It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations.
Among the major challenges facing society today, seeking renewable alternatives to petroleum-based fuels and manufactured goods is critically important to reducing society's dependency on petroleum and tackling environmental issues associated with petroleum use.
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.
This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations.
This book is the result of collaboration between botanists and food chemists, with the purpose of improving the knowledge of the main wild species of traditional use as foods in the Mediterranean area, focus on ethnobotanical aspects, natural production, uses and nutritional aspects.
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives.
This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguacu, Brazil August, 2012.
This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems.
Hyperspectral imaging or imaging spectroscopy is a novel technology for acquiring and analysing an image of a real scene by computers and other devices in order to obtain quantitative information for quality evaluation and process control.
This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks.
The purpose of this Brief is to provide a global view of the concept of biopreservation and its potential and existing applications in the different food sectors.
A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein.
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation.
This is the second volume in a 2-volume compendium that is the go-to source for both research- and practice-oriented information on the importance of branched chain amino acids in maintaining the nutritional status and overall health of individuals, especially those with certain disease conditions.
This is the first volume in a 2-volume compendium that is the go-to source for both research- and practice-oriented information on the importance of branched chain amino acids in maintaining the nutritional status and overall health of individuals, especially those with certain disease conditions.
Glutamine is the most abundant amino acid and is a major contributor to whole body nitrogen metabolism and is considered to be "e;conditionally essential.
This newly revised edition contains updated versions of all of the topics that were in the first edition and has been substantially expanded with an additional 5 chapters.
Low water activity (aw) and dried foods such as dried dairy and meat products, grain-based and dried ready-to-eat cereal products, powdered infant formula, peanut and nut pastes, as well as flours and meals have increasingly been associated with product recalls and foodborne outbreaks due to contamination by pathogens such as Salmonella spp.
Regulatory Foundations for the Food Protection Professional is a comprehensive guide for the entry-level food protection professional (FPP) working in either the public or private sector.
This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe.
This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world.
Considering the ability of food processing companies to consistently manu- facture safe foods with uniform quality over the past 20 or 30 years without these new tools and new systems, one might expect that quality control improvements would be marginal.
A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins.
Taurine, or 2-aminoethane sulfonic acid, has long been known to be the major organic product formed from the breakdown of the sulfur-containing amino acids, methionine and cysteine.
Four years ago the National Institutes of Child Health and Human Development (NICHD) brought together a group of scientists to Belmont, Maryland to examine the status of human milk banking.
This book was developed from the papers presented at a symposium on "e;Water Relationships in Foods,"e; which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under the auspices of the Agricultural and Food Chemistry Division of ACS.
Organized by the French Speaking Society for Study and Research on Essential Trace Elements (SFERETE), the Fifth International Congress on Trace Elements in Medicine and Biology "e;Therapeutic Uses of Trace Elements"e; was held February 4-7.
Using the lens of nutrition security and equity for the living beings and living systems of the planet, Nutrition Security for Planetary Health takes an integrated, systems approach that not only delineates the antecedents of the multifaceted environmental crises-but offers solutions including the extensive co-benefits of whole plant foods nutrition as the foundational dietary pattern for improving planetary health.
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.
