Natural Products (NPs) is the term used to describe the hundreds of thousands of chemical compounds or substances that are continually produced by living organisms (plants and microbes).
Vanity, Vitality, and Virility is a fascinating portrait gallery of chemicals involved in our everyday life, from Viagra and selenium to whispering asphalt, nappies, and chewing gum.
This first volume in a two-volume work enhances readers' understanding of antimicrobial resistance mechanisms in selected bacterial species that cause diseases in major food producing animals.
The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do.
The goal of Molecules, Microbes, and Meals is to provide an overview of the science of food, exploring all aspects of how food products we purchase and consume come to have the characteristics they do.
Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized.
Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized.
Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry.
Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry.
Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology.
Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology.
The fourth edition of Alternative Sweeteners follows the same formula as the previous three books by discussing each sweetener in terms of its characteristics.
While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market.
Now the subject of a film by Richard Linklater, Eric Schlosser's explosive bestseller Fast Food Nation: What the All-American Meal is Doing to the World tells the story of our love affair with fast food.
Analytical Methods for Food Safety by Mass Spectrometry, Volume One: Pesticides systematically introduces the Pesticide and Veterinary Drug Multiresidues Analytical Methods.
The Portfolio Diet for Cardiovascular Disease Risk Reduction: An Evidence Based Approach to Lower Cholesterol through Plant Food Consumption examines the science of this recommended dietary approach to reduce cholesterol in addition to other risk factors for cardiovascular disease.
Microbial Extremozymes: Novel Sources and Industrial Applications is a unique resource of practical research information on the latest novel sources and technologies regarding extremozymes in bioremediation, waste management, valorization of industrial by-products, biotransformation of natural polymers, nutrition, food safety and diagnosis of disease.
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.
Immunity and Inflammation in Health and Disease: Emerging Roles of Nutraceuticals and Functional Foods in Immune Support provides a comprehensive description of the various pathways by which the vertebrate immune system works, the signals that trigger immune response and how fnew and novel nutraceuticals and functional foods, can be used to contain inflammation and also to boost immunity and immune health.
Biofuels, Bioenergy and Food Security: Technology, Institutions and Policies explores the popular 'Food versus Fuel' debates, discussing the complex relationship between the biofuel and agricultural markets.
Nutraceuticals: Efficacy, Safety and Toxicity, Second Edition, brings together everything that is currently known about nutraceuticals and their potential toxic effects.
Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies.
Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry.
Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood.
Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields.
Palm Trees and Fruits Residues: Recent Advances for Integrated and Sustainable Management places the wastes of palm trees and fruit residues in the international context of sustainable development, providing sustainable applications that are detailed based on sector to help readers from specific fields identify applications.
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances.
Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health.
Probiotics in The Prevention and Management of Human Diseases: A Scientific Perspective addresses the use of probiotics and their mechanistic aspects in diverse human diseases.
Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products.
