General

The food industry is in the process of adapting itself more strongly than previously to the demands and needs for quality products. Tightening up the legal framework of conditions and the internationalization of the markets are compelling a further...

This book presents a comprehensive overview of new and emerging nanotechnologies. It includes aspects of nanoparticle monitoring, toxicity, and public perception, and covers applications that address both crop growing and treatment of agricultural...

The 2nd completely revised edition of the directory Who's Who in Food Chemistry - Europe comprises carefully checked and evaluated information on more than 750 European food scientists, including complete addresses, telephone and fax numbers, fields of...

Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on...

This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can also be found in many other fermented food products, including confectionery...

The factors affecting water quality are many: The increasing buying power and health concerns of the world population contribute to the creation of new products whose production and disposal lead to the release of chemicals harmful to the environment;...

Responding to the dramatic scientific and technological developments in the agro-food sector and to the enormous public concern about novel food production and novel food ingredients this volume focusses on defining, classifying and reassessing the...

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software. In this work, the authors present several practical...

This Brief describes in three concise chapters one of the newest 'hot topics' under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by the Council, November 25, 2015, on novel foods, applicable from January...

This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they...

This book presents new food production systems (for plants and animals) involving agrochemicals that increase in a controlled manner the bioactives content, under greenhouse conditions. Moreover, conception and design of new instrumentation for precision...

The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.Book InformationISBN 9781489985835Author Anna McElhattonFormat PaperbackPage Count 424Imprint Springer-Verlag New York Inc.Publisher...

While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there fore do not provide actual...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781682862551Author Lisa JordanFormat HardbackImprint Syrawood Publishing HousePublisher Syrawood Publishing HouseWeight(grams) 907g

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in...

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By...

The approach to teaching the concepts offood processing to the undergrad uate food science major has evolved over the past 40 years. In most under graduate food science curricula, food processing has been taught on a commodity basis. In many programs,...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351301974Author G. SubbulakshamiFormat HardbackPage Count 418Imprint Daya Publishing HousePublisher Astral International

This book presents a review of the existing literature on natural mycotoxins to create a comprehensive reference for mycotoxin levels. Each entry includes contamination, concentration rate, mostly mean mycotoxin concentration of organs (human and animal)...

This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics...

This volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, describes important aspects of the production of foods and beverages from all over the globe. The intention of this volume is to provide readers with an appreciation of how...

Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world. These processes can be relatively simple, with minimal microbial involvement, or more...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351241256Author K. V. PeterFormat HardbackPage Count 366Imprint Daya Publishing HousePublisher Astral International

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789354616556Author Pradeep Kumar SinghFormat HardbackPage Count 376Imprint Daya Pub. HousePublisher Daya Pub. HouseWeight(grams) 156g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9783039213931Author Manuel Malfeito FerreiraFormat PaperbackPage Count 104Imprint Mdpi AGPublisher Mdpi AGWeight(grams) 170g

This book results from a two-day symposium and three-day workshop held in Cambridge between March 22nd and March 26th 1982 and sponsored by the Primate Society of Great Britain and the Anatomical Society of Great Britain and Ireland. More than 100...

Does your perception of food risks closely mirror the real risks? The reality is not what you think it is! Nobody would expect to die of cyanide poisoning after eating an almond cake - but if you tell them there is cyanide in it, they might think at...

The Europiiische Akademie is concerned with the study of scientific and technolog ical advances for the individual, society and the natural environment. The work of the academy is interdisciplinary drawing on relevant academic disciplines so far as they...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781632396648Author Laura VivianFormat HardbackImprint Callisto ReferencePublisher Callisto ReferenceWeight(grams) 934g

With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost...

This book describes the consequences of an increased demand for food for human consumption for the global food industry. In four concise chapters, the authors explore the trend for the overproduction of food, the concomitant diminution of raw materials...

This book is designed to explain and illustrate how food processing op erations can be made more efficient and profitable through the application of computers in the laboratory, pilot plant, and production plant floor of industrial food processing plants...

Protein functionality is big business in the food industry, both academic and commercial. This reflects the fascination of protein chemistry and the commercial value of proteins in giving texture and substance to foods. My first encounter with the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789351300786Author G. SubbulakshmiFormat HardbackPage Count 358Imprint Daya Publishing HousePublisher Astral International

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781841713526Author Dineley MerrynFormat PaperbackPage Count 84Imprint BAR PublishingPublisher BAR Publishing

This book presents a comprehensive overview of new and emerging nanotechnologies. It includes aspects of nanoparticle monitoring, toxicity, and public perception, and covers applications that address both crop growing and treatment of agricultural...

Superfoods have come to the forefront of the public imagination due to a combination of presumed health benefits and cultural mystique. Much of the literature on these foods, however, is based upon rostrums and diet plans that accept the health claims of...

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...

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term "Maillard reaction" actually does not describe one single chemical reaction, but an entire class of chemical reactions, which lead to...

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an...