Food Science

Provides authoritative definitions of over 6,100 terms in nutrition and food technology. Covers a wide range of disciplines from agriculture and horticulture, through the chemistry, physics and technology of food processing and manufacture.

Contains an excellent overview of all types of packaging, accompanied by some superbly clear diagrams. This comprehensive guide is recommended as a standard work for the brewing industry.

This encyclopedia is written at the research/technician level and could be used as a coursebook. Practitioners in industry, analysts, and similar professionals will especially be interested in the methodologies and techniques theme.

This book provides information on new and existing developments and the ways they can be combined to preserve particular foods.

Explains the means to making product development a success. Filled with examples and practical suggestions, and written by a team with unrivalled academic and industry expertise, it will be an essential guide for R & D and product development.

This third edition has been extensively updated and expanded. It describes more than 5500 trade names, and more than 4000 generic chemicals and materials, available from worldwide manufacturers, that function as direct additives in food that is available for consumption.

Innovations in Food Labeling provides information about the principles and requirements of food labeling and reviews the latest trends in this area. Following an introduction on the evolution of food labeling, further chapters cover the Codex Alimentarius and food labeling, international trade agreements, nutrition labeling, allergies and food labels and environmental and social labels, among other topics.

This book focuses on the use of multiphysics modelling in the development, optimization, and scale-up of new food processing technologies.