This book examines both the primary ingredients and the processing technology for making candies....

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, ...

In the food industry, controlling crystallization is a keyfactor in quality as it relates to text...

Cosa mangia l'America nell'era moderna? Probabilmente molte delle cose che mangeremo anche noi ne...

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, a...

This delicious new book reveals the fascinating science behind some of our favorite candies. If y...

Emulsifiers have traditionally been described as ingredients that assist in formation and stabili...

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and qua...

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical Skill...

This book examines both the primary ingredients and the processing technology for making candies....

Careers in Food Science provides detailed guidelines for students and new employees in the food i...

It is more than 10 years since the 7th Edition published in 2013, and plenty has changed in the f...

The approach to teaching the concepts of food processing to the undergrad uate food science major...

The improved second edition of Food Emulsifiers and their Applications integrates theoretical bac...

Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and qua...