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.
Advanced Modelling and Simulation in the Chemical and Biochemical Process Industry explores modelling and simulation of chemical and biochemical processes at the industrial scale using a variety of approaches.
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.
Covering nutrition, dietary requirements, chemistry, preparation and cooking, hygiene, health and safety, commercial food production, labelling, packaging and public health, this dictionary provides clear, informative and up-to-date terms relating to all aspects of food science and nutrition.
Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia.
Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey - its classification, composition, safety, present status, quality issues and prospects - before delving into honey adulteration and presenting various methodologies for honey analysis.
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.
This new volume provides an authoritative and comprehensive overview of the field of nutraceuticals and genomics-also called nutrigenomics, a rapidly growing field.
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology.
In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges.
Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.
Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future.
Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why single nutrition recommendations will not fit everybody or even a majority of modern humans.
Volume 3 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2.
Antimicrobial Resistance and Food Safety: Methods and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, emerging resistance and resistant pathogens.
Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health.
Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry.
Food sovereignty is an emerging discourse of empowerment and autonomy in the food system with the development of associated practices in rural and some urban spaces.
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide.
This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable.
For thousands of years mint has enjoyed an honored place in pharmacopoeias and kitchen cupboards in India, China, Europe, North America, and elsewhere.
Producing and Consuming the Craft Beer Movement is an ethnographic analysis of the craft beer movement and its rapid development as an industry that articulated a different set of values: celebrating, quality, community, and good taste.
The International Life Sciences Institute (ILSI), a nonprofit, public foundation, was established in 1978 to advance the sciences of nutrition, toxicology, and food safety.
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.
This book reviews recent research and applications of chitin and chitosan, as natural alternatives of fossil fuel products, in green chemistry, energy, biotechnology, bioprinting, medicine, water treatment, agriculture and food science.
Key Features The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications.
Cheese Rheology and Texture is the first reference to bring together the essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques.
