Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease.
Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future.
Given the rapid development and use of biomaterials, it is becoming increasingly important to understand the structure, processing and properties of biomedical polymers and their medical applications.
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.
Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens.
The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine.
Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers.
Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries.
The first volume of Materials in sports equipment has become an essential reference describing improvements in materials technology and their impact on equipment in a range of sports.
This volume, with contributions from leading international experts, reports on the need to produce high quality food whilst satisfying environmental concerns.
Silver holds three world records; it has the lowest contact resistance, highest electrical conductivity and the best thermal conductivity of all metals.
The methodology of analytical pyrolysis-GC/MS has been known for several years, but is seldom used in research laboratories and process control in the chemical industry.
Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil.
The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed.
Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal.
In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important.
Powder flow has attracted increased attention in recent years as novel formulated and functional products are being developed in powder forms, particularly in pharmaceutical and high value additive manufacturing industries.
In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy.
Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector.
Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology.
