Technology : Food Industry & Science

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies. Due to this revolution in methodology, it is now possible to solve problems which were previously considered difficult to solve. These new methods have led to a better characterization and understanding of foods. The aim of this book is to assemble, for handy reference, various emerging, state-of-the-art methodologies used for characterizing foods. Although the emphasis is on real foods, model food systems are also considered. Methods pertaining to interfaces (food emulsions, foams, and dispersions), fluorescence, ultrasonics, nuclear magnetic resonance, electron spin resonance, Fourier-transform infrared and near infrared spectroscopy, small-angle neutron scattering, dielectrics, microscopy, rheology, sensors, antibodies, flavor and aroma analysis are included. This book is an indispensable reference source for scientists, engineers, and technologists in industries, universities, and government laboratories who are involved in food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from Food Science, Food Engineering, and Biochemistry departments. In addition, it will serve as a valuable reference for analytical chemists and surface and colloid scientists. more...

Price: $303.95

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students. more...

Price: $199.95

The first edition of Chilled foods quickly established itself as the standard work on key quality issues in this sector of the food industry. This latest edition has consolidated and extended that reputation. It has been comprehensively revised and updated and includes four new chapters on the subject of raw material selection. The editors introduce this important collection with a discussion of key trends and influences in the various sectors of the chilled foods market. Subsequent chapters look at the key safety and quality issues in the manufacture of chilled foods. more...

Price: $290.00

With chapters devoted to chromatography-mass spectrometry methods, this book provides the analytical basis, technical characteristics and possibilities to evaluate pesticides in food by gas chromatography and liquid chromatography mass spectrometry. It deals with aspects related to analytical quality control requirements for pesticide residues. more...

Price: $335.00

The colour of a food is central to consumer perceptions of quality. This important collection reviews key issues in controlling colour quality in food, from the chemistry of colour in food to measurement issues, improving natural colour and the use of colourings to improve colour quality. more...

Price: $280.00