Search Our Site     Advanced Search Registered Users Email: Password:   Remember My Info Athens/Institution Login Not a Subscriber? Forgotten Password? A CRCnetBASE Product Information How it Works Sign up for New Book Alerts New Books How to Order Editors Technical Support MARC Records Export Title List Download sales and information sheet Visit CRC Press Online! Leading Publishers of Essential Information for the Professional and Technical Communities Worldwide! CRC Press. For Best Results Use the latest version of the Adobe Acrobat Reader. Click on the icon below to download it for FREE. Browse by Category Now featuring 390 titles online All Categories Brewing & Fermentation Dairy Fats & Oils Food Additives & Ingredients Food Chemistry Food Engineering & Processing Food Laws and Regulations Food Microbiology & Safety Food Packaging Food Product Development Fruit & Vegetable Products Functional Foods & Nutraceuticals Meats Nutrition in Health & Disease Nutrition Science Seafood Sports Nutrition Recent Online Titles... Spice Science and Technology Offers concise coverage of spices and herbs from basic science to the most recent developments in sp... Surface Activity of Proteins Offers discussions on the chemical and physicochemical modification of proteins for the enhancement... Dietary Modulation of Cell Signaling Pathways A consequence of rapid progress in the science of nutrigenomics and nutrigenetics is the substant... Optical Monitoring of Fresh and Processed Agricultural Crops Deeper Insight into Advances in Non-Invasive Sensory Technology In an age of height... Handbook of Nutrition in the Aged, Fourth Edition ... Food Processing Operations Modeling Illustrates Basic and Complex Modeling Problems in Food Engineering... Advances in Deep-Fat Frying of Foods Combines Engineering Principles with Biochemistry Knowledge Ba... Optimization in Food Engineering While mathematically sophisticated methods can be used to better understand and improve processes... Kinetic Modeling of Reactions In Foods The level of quality that food maintains as it travels down the production-to-consumption path is... Energy Efficiency and Management in Food Processing Facilities Energy efficiency, environmental protection, and processing waste management continue to attract... Tree Nuts Traditionally perceived as a high-fat, high-calorie food best avoided or consumed only in moderat... Fats and Oils Formulating and Processing for Applications, Third Edition Presents Proven Quality and Process Control Procedures In the i... Adequate Food for All "The most notable contribution of this book is the single-volume breadth of the coverage of issue... Modified and Controlled Atmospheres for the Storage, Transportation, and Packaging of Horticultural Commodities Modified atmosphere (MA) and controlled atmosphere (CA) technologies have great potential in a wi... Extracting Bioactive Compounds for Food Products Details the Engineering Aspects of Bioactive Compound Extraction Processes<... Advanced Drying Technologies, Second Edition Presents Drying Breakthroughs for an Array of Materials Despite... Nutrition and Exercise Concerns of Middle Age Addresses The Specific Nutritional and Physical Activity Needs of The Middle Aged Ultraviolet Light in Food Technology The production of environmentally friendly, sustainable, chemical-free food continues to challeng... Vitamin K in Health and Disease Vitamin K: Past, Present, Future Essential for normal blood co... Nutrients and Epigenetics Explores the Newly Discovered Link Between Nutrition and Epigenetics Food Properties Handbook, Second Edition Dramatically restructured, more than double in size, the second edition of the Food Prope... ALL Categories 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   Related Print Titles from CRC Press Food Packaging Science and Technology Fennema's Food Chemistry, Fourth Edition We have our Brochures available online: Color PDF Points of Interest   CHEMnetBASE   Food Chemical News   Food Traceability Report   Food Reviews International   International Journal of Food Properties   Critical Reviews in Food Science and Nutrition

A CRCnetBASE Product

Copyright © Taylor and Francis Group, LLC