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• Advances in Shelf Life Technology for the Food Industry
  Food researchers face numerous challenges when trying to develop a product that retains its quality during its shelf life....
  Feb 2009 - £ 141.17

• New packaging technologies for the food industry: highlights of technologies with commercial potential (download)
  Like food products themselves, packaging materials are constantly evolving to meet the latest demands of the marketplace....
  Feb 2009 - £ 170.58

• Food safety datafile
  Now you have a unique opportunity to learn more about a variety of nonthermal-as well as thermal-food preservation processes under development at universities, companies and government research labs w...
  Jan 2008 - £ 174.11

• Advances in flavor and aroma technologies
  To help flavorists and product developers learn about new technologies that will help them combat flavor-related product challenges, Food Technology Intelligence Inc. has revised and updated the repor...
  Jan 2008 - £ 162.34

• Advances in enzyme technology for the food industry: A sourcebook on technologies with commercial potential
  On almost a daily basis, new developments such as these in the field of enzymology are emerging from research labs around the world. As you know, enzymes are used in foods and beverages to improve pro...
  Jan 2008 - £ 152.93

• Carbohydrate technology and engineering: Advances for the food industry - highlights of technologies with commercial potential
  Why is research into carbohydrate science so important? ......
  Jan 2008 - £ 152.93

• Advances in Nonthermal Food Processing Technologies (download)
  Why the interest in these techniques? Minimally processed, fresh-like products have become commonplace in the food industry. This is partly the result of consumer demand for high quality, yet minimall...
  Aug 2007 - £ 220.58

• Advances in food chemistry: Proteins, Lipids, Emulsifiers, Antioxidants (download)
  The food industry is challenged by its continuous need to adapt. Changes in markets and consumer behavior are the main driving forces behind this need. New opportunities in the areas of raw materials,...
  Aug 2007 - £ 229.40

• Advances in non-thermal food processing technologies: A guide to the latest developments (download)
  Why the interest in these techniques? Minimally processed, fresh-like products have become commonplace in the food industry. This is partly the result of consumer demand for high quality, yet minimall...
  Aug 2007 - £ 147.05

• Advances in Food Texture and Rheology
  How important is crispness, crunchiness or spreadability to your products? Such characteristics and properties play an important role in attracting consumers to your product, getting them to try it ag...
  Aug 2007 - £ 170.58