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 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.
Named one of the New York Times Best Wine Books of 2023Named one of the Washington Post's Best Wine Books of 2023In the late 1980s, while working for his family's real estate and parking business in Washington, DC, Alex received a life-changing case of wine as a gift that uncorked a new opportunity.
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.
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.
Amalgama entre las letras y los sentidos, entre poemas y sabores, Liderazgo en cinco sentidos conjuga lo mejor de cada cepa para crear un blend en el que Sabrina Curti pone en valor las percepciones, tanto para transmitirnos su experiencia escrita como para erigirlas en ejes simultáneos de su forma de vida y de su ser enóloga, sommelier y alquimista.
This useful book reviews and analyzes the rigorous scientific, regulatory, and clinical testing and evaluation applied to the widely used food additive aspartame.
Considers a range of techniques used for measuring compliance and improving performance across the agri-food supply chain, including those used to measure on-farm carbon footprints and biodiversity Provides a useful and comprehensive context to the role of governments and other food safety agencies in setting safety, quality and sustainability standards for global agri-food supply chains Reviews the key issues in developing voluntary standards, focussing on those encountered during the development of robust carbon-neutral and biodiversity offsetting certification schemes
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.
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 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.
