Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science.
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques.
As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed.
Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development.
Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.
Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.
This newly revised fourth edition of Postharvest Handling brings new and updated chapters with new knowledge and applications from postharvest research.
Health of HIV Infected People: Food, Nutrition and Lifestyle Without Antiretroviral Drugs defines the supportive roles of bioactive foods, exercise, and dietary supplements on the health of HIV infected people who do not have access to resources or those who choose not to utilize antiretroviral drugs.
After more than 30 years, The Book of Fructans represents the first and most comprehensive coverage of fructans generated by pioneer glycoscientists from the field.
Die Anwendung von antibakteriell wirksamen Substanzen in der Veterinärmedizin erfolgt zum einen aus Gründen des Verbraucherschutzes, zum anderen zur Erhaltung der Tiergesundheit.
As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain.
Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts.
When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking!
This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects.
The aim of this publication is to provide the interested reader with an authoritative and comprehensive up-to-date bibliography on all important facets of the world food problem, encompassing such questions as the availability of natural reseources, the present and future sources of energy, environmental quality, population growth, world malnutrition, the state of food production, food consumption patterns, future food needs, toxicological aspects of food, agricultural and industrial aspects of food production, and family planning.
When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions.
Biotechnology of Terpenoid Production from Microbial Cell Factories is a unique reference to help researchers, scientists and scholars explore available strategies involved in the production of terpenoid-based, value-added compounds from GRAS status (Generally Recognized as Safe by FDA) microbes to address the associated challenges for the industry.
The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts.
The joint challenges of population increase, food security and conservation of agrobiodiversity demand a rethink of plant breeding and agricultural research from a different perspective.
This book covers a broad range of topics about the cricket from its development, regeneration, physiology, nervous system, and behavior with remarkable recent updates by adapting the new, sophisticated molecular techniques including RNAi and other genome editing methods.
This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients.
While the importance of food to health and well-being is clear, the specific ways in which food systems contribute to individual and community health are not well understood.
Microbiology of Foods 6: Microbial Ecology of Food Commodities was written by the ICMSF, compris- ing 19 scientists from II countries, plus 12 consultants and 12 chapter contributors.
Pullulan is a polysaccharide produced by the fungus Aureobasidium pullulans and possesses some distinct properties such as excellent transparent film-forming ability, moisture absorptivity, water solubility, non-toxicity, and adhesivity.
The goal of this textbook is to provide first-year engineering students with a firm grounding in the fundamentals of chemical and bioprocess engineering.
Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application.
Microbial Extremozymes: Novel Sources and Industrial Applications is a unique resource of practical research information on the latest novel sources and technologies regarding extremozymes in bioremediation, waste management, valorization of industrial by-products, biotransformation of natural polymers, nutrition, food safety and diagnosis of disease.
Nutrition for Sport, Exercise, and Performance offers a clear, practical, and accessible guide to building a comprehensive understanding of sport and exercise nutrition from leading experts in nutrition and exercise science.
