Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet.
Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why they are important to human development, immunity and health, and how to use that understanding to further promote research to create healthy food products.
Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production system: food sovereignty, environmentally friendly food processes, and food technologies that increase the bioavailability of bioactive compounds.
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience.
Biscuit, Cookie and Cracker Process and Recipes: A practical reference for a wide range of recipes and production information for crackers, snack crackers, semi-sweet biscuits, short doughs, cookies and sandwich biscuits.
Snack Foods: Processing and Technology presents the use of different raw materials, processing technologies, quality attributes of snacks, machinery requirements, and innovative thoughts for future product development.
Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets.
Pediatric Food Preferences and Eating Behaviors reviews scientific works that investigate why children eat the way they do and whether eating behaviors are modifiable.
The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight.
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.
Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids.
Advances in Food Security and Sustainability takes a scientific look at the challenges, constraints, and solutions necessary to maintain a healthy and accessible food supply in different communities around the world.
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends.
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.
Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.
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.
Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components.
Campylobacter: Features, Prevention and Detection of Foodborne Disease is a unique and valuable reference for researchers in academics and industry as well as risk managers and students in the field needing to understand how this specific pathogen behaves in order to improve control of the whole food processing chain.
Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health.
Food Safety: Past, Present, and Predictions offers a multidisciplinary approach on major food industry regulatory compliance changes that have emerged since the landmark 1993 E.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.
The major objective of this book is to review in detail health problems occurring with significant frequency in aging adults which are proposed to be treated or ameliorated using nutriceuticals as foods and dietary supplements as well as other complementary and alternative therapies.
Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania.
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.
Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains.
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today.
Food Security in the Developing World provides an entry point into the complex and challenging subject of providing access to nutritious and safe food in a readable format, capturing the essence of the subject in an effective and impactful manner.
Pathology: Oxidative Stress and Dietary Antioxidants bridges the disciplinary knowledge gap to help advance medical sciences and provide preventative and treatment strategies for pathologists, health care workers, food scientists and nutritionists who have divergent skills.
Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control.
Advances in Food Security and Sustainability, Volume Five, takes a scientific look at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities.
Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications.
Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product.
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing.
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness.
Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals.
Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles.
Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values.
The Latest Research and Development of Minerals in Human Nutrition, Volume 96 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors.
Electronic Noses and Tongues in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics.
