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ISBN
0 85709 513 7
Published
August 2013
Price
approx £190.00 / US$325.00 / €230.00
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Handbook of food powders: Processes and properties 
Bhandari, Bansal, Zhang, Schuck
Many food ingredients are supplied in powdered form as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance ... more...
Not yet published
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ISBN
1 84569 664 6
Published
November 2011
Price
£125.00 / US$210.00 / €150.00
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Extrusion problems solved: Food, pet food and feed
Riaz, Rokey
Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed. Extrusion problems so... more...
Usually dispatched within 24 hours
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ISBN
1 84569 216 0
Published
June 2009
Price
£50.00 / US$85.00 / €60.00
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Food processing technology: Principles and practice (Third edition)
Fellows
‘… a well-written and authoritative review of food processing technology – the essential reference for food technologists and students alike.’ Food Trade Review (of a previous edition)
‘I... more...
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ISBN
1 84569 246 2
Published
June 2008
Price
£160.00 / US$270.00 / €190.00
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In-pack processed foods: Improving quality
Richardson
Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book re... more...
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ISBN
1 85573 964 X
Published
July 2005
Price
£155.00 / US$265.00 / €185.00
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The microwave processing of foods
Schubert, Regier
With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. This important book reviews the wealth of recent... more...
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ISBN
1 85573 730 2
Published
July 2004
Price
£175.00 / US$300.00 / €210.00
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Improving the thermal processing of foods
Richardson
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the saf... more...
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ISBN
1 85573 559 8
Published
June 2001
Price
£150.00 / US$255.00 / €180.00
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Extrusion cooking: Technologies and applications
Guy
Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control... more...
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ISBN
1 85573 556 3
Published
April 2001
Price
£165.00 / US$280.00 / €200.00
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Frying: Improving quality
Rossell
Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its ... more...
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ISBN
1 85573 558 X
Published
April 2001
Price
£155.00 / US$265.00 / €185.00
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Thermal technologies in food processing
Richardson
Thermal technologies have long been at the heart of food processing. The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. An ... more...
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ISBN
1 85573 394 3
Published
April 1998
Price
£145.00 / US$245.00 / €175.00
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Practical dehydration (Second edition)
Greensmith
Practical dehydration has long been recognised as a standard text for the industry. In the second edition the author provides a reassessed perspective on this international industry. In additio... more...
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ISBN
1 84569 594 1
Published
June 1997
Price
£50.00 / US$85.00 / €60.00
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Fundamentals of food processing and technology
Gould
This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an exc... more...
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ISBN
1 84569 603 4
Published
June 1996
Price
£375.00 / US$635.00 / €450.00
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A complete course in canning and related processes (3 Volume Set) (Thirteenth edition)
Downing
These books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; broke... more...
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ISBN
1 84569 604 2
Published
June 1996
Price
£160.00 / US$270.00 / €190.00
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Volume 1: Fundamental information on canning (Thirteenth edition)
Downing
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revi... more...
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ISBN
1 84569 605 0
Published
June 1996
Price
£160.00 / US$270.00 / €190.00
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Volume 2: Microbiology, packaging, HACCP and ingredients (Thirteenth edition)
Downing
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revi... more...
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ISBN
1 84569 606 9
Published
June 1996
Price
£160.00 / US$270.00 / €190.00
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Volume 3: Processing procedures for canned food products (Thirteenth edition)
Downing
The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revi... more...
Usually dispatched within 24 hours
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ISBN
1 84569 602 6
Published
June 1995
Price
£100.00 / US$170.00 / €120.00
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Unit operations for the food industries
Gould
This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. “The changes in unit operations have produced a switch ... more...
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ISBN
1 85573 360 9
Published
January 1994
Price
£145.00 / US$245.00 / €175.00
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Food dehydration: A dictionary and guide
Brennan
This authoritative guide examines the background and principles of food dehydration as well as providing a complete dictionary of food dehydration terms, with detailed definitions and a directory of d... more...
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