Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically.
Because they meet the needs of today's consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries.
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America.
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food.
Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications.
This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology.
In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products.
In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to todays scientific farming that is a backbone of economy all over the globe.
Stored products of agriculture and animal origin are attacked by more than 600 species of beetles, 70 species of moths, and about 355 species of mites, causing huge quantitative and qualitative losses and insect contamination in food commodities.
In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment.
This book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life.
Ethnobotany of India: Volume 1: Eastern Ghats and Adjacent Deccan, the first of a five-volume set, provides an informative overview of human-plant interrelationships in this southern area of India.
This volume, Plant Secondary Metabolites: Volume 1: Biological and Therapeutic Significance, presents important information on the curative and therapeutic roles of secondary metabolites that are present in different natural food groups.
This second book in the three-volume Plant Secondary Metabolites covers the stimulation, extraction, and utilization of plant secondary metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by fighting off herbivores, pests, and pathogens.
This third book in the three-volume Plant Secondary Metabolites examines the relationship between environmental stress and the physiology of plants, leading to stimulation of secondary metabolites.
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.
This is a long-awaited book from Roger Protz, a highly respected authority on beer, on the rebirth of IPA or India Pale Ale - one of the most popular styles in today's craft beer revolution.
While the importance of food to health and well-being is clear, the specific ways in which food systems contribute to individual and community health are not well understood.
Food, Media and Contemporary Culture is designed to interrogate the cultural fascination with food as the focus of a growing number of visual texts that reveal the deep, psychological relationship that each of us has with rituals of preparing, presenting and consuming food and images of food.
How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the worldand what strategies will they use to continue their growth?
How did Accor, Cendant, Choice Hotels International, Marriott, and Hilton become the largest hotel chains in the worldand what strategies will they use to continue their growth?
While the importance of food to health and well-being is clear, the specific ways in which food systems contribute to individual and community health are not well understood.
This valuable book deals with the recreation activities for the disabled, including skiing, horseback riding, running, camping, water sports, and team sports.
This valuable book deals with the recreation activities for the disabled, including skiing, horseback riding, running, camping, water sports, and team sports.
Get a comprehensive research-based look at real life hospitality industry issues from leaders in the field Global Cases on Hospitality Industry is a comprehensive examination into hospitality issues around the world.
Get a comprehensive research-based look at real life hospitality industry issues from leaders in the field Global Cases on Hospitality Industry is a comprehensive examination into hospitality issues around the world.
