The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels.
Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain.
The book entitled Honey: Nutraceutical and Therapeutic Significance contains comprehensive information on honey with regard to its cosmeceutical, nutritional, and pharmacological significance.
Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management.
Europe was told that it had no choice but to accept agbiotech, yet this imperative was turned into a test of democratic accountability for societal choices.
Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement scientifically verifiable food safety controls in food processes.
The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exist on the market, none offer the specialized focus on fruits and vegetables like this one.
Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts from many disciplines including nutritionists, physicians, policy-makers and public health professionals.
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best.
Covering all the research areas regarding Ocimum such as botany, chemistry and pharmacology, this book will be of interest to everybody involved in medicinal and aromatic plant research or related fields.
This book comprehensively describes biological phenomena, adaptation mechanisms, and strategies of living organisms to survive under extremely cold or desiccated conditions at molecular, cellular, and organ levels.
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area.
The goal of Advances in Plant Biotechnology is to integrate the most recent knowledge on tissue culture, secondary metabolites production under controlled conditions, scaling up to produce them at bioreactor level, and their industrial applications.
This Brief describes in three concise chapters one of the newest 'hot topics' under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by the Council, November 25, 2015, on novel foods, applicable from January 2018.
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations.
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes.
The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant.
This book covers a range of important topics in biotechnology policy, advocacy and education, bioethics, biosafety regulations for genetically modified organisms and gene-edited products and biotechnology manpower development.
Die Anwendung von antibakteriell wirksamen Substanzen in der Veterinärmedizin erfolgt zum einen aus Gründen des Verbraucherschutzes, zum anderen zur Erhaltung der Tiergesundheit.
The book discusses up-to-date and detailed information about the nutritional quality of forage in the biodiversity-rich Himalayan region and their potential in livestock feeding.
Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as "e;foods for specified health use"e; and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide.
CRISPR-based genome editing has revolutionized the precise genetic improvement of agriculturally important crops, offering unprecedented precision and efficiency in crop improvement.
Transporting Operations of Food Materials within Food Factories, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for storage and transportation of food materials within food production factories.
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.
This book gives readers a practical introduction into machine learning and sensing techniques, their design and ultimately specific applications that could improve food production.
Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products.
Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries.
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives.
Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.
Easy Statistics for Food Science with R presents the application of statistical techniques to assist students and researchers who work in food science and food engineering in choosing the appropriate statistical technique.
Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.
