Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improvement of biotechnology, cosmeceuticals, and biopharmaceutical applications.
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured.
Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured.
The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices.
The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices.
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations.
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations.
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions.
Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions.
Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins.
Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins.
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing.
Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing.
2022 Winner of the OIV Award in the Oenology categoryAn essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine.
2022 Winner of the OIV Award in the Oenology categoryAn essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and impact of the faults, flaws and taints that may affect wine.
Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer.
Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the supply chain and on to the end-consumer.
Featuring case studies and discussion questions, this textbook with revisions addressing significant changes to US food law offers accessible coverage appropriate to a wide audience of students and professionals.
Featuring case studies and discussion questions, this textbook with revisions addressing significant changes to US food law offers accessible coverage appropriate to a wide audience of students and professionals.
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them.
Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructure analyses of dairy products as well as on detailed microstructural aspects of them.
Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications.
Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications.
The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients.
The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients.
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies.
Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms, plants and nuts, which are becoming more relevant in diets, and are especially useful for developing novel health foods and in modern natural food therapies.
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas.
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas.
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods.
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods.
Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.
This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level.
