WorldCat Identities

Smithers, Geoffrey W.

Works: 6 works in 23 publications in 1 language and 513 library holdings
Roles: Editor, Author
Publication Timeline
Most widely held works by Geoffrey W Smithers
Advances in dairy ingredients by Geoffrey W Smithers( )

12 editions published between 2012 and 2013 in English and held by 334 WorldCat member libraries worldwide

Advances in Dairy Ingredients provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities are aligned with the latest science tools that provide the foundation to successfully and rapidly capture these opportunities. Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these developments. Advances in Dairy Ingredients brings together food scientists, industry specialists, and marketers from around
Innovative food processing technologies : extraction, separation, component modification and process intensification by Kai Knoerzer( )

6 editions published in 2016 in English and held by 146 WorldCat member libraries worldwide

5. Types of Food Components Benefiting From Microwave-Assisted Extraction -- 6. Comparison of MAE With Other Extraction Techniques -- 7. Trends in MAE for Food Components -- Part Two. Innovative Separation of Food Components -- 4. Application of Megasonic Waves for Enhanced Aqueous Separation of Oils -- 1. Introduction -- 2. High-Frequency Ultrasound Separation Principles -- 3. Reactor Design Aspects -- 4. Application Examples -- 5. Final Remarks and Prospects for the Technology -- 5. Simulated Moving Bed Chromatography in Food Processing
Reference module in food science( )

2 editions published in 2015 in English and held by 29 WorldCat member libraries worldwide

"The Reference Module in Food Science covers all aspects of this interdisciplinary area of study. This comprehensive online Reference Module forms the definitive source for those entering, researching, or teaching in any of the many disciplines making up this area of study, including: consumer behavior and food marketing; food biosciences; food chemistry and analysis; food management, policy and regulation; food packaging; food process engineering; food products and ingredients; food quality, storage and transport; food safety, defense and microbiology; food science education research and professional development; food sustainability, security and effects of global change; and nutrition and health. It is designed for faster, more relevant browsing within the subject and beyond, with "Featured Articles" for quick, clear overviews, subject hierarchies to put everything in context, and guidance to lead researchers to related knowledge. The dynamic work is planned to change as science changes. The Elsevier Reference Module in Food Science represents the next generation in publishing, sourcing, and accessing reference material in food science"-- Elsevier website
IDF 2nd world symposium of dairy products in human health and nutrition, Melbourne, Australia, August 24-27, 2003 by IDF World Symposium of Dairy Products in Human Health and Nutrition( Book )

1 edition published in 2003 in English and held by 2 WorldCat member libraries worldwide

Special issue : nutrition and health aspects of lactose and its derivatives( Book )

1 edition published in 2012 in English and held by 1 WorldCat member library worldwide

Nutrition and health aspects of lactose and its derivatives : special issue by Geoffrey W Smithers( Book )

1 edition published in 2012 in English and held by 1 WorldCat member library worldwide

Audience Level
Audience Level
  Kids General Special  
Audience level: 0.55 (from 0.52 for Reference ... to 0.96 for Nutrition ...)

English (23)