While nutritional supplements have enormous advantages, food ingredients such as fruits and vegetables can play a significant preventative and therapeutic role in our daily lives.
The book examines sustainable food procurement policy and practice in the European Union and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and national levels.
Wars cannot be fought and sustained without food and this unique collection explores the impact of war on food production, allocation and consumption in Europe in the twentieth century.
Wars cannot be fought and sustained without food and this unique collection explores the impact of war on food production, allocation and consumption in Europe in the twentieth century.
The relationship between intellectual property and food affects the production and availability of food by regulating dealings in products, processes, innovations, information and data.
The relationship between intellectual property and food affects the production and availability of food by regulating dealings in products, processes, innovations, information and data.
Wheat Wild Relatives: Developing Abiotic Stress Tolerance under Climate Change presents a state-of-the-art outline of the problem, including issues, opportunities, and modern developments in the utilization of Wild Wheat Relatives (WWR) and related neglected species for wheat crop improvement, specifically focusing on environmental constraints.
In 1981, David Jenkins, Thomas Wolever, and colleagues introduced the concept of the glycemic index (GI) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption.
Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms.
"e;Functional carbohydrates"e; is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, and regulating the intestinal flora of humans, beyond those simply used as the energy-supplying materials.
Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges.
Microalgae are a particularly interesting source of products that range from currently marketed human nutritionals and food ingredients, to potential sources of biofuels and animal feeds.
Bridging the gap in understanding between the spray drying industry and the numerical modeler on spray drying, Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer's Guide shows how to numerically capture important physical phenomena within a spray drying process using the CFD technique.
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically.
Because they meet the needs of today's consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries.
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America.
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.
This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology.
In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products.
In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to todays scientific farming that is a backbone of economy all over the globe.
Stored products of agriculture and animal origin are attacked by more than 600 species of beetles, 70 species of moths, and about 355 species of mites, causing huge quantitative and qualitative losses and insect contamination in food commodities.
In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment.
This book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life.
Ethnobotany of India: Volume 1: Eastern Ghats and Adjacent Deccan, the first of a five-volume set, provides an informative overview of human-plant interrelationships in this southern area of India.
This volume, Plant Secondary Metabolites: Volume 1: Biological and Therapeutic Significance, presents important information on the curative and therapeutic roles of secondary metabolites that are present in different natural food groups.
This second book in the three-volume Plant Secondary Metabolites covers the stimulation, extraction, and utilization of plant secondary metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by fighting off herbivores, pests, and pathogens.
This third book in the three-volume Plant Secondary Metabolites examines the relationship between environmental stress and the physiology of plants, leading to stimulation of secondary metabolites.
Sustainable Biofuels: Opportunities and challenges, a volume in the "e;Applied Biotechnology Reviews series, explores the state-of-the-art in research and applied technology for the conversion of all types of biofuels.
While the importance of food to health and well-being is clear, the specific ways in which food systems contribute to individual and community health are not well understood.
Food, Media and Contemporary Culture is designed to interrogate the cultural fascination with food as the focus of a growing number of visual texts that reveal the deep, psychological relationship that each of us has with rituals of preparing, presenting and consuming food and images of food.
How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the worldand what strategies will they use to continue their growth?
How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the worldand what strategies will they use to continue their growth?
While the importance of food to health and well-being is clear, the specific ways in which food systems contribute to individual and community health are not well understood.
