General

This translational text offers in-depth reviews of the metabolic and nutritional disorders that are prevalent in patients with renal disease. Chapter topics address the growing epidemic of obesity and metabolic syndrome. Each chapter integrates basic and...

Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from...

More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product...

Risk Management for Food Allergy is developed by a team of scientists and industry professionals who understand the importance of allergen risk assessment and presents practical, real-world guidance for food manufacturers. With more than 12 million...

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e...

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and...

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by...

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview...

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods. Products are first frozen, then dried in a vacuum at low temperature by sublimation and desorption, rather than by the application of heat. The resulting...

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and...

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and...

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and...

Vegetable consumption is important for a variety of health reasons, yet intakes are typically lower than recommended. In Chapter One, the bibliographic evidence to research on the relationship between the consumption of fruits and vegetables and the risk...

Regulating the mass transfer in food systems by edible films and coatings can increase food-product shelf life and food quality. Besides their barrier properties, edible films and coatings can act as carriers for functional food additives, antioxidants,...

The importance of fats for humans, animals and plants lies in their high content of energy. In addition, fats allow humans and animals to consume fat-soluble vitamins and provide them with essential fatty acids (FAs), which are indispensable because...

This book "The olive, its processing and waste management", endeavours to cover a broad spectrum regarding different aspects of the olive oil sector. It can be classified into four main sections viz. olive tree, table olives, manufacture of...

The history of starches and investigations of starch containing raw materials goes back many centuries, (ii) steady progress in the understanding of processing and modification processes of starches awaits further elucidation. Fortunately, the cluster...

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on color, flavor and texture help the student understand...

In 2024 the determinedly independent Lincolnshire brewing firm of Batemans will celebrate its 150th anniversary. Nestling beside the Steeping River in the little town of Wainfleet, Batemans' Salem Bridge Brewery forms a quintessential English scene -...

The concept of Rainbow Revolution is an integrated development of crop cultivation, horticulture, forestry, fishery, poultry, animal husbandry, and food processing industry. The concept of Smart Farming Technologies in agriculture is a step towards...

Sustainable development goals.It combines preservation of food and drugs.It addresses the major food groups.Book InformationISBN 9781032213552Author Enriqueta Garcia-GutierrezFormat HardbackPage Count 266Imprint CRC PressPublisher Taylor & Francis Ltd

Ultrasound is regarded as an emerging and promising technology in industrial food processing. In recent years, several applications of ultrasound in relation to the production of beverages, mainly wines and juices, have been assayed at a laboratory scale...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781893997929Author Michael D. EricksonFormat HardbackPage Count 464Imprint AOCSPublisher AOCSWeight(grams) 860g

This is the complete interactive instruction book, easily followed, yet technically complete for the advanced food manager, by a proven expert in the field. This book was written with a total focus on the food industry, designed for the food industry and...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781630670412Author Dimitrios BoskouFormat HardbackPage Count 422Imprint AOCSPublisher AOCSWeight(grams) 730g

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. "The changes in unit operations have produced a switch from hand labor to automation", states Gould...

Nuts and Seeds in Health and Disease Prevention, Second Edition investigates the benefits of nuts and seeds in health and disease prevention using an organizational style that will provide easy-access to information that supports identifying treatment...

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic. This book emphasizes proven advantages of ionizing irradiation over the commonly...

Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry. Since its first...

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid...

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable...

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of...

Bioactive Polysaccharides offers a comprehensive review of the structures and bioactivities of bioactive polysaccharides isolated from traditional herbs, fungi, and seaweeds. It describes and discusses specific topics based on the authors' rich...

Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation...

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food...

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food...

Drawing on expert opinions from the fields of nutrition, gut microbiology, mammalian physiology, and immunology, Diet-Microbe Interactions for Human Health investigates the evidence for a unified disease mechanism working through the gut and its resident...

Aging: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in aging and the potentially therapeutic use of natural antioxidants in the diet or food matrix. The...

The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye. The ocular system is perhaps one of the least studied organs in diet and...

Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides...