Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food.
Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food.
While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is finding not only the right combinations, but also finding those that are fully compatible with the formulation, processing, packaging, and distribution of functional foods.
Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins - their content in plant foods, changes during processing, antioxidant and biological activities, and more.
Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins - their content in plant foods, changes during processing, antioxidant and biological activities, and more.
Methods in Chemosensory Research describes new molecular, electrophysiological, engineering, genetic, behavioral, psychophysical, and imaging techniques that have recently been adapted to investigate the basic neuronal mechanisms underlying chemoreception.
This volume explores vegetables and plant metabolites as nutraceuticals that provide nutritional importance in the prevention and/or treatment of human diseases and for maintaining the body's energy balance.
Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods.
Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods.
The alarm sounded by Canada's confirmed case of bovine spongiform encephalopathy (BSE) has reaffirmed the exigency of establishing improved safeguards and more aggressive surveillance protocols in North America and around the world.
The book entitled Honey: Nutraceutical and Therapeutic Significance contains comprehensive information on honey with regard to its cosmeceutical, nutritional, and pharmacological significance.
This book brings together a vast store of knowledge and practical advice for people working in the food service industry and contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies.
This Fourth Edition book includes 12 new chapters covering computational fluid dynamic simulation; solar, impingement, and pulse combustion drying; drying of fruits, vegetables, sugar, biomass, and coal; physicochemical aspects of sludge drying; and life-cycle assessment of drying systems.
Covering the detection and identification of microbes, genetic analysis methods, and the assessment of microbial growth and viability, this text examines up-to-date advances in microbiological analysis unique to food systems.
While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed.
Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease.
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest.
This book brings together a vast store of knowledge and practical advice for people working in the food service industry and contains tools for cooks, managers, and chefs to help them create and modify recipes that meet the needs of people afflicted with multiple food allergies.
From the perspective of physical action and materials science, this book reviews the structural modification of starch and evaluates novel physical processing of starch-based products.
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes.
Manchester and Salford, two cities whose heritage is intricately entwined, are noted for their industrial history, and this book looks at their thriving brewing industry.
Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.
The first book to address the subject, Microbial Stress Adaptation and Food Safety emphasizes the implications of stress adaptation and its consequences for food safety.
This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry.
Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value.
A multidisciplinary resource, this volume enables researchers to understand the physicochemical and biochemical factors that govern the functionality of food peptides and proteins.
With more than 100 tables, spreadsheets, and program outlines, Food Industry Quality Control Systems features all of the systems needed for food manufacturing facilities to assure food quality and safety.
"e;Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world.
This book provides updated information about applications of ion chromatography (IC) in food science, such as food quality control, food authentication and analysis of residues in certain food products.
This book provides updated information about applications of ion chromatography (IC) in food science, such as food quality control, food authentication and analysis of residues in certain food products.
This outstanding text focuses on providing professionals and students working in the pharmaceutical and biotechnology field with the background necessary for developing of a product or process and with the necessary rigor required by federal regulatory agencies in the pharmaceutical industry.
