Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics.
The book presents an overview of the International practices and state-of-the-art of LCA studies in the agri-food sector, both in terms of adopted methodologies and application to particular products; the final purpose is to characterise and put order within the methodological issues connected to some important agri-food products (wine, olive oil, cereals and derived products, meat and fruit) and also defining practical guidelines for the implementation of LCAs in this particular sector.
The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoilers in food technology and how they affect the quality of food.
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 1990s and 2000s.
This book presents in detail the most important driving and engine cycles used for the certification and testing of new vehicles and engines around the world.
Responding to government regulations that require declaration of the amount of trans fat present in foods, Trans Fats Alternatives provides cutting-edge research and insights into this major industry issue.
While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage.
Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science.
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
Probiotics: A Comprehensive Guide to Enhance Health and Mitigate Disease is an indispensable resource for a deeper understanding of the intricate world of probiotics and their profound impact on human health.
The global halal industry is likely to grow to between three and four trillion US dollars in the next five years, from the current estimated two trillion, backed by a continued demand from both Muslims and non-Muslims for halal products.
Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions.
With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world.
Written by one of the world's leading authorities and hailed by American Brewer as "e;brilliant"e; and "e;by a wide margin the best reference now available,"e; Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages.
When our food items become contaminated with pathogenic microorganisms, these microorganisms secrete microbial toxins which promote infection by attacking the host tissue's immune system, thereby leading to foodborne intoxication, or poisoning, in consumers.
The contents of this book are the proceedings of the ACS symposium, "e;Impact of Processing on Food Safety,"e; which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA.
This volume brings together 63 papers dealing with chemical, biochemical, sensory, microbiological, nutritional, technological and analytical aspects of foods for human consumption.
Including the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition Toxicity, Volume 3 distills a wide range of research on food safety and food technology.
Extraction 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 extraction of different food ingredients and nutraceuticals, including conventional and modern extraction techniques.
Food and agribusiness is one of the fastest changing global markets; change that is driven by technology, developments in manufacturing and supply, and a growing consumer engagement.
This book discusses the applications of nanotechnology in clinical microbiology, food microbiology, and green solutions of nanoparticles using microorganisms for a range of benefits.
This is the first book to cover in a comprehensive way, the conduct and structure of the international sugar industry from cultivation right through to end use.
The book contains knowledge and skill that would facilitate processing and utilization of soybean, a grain legume and food-cum-medicinal resource, for food, feed, pharmaceutical and other industrial applications.
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation.
Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applications.
Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients.
Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical characteristics of the fruits of the Cerrado, as well as their pharmacological effects and use in phytotherapics.
Four years ago the National Institutes of Child Health and Human Development (NICHD) brought together a group of scientists to Belmont, Maryland to examine the status of human milk banking.
Nanotechnology and biosensors show how nanotechnology is used to create affordable, mass-produced, portable, small-sized nanosensors to directly monitor food toxicants and environmental pollutants.
This book compiles the latest research on the A1 and A2 forms of cow milk, and attempts to show a correlation between the type of cow milk consumption and reported incidence of certain diseases (type 1 diabetes mellitus, cardiovascular diseases, sudden infant death syndrome and neurological disorders).
