Canning & Preserving

Dimensions of food - Fifth Edition

Dimensions of food - Fifth Edition


Marcia Pimentel, Marjorie M. Devine, Vickie Vaclavik



Review "This is a foods workbook, looking at foods and their components, including nutrition. The authors have recorded a...
Natural Colorants for Food and Nutraceutical Uses

Natural Colorants for Food and Nutraceutical Uses




Review With its coverage of state-of-the-art technologies and future trends in the application of colour to food, this bo...
Microstructural Principles of Food Processing Engineering (Food Engineering Series)

Microstructural Principles of Food Processing Engineering (Food Engineering Series)


Jose Miguel Aguilera, David W. Stanley



Microstructural Principles of Food Processing Engineering (Food Engineering Series)...
Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)

Food Texture and Viscosity: Concept and Measurement (A Volume in the Food Science and Technology International Series) (Food Science and Technology)


Malcolm Bourne



Review "Bourne's definitions are well written and easy to understand...this is an excellent resource for a description of...
Food Colloids: Interactions, Microstructure and Processing (Special Publication)

Food Colloids: Interactions, Microstructure and Processing (Special Publication)


E. Dickinson



Food Colloids: Interactions, Microstructure and Processing (Special Publication)...
Metal Contamination of Food: Its Significance for Food Quality and Human Health

Metal Contamination of Food: Its Significance for Food Quality and Human Health


Conor Reilly



Review "I can only praise this book. I found it extraordinary in breadth and scope... This book is highly comprehensive b...
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods


Sandor Ellix Katz



From Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to con...
Nondestructive Food Evaluation: Techniques to Anyaluze Properties and Quality (Food Science and Technology)

Nondestructive Food Evaluation: Techniques to Anyaluze Properties and Quality (Food Science and Technology)


Gunasekaran



Review ...provides a very good review and up-to-date discussion of the optical, magnetic, ultrasonic, mechanical and biol...
Frozen Assets, 2E: Cook for a Day, Eat for a Month

Frozen Assets, 2E: Cook for a Day, Eat for a Month




Review Honestly, the book is written with plenty of thought, a lot of tips and ideas on how to make this successful (incl...
Pests of Stored Foodstuffs and their Control

Pests of Stored Foodstuffs and their Control


Dennis S. Hill



Pests of Stored Foodstuffs and their Control...
Technology of Reduced Additive Foods

Technology of Reduced Additive Foods


Jim Smith



Review "This book aims at providing an authoritative and comprehensive view of the industrially important advances in the...
Handbook of Microwave Technology for Food Application (Food Science and Technology)

Handbook of Microwave Technology for Food Application (Food Science and Technology)


Ashim K. Datta



Review . . .logical and clear. . .. . . .recommend[ed]. . .to anyone working with food and microwaves. ---Ampere Newslett...
Unit Operations in Food Engineering (Food Preservation Technology)

Unit Operations in Food Engineering (Food Preservation Technology)




About the Author University of Lleida, Spain Washington State University, Pullman, USA Washington State University, Pull...
Handbook of Dough Fermentations (Food Science and Technology)

Handbook of Dough Fermentations (Food Science and Technology)


Karel Kulp, Klaus Lorenz



Handbook of Dough Fermentations (Food Science and Technology)...
Food Product Development: Maximizing Success

Food Product Development: Maximizing Success


Allan Anderson, Richard Earle



Review It is itself, a ‘blueprint”’ of the way product development works. …is well supported ...
Snack Foods Processing

Snack Foods Processing


Edmund W. Lusas, Lloyd W. Rooney



Review very comprehensive and informative. It has taken in the practical sides with proper theoretical references. The pi...
Handbook of Organic Food Processing and Production

Handbook of Organic Food Processing and Production


Diane Mccrea, Simon Wright



From the Back Cover The first edition of this book, published in 1994, established itself as the definitive guide to orga...
The Food Safety Information Handbook

The Food Safety Information Handbook


Cynthia A. Roberts



From Written by the coordinator of the USDA/FDA Foodborne Illness Education Information Center, this volume provides an ...
Chemical and Functional Properties of Food Lipids (Chemical & Functional Properties of Food Components)

Chemical and Functional Properties of Food Lipids (Chemical & Functional Properties of Food Components)


Zdzislaw E. Sikorski, Anna Kolakowska



Chemical and Functional Properties of Food Lipids (Chemical & Functional Properties of Food Components)...
Shelf Life: Food Industry Briefing Series

Shelf Life: Food Industry Briefing Series


Dominic Man



From the Back Cover The crucial subject of the shelf life of food products affects the manufacture, processing, distribut...
Transport Phenomena in Food Processing (Food Preservation Technology)

Transport Phenomena in Food Processing (Food Preservation Technology)




Transport Phenomena in Food Processing (Food Preservation Technology)...
Microbiological Risk Assessment of Food

Microbiological Risk Assessment of Food


S. Forsythe, Stephen J. Forsythe



Review "This book should serve as background reading for those interested in the field of microbial risk assessment" Prad...
Sugarcane (World Agriculture Series, Volume 10)

Sugarcane (World Agriculture Series, Volume 10)


Glyn James



Book Description From enhancing the flavour of food to providing a substrate for fermentation, sugar is renowned worldwid...
Frozen Assets Lite and Easy: Cook for a Day, Eat for a Month

Frozen Assets Lite and Easy: Cook for a Day, Eat for a Month




About the Author Deborah Taylor-Hough has appeared on both national television and radio and is an expert on once-a-month...
Escherichia Coli 0157:H7 in Ground Beef: Review of a Draft Risk Assessment

Escherichia Coli 0157:H7 in Ground Beef: Review of a Draft Risk Assessment


Institute Of Medicine



About the Author Committee on the Review of the USDA E. coli O157:H7, Farm-to-Table Process Risk Assessment ...
Functional Foods: Biochemical and Processing Aspects, Volume II

Functional Foods: Biochemical and Processing Aspects, Volume II


Giuseppe Mazza, John Shi, Marc Le Maguer



Functional Foods: Biochemical and Processing Aspects, Volume II...
Canning and Preserving For Dummies

Canning and Preserving For Dummies


Amelia Jeanroy, Karen Ward



Everything you need to know to can and preserve your own food With the cost of living continuing to rise, more and more people are...
Vegetable Oils in Food Technology: Composition, Properties, and Uses

Vegetable Oils in Food Technology: Composition, Properties, and Uses


Frank D. Gunstone



Provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the...
Fermentation and Food Safety

Fermentation and Food Safety


M.J.R. Nout, Martin Adams



A reference and support manual for the production of safely fermented foods, offering help for food preparation in the home and in...
Microbial Safety of Minimally Processed Foods

Microbial Safety of Minimally Processed Foods


Gerald M. Sapers, John S. Novak, Vijay K. Juneja



While minimally processed foods satisfy the increasing market demands for foods with fewer preservatives, higher nutritive value, ...