09. Food - Nutrition - Health: Recent submissions

Now showing items 56-60 of 177

    • Fundamentals of food process engineering 

      Toledo, Romeo T.; Singh, Rakesh K.; Kong, Fanbin (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 ...

    • Food engineering handbook : food engineering fundamentals 

      Varzakas, Theodoros (editor); Tzia, Constantina (editor) (CRC Press, 2015)
      "This book provides an up-to-date review of food processing and engineering phenomena. It addresses the basic principles of food engineering technologies used in food processing operations around the world, combining theory ...

    • Food microbiology : fundamentals and frontiers 

      Doyle, Michael P. (editor); Buchanan, Robert L. (editor) (ASM Press, 2013)
      This essential reference emphasizes the molecular and mechanistic aspects of food microbiology in one comprehensive volume: Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, ...

    • Food microbiology : an introduction 

      Montville, Thomas J.; Matthews, Karl R.; Kniel, Kalmia E. (ASM Press, 2012)
      This textbook presents authoritative coverage in a format designed to facilitate teaching and learning. Encourages students to venture beyond memorization and think critically to gain a broader conceptual understanding of ...

    • Functional food : concept to product 

      Saarela, Maria (editor) (Woodhead Publishing, 2011)
      Part one provides an overview of key general issues including definitions of functional foods and legislation in the EU, the US and Asia. Part two focuses on functional foods and health investigating conditions such as ...