General

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made...

Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green...

A Primer in Financial Data Management describes concepts and methods, considering financial data management, not as a technological challenge, but as a key asset that underpins effective business management. This broad survey of data management in...

Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable, herbs, shrubs), such as Hibiscus, Mexican Poppy,...

Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems...

Antimicrobial Resistance and Food Safety: Methods and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, emerging resistance and resistant pathogens. This analysis is followed by a systematic...

Nutrition Economics: Principles and Policy Applications establishes the core criteria for consideration as new policies and regulations are developed, including application-based principles that ensure practical, effective implementation of policy. From...

Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor...

Health of HIV Infected People: Food, Nutrition and Lifestyle with Antiretroviral Drugs provides basic and applied knowledge on the supportive roles of bioactive foods, exercise, and dietary supplements on HIV/AIDS patients receiving antiretroviral drugs...

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps...

Diet and Exercise in Cystic Fibrosis, a unique reference edited by distinguished and internationally recognized nutritionist and immunologist Ronald Ross Watson, fills the gap in the current dietary modalities aimed at controlling cystic fibrosis. Using...

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood...

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. It...

Nutrition and Functional Foods for Healthy Aging aims to equip anyone studying geriatric nutrition or working with aging adults with the latest scientific reviews of critical topics. The major objective of this book is to review, in detail, the health...

Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information...

The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific pathogen behaves in order to improve control of food as a...

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands. This reference reports the most...

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...

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases,...

Non-Bovine Milk and Milk Products presents a compiled and renewed vision of the knowledge existing as well as the emerging challenges on animal husbandry and non-cow milk production, technology, chemistry, microbiology, safety, nutrition, and health,...

Citrus Fruit Processing offers a thorough examination of citrus-from its physiology and production to its processing, including packaging and by-product processing. Beginning with foundational information on agricultural practices, biology, and...

Nutritional Pathophysiology of Obesity and Its Comorbidities: A Case-Study Approach challenges students and practitioners to understand the role of nutrients within the pathophysiology and development of disease, specifically those diseases which develop...

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with less environmental impact. Sustainable Protein Sources...

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease. The book explores the possibilities in a comprehensive way, including outlining how seaweed can be used as...

Food and Drug Regulation in an Era of Globalized Markets provides a synthesized look at the pressures that are impacting today's markets, including trade liberalization, harmonization initiatives between governments, increased aid activities to low-and...

Genetically Modified Organisms in Food focuses on scientific evaluation of published research relating to GMO food products to assert their safety as well as potential health risks. This book is a solid reference for researchers and professionals needing...

Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly...

Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals is a unique reference that provides a complete overview of the non-vitamin micronutrients, including calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus,...

Genetic and Genomic Resources For Cereals Improvement is the first book to bring together the latest available genetic resources and genomics to facilitate the identification of specific germplasm, trait mapping, and allele mining that are needed to more...

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of...

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of...

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory...

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over...

Written by a diverse group of research professionals, Postharvest Decay: Control Strategies is aimed at a wide audience, including researchers involved in the study of postharvest handling of agricultural commodities, and undergraduate and graduate...

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It...

The Mediterranean Diet offers researchers and clinicians a single authoritative source which outlines many of the complex features of the Mediterranean diet: ranging from supportive evidence and epidemiological studies, to the antioxidant properties of...

This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book...

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address...

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been...

Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more...