Food & Nutrition

The CRC Press Food Science and Nutrition Handbooks are comprehensive works that present the best in cutting edge research and practical applications across all the subdisciplines: food chemistry, microbiology, packaging, safety, sensory, product development, functional foods/nutraceuticals, and nutrition. As long as there are a minimum of titles available within a subject area then these titles can be purchased within a Subject Collection. New Subject Collections are created annually as new titles are added to the platform.



Considered high-priced delicacies or waste material to be tossed away, the use and value of offal?edible and inedible animal by-products?depend entirely on the culture and country in question.
Presenting a balanced view of the current knowledge in many different areas of the field, this handbook discusses the concept, definition and criteria for classification as prebiotics and describes th...
There is no doubt that daily habits and actions exert a profound health impact.
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters.
Designed to be a practical tool for the many diverse professionals who develop and market foods, this book combines technical information about spices—forms, varieties, properties, applications, and ...
This work assembles current information on the thermophysical properties of foods and the rate constants pertaining to changes in food components during traditional and innovative processing techniqu...
The publication of the Handbook of Food and Bioprocess Modeling Techniques brings together for the first time in one volume all the conventional and emerging modeling techniques currently available.
Updated and expanded from 25 to 44 chapters, this classic handbook details the fundamental and practical aspects of those preservation methods and new techniques that are most important to the indust...
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of micro...
In today?s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods.
Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption.
Explore the Pros and Cons of Food Analysis Instruments The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a criti...
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts.
While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is ...
Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas.
Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques.
Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity.
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters.
Since publication of the first edition in 1971, Fenaroli?s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world.
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwi...
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwi...
Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry.
Extensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques for detecting various compounds in water samples.
The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affec...
Within the last few years, knowledge about vitamins has increased dramatically, resulting in improved understanding of human requirements for many vitamins.
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods.
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vege...
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world.
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena.
Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the eq...
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operation...
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