"e;Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products.
Describes a range of mycotoxins occurring as contaminants in agricultural crops and animal products, and details the implementation of food safety regulations via governmental and international agencies.
"e;Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world.
Covering the detection and identification of microbes, genetic analysis methods, and the assessment of microbial growth and viability, this text examines up-to-date advances in microbiological analysis unique to food systems.
This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia.
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography.
"e;Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source.
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils.
This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients.
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide.
This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology.
Australian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis.
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.
Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food.
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world.
Capillary electrophoresis (CE) and microfluidic chip (MC) devices are relatively mature technologies, but this book demonstrates how they can be integrated into a single, revolutionary device that can provide on-site analysis of samples when laboratory services are unavailable.
The most talked about metalloid in the modern world, arsenic affects the liver, kidney, and lungs; leads to cardiovascular diseases, cancer, and diabetes; and may cause blindness with long-time exposure.
The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications.
Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food.
This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors.
An increasingly hot-button issue, genetically modified (GM) food is considered by some as the best way to feed the world's growing population, and by others as an experiment gone wrong on the unsuspecting public.
Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease.
This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems.
Toxins and Biologically Active Compounds from Microalgae: Volume 2: Biological Effects and Risk Management is devoted to the effects toxic microalgae and their poisonous products exert on living systems and how they may affect human activities.
Cryogenic Heat Transfer, Second Edition continues to address specific heat transfer problems that occur in the cryogenic temperature range where there are distinct differences from conventional heat transfer problems.
The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future.
Now considered an organ with defensive and metabolic capabilities, the intestinal microbiota plays a major role in the local host immune system development and education.
The book provides a thorough review of current food safety and sanitation information with practical applications of current research findings included.
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts.
Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries.
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields.
Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet.
