General

The volume deals with several aspects of the chemistry of both synthetic and natural organic compounds related to flavours and fragrances. It presents very recent results, some of them previously unpublished, and findings related to the chemistry of...

An introduction to the urgent global question of how to feed the hungry Global food production has never been more abundant, yet nearly a billion people worldwide suffer from malnutrition, virtually all of them in the developing world. Food security in...

The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food's structure. Studies about how this structure develops or can be manipulated during food production and processing are a...

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. As nations tackle the food and...

Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781685079857Author Sanket JoshiFormat HardbackPage Count 240Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 466g

Food Powders is the first book that addresses key aspects of food powder technology. It is a comprehensive review on the characterization of ingredients, semi-processed and finished products when they are in a powdered form. It includes the description...

FREEZE DRYING OF FOOD PRODUCTS An accessible guide to safely dehydrating food Freeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and...

A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Compounds from Agricultural Wastes offers a guide to the many uses of agricultural wastes from the...

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a...

This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to...

Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well...

In preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way. Steven Laurence Kaplan's...

Winner of the 2021 Joan Thirsk Memorial Prize from the British Agricultural History Society 2020 Choice Outstanding Academic Title Winner of the 2020 Turriano Prize from ICOHTECShort-listed and highly commended for the Antibiotic Guardian Award from...

Egg Bioscience and Biotechnology provides a very focused look at the most recent advances in the study and value-added use of the bioactive components of eggs. This book focuses mainly on biologically active substances derived from egg components and...

So You Want to Be a Chef? is a complete guide to traditional and non traditional culinary careers. The text features revealing interviews with industry professionals, and analysis of over seventy-five jobs. The new Second edition includes descriptions of...

Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail. The major advances covered in this book include the use of artificial...

Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed covers the history of medicinal uses of N. sativa and its position in various cultures, agronomy, cultivation and agricultural practices. The book also brings the biochemical composition,...

Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and...

Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses the role of nutraceuticals in addressing cardiovascular disease, cancer,...

Bee Products and Their Applications in the Food and Pharmaceutical Industries focuses on the health benefits of selected bee products by looking more closely at their pharmacological potentials and therapeutic applications in coping with various diseases...

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final...

Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed...

Multiple Biological Activities of Unconventional Seed Oils brings detailed knowledge concerning the biological properties of oils (antioxidant, antimicrobial, antidiabetic, antitumor, anti-inflammatory, etc.), the content of individual substances with...

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by-product valorization of fruits and vegetables, beverages, nuts and seeds, dairy and seafood. The book focuses its...

This newly revised fourth edition of Postharvest Handling brings new and updated chapters with new knowledge and applications from postharvest research. The revised edition brings back the aspects of preharvest conditions and their effects on postharvest...

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products. This book begins with an introduction that presents the...

Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extraction and encapsulation techniques, the chemistry and stability of plant extracts,...

Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects presents the exceptional position of wheat among food crops. The book demonstrates the benefits and drawbacks of wheat from a wheat science, nutrition...

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk...

Management Strategies for Sustainable Cattle Production in Southern Pastures is a practical resource for scientists, students, and stakeholders who want to understand the relationships between soil-plant interactions and pasture management strategies,...

Polyphenols in Plants: Isolation, Purification and Extract Preparation, 2nd edition, provides a detailed insight into polyphenols that occur naturally in plants and how they can be affected during growth and development, then effectively removed and...

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there is no or very little information about the nutritional...

The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life. Public acceptance of irradiation, despite its benefits, however, has been a significant challenge. Irradiation of Food Commodities is the...

Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific...

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is...

Pediatric Food Preferences and Eating Behaviors reviews scientific works that investigate why children eat the way they do and whether eating behaviors are modifiable. The book begins with an introduction and historical perspective, and then delves into...

Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids,...

Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative control system guidance to help design and implement...

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product. Used for nearly 20 years in the aerospace and military industries, more...