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Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption. Incorporating changes too numerous to list, this updated edition provides new measurement techniques, basic data compiled for diversified food groups, worked-out examples, and detailed graphs and illustrations.

Explores Empirical and Theoretical Prediction Models

The book clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method. It includes data on sources of error in measurement techniques and experimental data from the literature in graphical or tabular form. The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing.

User-Friendly Format Puts the Latest Information within Easy Reach

Still under the aegis of Shafir Rahman, the new edition is now an edited volume, benefitting from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field. Presented in a user-friendly format, the second edition remains the definitive, and arguably the only, source for data on physical, thermal, thermodynamic, structural, and acoustic properties of foods.

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The study guide provides students with a detailed review of chapter material, reiterating chapter objectives and key concepts. This resource engages students with fill-in-the-blank chapter summaries, matching, multiple-choice and discussion questions, word problems, labeling exercises, and tables to complete from memory. ... Read more

Customer Reviews (6)

Informative Text
Book gives a good overview of the science behind nutrition. Way better then other books I have purchased. Contains interesting case studies that allow one to read about how nutritional intervention can help and also how nutrition plays into many diseases/conditions. Wasn't too difficult to read, lots of pictures definitely helped. Overall, an excellent introductory text to nutritional science.

Missing pieces
Did not come with the Table of Food Composition Booklet or Access card.Seller did not state that it was missing either.Not complete in their ad.The textbook itself is spot on though, easy read!

Tasty
This book is very informative, easy to read, and an overall good source to have for Nutrition majors, or those interested in studying the subject. The layout is organized with many diagrams, graphs and tables which help out a lot.

Excellent Choice
The book was in excellent condition and it arrived promptly.I would definitely purchase from this seller again.

very good
This book arrived very promptly and timely, and it was like a brand new book! ... Read more

Product Description
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.

The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.

The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations. ... Read more

Customer Reviews (2)

Engineering Boo
The product arrived in a timely manner and as descrbied would purchase from this seller again.

esta muy accesible
Considero que es un libro de consiulta muy recomendado, hasta el momentono lo he usado, despuesde consultarlo podré dar un juicio ... Read more

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This authoritative reference furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world.Providing comparative data for each vegetable presented, the Handbook of Vegetable Science and Technologydiscusses morphology, anatomy, taxonomy, and cultivarsdetails soil and climatic requirements, propagation, cultural practices, harvesting, and pest and disease controlexplains postharvest handling, including sorting, grading, packaging, and transportationdescribes the chemical constituents of each vegetable such as carbohydrates, proteins, vitamins, minerals, dietary fiber, and flavoring compoundsexamines low-temperature, controlled-atmosphere, and subatmospheric storage and the use of irradiation to improve shelf-lifeaddresses canning, freezing, drying, and dehydration as well as the processing of vegetables into value-added productsand more!Written by over 25 experts from North America and Asia, the Handbook of Vegetable Science and Technology is an indispensable resource for agricultural, food, and nutrition engineers and chemists; crop and food scientists and technologists; horticulturists; botanists; agriculturists; agronomists; plant pathologists; postharvest technologists; and upper-level undergraduate and graduate students in these disciplines. ... Read more

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With its advantages over conventional thermal processing such as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology. From an international team of contributors, The Microwave Processing of Foods reviews the wealth of recent research on how this technology affects particular foods and how it can be optimized for the food industry.

Divided into three parts, the bookbegins by discussing the dielectric properties of particular foods and how microwave processing acts on and effects nutritional quality.  Building on this foundation, Part 2 reviews a range of applications of microwave processing from baking and drying, to blanching, thawing, and tempering.  It also looks at packaging issues with regard to temperature distribution, passive and active packaging options and future trends.  The final part of the book covers the key area of process measurement to reduce variables and increase control to ensure consistent and uniform heating of food products.

With its distinguished editors and international team of contributors, The Microwave Processing of Foods will be a standard reference for all those wishing to maximize the benefits of this important technology. ... Read more

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Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results. Delineates basic research principles, practices, and anticipated outcomes in each of the illustrated protein assays. ... Read more

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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 hours or even days. However, the development of faster, more automated methods of production, and the shift to more proactive quality and safety management systems such as HACCP, has forced the food industry to look for more rapid methods with the potential for continuous, real-time measurement of products and processes. With its distinguished editor and international team of contributors, this important collection summarises key developments in this growing field.

Part 1 reviews the emergence of new methods for analysing food safety. It includes chapters on the detection of foreign bodies, other contaminants such as toxins, pesticides, dioxins and veterinary residues, and rapid methods for detecting pathogenic and spoilage bacteria. Part 2 discusses the measurement of product quality. There are chapters on analysing ingredients such as additives and micronutrients, genetically-modified organisms and added water. A number of chapters discuss methods for analysing food composition, and the use of electronic noses to monitor food quality. A final chapter reviews ways of integrating such measurements into effective process control.

Rapid and on-line instrumentation for food quality assurance provides a benchmark of good practice in this important field, and will be a valuable reference for the food industry. ... Read more

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Discusses the role of food, what it does and how it acts inside the body, through explanatory text and science activities. ... Read more

Customer Reviews (1)

Very interesting and fun!!!
I loved this book!It gave me such neat ideas that I can use for food experiments.It also was filled with interesting facts...I have learned so much about food and nutrients from this book.Anyone who enjoys learningabout the make-up of food will love this book. ... Read more

Product Description
Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace.Nutraceutical and Functional Food Regulations in the United States and Around the World has been written by eminent experts in the field with the specific intention of addressing these important considerations.

Beginning with insights into the scope, importance and growing opportunities in these industries, the book demonstrates the global scenario on the acceptance and demand for nutraceuticals and functional foods.It explores the regulatory hurdles and claim substantiation of these foods and dietary supplements, as well as the intricate aspects of manufacturing procedures.

Including regulations from South America, Canada, European Union, Australia, New Zealand, Africa, Japan, Korea, China, India and Southeast Asia as well as the United States, Nutraceutical and Functional Food Regulations in the United States and Around the World provides a valuable resource for understanding the key considerations of operating in this rapidly expanding area.

Key Features:
*Overview of nutraceutical and functional food regulations around the world
*Discusses the important of GRAS status and DSHEA regulations
*Provides insight on quality manufacturing techniques, cGMP and standardized analytical techniques
*Includes salient features on overcoming regulatory hurdles
*Addresses the importance of safety, efficacy and human clinical studies for worldwide acceptance
*Highlights anti-terrorism safety assurance through traceability
*Explores the significance of intellectual property, trademark and branding on marketing ... Read more

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This unique reference describes the preparation of ferments and utilization of starters in the commercial baking and food industries—offering in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. ... Read more

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Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods.

Revised and expanded to reflect recent developments, this second edition provides the most comprehensive and contemporary discussion of the field of food emulsions currently available. It contains practical information about the formulation, preparation, and characterization of food emulsions, as well as the fundamental knowledge needed to control and improve food emulsion properties. New features include updates of all chapters, a critical assessment of the major functional ingredients used in food emulsions, and reviews of recent advances in characterizing emulsion properties. ... Read more

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Covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. DLC: Packinghouses. ... Read more

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Outlines the component hardware of microwave systems as well as the instrumentation and measurement techniques for food applications. Discusses industrial microwave processes and effective home use of the microwave oven, among other topics. Features more than 1200 equations, references, illustrations and tables. ... Read more

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Ideal for both quick reference and detailed study, the subject areas covered include: chemistry; cells and respiration; food poisoning and food spoilage; metabolism and energy; vitamins; energy; food quality; processing; dairy products and eggs. ... Read more

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Offers professionals a resource for information on problems in baking. Features the a question-and-answer format, with answers to more than 200 questions. Key terms are highlighted in each question, and references to further reading are often provided. ... Read more

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There is widespread concern amongst consumers about the safety and acceptability of food, and there are clearly communication gaps between consumers, many food professionals and food industry. This book offers accounts of the two-way nature of this difficult communication process and steps that can be made to bridge these communication gaps in a variety of social and cultural environments. Individual chapters of the book analyze the roles of science, culture, and risk perception, and of mass media and attitudes towards eating. An additional section describes the interface between scientists and lay people with regard to policy-making and agricultural practice. ... Read more