General

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...

Acrylamide in Food: Analysis, Content and Potential Health Effects provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods (such as bakery products, fried potato products,...

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...

The food supply chain needs to reassure consumers and businesses about the safety and standards of food. Global estimates of the cost of food fraud to economies run into billions of dollars hence a huge surge in interest in food authenticity and means of...

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...

Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781604563030Author Ernst N KoefferFormat HardbackPage Count 234Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 732g

Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent...

Feedstuff is a common standard for each kind of food for animals, which are in the charge of man and serve as food. Feed for livestock is of special interest. The quality of feed is responsible for the health of animals and indirectly for the quality of...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781634635479Author Svetoslav Dimitrov TodorovFormat HardbackPage Count 171Imprint Nova Science Publishers IncPublisher Nova Science Publishers...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781634634304Author Ingrid SullivanFormat HardbackPage Count 135Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 412g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781634633352Author David Betancur-AnconaFormat HardbackPage Count 122Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams)...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781614708209Author Johnathan F KralisFormat HardbackImprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 574g

This valuable resource on the microbiological analysis of milk and milk products delves into various aspects of bacterial enumeration, pathogen detection, mastitis milk identification, quality testing for starter cultures, isolation and characterization...

Starch-Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus presents the properties and sources of starch- based nanomaterials, new perspectives, safety aspects, applications and future trends. The book's chapters cover...

Managing Healthy Livestock Production and Consumption is a highly interdisciplinary resource based on scientific and empirical evidence. It is illustrated with best practices of low-input livestock systems from different continents and offers predictive...

Food Security, Poverty and Nutrition Policy Analysis: Statistical Methods and Applications, Third Edition combines statistical data analysis and computer literacy, applying the results to develop policy alternatives through a series of statistical...

Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the "big picture" behind a well-run foodservice operation, and the practical details of costing,...

With coverage of chemistry, genetics, and molecular breeding, this book provides comprehensive and current information on barley types, composition, characteristics, processing techniques, and products. Its emphasis on the nutritional and health benefits...

Plant Biotechnology: Current and Future Uses of Genetically Modified Crops covers in detail the development, use and regulation of GM crops. Split into three sections, Part 1 introduces GM crops and describes the GM crops that are used commercially. Part...

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours...

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to...

There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzzwords suggested for implementing these systems and to assist in learning about these systems and...

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean...

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first section deals with physical and sensory properties of food. The emphasis in these chapters is on...

The discovery of new and previously unknown organisms that cause foodborne illness makes it essential for scientists, regulators, and those in the food industry to reconsider their traditional approaches to food preservation. A single source reference...

China is the world's top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world's top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review...

Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downside it can break down the biochemical composition of foods, resulting in a marked loss of...