Food Science & Technology

About the Book UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications p...

About the Book In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separati...

About the Book With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One...

About the Book Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, incre...

About the Book Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrat...

About the Book A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the ...

About the Book A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and fresh...

About the Book A study of foodborne disease, focusing on plant toxicants. This second edition contains new chapters on poison centre management of ...

About the Book Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals;...

About the Book First published in 2006. Food, Morals and Meaning examines our need to discipline our desires, our appetites and our pleasures at th...

About the Book Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods ...

In Food, John Coveney examines ‘food as … ’ identity, politics, industry, regulation, the environment, justice and gastronomy. He explores how food...

Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects sev...