Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc.
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.
This book gathers the proceedings of the 32nd Scientific-Experts Conference of Agriculture and Food Industry, held on December 1-2, 2022, in Sarajevo, Bosnia and Herzegovina.
Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality.
Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands).
This book provides comprehensive information on starch modification using physical approaches - a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified.
Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images.
Raise a glass to the 25th anniversary of The Big Lebowski with this highly giftable unofficial cocktail book featuring 50 cocktails, brews, and other spirits inspired by the beloved movie's characters and scenes.
Human Milk: Sampling and Measurement of Energy-Yielding Nutrients and Other Macromolecules presents comprehensive, rigorous, state-of-the-science information on the origins, analysis, concentrations and variation in energy-yielding nutrients and other macromolecules present in human milk.
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type.
Kompetenz in Lebensmittelsicherheit bedeutet Verständnis und Know-how über Aufbau, Zusammensetzung und Eigenschaften der Lebensmittel und ihrer Rohstoffe sowie über die Zusammenhänge der globalen Versorgungskette.
This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control.
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.
Kompetenz in Lebensmittelsicherheit bedeutet Verständnis und Know-how über Aufbau, Zusammensetzung und Eigenschaften der Lebensmittel und ihrer Rohstoffe sowie über die Zusammenhänge der globalen Versorgungskette.
Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application.
Food irradiation has been in the news lately, and this news strongly favors the consideration of food irradiation as a practical, economical method for improving food safety and shelf life.
`Jellyfish', a group that includes scyphomedusae, hydromedusae, siphonophores and ctenophores, are important zooplankton predators throughout the world's estuaries and oceans.
Genetic Breeding and Molecular Marker-Assisted Selective Breeding of Largemouth Bass provides evidenced-based research that summarizes the theory and practice of genetic breeding.
Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products.
Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods.
Food Safety: Contaminants and Risk Assessment is a state-of-art reference on food safety, which is the biggest challenge in the food supply chains worldwide.
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.
Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product.
Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available.
Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens.
The former Working Party, and currently Division, of Analytical Chemistry of the Federation of European Chemical Societies made the decision in 1996 to produce this book, which lists a large number of European analytical chemists together with their addresses and fields of interest.
This thought-provoking, accessible book critically examines the dominant food regime on its own terms, by seriously asking whether we can afford cheap food and by exploring what exactly cheap food affords us.
This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops.
