Browsing by Subject "Food science"
Now showing items 1-13 of 13
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Food industry briefing series : HACCP
(Blackwell Science Ltd, 2001)This important book provides a concise, easy-to-use, quick reference aimed at busy food-industry professionals, students or others who need to gain an outline working knowledge. The book is structured so that the reader ... -
Food process engineering and technology
(Elsevier Inc., 2018)Third edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and ... -
Food process engineering and technology
(Elsevier Inc., 2009)This fully updated edition provides recent research and developments in the area, features sections on elements of food plant design, an introductory section on the elements of classical fluid mechanics, a section on ... -
Food science
(New Age International (P) Ltd., 2006)The book deals with the nature of food study from chemical, biochemical and physical point of view. Foods as a source of nutrients in the Indian dietary and selection of a balanced diet based on usage of foods of Indian ... -
Food science and technology
(Wiley-Blackwell, 2009)This book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. -
Food science and technology
(Wiley-Blackwell, 2018) -
Frozen food science and technology
(Blackwell Publishing Ltd, 2008)This book provides a comprehensive source of information on freezing and frozen storage of food. Initial chapters describe the freezing process and provide a fundamental understanding of the thermal and physical processes ... -
Fundamentals of food process engineering
(Springer, 2018)This is a new book on food process engineering which treats the principles of processing in a scientifically rigorous yet concise manner, and which can be used as a lead in to more specialized texts for higher study. It ... -
Handbook of meat and meat processing
(CRC Press, 2012)"Preface The consumption of red meat and meat products has a long history in most cultures. Meat is a source of nutrients, as well as a sign of wealth in some countries. Various techniques have been developed in different ... -
Introduction to food engineering
(Elsevier, 2009)This book presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. Depth of coverage is very high. The authors use their many years of teaching to ... -
Introduction to food engineering
(Elsevier Inc., 2014)Within the first four chapters, the concepts of mass and energy balance, thermodynamics, fluid flow and heat transfer are introduced. A significant addition to this section is an introduction to the concepts of sustainability ... -
Managing wine quality. Volume I: Viticulture and wine quality
(Elsevier, 2022)This book reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement of grape and wine properties, the instrumental analysis of sensory evaluation, and wine ... -
Managing wine quality. Volume II: Oenology and wine quality
(Elsevier, 2022)This book brings together authoritative contributions from experts across the world’s winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics. A new chapter covers, in detail, ...
