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Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781634850698Author Juan Francisco Garcia MartinFormat HardbackPage Count 130Imprint Nova Science Publishers IncPublisher Nova Science Publishers...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780750325943Author Megan PoveyFormat HardbackPage Count 246Imprint Institute of Physics PublishingPublisher Institute of Physics PublishingWeight(grams)...

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a...

Seaweed Sustainability: Food and Non-Food Applications is the only evidence-based resource that offers an abundance of information on the applications of seaweed as a solution to meet an increasing global demand for sustainable food source. The...

Molecular Microbial Diagnostic Methods: Pathways to Implementation for the Food and Water Industry was developed by recognized and experienced highlevel scientists. It's a comprehensive and detailed reference that uncovers industry needs for the use of...

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce is a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and...

One major example of the synergy of bioactive foods and extracts is their role as an antioxidant and the related remediation of cardiovascular disease. There is compelling evidence to suggest that oxidative stress is implicated in the physiology of...

Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of...

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and...

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students. It includes information on production and spoilage issues, the microbial groups relevant for wine...

Steamed Breads: Ingredients, Processing, and Quality provides an overview of all aspects of steamed bread and steamed bun technology. A valuable resource for those interested in the practical, technical, scientific, and historical aspects of the subject...

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising...

The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovascular diseases. Written from a food science, food...

Nonvitamin and Nonmineral Nutritional Supplements compiles comprehensive information and recent findings on supplements found in today's market. The book focuses on non-essential nutrients, animal extracts, yeast and fungi extracts, and plant and algae...

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers...

Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present. It includes information anyone would need to prepare for the future of the food industry, including...

Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have...

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry...

Food Safety: A Roadmap to Success is a hands-on book that discusses the key pieces of the food safety puzzle, culture, management commitment, organizational structure, implementation, and the glue that holds it together, communication/education/training,...

Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and...

The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles. As a companion manual to The Technology of Wafers and Waffles: Operational Aspects,...

Sustainable Biofloc Systems for Marine Shrimp describes the biofloc-dominated aquaculture systems developed over 20 years of research at Texas A&M AgriLife Research Mariculture Laboratory for the nursery and grow-out production of the Pacific White...

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include...

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses...

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality. The book includes...

Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health promotion. Offering a timely, concise, scientific appraisal...

Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health. This up-to-date volume provides a complete examination of intake patterns as well as research...

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire process through detailed coverage of key concepts, namely...

Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods,...

Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth information on microbial contamination, safety and...

The Molecular Nutrition of Amino Acids and Proteins provides an in-depth look at the involvement and role of amino acids and proteins in molecular nutrition. Editor Dominique Dardevet has assembled a collection of chapters written by leading researchers...

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious...

Electronic Noses and Tongues in Food Science describes the electronic products of advanced chemical and physical sciences combined with intuitive integration of microprocessors, advanced bioinformatics and statistics. These include, for example,...

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications. This book...

Agrifood biotechnology - the genetic transformation of plants and animals through recombinant means - has created controversy in the food system for more than twenty years. This thoroughly revised and amended edition of Paul B. Thompson's path breaking...

Following on from their previous volume on Chocolate as Medicine, Philip K. Wilson and W. Jeffrey Hurst edit this companion volume, Chocolate and Health, providing a comprehensive overview of the chemistry, nutrition and bioavailability of cacao and...

Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in...

Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated...

Over the last 150 years, the Public Analyst profession has hidden its light under a bushel, with the notable exception of Fredrick Accum, one of the first Public Analysts who published the names and addresses of food adulterers, this group of chemists...

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain. This book examines the formation...