Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.
Fisheries and Aquaculture: The Food Security of the Future takes a multidisciplinary approach in evaluating the fisheries and aquaculture sectors from the scientific and practical perspectives of industry professionals.
This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry.
Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality.
Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground.
Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food.
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.
Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to capture or model human sensory perception.
With a foreword written by Professor Ludwig Narziss-one of the world's most notable brewing scientists-the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.
Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization.
The present work is an attempt to bring together in some sort of organized form all such information that would link mycology (other than the involvement of fungi in food spoilage) to the food industry.
Advances in Food Security and Sustainability, Volume Six looks at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities.
This monograph provides detailed background on the image processing problems encountered in the food industry when automatic control and inspection systems are being designed and installed.
This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.
Food-Borne Delivery Systems of Functional Substances for Precision Nutrition, Volume 112 highlights new advances in the field, with this new volume presenting interesting chapters on a range of topics, including Biological activity, limitations, and steady-state delivery of functional substances for precision nutrition, Nanoparticles delivery systems of functional substances for precision nutrition, Micelles delivery systems of functional substances for precision nutrition, Microgel delivery systems of functional substances for precision nutrition, Emulsions delivery systems of functional substances for precision nutrition, and Microencapsule delivery systems of functional substances for precision nutrition, and much more.
This book reviews recent research and applications of chitin and chitosan, as natural alternatives of fossil fuel products, in medicine and pharmacy, agriculture, food science and water treatment.
In 1998, we published the data compilation PROTEIN STABILITY AND FOLDING which covered the data from the early beginnings of thermodynamic studies of protein folding until 1996.
Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste.
This book provides a comprehensive overview of socio-economic impact assessments for genetically modified organisms, including genetically modified crops.
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential.
The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism.
This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption.
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development.
High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking.
The main driving force behind the development of new applications for chitin and its derivative chitosan lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers.
Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties.
Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation.
Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry.
Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perceptions in the production and processing of modern religious and vegetarian foods.
This book highlights the underlying principles and outlines some of the key hi-tech practices and technology interventions required to achieve enhanced productivity.
This book summarizes the research that resulted in aspartame's approval as a food additive as well as related topics regarding its function as a potential sweetening agent.
Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions.
Soft Drinks and Fruit Juice Problems Solved, Second Edition, follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference.
