Roselle (Hibiscus sabdariffa) Chemistry, Production, Products, and Utilization assesses the Hibiscus sabdariffa plant for food and nonfood uses, as well as for its use as fixed or essential oils.
Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases.
Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products.
Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects.
Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field.
Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion.
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.
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple.
The Latest Research and Development of Minerals in Human Nutrition, Volume 96 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors.
Biotechnology of Terpenoid Production from Microbial Cell Factories is a unique reference to help researchers, scientists and scholars explore available strategies involved in the production of terpenoid-based, value-added compounds from GRAS status (Generally Recognized as Safe by FDA) microbes to address the associated challenges for the industry.
Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes.
Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals.
Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards.
Present Knowledge in Food Safety: A Risk-Based Approach Through the Food Chain presents approaches for exposure-led risk assessment and the management of changes in the chemical, pathogenic microbiological and physical (radioactivity) contamination of 'food' at all key stages of production, from farm to consumption.
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.
Nutrition and Bariatric Surgery discusses nutritional deficiencies and requirements that are often present with diverse bariatric techniques as main mechanisms for weight loss.
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion.
High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in various food and nonfood uses.
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.
This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion.
Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste.
Freshwater Fishes of the Eastern Himalayas provides a guide to describe the internationally accepted methods used in the accurate identification of fishes, morphometry, i.
Handbook of Microbial Nanotechnology is a collection of the most recent scientific advancements in the fundamental application of microbial nanotechnology across various sectors.
Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinical lab tasks, and basic applied microbiology.
The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits.
This newly revised fourth edition of Postharvest Handling brings new and updated chapters with new knowledge and applications from postharvest research.
Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests.
Sustainable Biofuels: Opportunities and challenges, a volume in the "e;Applied Biotechnology Reviews series, explores the state-of-the-art in research and applied technology for the conversion of all types of biofuels.
Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them.
Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects.
Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence.
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability.
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products.
A volume in the Consumer Science and Strategic Marketing Series, Case Studies on the Business of Nutraceuticals considers nutraceuticals from a strategic marketing perspective, exploring consumer needs and trends as a pathway to defining novel opportunities in developing and marketing these products.
Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact.
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.
Nutraceuticals: Efficacy, Safety and Toxicity, Second Edition, brings together everything that is currently known about nutraceuticals and their potential toxic effects.
Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease explores a wide range of studies from clinical investigations to mechanistic research, covering the actions of bioactives on specific tissues and cells in intestinal, neurological, immunological and cardiovascular health and disease, including cancers.
