Food Packaging: Nanotechnology in the Agri-Food Industry, Volume 7, focuses on the development of novel nanobiomaterials, the enhancement of barrier performance of non-degradable and biodegradable plastics, and their fabrication and application in food packaging.
Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality.
Nutraceuticals: Efficacy, Safety and Toxicity brings together all current knowledge regarding nutraceuticals and their potential toxic effects as written by the scientists at the forefront of their study.
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures.
The Encyclopedia of Meat Sciences, Second Edition, Three Volume Set prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table.
With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security.
Animal Agriculture: Sustainability, Challenges and Innovations discusses the land-based production of high-quality protein by livestock and poultry and how it plays an important role in improving human nutrition, growth and health.
The Food Safety and Inspection Service (FSIS) is the regulatory agency in the US Department of Agriculture that is responsible for ensuring that meat, poultry, and processed egg products produced domestically or imported into the United States are safe, wholesome, and properly labeled.
Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments.
The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology.
The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology.
Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.
This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.
This book highlights plastic pollution, especially microplastics, and the consequences on the environment and on the human diet through food chain/web transmission and contamination through processing and packaging of various human food items including water and beverages.
Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action.
Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action.
This book highlights plastic pollution, especially microplastics, and the consequences on the environment and on the human diet through food chain/web transmission and contamination through processing and packaging of various human food items including water and beverages.
New and exciting biological functions are still being discovered for vitamin A derivatives, including the vast number of physiological activities of retinoids.
Understanding the physical and genetic structure of cereal genomes and how defined coding and non-coding regions interact with the environment to determine a phenotype are key to the future of plant breeding and agriculture.
As a key component of human survival, a safe and sufficient food supply is essential for a healthy and productive population throughout the world, so assurance that the food supply is clean and free of harmful substances is a global concern.
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products.
Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions.
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods.
