Lipids and Skin Health is the first effort to summarize and review the studies, ideas, and research that link lipid metabolism to the largest organ of our body, the skin.
This Encyclopaedia provides clear and lucid definitions of terms associated with all aspects of food nutrients and various aspects of food science such as diets, food values, different types of foods and various processing techniques.
Though there is considerable historical and anecdotal record for the use and efficacy of the cancer preventative properties of vegetables, fruits, and herbs, modern healthcare professionals require scientific evidence and verifiable results to make defensible decisions on the benefits, risks, and value of botanicals and their extracts in the preven
This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens.
Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry and to improve food quality is enormous.
With diet, health, and food safety news making headlines on a regular basis, the ability to separate, identify, and analyze the nutrients, additives, and toxicological compounds found in food and food components is more important than ever.
This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved.
This volume brings together research on development in three major areas of contemporary global relevance: agriculture and food security, energy, and the institutions of national innovation.
Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors.
This volume details preparations, separations, identification, analysis of postbiotics types and mechanism, uses of postbiotics in health, pharma, aquacultures, and the food industry.
Food systems involve a range of activities concerning food production, processing, distribution, marketing and trade, preparation, consumption and disposal.
First published in 1996, liposomes have become an important model in fundamental biomembrane research, including biophysical, biochemical, and cell biological studies of membranes and cell function.
Phytochemicals and Medicinal Plants in Food Design: Strategies and Technologies for Improved Healthcare explores the therapeutic potential of various natural and novel phytochemicals in the design of new foods.
This book provides authoritative information on the biology and history of growing currants, gooseberries, and jostaberries (gooseberry/currant hybrids) as commercial crops in the United States.
Advances in Food Security and Sustainability, Volume Seven in this informative serial, highlights new advances in the field, with this new volume presenting interesting chapters on Nutritional improvement of cereal crops to combat hidden hunger during COVID-19 pandemic: Progress and prospects, Resilience and food security, Food insecurity in Lebanon, Promising technologies on food security and sustainability, and Agrobiodiversity.
Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health.
The latest research on the health benefits and optimal processing technologies of herbs and spices This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices.
Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application.
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.
This book places the current wave of religion-based terrorism in a historical perspective, explaining why religion is associated with terrorism, comparing religion-based terrorism to other forms of terrorism, and documenting how religion-based terrorism is a product of powerful political, socioeconomic, and psychological forces.
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends.
This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications.
This contributed book, as a part of a series of CERES publications, contributes to the scientific debate about the interlinkages between climate change, environment, and food systems.
CRC Handbook of Food, Drug, and Cosmetic Excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives.
Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world.
Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage.
Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities.
Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public.
Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry.
Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products.
"e;Functional carbohydrates"e; is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, and regulating the intestinal flora of humans, beyond those simply used as the energy-supplying materials.
