Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products.
Wang and Hirai draw on their extensive experience to introduce recent technological advances in soft robotics for food manipulation and discuss their practical applications in the food preparation industry.
Agrobiodiversity and agroecology go hand-in-hand in promoting environmental resilience in international food systems as well as climate change resilient food policy.
Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art.
Following in the tradition of its popular predecessors, the CRC Desk Reference for Nutrition, Third Edition explains hundreds of terms commonly used in medicine, food science, metabolism, physiology, and nutrition.
Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks.
While disease is inevitable in humankind, the current century has been burdened with many chronic diseases, most of which are lifestyle mediated and, which in part can be controlled by consuming foods with specific functions.
The rise and rationalization of the industrial phosphates industry have gone hand in hand with the development and maturation of technologies to purify phosphoric acid.
The ability to regulate and manipulate the generation or remodeling of blood vessels is key to the successful treatment of many chronic diseases, both oncological and non-oncological.
Influence of Nutrients, Bioactive Compounds, and Plant Extracts in Liver Diseases provides evidence-based knowledge of the mechanism of action of natural compounds, as well as the relation of structure and function of phytochemicals in hepatitis B and C, fatty liver disease, nonalcoholic fatty liver disease, liver cancer, biliary cirrhosis, and primary sclerosing cholangitis.
Das Analytiker Taschenbuch bietet in einzelnen, sehr aktuellen und praxisbezogenen Beiträgen komprimierte Informationen über neue analytische Techniken und deren Anwendung in allen relevanten Gebieten, wie Umweltforschung, Werkstoffwissenschaften, biochemische und klinische Analyse und Lebensmittelanalytik.
The pilot study on Food Chain Security was launched in 2003 by NATO Public Diplomacy Division Science for Peace and Security Section (SPS) under the leadership of Turkey.
This Brief provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently in place for labelling.
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds.
This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illnesses as cancer and neurological applications.
This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters.
Probiotics in The Prevention and Management of Human Diseases: A Scientific Perspective addresses the use of probiotics and their mechanistic aspects in diverse human diseases.
This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.
Contains new and expanded material on antioxidants in beverages and herbal products, nitric oxide and selenium, and the effect of vitamin C on cardiovascular disease and of lipoic acid on aging, hyperglycemia, and insulin resistance!
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods.
"e;In this book, Morland, Lehmann, and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans.
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food.
The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered scientific literature on the other.
This edited volume provides a comprehensive view of the recent developments on Bacillus and their application in agriculture and allied sectors in a global scenario.
Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of 'real world' scenarios and the application of field-based research.
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.
