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Spice Science and Technology
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Surface Activity of Proteins
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Fats and Oils Formulating and Processing for Applications, Third Edition
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Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wi...
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Advanced Drying Technologies, Second Edition
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Nutrition and Exercise Concerns of Middle Age
Addresses The Specific Nutritional and Physical Activity Needs of The Middle Aged
Ultraviolet Light in Food Technology
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Food Properties Handbook, Second Edition
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Acrylamide and other hazardous compounds in heat-treated foods
Active Packaging for Food Applications
Adequate Food for All
New as of 4/9/2009
Adult Obesity: A Paediatric Challenge
Advanced Drying Technologies, Second Edition
New as of 4/24/2009
Advanced Nutrition Micronutrients
Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation
Advanced Technologies For Meat Processing
Advances in Conjugated Linoleic Acid Research, Volume 3
Advances in Deep-Fat Frying of Foods
New as of 3/20/2009
Advances in Food Dehydration
Aflatoxin and Food Safety
Alcohol and Coffee Use in the Aging
Amino Acids and Proteins for the Athlete: The Anabolic Edge, Second Edition
Analysis of Pesticides in Food and Environmental Samples
Analytical Methods for Food Additives
Anti-Angiogenic Functional and Medicinal Foods
Antimicrobials in Food, Third Edition
Antioxidants in Food: Practical Applications
Appetite and Food Intake: Behavioral and Physiological Considerations
Asian Functional Foods
Auditing in the Food Industry
Automation for Food Engineering: Food Quality Quantization and Process Control
Baking Problems Solved
Benders' dictionary of nutrition and food technology, Eighth Edition
Benders' Dictionary of Nutrition and Food Technology, Seventh Edition
Beverage Quality and Safety
Biological Control of Crop Diseases
Bioprocesses and Biotechnology for Functional Foods and Nutraceuticals
Bioterrorism and Food Safety
Biscuit, Cracker, and Cookie Recipes for the Food Industry
Bread Making: Improving Quality
Bread Staling
Brewing: New technologies
Brewing: Science and Practice
Caffeine
Carbohydrates in Food, 2nd Edition
Case studies in food product development
Cereal Biotechnology
Cereals Processing Technology
Characterization of Cereals and Flours: Properties, Analysis, and Applications
Cheese problems solved
Cheese Rheology and Texture
Chemical and Functional Properties of Food Components, Third Edition
Chemical and Functional Properties of Food Lipids
Chemical and Functional Properties of Food Saccharides
Chemical migration and food contact materials
Chilled Foods, Second Edition
Chinese and Related North American Herbs: Phytopharmacology and Therapeutic Values
Cholesterol and Phytosterol Oxidation Products: Analysis, Occurrence, and Biological Effects
Chorleywood Bread Process, The
Cinnamon and Cassia: The Genus Cinnamomum
Coenzyme Q: Molecular Mechanisms in Health and Disease
Colour in Food: Improving Quality
Compact Regs Parts 110 and 111: CFR 21 Parts 110 and 111 cGMP in Manufacturing: Packaging, or Holding Human Food; cGMP for Dietary Supplements (10 pack)
Complex Carbohydrates in Foods
Computational Fluid Dynamics in Food Processing
Concise Encyclopedia of Foods and Nutrition, Second Edition (The)
Consumer led food product development
CRC Handbook of Medicinal Spices
Dairy Processing: Improving Quality
Dairy Science and Technology, Second Edition
Delivery and controlled release of bioactives in foods and nutraceuticals
Detecting Allergens in Foods
Detecting Foreign Bodies in Food
Detecting Pathogens in Food
Developing New Food Products for a Changing Marketplace
Development and Processing of Vegetable Oils for Human Nutrition
Development and Uses of Biofortified Agricultural Products
Dictionary of Carbohydrates with CD-ROM, Second Edition
Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients
Dictionary of Nutraceuticals and Functional Foods
Dietary Modulation of Cell Signaling Pathways
New as of 1/30/2009
Dietary Proteins and Atherosclerosis
Dietary Supplements of Plant Origin: A Nutrition and Health Approach
DIMENSIONS OF FOOD, Fifth Edition
Drug Residues in Foods: Pharmacology: Food Safety, and Analysis
Eating Disorders in Women and Children: Prevention, Stress Management, and Treatment
Emerging foodborne pathogens
Encapsulated and Powdered Foods
Energy Efficiency and Management in Food Processing Facilities
New as of 3/20/2009
Engineering and Food for the 21st Century
Engineering Properties of Foods, Third Edition
Environmentally Friendly Food Processing
Environmentally Friendly Technologies for Agricultural Produce Quality
EU Food Law: A Practical Guide
Extracting Bioactive Compounds for Food Products
New as of 4/24/2009
Extraction Optimization in Food Engineering
Extrusion Cooking: Technology and Applications
Fat Crystal Networks
Fats and Oils Formulating and Processing for Applications, Third Edition
New as of 4/9/2009
Fats and Oils: Formulating and Processing for Applications, Second Edition
Fatty Acids in Foods and their Health Implications,Third Edition
Fenaroli's Handbook of Flavor Ingredients, Fifth Edition
Flavonoids: Chemistry, Biochemistry and Applications
Flavor Chemistry and Technology, Second Edition
Flavor, Fragrance, and Odor Analysis
Flavour in food
Flaxseed in Human Nutrition, Second Edition
Food Additives, Second Edition,
Food and Nutritional Toxicology
Food Authenticity and Traceability
Food Biotechnology, Second Edition
Food Carbohydrates: Chemistry, Physical Properties, and Applications
Food Chemical Safety: Additives, Volume II
Food Chemical Safety: Contaminants, Volume I
Food Colorants: Chemical and Functional Properties
Food consumption and disease risk: Consumer-pathogen interactions
Food Emulsions, Fourth Edition,
Food Emulsions: Principles, Practices, and Techniques, Second Edition
Food Engineering Aspects of Baking Sweet Goods
Food Industry Quality Control Systems
Food Intolerance and the Food Industry
Food Labelling
Food Lipids: Chemistry, Nutrition, and Biotechnology, Second Edition
Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition
Food Mycology: A Multifaceted Approach to Fungi and Food, Volume 25
Food Phytates
Food Plant Design
Food Plant Economics
Food Plant Engineering Systems
Food Plant Sanitation
Food Plant Sanitation: Design, Maintenance, and Good Manufacturing Practices
Food Polysaccharides and Their Applications, Second Edition
Food Preservation by Pulsed Electric Fields: From Research to Application
Food Preservation Techniques
Food Process Design
Food Process Modelling
Food Processing Operations Modeling
New as of 3/17/2009
Food Processing Operations Modeling: Design and Analysis
Food Processing Technology: Principles and Practice, Second Edition
Food Processing: Principles and Applications
Food Properties Handbook, Second Edition
New as of 5/22/2009
Food Protein Analysis: Quantitative Effects on Processing
Food Quality Assurance: Principles and Practices
Food Safety and Toxicity
Food Safety Control in the Poultry Industry
Food Safety of Proteins in Agricultural Biotechnology
Food Science and Food Biotechnology
Food Shelf Life Stability: Chemical, Biochemical, and Microbiological Changes
Food spoilage microorganisms
Food Storage Stability
Food Toxicology
Food, Consumers, and the Food Industry: Catastrophe or Opportunity?
Food, diet and obesity
Foodborne Pathogens: Hazards, Risk Analysis and Control
Fresh-cut Fruits and Vegetables: Science, Technology and Market
Fruit and Vegetable Biotechnology
Fruit and Vegetable Processing
Frying Technology and Practices
Frying: Improving Quality
Functional Dairy Products
Functional dairy products, Volume 2
Functional Food Carbohydrates
Functional Food Ingredients and Nutraceuticals: Processing Technologies
Functional Foods and Biotechnology
Functional Foods, Aging, and Degenerative Disease
Functional Foods, Cardiovascular Disease and Diabetes
Functional Foods: Biochemical and Processing Aspects, Volume II
Functional Foods: Concept to Product
Genetic Variation in Taste Sensitivity
Green Tea: Health Benefits and Applications
HACCP in the Meat Industry
Halal Food Production
Handbook of Brewing, Second Edition
Handbook of Dairy Foods and Nutrition, Second Edition
Handbook of Dietary Fiber
Handbook Of Dough Fermentations
Handbook of Fat Replacers
Handbook of Fermented Functional Foods
Handbook of Flavor Characterization: Sensory Analysis: Chemistry, and Physiology
Handbook of Food Analysis Instruments
Handbook of Food and Beverage Fermentation Technology
Handbook of Food and Bioprocess Modeling Techniques
Handbook of Food Engineering Practice
Handbook of Food Engineering, Second Edition
Handbook of Food Enzymology
Handbook of Food Preservation, Second Edition
Handbook of Food Science, Technology, and Engineering, Volume Four
Handbook of Food Spoilage Yeasts, Second Edition
Handbook of Food Toxicology
Handbook of Food-Drug Interactions
Handbook of Frozen Food Processing and Packaging
Handbook of Frozen Foods
Handbook of Functional Dairy Products
Handbook of Functional Lipids
Handbook of Globalization and the Environment
Handbook of Herbs and Spices
Handbook of Herbs and Spices: Volume 2
Handbook of Hydrocolloids
Handbook of hygiene control in the food industry
Handbook of Listeria Monocytogenes
Handbook of Microbiological Media for the Examination of Food, Second Edition
Handbook of Minerals as Nutritional Supplements
Handbook of Muscle Foods Analysis
Handbook of Nutraceuticals and Functional Foods
Handbook of Nutraceuticals and Functional Foods, Second Edition
Handbook of Nutrition and Food
Handbook of Nutrition in the Aged, Fourth Edition
New as of 3/13/2009
Handbook of organic food safety and quality
Handbook of Prebiotics
Handbook of Processed Meats and Poultry Analysis
Handbook of Vegetable Preservation and Processing
Handbook of Vitamins, Fourth Edition
Handbook of waste management and co-product recovery in food processing: Volume 1
Hygiene in Food Processing: Principles and Practice
Image Analysis of Food Microstructure
Improving the fat content of foods
Improving the flavour of cheese
Improving the Safety of Fresh Fruit and Vegetables
Improving the Safety of Fresh Meat
Improving the thermal processing of foods
Improving traceability in food processing and distribution
Industrial Applications of Single Cell Oils
Industrial Uses of Vegetable Oils
Industrialization of Indigenous Fermented Foods, Second Edition
Ingredient Interactions: Effects on Food Quality, Second Edition
Instrumentation and Sensors for the Food Industry, Second Edition
Intelligent and Active Packaging for Fruits and Vegetables
Interdisciplinary Food Safety Research
International Handbook of Foodborne Pathogens
Intestinal Failure and Rehabilitation: A Clinical Guide
Inulin-Type Fructans: Functional Food Ingredients
Kinetic Modeling of Reactions In Foods
New as of 3/20/2009
Lactic Acid Bacteria: Microbiological and Functional Aspects, Third Edition
Lactoferrin: Natural - Multifunctional - Antimicrobial
Lawrie's meat science, Seventh Edition
Legume Crop Genomics
Lipid Analysis and Lipidomics: NewTechniques and Applications
Lipid Handbook, The, with CD-ROM, Third Edition
Lipoic Acid: Energy Production, Antioxidant Activity and Health Effects
Listeria, Listeriosis, and Food Safety, Third Edition
Making the Most of HACCP: Learning from Others' Experience
Managing allergens in food
Managing Frozen Foods
Marine Nutraceuticals and Functional Foods
Marine Products for Healthcare
Maximising the value of marine by-products
Measurement and Control in Food Processing
Meat Processing: Improving Quality
Meat products handbook: Practical science and technology
Meat Refrigeration
Meat Science and Applications
Methods in Chemosensory Research
Methods of Analysis for Functional Foods and Nutraceuticals
Methods of Analysis for Functional Foods and Nutraceuticals, Second Edition
Methods of Analysis of Food Components and Additives
Methods to Assess Quality and Stability of Oils and Fat-Containing Foods
Microbial Food Contamination
Microbial Food Contamination, Second Edition
Microbial Safety of Minimally Processed Foods
Microbial Stress Adaptation and Food Safety
Microbiological analysis of red meat, poultry and eggs
Microbiological Risk Assessment in Food Processing
Microbiology of Fruits and Vegetables
Microwave Processing of Foods, The
Mineral Components in Foods
Minimal Processing Technologies in the Food Industry
Modeling Microbial Responses in Food
Modern Chromatographic Analysis of Vitamins, Third Edition
Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities
New as of 4/20/2009
Modifying Flavour in Food
Modifying lipids for use in food
Mycotoxins in Food: Detection and Control
Natural Antimicrobials for Minimal Processing of Foods
Natural Colorants for Food and Nutraceutical Uses
Natural Extracts Using Supercritical Carbon Dioxide
Natural Food Antimicrobial Systems
New Ingredients in Food Processing: Biochemistry and Agriculture
Novel enzyme technology for food applications
Novel food ingredients for weight control
Novel Food Packaging Techniques
Novel Food Processing Technologies
Nutraceutical and Specialty Lipids and their Co-Products
Nutraceutical Proteins and Peptides in Health and Disease
Nutraceuticals in Health and Disease Prevention
Nutrients and Epigenetics
New as of 5/22/2009
Nutrition and AIDS, Second Edition
Nutrition and Exercise Concerns of Middle Age
New as of 4/24/2009
Nutrition and Heart Disease: Causation and Prevention
Nutrition Handbook for Food Processors, The
Nutritional Applications in Exercise and Sport
Nutritionally Enhanced Edible Oil and Oilseed Processing
Official Methods for the Determination of Trans Fat
Olive Oil: Chemistry and Technology, Second Edition
Olive Oil: Minor Constituents and Health
Optical Monitoring of Fresh and Processed Agricultural Crops
New as of 3/10/2009
Optimization in Food Engineering
New as of 3/20/2009
Optimizing sweet taste in foods
Optimizing Women's Health through Nutrition
Organic Production and Use of Alternative Crops
Osmotic Dehydration and Vacuum Impregnation: Applications in Food Industries
Oxidative Stress and Age-Related Neurodegeneration
Performance Functional Foods
Pesticide, veterinary and other residues in food
Pharmacotherapy of Cachexia
Phenolics in Food and Nutraceuticals
Physical Chemistry of Foods
Physical Principles of Food Preservation, Second Edition,
Physical Properties of Lipids
Physiology and Biochemistry of Sterols
Phytochemical Functional Foods
Phytochemicals in Nutrition and Health
Phytochemicals: Aging and Health
Phytochemicals: Mechanisms of Action
Phytochemicals: Nutrient-Gene Interactions
Phytosterols as Functional Food Components and Nutraceuticals
Plastic Film and Foil Web Handling Guide, The
Polysaccharides: Structural Diversity and Functional Versatility, Second Edition
Poultry Meat Processing
Poultry Meat Processing and Quality
Poultry Products Processing: An Industry Guide
Probiotics in Food Safety and Human Health
Proceedings of the World Conference on Lauric Oils: Sources, Processing, and Applications
Processing Foods: Quality Optimization and Process Assessment
Processing Fruits: Science and Technology, Second Edition
Produce Degradation: Pathways and Prevention
Protein-Based Films and Coatings
Proteins in Food Processing
Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications
Quality Assurance for the Food Industry: A Practical Approach
Radionuclide Concentrations in Food and the Environment
Rapid and On-Line Instrumentation for Food Quality Assurance
Recent Developments in the Synthesis of Fatty Acid Derivatives
Reducing salt in foods: Practical strategies
Reviews in Food and Nutrition Toxicity
Safety and Quality Issues in Fish Processing
Safflower
Sausage Manufacture: Principles and Practice
Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection, Second Edition
Seafood and Freshwater Toxins: Pharmacology: Physiology, and Detection
Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging and Cook-Chilling
Sensory Evaluation Techniques, Third Edition
Sensory-Directed Flavor Analysis
Single Cell Oil
Snack Foods Processing
Soft Drinks Companion: A Technical Handbook for the Beverage Industry, The
Solubility in Supercritical Carbon Dioxide
Soy Applications in Food
Soy Protein Products Characteristics, Nutritional Aspects, and Utilization
Soybeans as Functional Foods and Ingredients
Specialty Corns, Second Edition
Spice Science and Technology
New as of 1/16/2009
Spirulina in Human Nutrition and Health
Sports Nutrition: Energy Metabolism and Exercise
Sports Nutrition: Fats and Proteins
Stability and Shelf-life of Food, The
Starch in Food: Structure, function and applications
Steel Heat Treatment Handbook, Second Edition - 2 Volume Set
Structural Modified Food Fats: Synthesis, Biochemistry, and Use
Supercritical Fluid Extraction of Nutraceuticals and Bioactive Compounds
Surface Activity of Proteins
New as of 1/16/2009
Surimi and Surimi Seafood, Second Edition
Taints and Off-Flavours in Food
Tamime and Robinson's Yoghurt Science and Technology, Third Edition
Tea and Tea Products: Chemistry and Health-Promoting Properties
Techniques for Corrosion Monitoring
Technology of Biscuits, Crackers, and Cookies, Third Edition
Technology of Functional Cereal Products
Texture in Food: Volume 1: Semi-Solid Foods
Texture in Food: Volume 2: Solid Foods
The CRC Master Keyword Guide for Food: 21 CFR Regulations of the Food and Drug Administration
Thermal Food Processing: New Technologies and Quality Issues
Thermal Technologies in Food Processing
Tocotrienols
Tomato Plant Culture In the Field, Greenhouse, and Home Garden
Toxins in Food
Trace Elements and Free Radicals in Oxidative Diseases
Transport Phenomena in Food Processing
Tree Nuts
New as of 3/20/2009
Turmeric: The genus Curcuma
Ultraviolet Light in Food Technology
New as of 5/6/2009
Understanding and Controlling the Microstructure of Complex Foods
Understanding and Measuring the Shelf Life of Food
Understanding consumers of food products
Understanding Pathogen Behaviour Virulence, Stress Response and Resistance
Unit Operations in Food Engineering
Unraveling Lipid Metabolism With Microarrays
Using the Agricultural, Environmental, and Food Literature
Vegetables and Fruits: Nutritional and Therapeutic Values
Vegetables, Fruits, and Herbs in Health Promotion
Vitamin Analysis for the Health and Food Sciences
Vitamin Analysis for the Health and Food Sciences, Second Edition
Vitamin E: Food Chemistry, Composition, and Analysis
Vitamin K in Health and Disease
New as of 5/22/2009
Vitamins In Foods: Analysis, Bioavailability, and Stability
Water Properties of Food, Pharmaceutical, and Biological Materials
Wine: A Scientific Exploration
World Sugar Market, The
Yoghurt: Science and Technology, Second Edition
 
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