Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adri,as been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius.
The first guide devoted to the functions, structures, and applications of natural hydrocolloids In today s health-conscious climate, the demand for natural food products is growing all the time.
At the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989).
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.
The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues, drawing the attention of both scientists and regulators alike.
It is a measure of the rapidity of the changes The work has been revised and updated, and taking place in the food industry that yet another following the logic of the flow sheets there is some edition of the Food Industries Manual is required simplification and rearrangement among the chap- after a relatively short interval.
Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research.
The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs.
Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases.
Genomics and related areas of research have contributed greatly to the understanding of the cellular and molecular mechanisms underlying diet-disease relationships.
International Hospitality Business: Management and Operations will introduce hospitality managers to the most up-to-date developments in hospitality to prepare you for the rapidly changing world of international hospitality.
Key Features The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications.
This comprehensive volume explores the role that nutraceuticals can play in addressing obesity, shedding light on their potential as tools to promote sustainable weight management strategies as well as addressing associated health risks.
Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors.
The large number of molecular protocols available creates a dilemma for those attempting to adopt the most appropriate for streamlined identification and detection of fungal pathogens of interest.
Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry.
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth.
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.
Following its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and other animals.
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important.
In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("e;Orleans"e; or "e;French"e; method), and the rapid submerged and generator methods.
Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery products.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices.
Written by one of the most prolific and respected researchers in food safety, this volume describes molecular techniques for the detection and discrimination of major infectious bacteria associated with foods.
Through the use of molecular and cellular biological techniques, numerous advances have been made in understanding the molecular basis of virulence mechanisms and toxin biosynthesis in organisms that contaminate food and feed.
oCompilation and evaluation of the newest applications of chromatography for food science and technologyoEnumeration of chromatographic methods and critical discussion of resultsThis book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products.
This new 5-volume set, Ethnobotany of India, provides an informative overview of human-plant interrelationships in India, focusing on the regional plants and their medicinal properties and uses.
This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries.
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value.
Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives.
This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods.
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques.
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.
