Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria provides a comprehensive, yet approachable, treatise on what is currently known about the origins and functions of human milk oligosaccharides (HMO), the complex sugars in milk that are not digested by the infant.
Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production.
Development of Packaging and Products for Use in Microwave Ovens, Second Edition, supports the efficient design of microwaveable food products and packaging materials, explaining all essential aspects in a detailed and systematic way.
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.
Kompetenz in Lebensmittelsicherheit bedeutet Verständnis und Know-how über Aufbau, Zusammensetzung und Eigenschaften der Lebensmittel und ihrer Rohstoffe sowie über die Zusammenhänge der globalen Versorgungskette.
Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals is a unique reference that provides a complete overview of the non-vitamin micronutrients, including calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus, potassium, selenium, sodium, and zinc.
The Molecular Nutrition of Amino Acids and Proteins provides an in-depth look at the involvement and role of amino acids and proteins in molecular nutrition.
Applications of nanotechnology are the remarkable sizes dependent on physiochemical properties of nanomaterials that have led to the developed protocols for synthesizing nanomaterials over a range of size, shapes and chemical compositions.
Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations.
Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects presents the exceptional position of wheat among food crops.
Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects.
Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research.
Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science.
The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures.
Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing.
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible.
Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery.
Scallops: Biology, Ecology, Aquaculture and Fisheries, Third Edition, continues its history as the definitive resource on scallops, covering all facets of scallop biology, including anatomy, taxonomy, physiology, ecology, larval biology, and neurobiology.
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality.
Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry.
Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science.
Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results.
Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate.
Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "e;Green Food Processing"e; by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry.
Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence.
Microalgae in Health and Disease Prevention is a comprehensive reference that addresses the historical and potential use of microalgae, its extracts, secondary metabolites, and molecular constituents for enhancing human health and preventing diseases.
Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries.
Water Quality Monitoring and Management: Basis, Technology and Case Studies presents recent innovations in operations management for water quality monitoring.
The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease.
Foods, Nutrients and Food Ingredients with Authorized EU Health Claims, Volume Three, provides an overview of how health claims are regulated in the European Union, along with detailed scientific and regulatory information about permitted health claims for foods and ingredients.
Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications.
Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets.
Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard.
Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents.
Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods.
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination.
Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds.
