Food Science
Advanced Gas Chromatography in Food Analysis
Advanced Gas Chromatography in Food Analysis
Hardcover      ISBN: 1788011279

Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, flavor and aroma components, a variety of transformation products, and contaminants, such as pesticides, fumigants, environmental pollutants, natural toxins, veterinary drugs, and packaging materials. This book is an up-to-date look at the significant advances in the technology and is suitable for professionals and postgraduate students learning about the technique in the food industry and research.

Advances in Food and Nutrition Research, Volume 37
Advances in Food and Nutrition Research, Volume 37
Hardcover      ISBN: 012016437x
Advances in Food Research, the leading publication for comprehensive reviews on important topics in food science, has evolved into Advances in Food and Nutrition Research under the editorial direction ofJohn E. Kinsella. This expanded title recognizes the integral relationships between food science and nutrition and presents reviews of topics in nutrition as well as food science. This change also encourages nutritionists and food scientists to become more familiar with relevant advances in these interrelated areas
Advances in Food and Nutrition Research, Volume 42
Advances in Food and Nutrition Research, Volume 42
Hardcover      ISBN: 0120164426
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academic and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines.
Advances in Food and Nutrition Research, Volume 45
Advances in Food and Nutrition Research, Volume 45
Hardcover      ISBN: 0120164450
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication.
Advances in Food and Nutrition Research, Volume 66
Advances in Food and Nutrition Research, Volume 66
Hardcover      ISBN: 0123945976
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
Advances in Food and Nutrition Research, Volume 67
Advances in Food and Nutrition Research, Volume 67
1st Edition    Hardcover      ISBN: 0123945984
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
Advances in Food and Nutrition Research, Volume 74
Advances in Food and Nutrition Research, Volume 74
Hardcover      ISBN: 0128022264

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Advances in Food and Nutrition Research, Volume 76
Advances in Food and Nutrition Research, Volume 76
Hardcover      ISBN: 0128036060

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.

The book contains contributions that detail scientific developments in the broad areas of food science and nutrition, providing those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

Advances in Food Science and Nutrition Set
Advances in Food Science and Nutrition Set
Hardcover      ISBN: 1118414136

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety.

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making
Advances in Heat Transfer Unit Operations
Baking and Freezing in Bread Making
Hardcover      ISBN: 1466504676

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life. Heat transfer phenomena occur during key bread-making stages (cold storage, resting, and fermentation) in which temperature and amount of heat transfer must be carefully controlled. This book combines the engineering and technological aspects of heat transfer operations and discusses how these operations interact with the bread making process; the book also discusses how baking and freezing influence the product quality.

Divided into fourteen chapters, the book covers the basics of heat and mass transfer, fluid dynamics, and surface phenomena in bread-making industrial operations, mathematical modelling in porous systems, the estimation of thermo-physical properties related to bread making, design of equipment, and industrial applications.