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Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers

Author: Sarina A. Lim, Jiju Antony

29 March 2019: A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engineers, and practitioners with an overview of necessary and relevant tools of Statistical Process Control, a roadmap for...

thumbnail image: Statistical Process Control for the Food Industry: A Guide for Practitioners and Managers

Food Frying: Chemistry, Biochemistry, and Safety

Author: Alam Zeb

15 March 2019: A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents...

thumbnail image: Food Frying: Chemistry, Biochemistry, and Safety

Food Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain, 2nd Edition

Author: Carol A. Wallace, William H. Sperber, Sara E. Mortimore

24 August 2018: Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food safety management in the global supply chain. The a...

thumbnail image: Food Safety for the 21st Century: Managing HACCP and Food Safety Throughout the Global Supply Chain, 2nd Edition

Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety

Author: Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen

27 April 2018: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based s...

thumbnail image: Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety

Microscale Organic Laboratory with Multistep and Multiscale Syntheses, Binder Ready Version, 6th Edition

Author: Dana W. Mayo, Ronald M. Pike, David C. Forbes

28 March 2018:

thumbnail image: Microscale Organic Laboratory with Multistep and Multiscale Syntheses, Binder Ready Version, 6th Edition

Beckett's Industrial Chocolate Manufacture and Use, 5th Edition

Author: Steve T. Beckett, Mark S. Fowler, Gregory R. Ziegler

05 May 2017: Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that n...

thumbnail image: Beckett's Industrial Chocolate Manufacture and Use, 5th Edition

Food Authentication: Management, Analysis and Regulation

Author: Contantinos A. Georgiou, Georgios P. Danezis

05 May 2017: The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the European horsemeat scandal and the Chinese melamine scand...

thumbnail image: Food Authentication: Management, Analysis and Regulation

Food Safety in China: Science, Technology, Management and Regulation

Author: Joseph Jwu-Shan Jen, Junshi Chen

05 May 2017: From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, horse meat and dioxin outbreaks in the western world hav...

thumbnail image: Food Safety in China: Science, Technology, Management and Regulation

High Temperature Processing of Milk and Milk Products

Author: Hilton C. Deeth, Michael J. Lewis

05 May 2017: This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL)...

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Dictionary of Flavors, 3rd Edition

Author: Dolf De Rovira, Sr.

21 April 2017: The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavor ingredients granted G.R.A.S. status, compound...

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