Increasing scientific evidence suggests that the majority of diseases including cancer are driven by oxidative stress and inflammation, attributed to environmental factors.
Enhanced concern for the quality and safety of food products, increased preference for natural products, and stricter regulations on the residual level of solvents, all contribute to the growing use of supercritical fluid technology as a primary alternative for the extraction, fractionation, and isolation of active ingredients.
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage.
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods.
Illustrating techniques in model development, signal processing, data reconciliation, process monitoring, quality assurance, intelligent real-time process supervision, and fault detection and diagnosis, Batch Fermentation offers valuable simulation and control strategies for batch fermentation applications in the food, pharmaceutical, and chemical industries.
This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential.
China is the world's top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world's top manufacturer of food on the defensive.
Unlock the mysteries of nanotechnology's transformative role in the food industry with Nanotechnology in the Food Industry: Applications, Recent Trends, and Future Perspectives.
With the convergence of the Internet of Things (IoT) and Artificial Intelligence (AI), the traditional methods of farming are undergoing transformation.
Aflatoxins are responsible for damaging up to 25% of the world's food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones.
Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as well as the approaches in food authentication, and characterization.
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world.
Following in the tradition of its popular predecessors, the CRC Desk Reference for Nutrition, Third Edition explains hundreds of terms commonly used in medicine, food science, metabolism, physiology, and nutrition.
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.
This book describes a number of biological techniques that are of vital importance to the quality and safety assessment of foods, particularly in the areas of nutrition and food toxicology.
In recent years, a wide variety of new chemicals have continued to be developed as a result of industrial development and associated anthropogenic activities.
"e;Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition,"e; looks at the biochemistry of long chain fatty acids and their importance to health, well-being and the reduction of inflammation in the body to help control age related diseases.
This book provides a multidisciplinary coverage of all manifestations of antimicrobials and antimicrobial resistance technology to promote eco-friendly processes and techniques for environmental sustainability.
Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations.
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.
Through five editions, and since 1993, Lactic Acid Bacteria: Microbiological and Functional Aspects has provided readers with information on how and why fermentation by lactic acid-producing bacteria improves the shelf life, palatability, and nutritive value of perishable foods and also how these microbes have been used as probiotics for decades.
Biosystems engineering as an integrated science combines the fields of engineering design and analysis with biological sciences to provide solutions for food production and processing problems.
Plant-based Proteins: Sources, extraction, applications, value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins.
Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister and other extraction techniques in combination with gas chromatographic (GC) analysis.
