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ISBN
1 78242 246 3
Published
March 2015
Price
approx £150.00 / US$255.00 / €180.00
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Pervaporation, vapour permeation and membrane distillation: Principles and applications 
Basile, Figoli, Souhaimi
Pervaporation, vapour permeation and membrane distillation are three emerging membrane technologies which produce a vapour as the permeate. They are of increasing interest to academia and industry due... more...
Not yet published
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ISBN
1 78242 100 9
Published
October 2014
Price
approx £170.00 / US$290.00 / €205.00
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Electron beam pasteurization and complementary food processing technologies
Pillai, Shayanfar
Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron be... more...
Not yet published
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ISBN
1 78242 015 0
Published
September 2014
Price
approx £220.00 / US$375.00 / €265.00
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Advances in fermented foods and beverages: Improving quality, technologies and health benefits
Holzapfel
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and be... more...
Not yet published
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ISBN
1 84569 801 0
Published
December 2012
Price
£160.00 / US$270.00 / €190.00
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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
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ISBN
0 85709 124 7
Published
October 2012
Price
£180.00 / US$305.00 / €215.00
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Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
Garti, McClements
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsul... more...
Usually dispatched within 24 hours
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ISBN
0 85709 085 2
Published
June 2012
Price
£190.00 / US$325.00 / €230.00
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Microbial decontamination in the food industry: Novel methods and applications
Demirci, Ngadi
The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry. Microbial decontamination in the food i... more...
Usually dispatched within 24 hours
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ISBN
1 84569 751 0
Published
June 2012
Price
£180.00 / US$305.00 / €215.00
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Advances in meat, poultry and seafood packaging
Kerry
Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both curre... more...
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ISBN
1 84569 739 1
Published
April 2012
Price
£155.00 / US$265.00 / €185.00
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Nanotechnology in the food, beverage and nutraceutical industries
Huang
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future a... more...
Usually dispatched within 24 hours
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ISBN
1 84569 551 8
Published
October 2010
Price
£170.00 / US$290.00 / €205.00
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Case studies in novel food processing technologies: Innovations in processing, packaging, and predictive modelling
Doona, Kustin, Feeherry
Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and inter... more...
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ISBN
1 84569 645 X
Published
October 2010
Price
£175.00 / US$300.00 / €210.00
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Separation, extraction and concentration processes in the food, beverage and nutraceutical industries
Rizvi
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there ... more...
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ISBN
1 84569 746 4
Published
July 2010
Price
£120.00 / US$205.00 / €145.00
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Freeze-drying of pharmaceutical and food products
Hua, Liu, Zhang
Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, r... more...
Usually dispatched within 24 hours
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ISBN
1 84569 145 8
Published
January 2008
Price
£160.00 / US$270.00 / €190.00
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Delivery and controlled release of bioactives in foods and nutraceuticals
Garti
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled releas... more...
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ISBN
1 84569 058 3
Published
October 2007
Price
£160.00 / US$270.00 / €190.00
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Food preservation by pulsed electric fields: From research to application
Lelieveld, Notermans, De Haan
Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life. This impo... more...
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ISBN
1 84569 132 6
Published
September 2007
Price
£145.00 / US$245.00 / €175.00
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Novel enzyme technology for food applications
Rastall
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can b... more...
Usually dispatched within 24 hours
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ISBN
1 85573 530 X
Published
October 2003
Price
£175.00 / US$300.00 / €210.00
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Food preservation techniques
Zeuthen, Bøgh-Sørensen
Preserving food to extend its shelf-life, whilst ensuring its safety and quality, is a central preoccupation of the food industry. As a result, there has been a steady stream of new 'minimal' preserva... more...
Usually dispatched within 24 hours
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ISBN
1 85573 547 4
Published
July 2002
Price
£150.00 / US$255.00 / €180.00
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Minimal processing technologies in the food industries
Ohlsson, Bengtsson
Consumers increasingly demand foods which retain their natural flavour, colour and texture and contain fewer additives such as preservatives. In response to these needs, one of the most important rece... more...
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ISBN
1 85573 823 6
Published
January 1998
Price
£170.00 / US$290.00 / €205.00
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High pressure food science, bioscience and chemistry
Isaacs
The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of orig... more...
Usually dispatched within 24 hours
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ISBN
1 85573 359 5
Published
January 1996
Price
£145.00 / US$245.00 / €175.00
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Food irradiation: A reference guide
Wilkinson, Gould
Food irradiation is an area of food technology that has been poorly documented and consequently has provoked much confusion and misunderstanding. This reference guide provides comprehensive informatio... more...
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ISBN
1 85573 287 4
Published
January 1996
Price
£155.00 / US$265.00 / €185.00
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Separation processes in the food and biotechnology industries: Principles and applications
Grandison, Lewis
This book reviews methods and techniques for separating food components and products of the biotechnology industry. The introduction focuses on food composition and some of the conventional separation... more...
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ISBN
1 85573 820 1
Published
January 1993
Price
£145.00 / US$245.00 / €175.00
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Encapsulation and controlled release
Karsa, Stephenson
Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience ... more...
Usually dispatched within 24 hours
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ISBN
1 85573 272 6
Published
January 1990
Price
£50.00 / US$85.00 / €60.00
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Physical properties of foods and food processing systems
Lewis
This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing. It provides descriptions and data that are needed for selecting the most approp... more...
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