This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods.
Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy.
A concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry.
A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches.
Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods.
Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures and in different areas of the world.
Verocytotxin producing Escherichia coli (VTEC), and in particular, strains of serogroup o157, have emerged as significant pathogens causing a range of severe and potentially fatal illnesses.
Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry.
One of the recent developments in regard to food safety is the legal change that consumers have a right to be sold safe food and that the primary producer is now part of the process which must guarantee the delivery of safe products
With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products.
Today more than ever before in the history of the poultry industry there is a concerted effort to improve the working relationship between the grower and the integrator.
In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP.
State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic.
This book takes you on a very different journey to wine country, inviting you to enjoy the remarkable stories of twenty dynamic women in the world of wine.
This reference gives food science professionals a working understanding of near-infrared spectroscopy (NIRS) and its role in maximizing food potential.
Himalayan Fruits and Berries: Bioactive Compounds, Uses and Nutraceutical Potential presents nutraceutical fruits and berries from the Himalayan region and highlights their potential use in nutraceutical products.
The Handbook of Enology Volume 2: The Chemistry of Wine Stabilization and Treatments uniquely combines chemical theory with the descriptions of day-to-day work in the latter stages of winemaking from clarification and stabilization treatments to ageing processes in vats and barrels.
Keeping produce safe--from the farm to the fork As health- and quality-conscious consumers increasingly seek out fresh fruit and vegetables, participants in the food supply chain--growers, shippers, processors, and retailers--must be ever more effective in safeguarding their products and protecting consumers.
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs.
Waterborne Pathogens: Detection Methods and Applications, Second Edition, gives an overview of advanced and emerging technologies in the detection of a range of waterborne pathogens.
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering.
Biosensors for Sustainable Food - New Opportunities and Technical Challenges addresses the challenges associated with sustaining the globally increasing demand for food that has been forecast for the next centuries and the immediate need for the food production system to adopt sustainable practices to protect the environment and human health.
The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes.
Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery.
Scallops: Biology, Ecology, Aquaculture and Fisheries, Third Edition, continues its history as the definitive resource on scallops, covering all facets of scallop biology, including anatomy, taxonomy, physiology, ecology, larval biology, and neurobiology.
Marketing Sugar and Other Sweeteners was written to fill a large void of literature on the marketing aspects of an important sector of the food market.
This book deals in detail with all aspects of hop growing, hop cone handling, drying, storage and processing into hop products and preparations, and with their utilization in the brewing industry.
Protected designation of origin (PDO) taken together with other geographical indicators, such as protected geographical indication (PGI) and traditional specialty guaranteed (TSG), offer the consumer additional guarantees on the quality and authentication of foods.
Advances in Macrofungi: Diversity, Ecology and Biotechnology discusses the diversity and ecology of edible, toxic, medicinal and mycorrhizal macrofungi; the impact of ectomycorrhizal fungi in terrestrial ecosystems, ectomycorrhizal complex in Boreal forests and commercial application of Pseudotsuga in silviculture; the nutritional evaluation and cultivation of edible wild mushrooms; the diversity of novel metabolites of macrofungi useful in food, pharmaceutical and cosmeceutical industries; mushrooms as tool for eco-friendly synthesis of nanoparticles and proteomics of edible and medicinal mushrooms.
Advances in Macrofungi: Diversity, Ecology and Biotechnology discusses the diversity and ecology of edible, toxic, medicinal and mycorrhizal macrofungi; the impact of ectomycorrhizal fungi in terrestrial ecosystems, ectomycorrhizal complex in Boreal forests and commercial application of Pseudotsuga in silviculture; the nutritional evaluation and cultivation of edible wild mushrooms; the diversity of novel metabolites of macrofungi useful in food, pharmaceutical and cosmeceutical industries; mushrooms as tool for eco-friendly synthesis of nanoparticles and proteomics of edible and medicinal mushrooms.
