Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public.
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.
Focusing on the great variety of research being done in the field of postharvest pathology, this volume presents a collection of topics concerning the diseases of harvested fruits and vegetables.
Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli.
Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage.
Nutrient Metabolism defines the molecular fate of nutrients and other dietary compounds in humans, as well as outlining the molecular basis of processes supporting nutrition, such as chemical sensing and appetite control.
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts.
A comprehensive treatise on new developments in biotechnology, the authors of Biotechnology and Safety Assessment, 3e, bring readers an up-to-date review of food safety issues, pre-clinical safety and development of new foods and drugs, plant biotechnology, food allergies and safety assessment, and consumer benefits with regard to genetically modified food.
Antioxidant Food Supplements in Human Health discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease.
The market for cheese as a food ingredient has increased rapidly in recent years and now represents upto approximately 50% of cheese production in some countries.
Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles.
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.
This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt.
The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria.
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.
Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems.
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.
The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts.
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development.
Nutritional oncology is an increasingly active interdisciplinary field where cancer is investigated as both a systemic and local disease originating with the changes in the genome and progressing through a multi-step process which may be influenced at many points in its natural history by nutritional factors that could impact the prevention of cancer, the quality of life of cancer patients, and the risk of cancer recurrence in the rapidly increasing population of cancer survivors.
