Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer.
Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food.
Molecular and Cellular Biology of the Vitamins is a key resource describing how vitamins function as physiologically active molecules at the cellular level.
This unique book covers diverse aspects of sexual dysfunctions and the role of nutraceutical therapeutics, applying both traditional knoweldge and modern evidence-based research.
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.
Food-Borne Delivery Systems of Functional Substances for Precision Nutrition, Volume 112 highlights new advances in the field, with this new volume presenting interesting chapters on a range of topics, including Biological activity, limitations, and steady-state delivery of functional substances for precision nutrition, Nanoparticles delivery systems of functional substances for precision nutrition, Micelles delivery systems of functional substances for precision nutrition, Microgel delivery systems of functional substances for precision nutrition, Emulsions delivery systems of functional substances for precision nutrition, and Microencapsule delivery systems of functional substances for precision nutrition, and much more.
The most talked about metalloid in the modern world, arsenic affects the liver, kidney, and lungs; leads to cardiovascular diseases, cancer, and diabetes; and may cause blindness with long-time exposure.
Food-Borne Delivery Systems of Functional Substances for Precision Nutrition, Volume 112 highlights new advances in the field, with this new volume presenting interesting chapters on a range of topics, including Biological activity, limitations, and steady-state delivery of functional substances for precision nutrition, Nanoparticles delivery systems of functional substances for precision nutrition, Micelles delivery systems of functional substances for precision nutrition, Microgel delivery systems of functional substances for precision nutrition, Emulsions delivery systems of functional substances for precision nutrition, and Microencapsule delivery systems of functional substances for precision nutrition, and much more.
A comprehensive reference for the emerging fresh-cut fruits and vegetable industry, Fresh-cut Fruits and Vegetables: Science, Technology and Market focuses on the unique biochemical, physiological, microbiological, and quality changes in fresh-cut processing and storage.
The genus Cordyceps and allied species, such as entomopathogenic fungi, mainly parasitize insects and other arthropods and have been known since ancient times.
To achieve and maintain optimal health, it is essential that the vitamins in foods are present in sufficient quantity and are in a form that the body can assimilate.
As the interest in anticarcinogenic food components increases, Carcinogenic and Anticarcinogenic Food Components provides information on cancer-promoting and cancer-preventing food components, indicating their contents in foods, biological activities, possible impact on human cancer risk, and practical implications for dietary recommendations and functional design.
This book focuses on the most recent environmentally-friendly technologies, such as physical treatments of heat and modified atmospheric packaging, developed to reduce spoilage and maintain the quality of produce.
Whilst there are many types of agri-food supply chain, all face growing pressures to improve safety, efficiency, equity, environmental and health impacts for chain actors and consumers.
Human Nutrition: From Molecular Biology to Everyday Life presents an integrated approach on how nutrients and non-nutrients affect cellular biochemistry, and how, in turn, they shape human physiology.
The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affected by nutrition.
Human Nutrition: From Molecular Biology to Everyday Life presents an integrated approach on how nutrients and non-nutrients affect cellular biochemistry, and how, in turn, they shape human physiology.
Written out of extensive research on vegetable grafting, this book contains current scientific and applied practical knowledge about its various aspects.
This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities physicochemical changes, and explaining the functional mechanisms for facilitating the tracking of the functional molecules during the different industrial processes.
This book presents a unique collection of up-to-date UPLC-MS/MS (ultra performance liquid chromatography-tandem mass spectrometric) methods for the separation and quantitative determination of pesticides, capsaicinoids, heterocyclic amines, aflatoxin, perfluorochemicals, acrylamide, procyanidins and alkaloids, lactose content, phenolic compounds, vitamins, and aroma and flavor compounds in a wide variety of foods and food products.
This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography.
Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein.
Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein.
This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy.
This book begins with a concise introduction to one of the oldest biotechnological processes - food fermentation - including its history and global varieties.
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.
Minor fruits are often recognized as "e;poor man's crops"e; and include neglected, underutilized, and some rare fruits that can contribute high nutritional, medicinal, and antioxidant properties that are useful for health and curing many diseases.
The book entitled Honey: Nutraceutical and Therapeutic Significance contains comprehensive information on honey with regard to its cosmeceutical, nutritional, and pharmacological significance.
Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species.
Handbook of Functional Dairy Products reveals key advances in the field, explores the product development process, and identifies the market dynamics driving product innovation.
Designed to raise awareness of the current techniques of measurement and control, this book will aid in the design of instruments and control schemes, explain the applicability of these tools to enhance quality and productivity, and educate students preparing to enter the food industry.
Knowledge of muscle biology is continuing to expand in the animal and food sciences industry, especially the understanding of the mechanisms that control skeletal muscle development, growth, and their impacts on meat production and quality.
Filled with extensive reviews, The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives to explore neglected aspects of technological change in this industry.
The first comprehensive review of sesame and its close relative, Sesame: the genus Sesamum covers ethnographic data, modern use, linguistic analysis of sesame names from around the world, market size, export and import data, geographical sources, use in the food and cosmetic industries, and much more.
