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Advances in Food Science and Technology Volume 1

Advances in Food Science and Technology Volume 1

By Visakh P. M., Sabu Thomas, Laura B. Iturriaga, Pablo Daniel Ribotta This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics… Read more »

Fundamentals of Food Biotechnology 2nd Edition

Fundamentals of Food Biotechnology 2nd Edition

By Byong H. Lee Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological… Read more »

Modelling Drying Processes A Reaction Engineering Approach

Modelling Drying Processes A Reaction Engineering Approach

By Xiao Dong Chen, Aditya Putranto This comprehensive summary of the state-of-the-art and the ideas behind the reaction engineering approach (REA) to drying processes is an ideal resource for researchers, academics and… Read more »

Processing and Impact on Active Components in Food

By Victor R. Preedy  Description From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components… Read more »

Chemometrics in Food Chemistry, Volume 28 (Data Handling in Science and Technology)

By Federico Marini Description The issues related to food science and authentication are of particular importance for researchers, consumers and regulatory entities. The need to guarantee quality foodstuff – where… Read more »

Food Safety: Researching the Hazard in Hazardous Foods

By Barbara Almanza , Richard Ghiselli , Mahmood A. Khan  Description The book provides a thorough review of current food safety and sanitation information with practical applications of current research… Read more »