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.
Tropical root and tuber crops form an important group of food crops for millions of people (about one-fifth of the world population), especially those living in the tropical and sub-tropical zones.
Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects.
Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
This book discusses the recent advancements in chemical engineering and their role in achieving the United Nations' 2030 Agenda and Sustainable Development Goals (SDGs).
The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact.
Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications.
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.
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.
The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer's expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims.
The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("e;if it bleeds, it leads"e;) tends to have a negative impact on consumer perceptions about conventional food.
Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation.
Agro-Ecosystem Diversity: Impact on Food Security and Environmental Quality presents cutting-edge exploration of developing novel farming systems and introduces landscape ecology to agronomy.
This publication titled, ';Food, Catering and Beverage Manage-ment' provides readers with an introductory overview of catering, food service, beverages and accommodation management.
One of the most threatening issues facing the world today is food scarcity, keeping a little less than one-fourth (2015) of the global population hungry and malnourished, ostensibly shameful for the affluent world.
The growing importance of glycobiology and carbohydrate chemistry in modern biotechnology and the pharmaceutical industry makes accurate carbohydrate analysis indispensable.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters.
Celebrate the 26th anniversary of the Dogfish Head Craft Brewery with this rich, adventurous history The Dogfish Head Book: 26 Years of Off-Centered Adventures celebrates a quarter-century in business for the Dogfish Head Craft Brewery.
While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain.
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality.
Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science.
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.
The Regulation of Animal Health and Welfare draws on the research of scientists, lawyers, economists and political scientists to address the current and future regulatory problems posed by the issues of animal health and disease.
An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens.
