Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry

Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The

Annotation Now in a thoroughly-updated and expanded second edition, Wiley Encyclopedia of Food Science and Technology covers fundamental concepts and practical requirements in food science, as well as cutting-edge technological and industry information. The encyclopedia features A-to-Z coverage of all aspects of food science, including: the properties, analysis, and processing of foods; genetic engineering of new food products; and nutrition. In addition, nontechnical information is included, such as descriptions of selected scientific institutions, and research and development in government agencies. Like the first edition, this Second Edition will become the standard reference for food scientists, bioengineers, and biotechnologists. From reviews of the first edition: " ... fills a definite need in the food science and technology literature ... I have little doubt that this encyclopedia will become one of the classic works in this ever-growing subject."--Food and Chemistry

Based on the work of leading professionals in the field of nutrition research, it explores all aspects of the basic science and mechanics of food processing, food additives and more. Covering everything from acidulants to yogurt, it is intended for reference use in all libraries and the food industry in general. It is an invaluable resource that will prove indispensable for all food science needs.

The Wiley Handbook of Science and Technology for Homeland Security is an essential and timely collection of resources designed to support the effective communication of homeland security research across all disciplines and institutional boundaries. Truly a unique work this 4 volume set focuses on the science behind safety, security, and recovery from both man-made and natural disasters has a broad scope and international focus. The Handbook: Educates researchers in the critical needs of the homeland security and intelligence communities and the potential contributions of their own disciplines Emphasizes the role of fundamental science in creating novel technological solutions Details the international dimensions of homeland security and counterterrorism research Provides guidance on technology diffusion from the laboratory to the field Supports cross-disciplinary dialogue in this field between operational, R&D and consumer communities

Provides readers with an overview of the essental features of food biotechnology. The traditional and new biotechnologies are presented and discussed in terms of their present and potential industrial applications.

The field of engineering is becoming increasingly interdisciplinary, and there is an ever-growing need for engineers to investigate engineering and scientific resources outside their own area of expertise. However, studies have shown that quality information-finding skills often tend to be lacking in the engineering profession. Using the Engineerin

This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This compact reference features the same breadth and quality of coverage found in the original, but with a focus on topics of particular interest to food technologists, chemists, chemical and process engineers, consultants, and researchers and educators in food and agricultural businesses, alcohol and beverage industries, and related fields.