General

Coordination of risk assessments and risk communication strategies requires information sharing and establishing networks of working relationships between groups and agencies. Establishing these relationships necessitates overcoming - stitutional,...

There is little doubt that today's food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food...

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New...

Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and...

Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational...

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality. The book takes a proven, general approach, presenting...

Antioxidants in Food, Vitamins and Supplements bridges the gap between books aimed at consumers and technical volumes written for investigators in antioxidant research. It explores the role of oxidative stress in the pathophysiology of various diseases...

Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility. However, utilizing green...

Food Safety and Quality Systems in Developing Countries, Volume 2: Case Studies of Effective Implementation begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems...

Antimicrobial Resistance and Food Safety: Methods and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, emerging resistance and resistant pathogens. This analysis is followed by a systematic...

Nutrition Economics: Principles and Policy Applications establishes the core criteria for consideration as new policies and regulations are developed, including application-based principles that ensure practical, effective implementation of policy. From...

Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor...

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps...

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood...

Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information...

The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific pathogen behaves in order to improve control of food as a...

Campylobacter: Features, Prevention and Detection of Foodborne Disease is a unique and valuable reference for researchers in academics and industry as well as risk managers and students in the field needing to understand how this specific pathogen...

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world. As international food trade increases,...

Nutritional Pathophysiology of Obesity and Its Comorbidities: A Case-Study Approach challenges students and practitioners to understand the role of nutrients within the pathophysiology and development of disease, specifically those diseases which develop...

Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals is a unique reference that provides a complete overview of the non-vitamin micronutrients, including calcium, copper, iodine, iron, magnesium, manganese, molybdenum, phosphorus,...

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of...

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory...

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage. It...

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 an...

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...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781608767199Author Jose S TorrecillaFormat HardbackPage Count 133Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 272g

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...

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...

This preface is very short, not least because an introductory chapter incorporating much of the material of a conventional preface has been included and covers most of the important points in somewhat greater detail than we have scope for here. The...

Obesity is a continuing issue around the world and in many contexts. The growing number of obese people is an increasing concern for those in the medical profession, and obesity can pose specific challenges in relation to fertility and pregnancy...

Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of 'real world' scenarios and the application of field-based research. The book provides contemporary...

Easy Statistics for Food Science with R presents the application of statistical techniques to assist students and researchers who work in food science and food engineering in choosing the appropriate statistical technique. The book focuses on the use of...

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food...

The fourth edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Extensively revised and expanded on the basis of recent research findings with enlarged...

Comprehensive Utilization of Citrus By-products provides comprehensive knowledge and information on the development and utilization of citrus by-products, including the types, preparation, and determination of their main functional components. As one of...

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness...

Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection. As UVC LED-based light fixtures will become the driving force behind...

The Vitamins: Fundamental Aspects in Nutrition and Health, Fifth Edition, provides the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Health-related themes present insights into the use of vitamins, not only...

Knowledge Driven Development: Private Extension and Global Lessons uses actual cases written specifically to study the role and capacity of private companies in knowledge sharing and intensification through agricultural extension. Descriptions of...

Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practical, and very usable information about key aspects of food...