Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage.
The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods.
This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.
This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion.
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements.
This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications.
This book addresses the impact of soil and water quality on food production, and explores soil and water conservation measures to be applied at farm level for agricultural sustainability.
Kompetenz und Exzellenz in der Lebensmittelchemie erfordern ein fundiertes Wissen über Aufbau, Zusammensetzung, Herstellung und Eigenschaften unserer Lebensmittel.
The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances.
There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain.
This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion.
Formulierungstechnik und Aufbereitung schließt sich der Synthese und Reinigung an, um eine gute Entfaltung eines Wirkstoffes und eine optimale Handels- oder Verkaufsform zu erreichen.
This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products.
Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields.
This book reviews the latest advances in mass spectrometry (MS) techniques applied to food safety and environment quality, and it discusses the recent improvements in sample preparation and MS platforms for screening of emerging contaminants.
This book addresses the impact of soil and water quality on food production, and explores soil and water conservation measures to be applied at farm level for agricultural sustainability.
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components.
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.
This class-tested textbook gives an overview of the structure and functions of proteins and explains how amino acids form a defined structural entity with specific properties.
Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil.
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink.
The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity.
The term nutraceuticals is applied to the products isolated from the herbal sources, nutrients or dietary supplements, processed foods, (cereals, soup and beverages) and specific diets, that may also used as medicine other than nutrition.