Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.
While the phenomenon of embodied knowledge is becoming integrated into the social sciences, critical geography, and feminist research agendas it continues to be largely ignored by agro-food scholars.
Based on the lived experiences of incarcerated persons and staff, this book explores the symbolic significance of prison foodways to normalization, autonomy, identity construction, power, group formation and security.
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products.
Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace.
This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food.
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations.
Volume 2 of Formulation Science and Technology is a survey of the different types of formulations used in the chemical industry and offers numerous real-world examples of foams, gels, latexes etc.
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography.
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe.
Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical, biomedical, and clinical area.
Key features:The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications.
This book provides an overview of the immobilization of viable and non-viable cells, proteins, enzymes and active molecules, and their interaction with natural or synthetic carriers for performing biochemical and chemical reactions in vivo and in vitro.
Human Resilience against Food Insecurity focuses on the human factors involved in building resilience against food and nutrition insecurity in perpetuity through better managing risks (such as 'better-spacing' of children), diversifying the asset portfolio, behavioral change, and communication strategies for to help achieve these goals.
Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials.
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization.
The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi- cal systems.
Nutraceuticals: Efficacy, Safety and Toxicity brings together all current knowledge regarding nutraceuticals and their potential toxic effects as written by the scientists at the forefront of their study.
This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control.
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques.
Controlling food spoilage is critical not only to maintaining public health, but also to minimizing food loss, which in turn has broad impacts on the economy and the environment.
Ensure that you have a robust system in place that identifies the source (time and place) of all incoming materials, records how they were mixed, and identifies when and where they were dispatched, so that appropriate action can be taken in the event of a problem.
Immunity and Inflammation in Health and Disease: Emerging Roles of Nutraceuticals and Functional Foods in Immune Support provides a comprehensive description of the various pathways by which the vertebrate immune system works, the signals that trigger immune response and how fnew and novel nutraceuticals and functional foods, can be used to contain inflammation and also to boost immunity and immune health.
