General

Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives...

Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties...

Angeln ist ein wunderbares Hobby, es ist spannend und entspannend zugleich, was will man mehr? Thomas Struppe nimmt Sie bei der Hand und erklärt Ihnen, was es braucht, um ein erfolgreicher und verantwortungsbewusster Angler zu sein. Sie erfahren, welches...

Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented...

Plant-based Milk Alternatives and Human Health: Current Trends, Nutrition, and Public Health Implications covers plant-based milk alternatives and their impact on human health and nutrition. The book includes information on global national dietary...

Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Kefir: Properties, Functionality, and Health Benefits focuses on the scientifically demonstrated benefits...

Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages...

Food Waste Valorization: Emerging Trends, Techno-economic and Environmental Considerations covers bioactive extraction, therapeutic properties and environmental concerns related to food waste conversion to value-added products, along with advanced...

Humankind has used a variety of spices to flavor the food already for centuries. However, the chemistry and potential health benefits of these herbs have become clearer only rather recently. Numerous studies performed during the past decades have...

Applications in Microwave Processing: Expanding the Scope beyond Cooking, Benefits and Risks provides a comprehensive guide on the principles and recent interest in microwave technology, along with its cross-disciplinary applications. Divided into two...

Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health,...

Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies...

Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date resource covering trend topics such as advances in the analysis of toxic...

Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food...

Bioactive Polyphenols for Health and Pathology Treatment summarizes the role of polyphenols on physiological function, organs, and disease. Presenting preclinical animal studies and clinical assays, the book explores how herb extracts affect...

Linseed: A Multipurpose-Multisector Crop of Industrial Significance provides a general overview of linseed as a multipurpose-multisector crop for obtaining a number of valuable products. The book's sections present the use of linseed as food products and...

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers/particles for designing bioactive delivery systems through Electrospinning/Electrospraying...

Takes readers deep inside the secret world of corporate science, where powerful companies and allied academic scientists mold research to meet industry needs. The 1990s were tough times for the soda industry. In the United States, obesity rates were...

Wie funktioniert die Lebensmittelgesetzgebung in der Europäischen Union? Warum gibt es eine BasisVO und welche Anforderungen stellt diese an die Lebensmittelsicherheit? Was verbirgt sich hinter der unternehmerischen und behördlichen...

Manchester and Salford, two cities whose heritage is intricately entwined, are noted for their industrial history, and this book looks at their thriving brewing industry. The reader is taken on a journey of its development from the late eighteenth...

Emerging Methods of Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters...

Beer has been one of the staples in alcohol consumption since the earliest civilizations. In the present day, beer is more popular than ever and shows no signs of decreasing in production volume and revenue generation. Some of the most popular craft beer...

Die Entwicklung pflanzlicher Lebensmittelalternativen ist eines der am schnellsten fortschreitenden Gebiete in unserem modernen Ernährungssystem. Viele Verbraucher*innen reduzieren den Konsum von tierischen Lebensmitteln und greifen vermehrt zu...

Food is a means of life. The way it is produced affects us all. Largely unnoticed by the public, a system of the agricultural and food industry has developed in recent decades that supplies us with an abundance of food at excessively low prices.  ...

Looking for a comprehensive textbook that covers the interaction between micro-organisms and food? Spoilage, foodborne illness, and fermentation. Food Microbiology has been the most popular textbook in this area since it was first published in 1995...

A fascinating exploration of beer, ancient and contemporary, and its role in shaping human society Beer is and has always been more than an intoxicating beverage. Ancient beer produced in the Near East, Asia, Africa, Europe, and the Americas was a food...