This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents.
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.
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.
This new volume, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, looks at a selection of important issues and research topics on phytochemicals in plant-based therapeutics, covering bioactive compounds from both plant and marine sources.
This new volume, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, looks at a selection of important issues and research topics on phytochemicals in plant-based therapeutics, covering bioactive compounds from both plant and marine sources.
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.
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.
This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents.
The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact.
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.
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.
Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility.
Adult Short Bowel Syndrome: Nutritional, Medical, and Surgical Management serves as a practical guide to the medical, surgical and nutritional care of complex patients with Short Bowel Syndrome (SBS), providing information on SBS with the most up-to-date, evidence-based data available.
Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science.
There is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids).
Terahertz (THz) technology is an active area of research, but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored.
International authorities here investigate research into the prion diseases which include Scrapie of sheep, BSE the "e;Mad Cow"e; disease, and CJD one of the human diseases.
Staphylococcus aureus is resident in skin and nasal membranes with a formidable pathogenic potential to cause a variety of community and hospital acquired infections.
The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures.
Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing.
With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors.
The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities.
Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients.
Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time.
Since 80% of the global production of oils and fats is consumed as food and a further 6% is eaten by animals to produce more human food, it is not surprising that nutrition is one of the active areas in lipid science.
Lipid Glossary 2 is a handy reference for a wide range of lipid scientists and technologists, as well as for those involved in the trading of these materials.
