Water Activity in Foods: Fundamentals and Applications, 2nd Edition
A newly revised guide to water activity and its role in the preservation and processing of food items.
Editors: Gustavo V. Barbosa-Cánovas, Anthony J. Fontana Jr., Shelly J. Schmidt, Theodore P. Labuza
Size: 640 pages
Publication Date: May 2020, Wiley-Blackwell
Microbiology and Technology of Fermented Foods, 2nd Edition
Fresh perspectives and updated content to this exhaustive and engaging text on food fermentations.
Author: Robert W. Hutkins, PhD
Size: 624 pages
Publication Date: September 2018, Wiley-Blackwell
Functional Foods and Beverages: In vitro Assessment of Nutritional, Sensory, and Safety Properties
A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling.
Editors: Nicolas Bordenave, Mario G. Ferruzzi
Size: 336 pages
Publication Date: June 2018, Wiley-Blackwell
Packaging for Nonthermal Processing of Food, 2nd Edition
A comprehensive review of the many new developments in the growing food processing and packaging field .
Editors: Melvin A. Pascall, Jung H. Han
Size: 320 pages
Publication Date: February 2018, Wiley-Blackwell