Key features:The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications.
Molecular Nutrition: Vitamins presents the nutritional and molecular aspects of vitamins with a specific focus on vitamins A, B1 (thiamine), B2 (riboflavin), B# (niacin), B5 (pantothenic acid), B6, (pyridoxine), B7 (biotin), B9 (folate), B12 (colbamin), C, D, E, and K.
This edited book on Recent Trends in Food Processing The Global Scenario provides advances in all major aspects of food processing, in an easy accessible manner.
Meta-regulation presents itself as a progressive policy approach that can manage complexity and conflicting objectives better than traditional command and control regulation.
Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens.
The main objective of this book is to collect comprehensive information on various aspects of physiology and biotechnology focusing mainly on reproduction, growth, disease control and therapeutics of penaeid shrimps.
This edited book on Recent Trends in Food Processing The Global Scenario provides advances in all major aspects of food processing, in an easy accessible manner.
30% discount for members of The Mineralogical Society of Britain and IrelandThis text covers the range of microanalytical techniques available for the analysis of geological samples, principally in research applications.
Das Heft umfasst folgende Berichte: Gesundheitliche Bewertung von pharmakologisch wirksamen Substanzen; Lebensmittelsicherheit von Rückständen von Tierarzneimitteln; Target Animal Safety for Veterinary Pharmaceutical Products (VICH GL 43); Beurteilung und Überwachung der Resistenzsituation bei und nach der Zulassung von Tierarzneimitteln.
Die Beiträge dieser Sonderausgabe behandeln die wichtigsten Aspekte dieses intensiv bearbeiteten Teilgebietes der instrumentellen Analytik; sie sind bekanntermaßen praxisbezogen abgefaßt und vermitteln dem Neuling einen schnellen Einstieg, dem Erfahrenen erleichtern sie den Überblick über die aktuellen Entwicklungen.
Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions.
This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these foodstuffs.
Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies.
This new volume is a rich and comprehensive resource of the basic information and latest developments and research efforts on tropical and subtropical fruits.
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product.
Coffee Consumption and Industry Strategies in Brazil, the latest release in the Consumer Science and Strategic Marketing series, provides an overview of the coffee sector, focusing on marketing strategies, consumer behavior, and strategies for transforming coffee consumption, production and retailing.
Postharvest Technology of Perishable Horticultural Commodities describes all the postharvest techniques and technologies available to handle perishable horticultural food commodities.
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications.
Continuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food and labeling.
Cooking with Love is dedicated to the pleasures of cooking, covering recipes such as shish kebab in Soho; lobster Thermidor; black pudding in Oldham; filet de boeuf en croute in Mayfair; fish and chips in Blackpool; succulent carpetbag steaks crammed with oysters; rich chocolate gateaux bursting at the seams with chestnut cream; peaches in brandy; salmon trout in champagne sauce; and Lancashire hotpot and bubble and squeak.
Over the past two centuries, global commodity chains and industrial food processing systems have been built on an infrastructure of critical but often-overlooked facilities and technologies used to transport food and to convey knowledge about food.
Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference.
In the last two decades it was demonstrated that, in addition to masses and charges, magnetic moments of nuclei are able to influence remarkably chemical reactions.
This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion.
This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety.
Aging: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in aging and the potentially therapeutic use of natural antioxidants in the diet or food matrix.
This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers.
This fascinating book tells the story of how television became popular in the United States following the medium's debut at the 1939 New York World's Fair.
This book describes the reaction rate profiles of the -galactosidase-catalyzed conversion of lactose on the inner surface of a hollow fiber membrane, which is employed as an enzymatic reactor system.
Genetics and Breeding for Disease Resistance of Livestock is a solid resource that combines important information on the underlying genetic causes and governing factors for disease resistance in food animals and applications for breeding purposes.
Algae for Food: Cultivation, Processing and Nutritional BenefitsAlgae are a primitive, living photosynthetic form and they are the oldest living organism.
