The demand for new flavors continues to rise. Today's consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today's food and flavor scientists.
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 10
* Covers the manufacturing and processing of foods in: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods* Includes coverage of manufacturing principles* Presents de
This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables.* Inc
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publications exist that cover the science and tech
Written by renowned dairy experts with diversified backgrounds and exper this extremely useful three-volume set offers a thorough account of the and technology of processing dairy products.Volume I p
This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leadi
Composites are materials in which two or more distinct materials are combined together but remain uniquely indentifiable in the mixture. Composites maintain an interface between components and act in
For the first time a vast, single-volume compendium on food science and technology that provides easy access to a wide array of useful scientific, technical and legal information, normally scattered t
The extensive additions, and the inclusion of a new chapter, has made this classic work by Jeffrey, now joined by co-author Dr. H.H. Dai, an even more essential reference for researchers and students
