General

The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or...

The book has been structured into chapters that serve as a guide for readers to gain a comprehensive understanding of various aspects of probiotics, starting from isolation to their usage and safety. It includes mechanisms of action, animal and human...

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transport, storage, and packaging of food materials, as well...

This book provides a picture of food traceability for all aspects of the food system, recognizing the unique differences, challenges, and "states of the industry" in different types of food products, as well as the different pressures and opportunities...

The practice of supplementing direct fed microbial and prebiotic additives to domestic animals during growth is becoming more widespread in food animal production. Beneficial effects particularly in cattle, pigs and poultry, including improved general...

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Food Physics deals with the physical properties of food, food ingredients and their measurement. Physical properties of food play a key role in all fields where modern technological processes are applied for the generation of food raw materials and the...

Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes...

Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating...

The focus of this singular work is to discuss the role and importance of bioorganic phase in food products-providing the first major reference source for researchers looking to understand all aspects of the isolation, extraction and application of this...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781787153226Author Oleg PaliyFormat HardbackPage Count 326Imprint Kruger Brentt Publisher Uk. Ltd.Publisher Kruger Brentt Publisher Uk. Ltd.Weight(grams)...

The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.About the AuthorAbout the EditorsAnna McElhatton is a Senior lecturer and Head of the Department of Food Studies in the Faculty of Health...

In aseptic processing, food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. The results of this food technology come in all shapes and sizes, from the consumer packages of milk on the shelves of the...

This edited volume provides a biosemiotic analysis of the ecological relationship between food and medicine. Drawing on the origins of semiotics in medicine, this collection proposes innovative ways of considering aliments and treatments. Considering...

Sustainable Applications of Pomegranate Peels provides a comprehensive knowledge to optimize the performance of the pomegranate farming and the fruit processing industries, while reducing their environmental impact. Each chapter deals with each...

Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey, including its classification, composition, safety, present status, quality issues, and prospects before delving into honey...

This reference book covers traditional and recent technologies in the detection and disinfection of stored foods. Storage of durables is challenging and demands scientific management protocols. This book focuses on the use of non-chemical methods of...

Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption. Obesity represents the main risk factor for chronic diseases such as...

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in...

Verocytotxin producing Escherichia coli (VTEC), and in particular, strains of serogroup o157, have emerged as significant pathogens causing a range of severe and potentially fatal illnesses. The European Union has recognised the threat posed by E. coli...

Phytochemicals are components acting individually, additively or synergistically, usually as a component of whole food, that have the characteristics of providing protective, preventative and possibly curative roles in the pathogenesis of cancer and...

Partial Table of Contents I. The Thermal Separation of LiquidsII. Thermodynamics of Mixtures1. Definitions and RelationshipsA. Separability of a Liquid MixtureB. Partial Pressures in Vapor MixturesC. Evaporation of Liquid Mixtures2. Types of MixturesA...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780820601533Author F. FieneFormat PaperbackPage Count 214Imprint Chemical Publishing Co Inc.,U.S.Publisher Chemical Publishing Co Inc.,U.S.Weight(grams)...

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Takes readers deep inside the secret world of corporate science, where powerful companies and allied academic scientists mold research to meet industry needs. The 1990s were tough times for the soda industry. In the United States, obesity rates were...

Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives...

This comprehensive and unique text presents a full overview of downstream processing useful for those new to the concept as well as professionals with experience in the area. The history and theoretical principles of Aqueous Two-Phase Systems (ATPS) are...

The label on your product is the most important document you produce. Ask any customer; it is often the only communication they have with you. This book is about getting your labeling and product information right, and that is more important than...

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical...

This comprehensive and unique text presents a full overview of downstream processing useful for those new to the concept as well as professionals with experience in the area. The history and theoretical principles of Aqueous Two-Phase Systems (ATPS) are...

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at...

This edited volume provides a biosemiotic analysis of the ecological relationship between food and medicine. Drawing on the origins of semiotics in medicine, this collection proposes innovative ways of considering aliments and treatments. Considering...

Wild fruits play an important role in mitigating hunger in the developing world. As a sustainable and natural food source in rural areas, these fruits have a strong effect on regional food security and poverty alleviation. This makes the utilization of...

This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for...

In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed. Using it as a feedstock for innovative biorefineries is not only an ethical issue but also a smart application of the circular economy. This book explores...

Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development of foods for babies...

This work presents a systematic review of traditional herbal medicine and their active compounds, as well as their mechanism of action in the prevention and treatment of diabetes and obesity. The side effects and safety of herbal-derived anti-diabetic...

Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties...

Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented...

Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier's Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book...