluscs is a comprehensive and thoroughly updated second edition of Bivalve Molluscs…
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Sustainability Challenges in the Agrofood SectorRajeev BhatSustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, i…
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Handbook of Milk of Non-Bovine MammalsYoung W. ParkTHE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVIN…
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Genomics, Proteomics and Metabolomics in Nutraceuticals and Functional FoodsDebasis BagchiFunctional foods and nutraceuticals have received considerable interest in the past decade largely d…
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Dairy Processing and Quality AssuranceArun KilaraDairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing st…
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Governance of Marine Fisheries and Biodiversity Conservation. Interaction and Co-evolutionAnthony CharlesGovernance of Marine Fisheries and Biodiversity Conservation explores governance of the world’s ocea…
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Handbook of Microalgal Culture. Applied Phycology and BiotechnologyAmos RichmondAlgae are some of the fastest growing organisms in the world, with up to 90% of their weight made up…
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The Perfect Meal. The Multisensory Science of Food and DiningCharles SpenceThe authors of The Perfect Meal examine all of the elements that contribute to the diner?s experienc…
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Shelf LifeDominic ManShelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for wh…
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Statistical Methods for Food Science. Introductory Procedures for the Food PractitionerJohn A. BowerThe recording and analysis of food data are becoming increasingly sophisticated. Consequently, the f…
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Wine Production and QualityKeith GraingerGourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of …
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Food Industry R&D. A New ApproachHelmut TraitlerResearch and development represents a vast spread of topics and can be an arena for controversy. In …
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Хлебное прозрениеАлександр ДеревяшкинХлеб, чего только не содержится в нём, узнайте и удивитесь! Это важно всем знать!