This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research.
This book provides an overview of antimicrobial resistance (AMR), including its underlying causes, mechanisms, global ramifications, and the potential of probiotics as a viable approach in combating AMR.
An imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.
Using the lens of nutrition security and equity for the living beings and living systems of the planet, Nutrition Security for Planetary Health takes an integrated, systems approach that not only delineates the antecedents of the multifaceted environmental crises-but offers solutions including the extensive co-benefits of whole plant foods nutrition as the foundational dietary pattern for improving planetary health.
An examination of the transformation of the Japanese diet from subsistence to abundance and an assessment of the consequences for health, longevity, and the environment.
'Crucially, this book bridges a gap in our understanding of how different societal sectors can be united to define roles, identify shared interests and devise strategies that complement progress towards more sustainable material use.
This book aims to demystify the law for scientists and instructing officials by exploring the science and legal concepts of risk and precaution for national legislation to facilitate safe trade in agricultural products (in compliance with international trade rules).
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes.
Originally published in 1979, Development and the Problems of Village Nutrition was concerned with the development of micro-level approaches (and one in particular) to nutrition problem identification.
This book aims to demystify the law for scientists and instructing officials by exploring the science and legal concepts of risk and precaution for national legislation to facilitate safe trade in agricultural products (in compliance with international trade rules).
People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases.
Cold plasma technology in the food industry is increasingly being adopted for its effective decontamination of food from foodborne pathogens and for its ability for enhanced pest mitigation in stored products.
Advances in Food and Nutrition Research, Volume 114, the latest release in this ongoing series, highlights new advances in the field, with this new volume presenting interesting chapters on the Nutraceutical potential of Mediterranean agri-food wastes and wild plants: green extraction and bioactive characterization, Yeast extract as a more sustainable food ingredient: Insights into flavor and bioactivity, Physical and chemical food safety hazards and associated health risks in seafood: a Mediterranean Perspective (Part I), Biochemical and microbial food safety hazards in seafood: A Mediterranean Perspective (Part II), Assessing food digestion in the elderly using in vitro gastrointestinal models, and much more.
Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials, for novel food applications.
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying.
'The scientist changing the way we eat' Guardian A GROUNDBREAKING BOOK BY THE WORLD-LEADING EXPERT IN SENSORY SCIENCE Why do we consume 35% more food when eating with another person, and 75% more when with three?
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s.
Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease.
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology.
Upholding the standards that made previous editions so popular, this reference focuses on current strategies to analyze the functionality and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development.
The alarm sounded by Canada's confirmed case of bovine spongiform encephalopathy (BSE) has reaffirmed the exigency of establishing improved safeguards and more aggressive surveillance protocols in North America and around the world.
This multidisciplinary resource details the challenges and analytical methodologies utilized to determine the effect of chemical composition, genetics, and human physiology on aroma and flavor perception.
This timely reference utilizes simplified computer strategies to analyze, develop, and optimize industrial food processes and offers procedures to assess various operating conditions, engineering and economic relationships, and the physical and transport properties of foods for the design of the most efficient food manufacturing technologies and eq
This reference examines the properties, conditions, and theoretical principles governing the safety and efficacy of various food preservation, storage, and packaging techniques.
Promoting scientific support for the plethora of health benefits related to nutrition and medicine, Nutraceuticals in Health and Disease Prevention delivers a comprehensive and scientifically sound overview of the latest research findings in disease prevention, therapy, and enhanced body function in the revolutionary field of nutraceutical technolo
A comprehensive overview of the inherent properties, chemical and biochemical functions, actions for lowering the risks of cardiovascular and infectious diseases and cancers, and underlying mechanisms of tea polyphenols.
Discussing methods of enzyme purification, characterization, isolation, and identification, this book details the chemistry, behavior, and physicochemical properties of enzymes to control, enhance, or inhibit enzymatic activity for improved taste, texture, shelf-life, nutritional value, and process tolerance of foods and food products.
Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality.
This reference provides the groundwork, tools, and terminology required when conducting specialized searches for information and resources pertaining to traditional and emerging fields of agriculture.
Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes.
