Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing.
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.
The result of years of experience by experts in extrusion technology, Extruders in Food Applications brings together practical experience and in-depth knowledge of extrusion cooking technology.
Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers.
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.
Taurine, or 2-aminoethane sulfonic acid, has long been known to be the major organic product formed from the breakdown of the sulfur-containing amino acids, methionine and cysteine.
Handbook of Brewing Brewing, namely fermenting starch into alcohol with the help of yeast, is probably the oldest biotechnological production process known to mankind.
Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality.
Food Neophobia: Behavioral and Biological Influences brings together academic and applied studies to give a comprehensive overview of this topic in both sensory and consumer science and pediatric psychology.
In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup.
Synthesizing research from a wide variety of sources, this work offers a convenient guide to a clean, safe, inexpensive, non-toxic, non-polluting solvent that performs better than most conventional solvents.
In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic spore-forming bacteria.
Building off the success of the first edition, Gut Microbiota: Interactive Effects on Nutrition and Health, Second Edition, details the complex relationship between diet, the gut microbiota, and health.
FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.
Based on the popular MUNCHIES and VICELAND television series Bong Appetit, this cannabis cookbook features 65 'high'-end recipes for sweet and savoury dishes as well as cocktails to satisfy all your catering needs!
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector.
Pathophysiology of Bariatric Surgery: Metabolism, Nutrition, Procedures, Outcomes and Adverse Effects uses a metabolic and nutritional theme to explain the complex interrelationships between obesity and metabolic profiles before and after bariatric surgery.
Thisbook describes a robust, low-cost electrochemical sensing system that is able todetect hormones and phthalates the most ubiquitous endocrine disruptorcompounds in beverages and is sufficiently flexible to be readily coupledwith any existing chemical or biochemical sensing system.
Digital Agritechnology: Robotics and Systems for Agriculture and Livestock Production describes how systems acquire and use data in livestock production and agricultural systems, and how researchers can extract and aggregate efficiencies.
Die Lebensmittelanalytik bildet als angewandte Wissenschaft die Basis zur Untersuchung und Beurteilung von Qualität und Sicherheit unserer Lebensmittel.
This book develops an analytical framework for understanding United States foreign agricultural policy through a "e;state interest"e; approach, and describes and analyses seven cases of food policy decisions through this perspective which shows that decision makers sought on most occasions to utilise US food resources to accomplish foreign policy objectives.
Fruits and vegetables, commonly termed as "e;fresh produce"e; are an important component of the human diet, as these provide various beneficial and essential health-related compounds.
Täglich werden in Deutschland Millionen von Menschen über die Außer-Haus-Verpflegung mit Speisen versorgt, insbesondere über die Gemeinschaftsverpflegung.
Organized into four sections, Clove (Syzygium aromaticum): Chemistry, Functionality, and Applications addresses the cultivation, composition, and applications of clove, along with the chemistry, functionality, and applications of clove fixed oil, clove essential oil, and clove extracts and their role in food and medicine.
Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.
The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities.
Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens.
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.
This book compiles the latest research on the A1 and A2 forms of cow milk, and attempts to show a correlation between the type of cow milk consumption and reported incidence of certain diseases (type 1 diabetes mellitus, cardiovascular diseases, sudden infant death syndrome and neurological disorders).
