Food chemistry

This book provides all the aspects of microbes for food additives, and a detailed description of their different categories.

This book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects.

This book explores the latest advances in the sustainable production of packaged foods.

This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies.

This book provides a comprehensive insight into the growth of nanotechnology in the agri-food industry.

Microgreens are the name given to the small, soft, green parts of plants that develop from seedlings and do not bear any real leaves.

This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant.

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time.

This book compiles updated information about the role and health benefits of various bioactives in food.

The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps.

This text provides advanced and comprehensive information related to food additives based on bio-sources.

Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.

The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry.

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "e;top-down"e; and "e;bottom-up"e; approaches.

A precise analysis of biogenic amines is important as an indicator of food freshness or spoilage that can cause serious toxicity.

The book covers different techniques and methodologies involved in the nutritional quality analysis of forages.

Maresa Anna Temmen untersucht auf Grundlage der Theorie der kognitiven Hierarchie die Konsumbereitschaft für In-vitro-Fleisch und pflanzenbasierte Fleischersatzprodukte in Deutschland.

Looking for instructional material to help extend the shelf life of your crops?

Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace.

This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health.

Starch is one of the major components responsible for the structure of final food products.

This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry.

The Capsicum genus comprises the botanic species known as chili peppers, the most widely consumed natural product by humankind.

This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect).

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.

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.

This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement.

Contained within this antique book is a comprehensive discussion of the history of hops, including information on different uses, methods of cultivation, related equipment, and much more.

Pollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals.

This reference book provides an overview of the active ingredients of selected plants present in beverages.

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time.

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.

Carotenoids are one of the most important groups of bioactive compounds in nature.

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.

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.

Many brewers and craft beer drinkers have dreams of working at or owning a brewery.

This book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects.

Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food.

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations.

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition.

Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide.

This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry.

This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets.

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.

The field of antioxidant research has grown rapidly over the last 30 years and shows no sign of slowing down.

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations.

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products.