CART

(0) items

Advances in Food Science and Nutrition, Set,9781118414132
This item qualifies for
FREE SHIPPING!

FREE SHIPPING OVER $59!

Your order must be $59 or more, you must select US Postal Service Shipping as your shipping preference, and the "Group my items into as few shipments as possible" option when you place your order.

Bulk sales, PO's, Marketplace Items, eBooks, Apparel, and DVDs not included.

Advances in Food Science and Nutrition, Set

by
Edition:
1st
ISBN13:

9781118414132

ISBN10:
1118414136
Format:
Hardcover
Pub. Date:
11/11/2013
Publisher(s):
Wiley-Scrivener
List Price: $300.00

Rent Textbook

(Recommended)
 
Term
Due
Price
$270.00

Buy New Textbook

Currently Available, Usually Ships in 24-48 Hours
N9781118414132
$286.00

Used Textbook

We're Sorry
Sold Out

eTextbook

We're Sorry
Not Available

Questions About This Book?

Why should I rent this book?
Renting is easy, fast, and cheap! Renting from eCampus.com can save you hundreds of dollars compared to the cost of new or used books each semester. At the end of the semester, simply ship the book back to us with a free UPS shipping label! No need to worry about selling it back.
How do rental returns work?
Returning books is as easy as possible. As your rental due date approaches, we will email you several courtesy reminders. When you are ready to return, you can print a free UPS shipping label from our website at any time. Then, just return the book to your UPS driver or any staffed UPS location. You can even use the same box we shipped it in!
What version or edition is this?
This is the 1st edition with a publication date of 11/11/2013.
What is included with this book?
  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any CDs, lab manuals, study guides, etc.
  • The Rental copy of this book is not guaranteed to include any supplemental materials. You may receive a brand new copy, but typically, only the book itself.

Summary

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The first volume focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.The second volume focuses on various categories of food: meat, starch, seafood, poultry, fruits, as well as their flavors, texture, sensory characterization, ingredients and additives, toxicity, allergies, and pathogens. Bioactive compounds and antioxidants have their own chapters as well.


Please wait while the item is added to your cart...