The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality.
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.
In the past decade, many scientific studies were conducted on pomegranates, revealing that pomegranate fruit, flowers, bark, and leaves contain bioactive phytochemicals that are antimicrobial, reduce blood pressure, and act against diseases such as diabetes and cancer.
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields.
Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground.
Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others.
Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection.
Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality.
The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment.
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food.
As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain.
Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes.
Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds.
Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.
Food forensics is a multi-disciplinary science involving advanced analytical techniques, plant and animal metabolism, and sophisticated data interpretation tools.
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.
High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities.
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America.
An Introduction to High-Pressure Science and Technology provides you with an understanding of the connections between the different areas involved in the multidisciplinary science of high pressure.
Bridging the gap in understanding between the spray drying industry and the numerical modeler on spray drying, Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer's Guide shows how to numerically capture important physical phenomena within a spray drying process using the CFD technique.
Because they meet the needs of today's consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries.
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically.
"e;Functional carbohydrates"e; is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, and regulating the intestinal flora of humans, beyond those simply used as the energy-supplying materials.
Explore the Social, Technological, and Economic Impact of Heat Pump DryingHeat pump drying is a green technology that aligns with current energy, quality, and environmental concerns, and when compared to conventional drying, delivers similar quality at a lower cost.
In 1981, David Jenkins, Thomas Wolever, and colleagues introduced the concept of the glycemic index (GI) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption.
Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms.
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market.
Vitamin D and Health, Volume 109 reviews the versatility of vitamin D in enhancing the immune system and its potential role in combating many chronic diseases.
**THE #1 BESTSELLING AUTHOR OF FOOD FOR LIFE** The master of gut health and intelligent eating' Hugh Fearnley-Whittingstall A super healthy and tasty gift for you and your gut microbiome Dr Clare Bailey MosleyFermented foods can help you and your family eat and feel better.
Among the major challenges facing society today, seeking renewable alternatives to petroleum-based fuels and manufactured goods is critically important to reducing society's dependency on petroleum and tackling environmental issues associated with petroleum use.
This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.
This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations.
This book is the result of collaboration between botanists and food chemists, with the purpose of improving the knowledge of the main wild species of traditional use as foods in the Mediterranean area, focus on ethnobotanical aspects, natural production, uses and nutritional aspects.
This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguacu, Brazil August, 2012.
