Product Description
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products…. More >>

Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture

Product Description
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products…. More >>

Kent’s Technology of Cereals: An Introduction for Students of Food Science and Agriculture

Product Description
The study of food science and technology is the understanding and application of science to satisfy the needs of society for sustainable food quality, safety and security. Supported by IUFoST, this brand new comprehensive textbook is an invaluable tool, designed to cover all elements of the contemporary food science and technology course.

Chapters in the book are drawn from an international team of authors comprising industry experts, teachers and researchers, with a view to ensuring applicability to the increasingly international way that the subject is taught. Carefully peer reviewed and edited, the book is an essential piece of equipment for all students and teachers, and also serves as a reference for qualified professionals already working in the food industry worldwide…. More >>

Food Science and Technology

Product Description
Honoring food chemistry pioneer and original editor, Owen Fennema, by including his name in the fourth edition title, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new contributors, recognized experts in their fields, for several chapter updates. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. 
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Subst… More >>

Fennema’s Food Chemistry, Fourth Edition

Product Description
Honoring food chemistry pioneer and original editor, Owen Fennema, by including his name in the fourth edition title, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new contributors, recognized experts in their fields, for several chapter updates. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. 
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Subst… More >>

Fennema’s Food Chemistry, Fourth Edition

Product Description
Honoring food chemistry pioneer and original editor, Owen Fennema, by including his name in the fourth edition title, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new contributors, recognized experts in their fields, for several chapter updates. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. 
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Subst… More >>

Fennema’s Food Chemistry, Fourth Edition

Product Description
Honoring food chemistry pioneer and original editor, Owen Fennema, by including his name in the fourth edition title, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new contributors, recognized experts in their fields, for several chapter updates. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. 
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Subst… More >>

Fennema’s Food Chemistry, Fourth Edition

Product Description
Honoring food chemistry pioneer and original editor, Owen Fennema, by including his name in the fourth edition title, Fennema’s Food Chemistry once again meets and surpasses the standards of quality, comprehensive information set by its predecessors. This edition introduces new contributors, recognized experts in their fields, for several chapter updates. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. 
The fourth edition presents an entirely new chapter, Impact of Biotechnology on Food Supply and Quality, which examines the latest research in biotechnology and molecular interactions. Two former chapters receive extensive attention in the new edition including Physical and Chemical Interactions of Components in Food Systems (formerly “Summary: Integrative Concepts”) and Bioactive Subst… More >>

Fennema’s Food Chemistry, Fourth Edition

Product Description
Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost.  There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours.  The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances. The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists.  Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are … More >>

Food Flavour Technology

Product Description
Consumers prefer food products that are tasty, healthy and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavour retention, mask bad tasting or bad smelling components, stabilize food ingredients and/or increase their bioavailability. Encapsulation may also be used to immobilise cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients to be used in food products, food processing or food production. The book is aimed to inform people who work in the academia or R&D of companies on delivery of food compounds via encapsulation and on food processing using immobilized cells or enzymes, with both a limited and an advantaged knowledge of the field. T… More >>

Encapsulation Technologies for Active Food Ingredients and Food Processing