Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites.
"e;Provides both historical information and the latest toxicological data on various classes of food additives--examining the production, application, and safety of numerous compounds used to enhance and preserve the quality of foods.
This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities physicochemical changes, and explaining the functional mechanisms for facilitating the tracking of the functional molecules during the different industrial processes.
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products.
Contains new and expanded material on antioxidants in beverages and herbal products, nitric oxide and selenium, and the effect of vitamin C on cardiovascular disease and of lipoic acid on aging, hyperglycemia, and insulin resistance!
While minimally processed foods satisfy the increasing demand for foods with fewer preservatives, higher nutritive value, and fresh sensory attributes, they also carry a greater risk of diseases if they are improperly handled.
Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food packaging.
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.
For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts.
This reference provides the groundwork, tools, and terminology required when conducting specialized searches for information and resources pertaining to traditional and emerging fields of agriculture.
Molecular and Cellular Biology of the Vitamins is a key resource describing how vitamins function as physiologically active molecules at the cellular level.
Agricultural engineering, developed as an engineering discipline underpinned by physics, applies scientific principles, knowledge, and technological innovations in the agricultural and food industries.
The aim of "e;Novel Approaches in Biopreservation for Food and Clinical Purposes"e; is to provide cutting-edge information on biopreservation methods for both food and medical applications.
Make your own wine, beer, ale, cider or cordials at home Information on ingredients, techniques and the all-essential brewing kit Over 90 recipes suitable for any ability Ever wondered how to make your own beer, cider or fruit wine?
Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food.
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.
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends compiled from the latest ideas across the entire arena of biotechnology and bioengineering.
Named one of the New York Times Best Wine Books of 2023Named one of the Washington Post's Best Wine Books of 2023In the late 1980s, while working for his family's real estate and parking business in Washington, DC, Alex received a life-changing case of wine as a gift that uncorked a new opportunity.
This volume explores vegetables and plant metabolites as nutraceuticals that provide nutritional importance in the prevention and/or treatment of human diseases and for maintaining the body's energy balance.
Nutrition and Enhanced Sports Performance: Muscle Building, Endurance, and Strength provides a comprehensive overview to understanding the integrated impact of nutrition on performance.
Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples.
Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field.
Practical Guide to Comparative Advertising: Dare to Compare is an authoritative, engaging handbook on comparative advertising for food and non-food consumer products.
Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing.
This book provides comprehensive knowledge and a detailed step by step description of experimental protocols for the determination of food intake, body weight changes, and some metabolic markers.
Fruits and vegetables, commonly termed as "e;fresh produce"e; are an important component of the human diet, as these provide various beneficial and essential health-related compounds.
This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems.
Food flavor, appearance, and texture are the sensory properties that influence food acceptance, and among these, flavor is usually the decisive factor for the choice of a particular product.
Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities.
The Packaging Development Process: A Guide for Engineers and Project Managers presents the techniques necessary for creating, testing, and launching packaging, in one convenient reference book.
