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Physical Principles of Food Preservation: Revised and Expanded

This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food;

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Handbook of Food Preservation

. Extensively revised, reorganized, and expanded from 25 to 44 chapters, the Handbook of Food Preservation, Second Edition remains the definitive;

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Foods

knowledge of food and its safe preparation. It clearly explains food science's foundational principles and most important emerging technologies. The;

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Water Activity in Foods

revised guide to water activity and its role in the preservation and processing of food items. With clear, instructional prose and illustrations;

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Handbook of Food Preservation

, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new;

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Food Microbiology

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation;

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Handbook of Food Processing, Two Volume Set

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major;

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Food Analysis and Preservation

This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and;

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Filtration

data on filtration of gases and liquids.Filtration: Principles and Practices, Second Edition, Revised and Expanded features severalall-new;

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Food Analysis and Preservation

This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and;

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Carbohydrate Chemistry for Food Scientists

reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals;

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Handbook of Food Processing

preservation of fruit-based products: application to kiwifruit puree Principles and applications of Ohmic heating Advances in food additives and;

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Food Analysis

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for;

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Introduction to Analytical Gas Chromatography, Revised and Expanded

Covering the principles of chromatographic separation, the chromatographic process from a physical chemical perspective, instrumentation;

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Food Texture and Viscosity

and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions between the human body and;

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Principles of Food Toxicology

as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source;

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Food Physics: Physical Properties - Measurement and Applications

principles of food physics starting with the very basics - and focuses on the needs of practitioners without omitting important basic principles. It;

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Food and Beverage Packaging Technology

Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies;

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Food Process Engineering Principles and Data

Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book;

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Food Packaging

predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food;

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Food Fundamentals

integrates the scientific principles of safe and nutritious food preparation with the basic techniques students need to work effectively with food;

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The Principles Of Physiology; Applied To The Preservation Of Health, And To The Improvement Of Physical And Mental Education

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Principles of Food, Beverage and Labor Cost Controls

New sections incorporate technology in controlling food and beverage costs. New, expanded appendix details cost/volume/profit relationships;

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Advances in Cold Plasma Applications for Food Safety and Preservation

/>The book presents the basic principles of cold plasma, examples of food products disinfected by cold plasma, and the challenges of using cold;

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Principles of Food Chemistry

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates;

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Principles of Food Chemistry

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates;

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Applied Nutrition and Food Technology

goes on to explain what food technology is and updates the people with the history of food science. Listing the various principles of food;

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