Features

• The properties, analysis, and processing of foods
• Genetic engineering of new food products
• Risk management in food safety
• Recent developments in fat, dairy, and sugar substitutes
• Nutrition and nutrition monitoring
• Functional foods and nutraceuticals in food formulation
• Food substitutes
• Chemical and microbiological food safety
• Advances in food biotechnology
• Expanded and updated coverage of phytochemicals
• Tables, charts, figures, and graphs
• and much, much more!

Advances in biotechnology and genetic engineering have revolutionized food science and technology in recent years. Reflecting these tremendous changes, this new edition of the Encyclopedia of Food Science and Technology combines up-to-date science and industry information with the proven, high-caliber technological coverage of the original publication.

Encyclopedia of Food Science and Technology is the single most useful resource of food science and technology information. It is now in a thoroughly-updated, expanded, and revised second edition covering fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information.

A comprehensive, four volume set incorporating all major developments in the field since the first edition, with an emphasis on cutting-edge topics in biotechnology and genetic engineering. It contains approximately 400 articles written by more than 400 experts and boasts 100 new entries with major revisions and updates of all existing material, and an emphasis on emerging areas in food and nutrition delivery systems.

This 4 volume encyclopedia features A-to-Z coverage of all aspects of food science and technology!

Reviewed and edited by experts in the field, fully cross-referenced entries are presented in six key areas:

• Food Science/Nutrition
• Consumer Affairs
• Chemistry
• Microbiology
• Processing
• Regulatory Affairs

Acidulents Agglomeration and Agglomerator Systems Alcoholic Beverages and Human Response Anticarcinogens Antimicrobial Compounds Aphrodisiacs and Stimulants Aquaculture Arometherapy Baking Science and Technology Beekeeping Biscuit and Cracker Technology Blanching Butter and Butter Products Caffeine Cancer Risks and Diet Canola Oil Carotenoids Pigments Centrifuges: Principles and Applications Cereals Cheese Rheology Chocolate and Cocoa Coagulation Coffee Color and Food Computer Applications in the Food Industry Cultural Nutrition Dairy Ingredients for Foods Dehydration Detergents Dioxins Eel Emulsifier Technology and Foods Enzymology Evaporation Exotic Animals

Fats and Oils Fish and Shellfish Microbiology Food Additives Food Allergy Food Chemistry and Biochemistry Food Engineering Food Fermentation Food Laws and Regulations Food Preservation Food Safety and Risk Management Food Spoilage Food Toxicology Foodborne Diseases Fruits Functional Foods Gelatin Genetic Engineering Gums HACCP Principles for Food Production Heat Herbs and Herbal Medicine Honey Hydrogenation Immunological Methodology Infant Foods Integrated Pest Management Irradiation of Foods Kinetics Lacrose Legumes Licorice Confectionary Livestock Feeds

Malts and Malting Marine Enzymes Meat Science Military Food Minerals Mushroom Cultivation Mycotoxins Nucleotides Nuts Omega 3 Fatty Acids Packaging Parasitic Organisms Peptides Photosynthesis Proteins Quality Assurance Sanitation and Safety Sausages Soy Foods Spices and Seasonings Starches Sweeteners Tannins Thermodynamics Ultrafiltration Vanilla Extract Vegetables Viruses Vitamins Waste Management Water Activity: Food Texture Wheat Science and Technology Wine

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ORDER NOW Encyclopedia of Food Science and Technology Second Edition • 4 Volume Set edited by Frederick J. Francis 2,816 pages • $1,999.95 + shipping Texas residents please add 6.75 % sales tax