This useful book reviews and analyzes the rigorous scientific, regulatory, and clinical testing and evaluation applied to the widely used food additive aspartame.
This volume presents a thorough analysis of the concept and role of Short Food Supply Chains (SFSCs) within the EU legal framework with a two-fold aim: first, it shows the pitfalls of the current legal scenario, which often limits alternatives rather than promoting them, and second, it provides a new conceptualisation for SFSCs under EU law by delineating and integrating all their distinctive features.
This volume presents a thorough analysis of the concept and role of Short Food Supply Chains (SFSCs) within the EU legal framework with a two-fold aim: first, it shows the pitfalls of the current legal scenario, which often limits alternatives rather than promoting them, and second, it provides a new conceptualisation for SFSCs under EU law by delineating and integrating all their distinctive features.
A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety.
Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science.
Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals.
With a pressing need for more sustainable packaging solutions, biopolymers are a promising alternative to traditional packaging materials as they are renewable, biodegradable, and often compostable.
"e;Offers unique data on the physiochemical properties, functions and metabolism, toxicological and pharmacological effects, regulatory control, antimicrobial resistance, and consumer perceptions of food residue regulation.
The ability to regulate and manipulate the generation or remodeling of blood vessels is key to the successful treatment of many chronic diseases, both oncological and non-oncological.
Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier's Nutritional and Health Aspects of Traditional and Ethnic Foods series.
Amid economic uncertainties, fluctuating oil prices, and a rising environmental consciousness, the need for sustainable and efficient food production has become dire.
The large number of molecular protocols available creates a dilemma for those attempting to adopt the most appropriate for streamlined identification and detection of fungal pathogens of interest.
Based on decades of scientific research and clinical experience, Safe and Effective Exercise for Overweight Youth provides a scientifically supported and clinically relevant source of information that clinical health care providers, educators, public health, and fitness professionals may use to promote physical activity in overweight and obese yout
Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world.
Engineering Principles for Food Processing Technology and Product Realization is a comprehensive research-oriented book that covers essential elements of food process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry.
Mobilizing Food Vending investigates the gourmet food truck movement in the United States and provides a clearer understanding of the social and economic factors that shape vendor autonomy and industry growth.
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail.
This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization.
Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products.
In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges.
A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including c
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.
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques.
Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods.
There is an increased awareness on the relevance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in industry.
In an age of heightened nutritional awareness, assuring healthy human nutrition and improving the economic success of food producers are top priorities for agricultural economies.
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.
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.
With a pressing need for more sustainable packaging solutions, biopolymers are a promising alternative to traditional packaging materials as they are renewable, biodegradable, and often compostable.
With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope.
Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry.
With the convergence of the Internet of Things (IoT) and Artificial Intelligence (AI), the traditional methods of farming are undergoing transformation.
