Now in its updated second edition, this book describes emerging chiral environmental pollutants and their importance in environmental and human toxicology, as well as enantiomer selective separation and analytical methods.
This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption.
Despite food being safer, more affordable and more available than at any time in human history, consumers are increasingly skeptical and critical of today's food system.
The growing importance of glycobiology and carbohydrate chemistry in modern biotechnology and the pharmaceutical industry makes accurate carbohydrate analysis indispensable.
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students.
Based on the lived experiences of incarcerated persons and staff, this book explores the symbolic significance of prison foodways to normalization, autonomy, identity construction, power, group formation and security.
This book aims to describe, though in a quite light way, the social role of plant diseases, letting the reader know the topical importance of plant pathology, as well as the role of plant pathologists in our society.
-The book demonstrates that food safety is a multidisciplinary scientific discipline thatis specifically designed to prevent foodborne illness to consumers.
Reviews of Environmental Contamination and Toxicology attempts to provide concise, critical reviews of timely advances, philosophy and significant areas of accomplished or needed endeavor in the total field of xenobiotics, in any segment of the environment, as well as toxicological implications.
This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019.
This book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology.
This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production.
This volume describes the contributions made by women scientists to the field of agricultural biotechnology, the most quickly adopted agricultural practice ever adopted.
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.
Natural compounds obtained from plants represent a tremendous global market due to their use as food additives, cosmetics, in agriculture and in pharmaceuticals.
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.
This book provides a detailed summary of the therapeutic benefits of natural extracts from medicinal plants, mushrooms, algae, fungi and sponges and their role in the prevention and treatment of obesity and diabetes, offering readers a solid introduction to obesity and diabetes as well as current treatment models.
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties.
This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world.
This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect).
This book gathers the latest advances, innovations, and applications in the field of environmental and construction engineering, as presented by international researchers and engineers at the 2nd International Conference on Efficient Production and Processing, held on February 25-26, 2021.
This book provides a detailed analysis of the scientific, technical and regulatory aspects of plant food supplements designed for integration into the normal diet.
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.
The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the late 1990s and again in the 2000s and 2010s.
This book discusses different fruit crops and provides first-hand information on the nutritional composition of commercially important, as well as unexplored fruits, which are grown in Jammu, Kashmir and Ladakh.
