This book introduces the methods of Food Technology, setting its essence 0ut simply and concisely, and illustrating how it has been and can be applied in industrial practice.
This book presents the proceedings of the 10th Central European Congress on Food (CEFood), held on June 11-13, 2020, in Sarajevo, Bosnia and Herzegovina.
This book discusses table and hatching eggs, quality-based grading of eggs, pre-incubation, incubation, hatching and post-hatch monitoring period, and how the next-generation management of these process can be enriched by informatics through non-destructive technologies, signal processing, machine learning, AI, IoT applications, etc.
This book includes multi-national research studies (social and natural science research, as well as more directly practical university-based knowledge) about cultural heritage, land, and societal development in varied countries.
Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact.
Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction.
Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications.
Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to understand the regulation of food in the U.
Food Preservation and Safety of Natural Products addresses the most common causes of food spoilage that create significant loss to global food production while also discussing how food serves as a vehicle for the transmission of pathogenic microorganisms responsible for mild to debilitating health conditions in humans.
Microbiome, Immunity, Digestive Health and Nutrition: Epidemiology, Pathophysiology, Prevention and Treatment addresses a wide range of topics related to the role of nutrition in achieving and maintaining a healthy gut microbiome.
Diet, Inflammation, and Health introduces concepts of inflammation, the role of acute inflammatory responses in good health, and the association of chronic systemic inflammation with mental distress, cognitive decline, and chronic diseases, ranging from diabetes to cardiovascular diseases, stroke, and cancer.
Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods.
The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument's changes over the last three decades.
This book focuses on the contested nature and competing narratives of food system transformations, despite it being widely acknowledged that changes are essential for the safeguarding of human and planetary health and well-being.
Combined fields of Microbiology and Nanotechnology have been most successful in providing novel solutions for protecting the health of humans and environment.
Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer.
This book offers comprehensive coverage of all manifestations of resistance in combating infectious diseases and explores advances in antimicrobials in agriculture and their applications in the fight against microbes.
This edited volume evaluates recent EU quality policy, focusing on the structure, governance, technical specifications and performances - economic, environmental and social - of Food Quality Schemes (FQS) in the European Union and South East Asia.
Featuring results presented at the Sensitivity to PROP (6-n-propylthiouracil) symposium held as a satellite to the European Chemosensory Research Organisation conference in Erlangen, Germany, this volume's field-shaping selections review all sides of PROP sensitivity measurement-from its descriptive worth with regard to sensory experiences, individual taste perceptions, and food choices to its predictive power in the nutrition and public health arenas.
This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels.
The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact.
UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality.
Biotechnology and the Politics of Plants explores the mysterious phenomenon of 'apomixis', the ability of certain plants to 'self-clone', and its potential as a revolutionary tool for agriculture and enhancing food security, that may soon be a reality.
Biotechnology and the Politics of Plants explores the mysterious phenomenon of 'apomixis', the ability of certain plants to 'self-clone', and its potential as a revolutionary tool for agriculture and enhancing food security, that may soon be a reality.
Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applicationsfirst-class information on the biotechnological potential of entomopathogenic fungi and ergot alkaloids, applications of Trichoderma in disease control, and the d
Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.
Illustrating techniques in model development, signal processing, data reconciliation, process monitoring, quality assurance, intelligent real-time process supervision, and fault detection and diagnosis, Batch Fermentation offers valuable simulation and control strategies for batch fermentation applications in the food, pharmaceutical, and chemical industries.
Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results.
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur during the manufacture, handling, and storage of foods.
"e;Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels.
From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food.
This book focuses on probiotics and gut microbiota, as well as their roles in alleviating the toxicity of various environmental pollutants, presenting the latest research findings and explaining advanced research methods and tools.
Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "e;quality"e;, as quality is the responsibility and purpose of every company employee.
