Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends.
This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects.
Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety.
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.
Tools, Techniques and Protocols for Monitoring Environmental Contaminants describes information on the strategic integration of available monitoring methods with molecular techniques, with a focus on omics (DNA, RNA and protein based) and molecular imprinted polymer and nanomaterial based advanced biosensors for environmental applications.
Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components.
Handbook of Smart Photocatalytic Materials: Environment, Energy, Emerging Applications and Sustainability provides an intriguing and useful guide to catalysis and materials.
This reference describes the role of various intermolecular and interparticle forces in determining the properties of simple systems such as gases, liquids and solids, with a special focus on more complex colloidal, polymeric and biological systems.
Antibiofouling Membranes for Water and Wastewater Treatment: Principles and Applications covers most recent advances, challenges, and industrial applications of antibiofouling membranes to help in reducing cost and increasing sustainability of long term-filtration performance of membranes in water and wastewater treatment.
Campylobacter: Features, Prevention and Detection of Foodborne Disease is a unique and valuable reference for researchers in academics and industry as well as risk managers and students in the field needing to understand how this specific pathogen behaves in order to improve control of the whole food processing chain.
Sustainable Environmental Clean-up: Green Remediation includes some natural, clean, and eco-sustainable technologies that have undergone the process of gradual development in past few decades.
Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health.
Food Safety: Past, Present, and Predictions offers a multidisciplinary approach on major food industry regulatory compliance changes that have emerged since the landmark 1993 E.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.
The major objective of this book is to review in detail health problems occurring with significant frequency in aging adults which are proposed to be treated or ameliorated using nutriceuticals as foods and dietary supplements as well as other complementary and alternative therapies.
Pulp and Paper Industry: Nanotechnology in Forest Industry covers the latest scientific and technical advances in the area of nanotechnology in forest sector providing information on recent developments, structure and properties, raw materials and methods for the production of nanocellulose along with their characterization and application in various industries with an analysis of both challenges and opportunities with respect to environmentally sound technologies and consumer concerns such as health effects.
Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania.
New and Future Developments in Microbial Biotechnology and Bioengineering: Trends of Microbial Biotechnology for Sustainable Agriculture and Biomedicine Systems: Perspectives for Human Health discusses how microbial biotechnology helps us understand new strategies to reduce pathogens and drug resistance through microbial biotechnology.
Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.
Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains.
A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today.
Food Security in the Developing World provides an entry point into the complex and challenging subject of providing access to nutritious and safe food in a readable format, capturing the essence of the subject in an effective and impactful manner.
Pathology: Oxidative Stress and Dietary Antioxidants bridges the disciplinary knowledge gap to help advance medical sciences and provide preventative and treatment strategies for pathologists, health care workers, food scientists and nutritionists who have divergent skills.
Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control.
Phthalonitrile Resins and Composites: Properties and Applications summarizes the latest research on these polymers, providing information that enables materials scientists and engineers to deploy these polymers in the real world.
Advances in Food Security and Sustainability, Volume Five, takes a scientific look at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities.
Current Trends and Future Developments on (Bio-) Membranes: Membrane Applications in Artificial Organs and Tissue Engineering reports on membrane applications in the field of biomedical engineering, ranging from artificial organs, to tissue engineering.
Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications.
Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product.
Nanomaterial and Polymer Membranes: Synthesis, Characterization, and Applications presents a unique collection of up-to-date polymeric nanomaterial membranes.
In this volume, the third in a set specifically written for the industrial process and chemical engineer, the authors provide the detailed information on filtration equipment and media which allows the reader to then consider the pre-treatment of suspensions, selection of the most appropriate equipment for the task, data analysis and the subsequent design of the processes involved for particular separations.
The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.
Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing.
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness.
Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non-communicable diseases and undernutrition through the use of functional foods and nutraceuticals.
Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles.
Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values.
The Latest Research and Development of Minerals in Human Nutrition, Volume 96 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors.
