There is widespread acknowledgement among anthropologists, archaeologists, ethnobotanists, as well as researchers in related disciplines that specific foods and cuisines are linked very strongly to the formation and maintenance of cultural identity and ethnicity.
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.
The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation.
Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils.
Antioxidant Food Supplements in Human Health discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease.
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches.
An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture.
Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules.
Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries.
This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications.
Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data.
Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption.
Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications.
This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities.
The Quality of Foods and Beverages, Volume II: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980.
Solving Problems in Food Engineering is a step by step workbook intended to enhance students' understanding of complicated concepts and to help them practice solving food engineering problems.
Handbook of Functional Dairy Products reveals key advances in the field, explores the product development process, and identifies the market dynamics driving product innovation.
Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics.
The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation.
This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing.
Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applicationsfirst-class information on the biotechnological potential of entomopathogenic fungi and ergot alkaloids, applications of Trichoderma in disease control, and the d
Featuring practical strategies and exciting experiments, Teaching Innovations in Lipid Science addresses lipid education at a range of levels from the novice to the graduate student and teacher.
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis.
Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants.
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.
Handbook of Plant Food Phytochemicals Phytochemicals are plant-derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet.
Featuring case studies and discussion questions, this textbook with revisions addressing significant changes to US food law offers accessible coverage appropriate to a wide audience of students and professionals.
This collection takes an interdisciplinary look at how the transformation towards plant-based diets is becoming more culturally acceptable, economically accessible, technically available and politically viable.
The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops.
Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector.
Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities.
Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods.
