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Foodborn Pathogens In The Food Processing Environment : Contamination
by Ravishankar, Sadhana (Edt)
Edition:
Publish: Dec 2014
ISBN-13: 9780813809984
ISBN-10:0813809983
Status:Not yet published

Price: S$236.79

Food Ingredients For The Global Market
by Huang
Edition:
Publish: Dec 2014
ISBN-13: 9780813814162
ISBN-10:0813814162
Status:Published

Price: S$236.79

Engineering Aspects Of Membrane Separation And Application In Food Processing
by Field, Robert W. | Bekassy-Molnar, Erika | Lipnizki, Frank | Vatai, Gyula
Edition: 1st
Publish: Jun 2017
ISBN-13: 9781420083637
ISBN-10:1420083635
Status:Published

Price: S$288.77

Book Description

During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for
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During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers characteristics of membrane separation processes, mass transfer membrane processes, and concentration polarization. The second section addresses applications in the dairy industry, animal products processing, fruit and beverage processing, as well as vegetable product processing. The final section details membrane bioreactors, cost analysis, and the design of complex membrane processes.

Food Quality Assurance: Principles And Practices, Second Edition
by Alli, Inteaz
Edition: 2nd ed.
Publish: Sep 2014
ISBN-13: 9781420072792
ISBN-10:142007279X
Status:Not yet published

Price: S$93.13

Book Description

Over the past decade, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 900
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Over the past decade, food quality assurance practices have changed dramatically, including the wide acceptance worldwide of the HACCP and the ISO 9000 series of standards. In keeping up with those changes, this new edition of what is considered the top textbook and reference in the field is extensively revised to cover new versions of standards. Among new areas covered are food safety risk analysis, especially with regard to food bioterrorism, traceability, foods derived from genetically modified organisms, organic foods, and natural health products. Expanded information is provided on farm-to-table food safety and international trade.
Introduction To Food Process Engineering
by Ibarz, Albert | Barbosa-Canovas, Gustavo V
Publish: Apr 2014
ISBN-13: 9781439809181
ISBN-10:1439809186
Status:Published

Price: S$108.04

Book Description

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacture
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Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet. The engineering processes that are needed to obtain top-quality foods are a major challenge due to the diversity of raw materials, intermediates, and final products. As in any other enterprise, the food industry must optimize each of the steps in the production chain to attain the best possible results. There is no question that a very important aspect to take into consideration when developing a process, designing a food factory, or modifying existing facilities is the in-depth knowledge of the basic engineering aspects involved in a given project.

Introduction to Food Process Engineering covers the fundamental principles necessary to study, understand, and analyze most unit operations in the food engineering domain. It was conceived with two clear objectives in mind: 1) to present all of the subjects in a systematic, coherent, and sequential fashion in order to provide an excellent knowledge base for a number of conventional and unconventional processes encountered in food industry processing lines, as well as novel processes at the research and development stages; 2) to be the best grounding possible for another CRC Press publication, Unit Operations in Food Engineering, Second Edition, by the same authors. These two books can be consulted independently, but at the same time, there is a significant and welcomed match between the two in terms of terminology, definitions, units, symbols, and nomenclature.

Highlights of the book include:

  • Dimensional analysis and similarities
  • Physicochemistry of food systems
  • Heat and mass transfer in food
  • Food rheology
  • Physical properties
  • Water activity
  • Thermal processing
  • Chilling and freezing
  • Evaporation
  • Dehydration
  • Extensive examples, problems, and solutions
Food Analysis Laboratory Manual
by Nielsen, S. Suzanne
Edition: 2nd
Publish: Mar 2015
ISBN-13: 9781441914620

Price: S$79.92

Book Description

This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 la
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This second edition laboratory manual was written to accompany Food Analysis, Fourth Edition, ISBN 978-1-4419-1477-4, by the same author. The 21 laboratory exercises in the manual cover 20 of the 32 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component of characteristic. Most of the laboratory exercises include the following: introduction, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.

Food Analysis
by Nielsen, S. Suzanne
Edition: 4th
Publish: Sep 2014
ISBN-13: 9781441914774
ISBN-10:1441914773

Price: S$107.12

Book Description

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the b
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This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific methods to determine the chemical composition and characteristics of foods. Large, expanded sections on spectroscopy and chromatography also are included. Other methods and instrumentation such as thermal analysis, ion-selective electrodes, enzymes, and immunoassays are covered from the perspective of their use in the analysis of foods. A website with related teaching materials is accessible to instructors who adopt the textbook.

Dietary Chinese Herbs:chemistry, Pharmacology And Clinical Evidence
by Liu, Yanze | Wang, Zhimin | Zhang, Junzeng
Edition: 2014th ed.
Publish: May 2015
ISBN-13: 9783211994474

Status:Published

Price: S$319.98

Book Description

This work presents up-to-date information on chemical, pharmacological, clinical studies and historical uses of common dietary Chinese herbs. Autho
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This work presents up-to-date information on chemical, pharmacological, clinical studies and historical uses of common dietary Chinese herbs. Authored by native experts in the field, the reader is introduced to each herb with a brief chronological review of Chinese literature on dietary herb uses, with chapters dedicated to each selected  herb including color photos for each herb. In addition,  Chinese characters as well as the Latin botanical name indices, and chemical structures for the known active compounds are also provided. The clear layout examines the health benefits that have been studied for centuries, including current clinical and toxicological data. A wide range of Traditional Chinese Medicine (TCM) herbs are investigated for their suitability into daily diets for maintaining general wellness or disease prevention. In the past decades, natural health products, dietary supplements, functional foods, or nutraceuticals have emerged in the West due to the increasing demand for non-pharmaceutical healthcare products. Traditional Chinese Medicine disease prevention and treatment incorporates the use of foods, and herbal medicine in an integrated manner, and thus the dietary Chinese herbs in used in TCM for thousands of years could be sources for developing new, effective, and safe ingredients to capture the rapidly expanding opportunity in the global market place.

Antioxidants And Functional Components In Aquatic Foods
by Kristinsson, Hordur G.
Edition: 1st
Publish: Jun 2014
ISBN-13: 9780813813677
ISBN-10:0813813670
Status:Published

Price: S$288.33

Book Description

Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants
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Antioxidants and Functional Components in Aquatic Foods compiles for the first time the past and present research done on pro and antioxidants in aquatic animals. The book addresses an area of extreme importance for aquatic foods, since lipid oxidation leads to such a large number of quality problems. Many of these problems are also seen in other muscle based foods, but are exaggerated in aquatic foods, so the book’s contents will be of great use and interest to other fields. Written by top researchers in the field, the book offers not only general overviews of lipid oxidation in aquatic foods and aquatic food pro and antioxidant systems, but also covers specifics and gives the latest information on the key pro and anti-oxidants derived from aquatic foods as well as some of the most recent and innovative means to control lipid oxidations in aquatic foods and food systems with fish oils. Coverage includes the latest research on the effects aquatic foods have on oxidative stress in the human body, an area of great interest recently. Additionally, a chapter is devoted to the latest techniques to measure antioxidative potential of aquatic foods, an area still in development and one very important to the antioxidant research community.

Antioxidants and Functional Components in Aquatic Foods will be of great interest to the food science, medical, biochemical and pharmaceutical fields for professionals who deal with aquatic food products, muscle foods products (beef, pork, poultry etc), lipid oxidation, and pro-oxidant and antioxidant systems.

Rheology Applications To Food Quality And Product Development
by Castell-perez, Elena | Dokic, Ljubica | Dokic, Petar
Publish: Dec 2014
ISBN-13: 9780813820644
ISBN-10:0813820642
Status:Not yet published

Price: S$236.79

Book Description

Rheology Applications to Food Quality and Product Development fills the need for a reference book to be used by personnel involved in design and quali
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Rheology Applications to Food Quality and Product Development fills the need for a reference book to be used by personnel involved in design and quality evaluation of food products and manufacture of food processing equipment. When working with a food product, it is critical to understand the interactions among ingredients, their behavior during processing and the characteristics of the final product. Many food industry personnel are limited to trial and error experiments before the desired quality is achieved. This is mainly due to a lack of understanding on the application of rheological principles to manipulate food functionality. It is therefore critical for these individuals to have available examples of similar applications so they can proceed with their tasks without wasting time or money. Authors Castell-Perez, Dokic, and Dokic provide specific examples of use of rheological principles to solve problems concerning food product quality changes during processing or distribution. The books practical approach of the theoretical knowledge in rheology facilitates understanding of the problems and finding feasible solutions. The book focuses on step-by-step procedures for measurement and analysis of selected rheological properties that can be easily followed by interested readers. Rheology Applications to Food Quality and Product Development will also help students in food science, nutrition, and food engineering programs, scientists from academia, and regulatory entities to broaden and update their scientific knowledge on how food materials behave during formulation, processing and storage.
The Produce Contamination Problem:causes And Solutions
by Matthews,Karl R. | Sapers,Gerald M. | Gerba,Charles P.
Edition: 2nd
Publish: Mar 2014
ISBN-13: 9780124046115
ISBN-10:0124046118
Status:Published

Price: S$222.00

Book Description

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Food Engineering Handbook, Two Volume Set
by Varzakas, Theodoros | Tzia, Constantina
Edition: 1st
Publish: Dec 2014
ISBN-13: 9781466582262
ISBN-10:146658226X
Status:Published

Price: S$248.00

Book Description

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It al
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Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption.

Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource:

  • Explains the interactions between different food constituents that might lead to changes in food properties
  • Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method
  • Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation
  • Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors
  • Explores fermentation, enzymes, fluidized-bed drying, and more

Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Post Harvest Technology And Food Process Engineering
by Chakraverty, Amalendu | Singh, R. Paul
Publish: Apr 2014
ISBN-13: 9781466553200
ISBN-10:1466553200
Status:Published

Price: S$184.44

Book Description

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food
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Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide. Generally, the supply of grains and other food can be enhanced by increasing production and by reducing postharvest losses. While food production has increased significantly over the last few decades, minimizing huge postharvest losses as well as utilizing their by-products/wastes is the optimal way for a country to become self-sufficient in food. Postharvest Technology and Food Process Engineering combines these two subject areas as it covers both the primary processing of cereals, pulses, fruits, and vegetables and utilization of by-products/biomass.

This book covers postharvest food preservation and processing methods, with an emphasis on grains. It is divided into five parts:

  • Grain-Properties, Drying and Dryers
  • Grain Storage
  • Parboiling and Milling
  • By-Products/Biomass Utilization
  • Food Process Engineering

The text covers grain structure and composition, psychrometry, the theory and methods of grain drying, and design, testing, specification and selection of grain dryers. It describes processes such as parboiling of grain, hydrothermal treatment of grain, and milling of rice and other grains and pulses. The text also addresses biomass utilization and conversion technologies for energy, chemicals, food, and feed. The final section on food process engineering examines postharvest management including cooling, and packaging, and discusses preservation and processing, factors that affect deterioration, and various industrial preservation methods of fruits and vegetables. It also provides an overview of food chemistry and covers food engineering operations, including fluid mechanics and heat transfer.

Collected Letters Van Leeuwenhoek, Volume 1
by Antonie Van Leeuwenhoek
Publish: Jan 1970
ISBN-13: 9789026500404
ISBN-10:9026500408
Status:Published

Price: S$447.12

Collected Letters Van Leeuwenhoek, Volume 2
by Antonie Van Leeuwenhoek
Publish: Jan 1970
ISBN-13: 9789026500411
ISBN-10:9026500416
Status:Published

Price: S$447.12

Book Description

This volume (the 2nd of a series of 19) contains 21 letters written between 1676 and 1679. Every volume in the series contains the texts in the origin
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This volume (the 2nd of a series of 19) contains 21 letters written between 1676 and 1679. Every volume in the series contains the texts in the original Dutch and an English translation. The great range of subjects studied by Van Leeuwenhoek is reflected in these letters: instruments to measure water; pulmonary diseases; experiments relating to the solution of gold and silver; salt crystals and grains of sand; botanical work, such as duckweed and germination of orange pips; descriptions on protozoa; blood; spermatozoa; and health and hygiene, for example and harmfulness of tea and coffee and the benefits of cleaning teeth.
Collected Letters Van Leeuwenhoek, Volume 3
by Antonie Van Leeuwenhoek
Publish: Jan 1970
ISBN-13: 9789026500428
ISBN-10:9026500424
Status:Published

Price: S$447.12

Book Description

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Encyclopedia Of Food Safety
by Motarjemi,Yasmine
Publish: Jan 2014
ISBN-13: 9780123786128
ISBN-10:0123786126
Status:Published

Price: S$2064.60

Book Description

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Interactive Probiotics
by Pessione, Enrica (edt.)
Publish: Jan 2014
ISBN-13: 9781466575554
ISBN-10:1466575557
Status:Published

Price: S$176.99

Book Description

This book underlines the importance of reciprocal interactions between probiotics and humans in terms of stress induction, epigenetic control of ce
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This book underlines the importance of reciprocal interactions between probiotics and humans in terms of stress induction, epigenetic control of cellular responses, oxidative status, bio-active molecules biosynthesis, moonlighting proteins secretion, endogenous toxins neutralization, and several other biological functions. It explores how these responses can affect metabolism and metabolic-related disorders, gutbrain axis balance, mood, inflammatory, allergic and anti-infective reactions, cancer, and ageing. The book explores how probiotics create a dynamic and 'fluid' network of signals able to control the balance between healthy and altered human status.

Designing Food Safety And Equipment Reliability Through Maintenance Engineering
by Riccetti, Sauro
Publish: Sep 2014
ISBN-13: 9781466589872
ISBN-10:1466589876
Status:Published

Price: S$74.50

Book Description

Existing maintenance engineering techniques pursue equipment reliability with a focus on minimal costs, but in the food industry, food safety is th
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Existing maintenance engineering techniques pursue equipment reliability with a focus on minimal costs, but in the food industry, food safety is the most critical issue. This book identifies how to ensure food product safety through maintenance engineering in a way that produces added value and generates real profits for your organization.

Integrating food safety techniques with reliability and maintenance engineering techniques, Designing Food Safety and Equipment Reliability Through Maintenance Engineering details a maintenance design process that captures all conceivable critical factors in food manufacturing lines. While maintenance engineering normally starts with equipment reliability, this book starts with product safety to identify equipment criticalities and maintenance solutions.

The text examines the problems currently facing the food industry and introduces powerful solutions to help food producers and consultants manage both food safety and manufacturing effectiveness. It presents an innovative tool for weighing food, human, and equipment criticalities and also describes how to maximize maintenance design outcome through the empowerment of equipment operators and their close cooperation with maintenance and quality specialists.

Detailing how to design reliable task lists, the book includes case studies that illustrate the problems that low equipment reliability can create for your customers and your company’s image. It outlines key performance indicators that can help producers and suppliers easily identify quality, availability, and productivity gaps. It also highlights critical factors that can help you avoid process bottlenecks.

Lactic Acid Bacteria
by Holzapfel, Wilhelm H. | Wood, Brian
Edition: 1st
Publish: Jan 2014
ISBN-13: 9781118655252

Status:Not yet published

Price: S$296.00

Food Texture Design And Optimization
by Dar, Yadunandan | Light, Joseph
Edition: 1st
Publish: Jan 2014
ISBN-13: 9781118765616

Status:Not yet published

Price: S$295.93

Book Description

Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the
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Due to the many problems that need to be solved to optimize food texture, the design and optimization of food texture is an ongoing challenge for the food industry.

Part of Wiley’s IFT (Institute of Food Technologists) series, Food Texture Design and Optimizationis a unique 2-volume resource providing readers with practical solutions to the complex and varied problems encountered in designing, measuring and optimizing food texture.


The first volume presents insightful case studies on formulating products from a broad variety of food segments, such as cheese, soups, chocolate, cookies, brownies, bread, gluten-free products, low-fat/non-fat dairy products and more. The second volume provides an overview of the latest advances in food texture design and optimization.

The IFT Press series reflects the mission of the Institute of Food Technologists – to advance the science of food contributing to healthier people everywhere. Developed in partnership with Wiley-Blackwell, IFT Press books serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Crafted through rigorous peer review and meticulous research, IFT Press publications represent the latest, most significant resources available to food scientists and related agriculture professionals worldwide.

Founded in 1939, the Institute of Food Technologists is a nonprofit scientific society with 22,000 individual members working in food science, food technology, and related professions in industry, academia, and government.IFT serves as a conduit for multidisciplinary science thought leadership, championing the use of sound science across the food value chain through knowledge sharing, education, and advocacy.

Mathematical And Statistical Methods In Food Science And Technology
by Granato, Daniel | Ares, Gast?n
Edition: 1st
Publish: Jan 2014
ISBN-13: 9781118434635

Status:Not yet published

Price: S$295.93

Book Description

Mathematical and Statistical Approaches in Food Science and Technologyoffers an accessible guide to applying statistical and mathematical t
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Mathematical and Statistical Approaches in Food Science and Technologyoffers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations. Using clear examples and case-studies by way of practical illustration, the book is more than just a theoretical guide for non-statisticians, and may therefore be used by scientists, students and food industry professionals at different levels and with varying degrees of statistical skill.

Functional Foods And Dietary Supplements
by Noomhorm, Athapol | Ahmad, Imran | Anal, Anil K.
Edition: 1st
Publish: Jan 2014
ISBN-13: 9781118227800

Status:Not yet published

Price: S$489.14

Bioactive Compounds From Marine Foods
by Hern?ndez-Ledesma, Blanca | Herrero, Miguel
Edition: 1st
Publish: Jan 2014
ISBN-13: 9781118412893

Status:Not yet published

Price: S$295.93

Dates
by Siddiq, Muhammad | Aleid, Salah M. | Kader, Adel A.
Edition: 1st
Publish: Jan 2014
ISBN-13: 9781118292419

Status:Not yet published

Price: S$296.00

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