FDA and USDA Nutrition Labeling Guide: Decision Diagrams, Checklists, and Regulations provides hands-on information and guidelines for understanding federal nutrition labeling requirements.
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.
While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task.
This useful book reviews and analyzes the rigorous scientific, regulatory, and clinical testing and evaluation applied to the widely used food additive aspartame.
An A to Z Catalog of Innovative Spices and FlavoringsDesigned to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices-forms, varieties, properties, applications, and quality specifications- with informatio
This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean.
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results.
Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes.
This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation.
Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods.
This book provides an up-to-date outlook on the origin, evolution, structure, genomic organization, expression, regulation and transposition mechanism of retrotransposons in the plant genome and computational tools and algorithms to analyze retrotransposons across different species, and their use as genetic tools in crop breeding and improvement.
Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation.
This book explores the potential role of prebiotics, probiotics, and synbiotics in managing various metabolic disorders, chronic diseases, and metabolic syndromes.
A bioactive compound is a type of chemical found in small amounts in plants and certain foods (such as fruits, vegetables, nuts, oils, and whole grains).
Once feared as a deadly intracellular bacterium with the extraordinary capacity to survive a wide array of arduous external stressors, Listeria monocytogenes is increasingly recognized as a preferred vector for delivering anti-infective and anti-cancer vaccine molecules.
Microbiology of Fruits and Vegetables presents a holistic view of the problem of produce contamination that examines both pre-harvest and post-harvest sources and practices.
Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology.
An A-to-Z look at the world of small fruits While there are many books on small fruit culture, their focus is often very specific or confined to just a few species.
Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil.
While one may not find ancient studies that substantiate the pomegranate's curative and preventive qualities, the exalted status of this fruit goes back as far as the history of agriculture itself.
With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline.
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.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters.
This book analyses the current debates within food system governance, covering different aspects of food systems (from production to consumption) as well as different fields of law (from human rights law to environmental law).
Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available.
Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial testing of foods.
