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Food Science > Quality (54 found)

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	ISBN 0 85709 525 0 Published October 2013 Price approx £160.00 / US$270.00 / €190.00	Food microstructures: Characterisation and modelling Morris, Groves Understanding and control of food microstructure are essential for the development of high quality foods with excellent sensory quality. The effect of food structure on food nutritional quality is als... more... Not yet published
	ISBN 1 84569 512 7 Published October 2013 Price approx £120.00 / US$205.00 / €145.00	Metabolomics in food and nutrition Weimer, Slupsky Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavou... more... Not yet published
	ISBN 0 85709 439 4 Published September 2013 Price approx £180.00 / US$305.00 / €215.00	Instrumental assessment of food sensory quality: A practical guide Kilcast Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which... more... Not yet published
	ISBN 0 85709 274 X Published July 2013 Price £125.00 / US$210.00 / €150.00	New analytical approaches for verifying the origin of food Brereton Food and beverage labels often specify a product’s geographical origin, species, variety and method of production. These claims can significantly influence an item’s economic value, but their verifica... more... Not yet published
	ISBN 1 84569 801 0 Published December 2012 Price £160.00 / US$270.00 / €190.00	Robotics and automation in the food industry: Current and future technologies Caldwell The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control. Robotics and aut... more... Usually dispatched within 24 hours
	ISBN 0 85709 036 4 Published August 2012 Price £165.00 / US$280.00 / €200.00	Computer vision technology in the food and beverage industries Sun The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage i... more... Usually dispatched within 24 hours
	ISBN 1 84569 701 4 Published April 2011 Price £190.00 / US$325.00 / €230.00	Food and beverage stability and shelf life Kilcast, Subramaniam Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverag... more... Usually dispatched within 24 hours
	ISBN 0 85709 068 2 Published March 2011 Price £135.00 / US$230.00 / €160.00	Food chain integrity: A holistic approach to food traceability, safety, quality and authenticity Hoorfar, Jordan, Butler, Prugger Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems a... more... Usually dispatched within 24 hours
	ISBN 1 84569 648 4 Published September 2010 Price £155.00 / US$265.00 / €185.00	Oxidation in foods and beverages and antioxidant applications: Understanding mechanisms of oxidation and antioxidant activity (Volume 1) Decker, Elias, McClements Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit o... more... Usually dispatched within 24 hours
	ISBN Published September 2010 Price £280.00 / US$475.00 / €335.00	Oxidation in foods and beverages and antioxidant applications (two Volume Set) Decker, Elias, McClements Website Exclusive - Special price for both volumes. This price is only available on print version and orders placed through our website. The special offer price can not be ... more... Usually dispatched within 24 hours
	ISBN 1 84569 983 1 Published September 2010 Price £160.00 / US$270.00 / €190.00	Oxidation in foods and beverages and antioxidant applications: Management in different industry sectors (Volume 2) Decker, Elias, McClements Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxi... more... Usually dispatched within 24 hours
	ISBN 1 84569 476 7 Published May 2010 Price £145.00 / US$245.00 / €175.00	Sensory analysis for food and beverage quality control: A practical guide Kilcast Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consiste... more... Usually dispatched within 24 hours
	ISBN 1 84569 495 3 Published April 2010 Price £185.00 / US$315.00 / €220.00	Chemical deterioration and physical instability of food and beverages Skibsted, Risbo, Andersen For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instabilit... more... Usually dispatched within 24 hours
	ISBN 1 84569 471 6 Published January 2010 Price £165.00 / US$280.00 / €200.00	Delivering performance in food supply chains Mena, Stevens Food and drink supply chains are complex, continually changing systems, involving many participants. They present stakeholders across the food and drinks industries with considerable challenges. De... more... Usually dispatched within 24 hours
	ISBN 1 84569 676 X Published December 2009 Price £120.00 / US$205.00 / €145.00	Innovations in food labelling Albert Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. T... more... Usually dispatched within 24 hours
	ISBN 1 84569 151 2 Published August 2007 Price £200.00 / US$340.00 / €240.00	Understanding and controlling the microstructure of complex foods McClements It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopi... more... Usually dispatched within 24 hours
	ISBN 1 84569 074 5 Published June 2007 Price £145.00 / US$245.00 / €175.00	Modifying flavour in food Taylor, Hort Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredie... more... Usually dispatched within 24 hours
	ISBN 1 84569 008 7 Published July 2006 Price £155.00 / US$265.00 / €185.00	Optimising sweet taste in foods Spillane A sweet taste is often a critical component in a consumer’s sensory evaluation of a food product. This important book summarises key research on what determines consumer perceptions of sweet taste, th... more... Usually dispatched within 24 hours
	ISBN 1 85573 966 6 Published March 2006 Price £190.00 / US$325.00 / €230.00	Food spoilage microorganisms Blackburn The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological... more... Usually dispatched within 24 hours
	ISBN 1 85573 960 7 Published March 2006 Price £155.00 / US$265.00 / €185.00	Flavour in food Voilley, Etievant The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then process information about taste compounds.... more... Usually dispatched within 24 hours
	ISBN 1 85573 959 3 Published March 2006 Price £145.00 / US$245.00 / €175.00	Improving traceability in food processing and distribution Smith, Furness In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important. Th... more... Usually dispatched within 24 hours
	ISBN 1 85573 965 8 Published January 2006 Price £175.00 / US$300.00 / €210.00	Improving the fat content of foods Williams, Buttriss As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional qualit... more... Usually dispatched within 24 hours
	ISBN 1 85573 732 9 Published May 2004 Price £165.00 / US$280.00 / €200.00	Understanding and measuring the shelf-life of food Steele The shelf-life of a product is critical in determining both its quality and profitability. This important collection reviews the key factors in determining shelf-life and how it can be measured. Pa... more... Usually dispatched within 24 hours
	ISBN 1 85573 724 8 Published April 2004 Price £175.00 / US$300.00 / €210.00	Texture in food: Solid foods (Volume 2) Kilcast Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the w... more... Usually dispatched within 24 hours
	ISBN Published April 2004 Price £305.00 / US$520.00 / €365.00	Texture in food (two Volume Set) McKenna, Kilcast Website Exclusive - Special price for both volumes. This price is only available on print version and orders placed through our website. The special offer price can not be ... more... Usually dispatched within 24 hours
	ISBN 1 85573 526 1 Published October 2003 Price £175.00 / US$300.00 / €210.00	Food authenticity and traceability Lees The ability to trace and authenticate a food product is of major concern to the food industry. This important topic is reviewed extensively in this authoritative text on current and emerging technique... more... Usually dispatched within 24 hours
	ISBN 1 85573 674 8 Published August 2003 Price £160.00 / US$270.00 / €190.00	Rapid and on-line instrumentation for food quality assurance Tothill Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of ... more... Usually dispatched within 24 hours
	ISBN 1 85573 673 X Published July 2003 Price £165.00 / US$280.00 / €200.00	Texture in food: Semi-solid foods (Volume 1) McKenna Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to... more... Usually dispatched within 24 hours
	ISBN 1 85573 449 4 Published April 2003 Price £150.00 / US$255.00 / €180.00	Taints and off-flavours in foods Baigrie Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical. Both are maj... more... Usually dispatched within 24 hours
	ISBN 1 85573 590 3 Published August 2002 Price £160.00 / US$270.00 / €190.00	Colour in food: Improving quality MacDougall Colour is one of the most important cues used by consumers to assess the quality of a food product. It may be defined as the individual's response to the visual signals generated by the light on a pro... more... Usually dispatched within 24 hours
	ISBN 1 85573 464 8 Published August 2002 Price £175.00 / US$300.00 / €210.00	The nutrition handbook for food processors Henry, Chapman Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished edito... more... Usually dispatched within 24 hours
	ISBN 1 84569 600 X Published November 2001 Price £130.00 / US$220.00 / €155.00	Total quality assurance for the food industries (Third edition) Gould, Gould This revision of Total Quality Assurance brings useful up-to-date methods used to assure product and process quality of food product and process quality of food products and the changes taking place i... more... Usually dispatched within 24 hours
	ISBN 1 85573 560 1 Published October 2001 Price £210.00 / US$355.00 / €250.00	Instrumentation and sensors for the food industry (Second edition) Kress-Rogers, Brimelow The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation. Keeping up with the rapid change in this area, th... more... Usually dispatched within 24 hours
	ISBN 1 85573 450 8 Published July 2001 Price £150.00 / US$255.00 / €180.00	Auditing in the food industry: From safety and quality to environmental and other audits Dillon, Griffith The food industry faces an unprecedented level of scrutiny. Consumers are not only concerned with the safety and quality of food products but also the way in which they are produced. At the same time... more... Usually dispatched within 24 hours
	ISBN 1 85573 557 1 Published June 2001 Price £150.00 / US$255.00 / €180.00	EU food law: A practical guide Goodburn Given its fragmented development, EU food law can be seen as both complex and confusing. With its distinguished team of contributors, EU food law* highlights the key issues so those non-special...* more... Usually dispatched within 24 hours
	ISBN 1 85573 565 2 Published June 2001 Price £175.00 / US$300.00 / €210.00	Food process modelling Tijskens, Hertog, Nicolai Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry. The modelling of food processes allows analysts not only t... more... Usually dispatched within 24 hours
	ISBN 1 85573 500 8 Published August 2000 Price £160.00 / US$270.00 / €190.00	The stability and shelf-life of food Kilcast, Subramaniam The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influe... more... Usually dispatched within 24 hours
	ISBN 1 85573 496 6 Published July 2000 Price £155.00 / US$265.00 / €185.00	Food labelling Blanchfield J Ralph Blanchfield has brought together a distinguished panel of European and American experts from industry and academia. Together they provide a comprehensive guide to producing labelling th... more... Usually dispatched within 24 hours
	ISBN 1 85573 773 6 Published April 1999 Price £145.00 / US$245.00 / €175.00	Advances in magnetic resonance in food science Belton, Hills, Webb The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book. Topics covered include development of the tech... more... Usually dispatched within 24 hours
	ISBN 1 85573 791 4 Published April 1998 Price £170.00 / US$290.00 / €205.00	The Maillard reaction in foods and medicine O'Brien, Nursten, Crabbe, Ames This collection of papers are devoted to a single chemical reaction, The Maillard reaction. They look at various different topics, such as its use in the food industry, and its relation to ageing and ... more... Usually dispatched within 24 hours
	ISBN 1 85573 776 0 Published January 1998 Price £145.00 / US$245.00 / €175.00	Biosensors for food analysis Scott This work reviews the current status of research and commercial developments in the field of biosensors used for food analysis. It looks at the possibilities of biosensors for food analysis, their cap... more... Reprinting – not in stock at present
	ISBN 1 85573 792 2 Published January 1998 Price £170.00 / US$290.00 / €205.00	Maillard reactions in chemistry, food and health Labuza, Monnier, Baynes, O'Brien The Maillard reaction was originally studied due to its importance in foods. Lately, it has been found to play a key role in many health-related issues. It is now associated with diabetes, ageing and ... more... Usually dispatched within 24 hours
	ISBN 1 85573 299 8 Published July 1997 Price £175.00 / US$300.00 / €210.00	Handbook of indices of food quality and authenticity Singhal, Kulkarni, Reg Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. Du... more... Usually dispatched within 24 hours
	ISBN 1 85573 779 5 Published January 1997 Price £180.00 / US$305.00 / €215.00	Flavour science: Recent developments Taylor, Mottram This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium. These are mainly research papers and are divided into seven subject areas r... more... Usually dispatched within 24 hours
	ISBN 1 85573 780 9 Published January 1997 Price £155.00 / US$265.00 / €185.00	Flavours and fragrances Swift This is a compilation of papers presented at the 1997 Flavours and Fragrances conference. The subject matter is intentionally broad, covering areas such as chemoreception, analytical techniques, essen... more... Usually dispatched within 24 hours
	ISBN 1 85573 783 3 Published January 1997 Price £170.00 / US$290.00 / €205.00	Food colloids: Proteins, lipids and polysaccharides Dickinson, Bergenstahl The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as asse... more... Usually dispatched within 24 hours
	ISBN 1 85573 782 5 Published March 1993 Price £170.00 / US$290.00 / €205.00	Food colloids and polymers: Stability and mechanical properties Dickinson, Walstra This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food. It pays particular attention to the microstructure and rheology of concentrated system... more... Usually dispatched within 24 hours
	ISBN 1 84569 601 8 Published May 1992 Price £100.00 / US$170.00 / €120.00	Total quality management for the food industries Gould This is the complete interactive instruction book, easily followed, yet technically complete for the advanced food manager, by a proven expert in the field. This book was written with a total focus on... more... Usually dispatched within 24 hours
	ISBN 1 85573 273 4 Published January 1991 Price £145.00 / US$245.00 / €175.00	Education and training in food science Morton, Lenges This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA. Higher education in food science is discussed, includi... more... Reprinting – not in stock at present
	ISBN 1 85573 284 X Published January 1991 Price £145.00 / US$245.00 / €175.00	Food policy trends in Europe: Nutrition, technology, analysis and safety Deelstra, Fondu, Ooghe, Van Havere This book provides a review of developments in food science and technology that have taken place over the years and have provided solutions to basic problems concerning the availability and quality of... more... Usually dispatched within 24 hours
	ISBN 1 85573 787 6 Published January 1991 Price £175.00 / US$300.00 / €210.00	Food polymers, gels and colloids Dickinson Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study si... more... Usually dispatched within 24 hours
	ISBN 1 85573 785 X Published February 1987 Price £150.00 / US$255.00 / €180.00	Food emulsions and foams Dickinson This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions ... more... Usually dispatched within 24 hours
	ISBN 1 85573 396 X Published January 1987 Price £180.00 / US$305.00 / €215.00	Food structure: Creation and evaluation Mitchell, Blanshard The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers. It examines structured food systems such as fib... more... Usually dispatched within 24 hours
	ISBN 1 85573 795 7 Published January 1987 Price £150.00 / US$255.00 / €180.00	Plant polymeric carbohydrates Meuser, Manners, Seibel The International Symposium on Plant Polymeric Carbohydrates, which was held as a satellite symposium of the International Carbohydrate Meeting, has become a symposium in its own right, bringing toget... more... Usually dispatched within 24 hours

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