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Food Physics
This is the first textbook in this field of increasing importance for the food and cosmetics industr;...
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Food Physics: Physical Properties - Measurement and Applications
This is the first textbook in this field of increasing importance for the food and cosmetics industr;...
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Cold Plasma in Food and Agriculture
Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference off;...
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Physical Properties of Foods and Food Processing Systems
This book is an invaluable introduction to the physical properties of foods and the physics involved;...
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Soft Matter Approaches to Structured Foods
Food materials are unusual as soft matter. They are highly complex, operating on multiple length sca;...
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The Chemical Physics of Food
This important book covers the main types of materials that food scientists have to deal with. Speci;...
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Principles of Food Science
Principles of Food Science demonstrates how the laws of science are at work in producing, pro;...
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Applications of Fluidization to Food Processing
Fluidization is a technique that enables solid particles to take on some of the properties of a flui;...
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Understanding Food Science and Technology, International Edition
UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY, International Edition is a comprehensive introductory lev;...
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Food Oral Processing
This volume provides an overview of the latest research findings on the physics, physiology, and psy;...
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Food Texture
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subje;...
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Chemical Analysis of Food: Techniques and Applications
Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in ;...
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Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique;...
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Packaging Technology and Engineering
Covers chemistry, physics, engineering, and therapeutic aspects of packaging-universal to pharmaceut;...
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Principles of Food Processing
The approach to teaching the concepts of food processing to the undergrad uate food science major ha;...
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Food Texture and Viscosity
Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition;...
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Principles of Food Processing
The approach to teaching the concepts offood processing to the undergrad- uate food science major ha;...
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Edible Nanostructures
Food Scientists have been teaching the subject in the same way for the past fifty years. This book t;...
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Particle-Stabilized Emulsions and Colloids
There has been much scientific interest in the behaviour of colloidal particles at liquid interfaces;...
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The Science of Cooking
A kitchen is no different from most science laboratories and cookery may properly be regarded as an ;...
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The Science of Cooking
A kitchen is no different from most science laboratories and cookery may properly be regarded as an ;...
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Introduction To Biopolymer Physics
This book provides an ideal introduction to the physics of biopolymers. The structure, dynamics, and;...
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Introduction To Biopolymer Physics
This book provides an ideal introduction to the physics of biopolymers. The structure, dynamics, and;...
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Plasma Physics
Plasma is a fundamental state of matter. It is generally produced by heating or by subjecting a neut;...
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Fermentation
A large variety of food products all over the world are prepared by the fermentation of various raw ;...
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Fermentation
A large variety of food products all over the world are prepared by the fermentation of various raw ;...
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