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ISBN
0 85709 525 0
Published
October 2013
Price
approx £160.00 / US$270.00 / €190.00
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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
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ISBN
1 84569 701 4
Published
April 2011
Price
£190.00 / US$325.00 / €230.00
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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...
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ISBN
1 84569 648 4
Published
September 2010
Price
£155.00 / US$265.00 / €185.00
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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...
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ISBN
Published
September 2010
Price
£280.00 / US$475.00 / €335.00
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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...
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ISBN
1 84569 983 1
Published
September 2010
Price
£160.00 / US$270.00 / €190.00
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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...
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ISBN
1 84569 495 3
Published
April 2010
Price
£185.00 / US$315.00 / €220.00
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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...
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ISBN
1 84569 151 2
Published
August 2007
Price
£200.00 / US$340.00 / €240.00
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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...
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ISBN
1 84569 074 5
Published
June 2007
Price
£145.00 / US$245.00 / €175.00
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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...
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ISBN
1 84569 008 7
Published
July 2006
Price
£155.00 / US$265.00 / €185.00
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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...
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ISBN
1 85573 966 6
Published
March 2006
Price
£190.00 / US$325.00 / €230.00
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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...
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ISBN
1 85573 960 7
Published
March 2006
Price
£155.00 / US$265.00 / €185.00
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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...
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ISBN
1 85573 965 8
Published
January 2006
Price
£175.00 / US$300.00 / €210.00
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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...
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ISBN
1 85573 732 9
Published
May 2004
Price
£165.00 / US$280.00 / €200.00
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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...
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ISBN
1 85573 724 8
Published
April 2004
Price
£175.00 / US$300.00 / €210.00
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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...
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ISBN
Published
April 2004
Price
£305.00 / US$520.00 / €365.00
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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
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ISBN
1 85573 673 X
Published
July 2003
Price
£165.00 / US$280.00 / €200.00
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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...
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ISBN
1 85573 449 4
Published
April 2003
Price
£150.00 / US$255.00 / €180.00
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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...
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ISBN
1 85573 590 3
Published
August 2002
Price
£160.00 / US$270.00 / €190.00
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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...
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ISBN
1 85573 464 8
Published
August 2002
Price
£175.00 / US$300.00 / €210.00
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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...
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ISBN
1 85573 500 8
Published
August 2000
Price
£160.00 / US$270.00 / €190.00
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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...
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ISBN
1 85573 791 4
Published
April 1998
Price
£170.00 / US$290.00 / €205.00
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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...
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ISBN
1 85573 792 2
Published
January 1998
Price
£170.00 / US$290.00 / €205.00
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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...
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ISBN
1 85573 779 5
Published
January 1997
Price
£180.00 / US$305.00 / €215.00
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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...
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ISBN
1 85573 780 9
Published
January 1997
Price
£155.00 / US$265.00 / €185.00
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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...
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ISBN
1 85573 783 3
Published
January 1997
Price
£170.00 / US$290.00 / €205.00
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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...
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ISBN
1 85573 782 5
Published
March 1993
Price
£170.00 / US$290.00 / €205.00
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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...
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ISBN
1 85573 787 6
Published
January 1991
Price
£175.00 / US$300.00 / €210.00
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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...
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ISBN
1 85573 785 X
Published
February 1987
Price
£150.00 / US$255.00 / €180.00
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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...
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ISBN
1 85573 396 X
Published
January 1987
Price
£180.00 / US$305.00 / €215.00
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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...
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ISBN
1 85573 795 7
Published
January 1987
Price
£150.00 / US$255.00 / €180.00
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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...
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