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 final quality of a food product is impacted heavily by preservation technologies, such as chilling, freezing, and freeze-drying, as well as the numerous pretreatments that are routinely applied to foods.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters.
If all possible food packaging systems are listed and related to the materials from which they are made, it becomes clear that the key packaging materials glass, metal, plastics and paperboard are competing heavily with each other.
Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health.
The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers.
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey.
Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging.
Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage.
Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires.
The ongoing progress of science has shown that it is important for analytical scientists to determine not only the presence of particular elements, but also their species.
Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources.
Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received.
Explore the Pros and Cons of Food Analysis InstrumentsThe identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a critical task in food processing and manufacturing.
Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry.
This book draws on world-wide experiences and valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through community-based adaptations.
Key features:Presents summaries of key points after each chapter and includes color graphs to visualize the big-picture conceptsDemonstrates how urban rooftop farms (URFs) can contribute to city greening and climate change mitigation worldwide while providing fresh locally-sourced produce for growing urban populationsProvides cutting-edge ideas from the the emerging field of food law and places international and comparative legal concepts into an accessible context for non-lawyers Examines major disputes surrounding food products that have been brought before the World Trade Organization (WTO) to illustrate how trade trends have pushed toward GMO proliferation Uses examples of food labeling, pollinator protection, pesticide permitting, invasive species control, and GMO regulatory policy in the US and the EU to illustrate various methods of bringing public law to the forefront in the struggle toward achieving food integrityThe proliferation of Genetically Modified Organisms (GMOs) in our increasingly globalized food system is trivializing the inherent risks to a sustainable world.
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.
Fruit and fruit products, in all their many varieties and variations, are major world commodities and part of the economic life blood of many countries, particularly in the developing world.
Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality.
This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods.
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands.
Chitin is one of the most important biopolymers, synthesized by an enormous number of living organisms and is a promising bioactive polymer for food packaging applications due to its functional properties.
This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles.
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation.
Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens.
Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases.
Automation for Food Engineering introduces the frameworks, methods, designs, algorithms, tests, and implementation of data acquisition, analysis, modeling, prediction, and control in automation for food engineering.
Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry.
A Wonka-Like Journey into an Ultra Private World of Decadence and ExcessFrom cooking for Martha Stewart, SeanPuff Daddy Combs, and Jerry Seinfeld to more than 20 of the world's most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15 years.
Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition.
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically.
Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field.
The role of diet in the prevention, control and treatment of diabetes continues to provide significant opportunity for non-pharmaceutical interventions for many of the over 20 million people who live with this disease.
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing.
