A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.
Meat and meat products have been consumed by humankind throughout time, and the rise of industrialization and mass production in the past century has made them more affordable and available.
Kefir is a type of fermented, acidic, slightly alcoholic drink with a creamy consistency, resulting from the fermentation of microorganisms that live in symbiosis in traditional grains or lumps of kefir.
Cinnamon: Nutrition, Consumption and Health first explores the benefits of cinnamon and its components on metabolic impairments in diabetes, a disorder caused by impaired insulin release and action, and defective metabolisms of nutrients such as carbohydrates, lipids, and proteins.
In Consumption and Contamination of Dairy Products, the authors first describe the microbiological, physicochemical and sensory properties of a traditional Michouna cheese produced from goat and cows' milk in East of Algeria.
This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in beer.
The Food and Beverage Industry: Safety, Packaging and Management opens with an exploration of the role of behavioural aspects linked to neophobia and neophilia towards new products and technologies used in the food sector, including faster and more efficient production techniques, new processing technologies, as well as new food packaging materials and technologies.
Innovation in Coffee Quality presents recent contributions regarding the quality of the raw coffee material, the commercial coffees, and the sensory attributes of the coffee beverages.
This book provides a comprehensive guide to a range of food processing methods that are relevant to food scientists who are beginning to specialize in the area of food processing.
Amylose is the linear polymeric fraction of starch which has its unique characteristics leading to its specific role in the application of starches and its own.
The Food and Drug Administration (FDA) is responsible for overseeing the safety of about 80 percent of the nation's food supply and for promoting good nutrition.
Grapevines at a Glance first presents the results of a morphological and genetic characterization, as well as chemical characterization, of some of the most important indigenous grapevine varieties in the central Balkan, such as: Vranac, Krstac, Smederevka, Prokupac, Zilavka, Plavac Mali, and Istrian Malvasia.
This book intends to review the current status of the systematic knowledge related to the chemical composition, production and applications of edible oils.
Summary of these eight titles is made as follows: Chapter 1: Ginkgo biloba has long been used as a folklore medicine in China, India and these neighboring countries.
A variety of analytical techniques have been developed to determine the content of sugars in honey, such as spectroscopic, chromatographic, and electrochemical ones.
The kitchen is a chemical laboratory in which a number of chemical processes are conducted by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate.
In this compilation, the authors provide an overview of the existing literature on the content of nine most abundant minerals (potassium - K, phosphorous - P, sodium - Na, magnesium - Mg, calcium - Ca, zinc - Zn, iron - Fe, copper - Cu and manganese - Mn) in major raw and cooked pork meat cuts.
The determination of olive oil authenticity is currently carried out using techniques that provide data regarding its quality, sensory attributes, and composition.
The opening review included in The Pineapple: Production, Utilization and Nutritional Properties discusses the fundamental and applied aspects related to production of aroma compounds in pineapple fruit.
Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin that is becoming more and more popular in Europe, Asia and the United States of America because it is a good source of different nutrients, rich in antioxidant compounds and it offers an alternative to classical cereals in celiac diet because its seeds are gluten-free.
In East Asia, Korean ginseng has long been used as a private medicine and nourishing tonic, used for maintaining physical strength as well as treating and preventing various diseases.
