General

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation...

This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail...

This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and describes the application of Power Ultrasound, Pulsed Electric Field,...

This book has been written with the aim of presenting the fundamental knowledge required for the selection and technical design of appropriate drying systems in a systematic and progressive manner. The book consists of 15 chapters, with the first chapter...

Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other...

This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information...

A prominent author and speaker, Dr. Swaminathan has a list of over 50 writings and speeches that are widely recognized globally. This compilation of recent observations has been edited for publication, offering valuable insights into his mission to...

This book helps you in understanding and controlling pathogenic bacteria in poultry, beef, and pork. As recent stories in the news have shown, maintaining the integrity of the food supply is of critical importance to the consumer. Thousands of Americans...

This book provides comprehensive knowledge and a detailed step by step description of experimental protocols for the determination of food intake, body weight changes, and some metabolic markers. Chapters are split into two parts detailing experimental...

Sorry no description is available for this book at this time.

Ice cream, favorite food of millions. Rich and creamy, sweet and flavorful, pleasing to the palate and the eyes. How rewarding it is to learn about and write about ice cream. The many forms and flavors of these dispersions of tiny air bubbles, ice...

This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all the current methods and strategies into a single book. Those involved in bread production will find the latest...

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...

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 book covers different techniques and methodologies involved in the nutritional quality analysis of forages. It also discusses the nutritional quality, anti-nutritional components, factors affecting forage quality, feed processing and conservation...

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...

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications. The emphasis is put on the basic concepts and mechanisms underlying...

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...

This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and...

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...

Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of storage and transport and usage convenience have greatly benefited the food industry and promise further advancements in processing...

This book provides in-depth coverage of the interconnection among food marketing, labelling, and technology to enhance consumers, practitioners, and scholars understanding of the modern food market. In fifteen chapters the book explores marketing,...

Sustainable Valorization of Date Palm Byproduct and Wastes provides a comprehensive resource on the sustainable valorization of date byproducts and waste. Composed of 13 chapters, this book highlights the various green technologies and processing methods...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780820602417Author R. LeesFormat HardbackPage Count 412Imprint Chemical Publishing Co Inc.,U.S.Publisher Chemical Publishing Co Inc.,U.S.Weight(grams)...

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...