Advances in Food Security and Sustainability, Volume Five, takes a scientific look at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities.
Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades.
Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.
Major questions surround who, how, and by what means should the interests of government, the private sector, or consumers hold authority and powers over decisions concerning the production and consumption of foods.
This edited book focuses on agricultural and food waste biomass valorization in various fields such as energy and environment and the development of several other value-added products.
This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology in dairy science and food science.
Antimicrobial Resistance and Food Safety: Methods and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, emerging resistance and resistant pathogens.
Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling.
The chapters presented in this book 'Biofortification of Food Crops' depict how agricultural technological interventions have true role in alleviating malnutrition.
Drying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in mitigating the issue of food waste.
The book discusses recent innovation and diversification paths in agri-food, specifically the linkages among food research and innovation, production, consumption, gastronomy, and place branding as well as technology.
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004.
Food and nutrition security - identified via availability, access, utilization, and stability - and transitions to sustainable food systems are major discourses in the agro-food arena, as many countries today experience different forms of malnutrition simultaneously, such as child undernutrition, anemia among women, and adult obesity.
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.
Sorghum and Millets: Chemistry, Technology and Nutritional Attributes, Second Edition, is a new, fully revised edition of this widely read book published by AACC International.
This second book in the three-volume Plant Secondary Metabolites covers the stimulation, extraction, and utilization of plant secondary metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by fighting off herbivores, pests, and pathogens.
Much has been written about food allergies in scientific journals and in the lay press, but Food Allergies: Processing Technologies for Allergenicity Reduction approaches the issue of food allergies from an industrial processing rather than a clinical perspective.
Food and food markets still enjoy a pivotal role in the world economy and the international food industry is moving towards greater consolidation and globalization, with increased vertical integration and changes to market structure.
The book emphasizes the digitalization process in halal management of products and industries, which relate to the comparisons and cases in many countries viewed from an Islamic perspective.
Nutrition and Victory: Food Problems in War and Peace focuses on the problems associated with nutrition, including the use of vitamins, allergies, sicknesses, food requirements, and preparation of food.
Sports and Energy Drinks, Volume 10 in The Science of Beverages series, is the first single-volume resource to focus on the science behind these beverages-for-purpose products.
Focusing on the great variety of research being done in the field of postharvest pathology, this volume presents a collection of topics concerning the diseases of harvested fruits and vegetables.
Therapeutic, Probiotic and Unconventional Foods compiles the most recent, interesting and innovative research on unconventional and therapeutic foods, highlighting their role in improving health and life quality, their implications on safety, and their industrial and economic impact.
Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results.
This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years.
Effects of Forage Feeding on Milk: Bioactive Compounds and Flavor collates the research related to biologically active compounds associated with chain fresh/preserved temperate forages, the dairy animal, and cow's, goat's, and ewe's milk and milk products.
Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978.
Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food packaging.
