The agricultural food system needs to provide access to enough healthy and affordable food for the growing population and mitigate its impact on the planet for future generations.
Written by specialists in the fields of food bioterrorism and industry preparedness, Bioterrorism and Food Safety focuses on developing rational and implementable food security strategies and plans.
Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers.
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.
Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics.
Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics.
Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc.
In developing the electronic nose and biosensor devices, researchers not only copy biochemical pathways, but also use nature's approach to signal interpretation as a blueprint for man-made sensing systems.
Traditionally, laboratory identification of parasites has relied upon various phenotypic procedures that detect their morphological, biological, and immunological features.
Stevia rebaudiana is a remarkable South American plant that has become widely used in certain parts of the world as a natural sweetening agent and dietary supplement.
Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures, the chemical, functional, and nutritive properties of food proteins, the chemical and biochemical modification of proteins in foods during storage and processing, and the mutagenicity and carcinogenicity of nitr
Functional foods and nutraceuticals, dietary supplements, and natural antioxidants have established their potential roles in the protection of human health against disease.
This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, Europe and Asia.
Wang and Hirai draw on their extensive experience to introduce recent technological advances in soft robotics for food manipulation and discuss their practical applications in the food preparation industry.
Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery products.
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.
Environmental Challenges in Attaining Food Security, Volume Nine in the Advances in Food Security and Sustainability series, highlights new advances in the field, with this new volume presenting interesting chapter on important topics such as Exacerbation of Food Insecurity in Africa: A Consequence of the Dual Threat of COVID-19 and the Russia-Ukraine Crisis; Rising Environmental Issues: A hindrance to food security; Microplastics in Soil and Water: Unveiling Environmental Risks and Implications; Emerging Contaminants - Categorization, Effect and Treatment; The Potential Impact on Pesticides on Insect Pollinators and Their Ecological Implications, and much more.
Environmental Challenges in Attaining Food Security, Volume Nine in the Advances in Food Security and Sustainability series, highlights new advances in the field, with this new volume presenting interesting chapter on important topics such as Exacerbation of Food Insecurity in Africa: A Consequence of the Dual Threat of COVID-19 and the Russia-Ukraine Crisis; Rising Environmental Issues: A hindrance to food security; Microplastics in Soil and Water: Unveiling Environmental Risks and Implications; Emerging Contaminants - Categorization, Effect and Treatment; The Potential Impact on Pesticides on Insect Pollinators and Their Ecological Implications, and much more.
"e;Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods.
Bramble Production provides growers with a basic understanding of how raspberry and blackberry plants grow and respond to changes in their environment.
This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems.
Providing a comprehensive overview of antioxidants and nutraceuticals, including their sources, mechanisms of action, and health benefits, this new volume first covers the basics of the types of antioxidants as nutraceuticals, including the importance of phytochemical antioxidants and their nutritional and pharmacological intervention in the treatment of disease.
An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils.
Explore the Social, Technological, and Economic Impact of Heat Pump DryingHeat pump drying is a green technology that aligns with current energy, quality, and environmental concerns, and when compared to conventional drying, delivers similar quality at a lower cost.
The second edition of Food Processing Operations Modeling focuses on novel processing technologies relevant to food safety and quality as well as new commercialized computational fluid dynamics software to model complex food processing systems.
Make sure your beef harvest, production, and processing methods meet the highest standards Handbook of Beef Safety and Quality is a comprehensive guide to the impact and importance of pre-harvest/production, harvest, and further processing controls, methods and practices on safety and qualitywith commodity beef as the target market.
