Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers.
The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being.
Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components.
Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions.
Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry.
Cancer: Oxidative Stress and Dietary Antioxidants, Second Edition, covers the science of oxidative stress in cancer and the potentially therapeutic usage of natural antioxidants in the diet or food matrix.
Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food.
Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes provides a huge treasure trove of information on marine organisms.
Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs provides basic and applied knowledge on the supportive roles of bioactive foods, exercise, and dietary supplements on HIV/AIDS patients receiving antiretroviral drugs.
Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe.
Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food.
Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry.
Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma.
Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic.
Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems.
Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality.
Nanobiosensors: Nanotechnology in the Agri-Food Industry, Volume 8, provides the latest information on the increasing demand for robust, rapid, inexpensive, and safe alternative technologies that monitor, test, and detect harmful or potentially dangerous foods.
Water Purification, a volume in the Nanotechnology in the Food Industry series, provides an in-depth review of the current technologies and emerging application of nanotechnology in drinking water purification, also presenting an overview of the common drinking water contaminants, such as heavy metals, organics, microorganisms, pharmaceuticals, and their occurrences in drinking water sources.
Food Contaminants and Residue Analysis treats different aspects of the analysis of contaminants and residues in food and highlights some current concerns facing this field.
Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies.
Nutritional oncology is an increasingly active interdisciplinary field where cancer is investigated as both a systemic and local disease originating with the changes in the genome and progressing through a multi-step process which may be influenced at many points in its natural history by nutritional factors that could impact the prevention of cancer, the quality of life of cancer patients, and the risk of cancer recurrence in the rapidly increasing population of cancer survivors.
Start Your Own Microbrewery, Distillery, or Cidery and Craft Your Success StoryGrowing each year, this multi-billion dollar industry, driven by consumer preferences, shows no signs of slowing down, giving you the perfect opportunity to start up.
The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production.
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.
The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact.
Synthesizing research from a wide variety of sources, this work offers a convenient guide to a clean, safe, inexpensive, non-toxic, non-polluting solvent that performs better than most conventional solvents.
This new volume focuses on the technology of bioactive compounds and nutraceuticals from fruit and vegetable sources, from cereal grain sources, and from cereal processing by-products.
Valued for its unique flavors, textures, and colors, berry fruit is a rapidly-growing crop that provides significant health benefits due to its many bioactive components.
Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life.
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness.
Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application.
Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions.
