General

Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way. The book investigates all the relevant...

A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been...

Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods. The book first ponders on organisms of greatest importance in the spoilage of canned foods...

Currently most published books on enteral nutrition support focus only on issues such as the rationale; specific nutrient requirements for various disease conditions; and practical approaches to the delivery, monitoring, and complications preventions...

Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. These techniques efficiently enhance methods of...

In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food...

Lipids are very important both as components of human nutrition and in applications such as the chemical, cosmetics and food industries. At present the world oil supply depends on conventional sources and changes in the political and economical map of...

Food research (and funding) is becoming more and more focused on health. While researchers and product developers have made great strides in food engineering, there needs to be increased focus on what happens when the food is actually digested. How is...

Sterilization of canned food is a well-known technology that has been in practice for many decades. Food sterilization has been well studied in a large number of textbooks. This book is not about the science of sterilization or food safety but rather...

At last, here is a graduate-level textbook that focuses on the very latest information on the molecular and cellular mechanism of several major foodborne bacterial pathogens. For the first time in the field, this book makes the link between foodborne...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781629485782Author Jon M CasamidesFormat PaperbackPage Count 92Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 200g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781626183537Author Linda B RuddFormat PaperbackPage Count 69Imprint Nova Science Publishers IncPublisher Nova Science Publishers IncWeight(grams) 166g

Marine and freshwater biotoxins are a well-known problem in food safety, mainly for filter-feeding molluscs and for freshwater aquaculture. This is a challenging matter since, in recent years, toxic algal blooms seems to grow in frequency and duration,...

This book describes and discusses some results obtained through the study of the microencapsulation of acai juice by spray drying using different carrier agents. Initially, the influence of process conditions on the moisture content, process yield and...

This book explores the concern about the dramatic increase in childhood obesity in the United States which has prompted Congress to request that the Federal Trade Commission conduct a study of food and beverage marketing to children and adolescents. The...

Bioactive phytochemicals contribute immensely to the operations and functions that occur within human beings. Scientists have coined the term nutraceuticals to describe any plant-based biochemical substances that positively affect physical condition and...

This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788182051003Author Sujata K. DassFormat HardbackPage Count 318Imprint Isha BooksPublisher Isha BooksDimensions(mm) 254mm * 203mm * 47mm

Timely, authoritative, and practical an incomparable guide to the crucial "difference makers" that keep patrons coming back When it comes to customer satisfaction, good food served in a timely and attractive manner is only half the story. Restaurant...

Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional atti-tude are the ingredients needed to harvest those rewards. Presenting Service, 2E educates servers, supervisors, and...

As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human...

Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research. It...

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level...

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts...

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.Book...

FROM THE PREFACE The purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering. The first chapter presents information on how to approach laboratory experiments; topics covered include...

The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic...

"Furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world. Provides comparative data for each...

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential. Written by...

The food world has a number of options available to make the food industry more diverse, competitive, and efficient. Innovations in Food Processing investigates some of these options, alternative technologies, and strategies for properly addressing new...

Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more...

With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents...

Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food...

The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly...

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne...

While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our...

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new...

Historically, most of the research into carbohydrates as functional ingredients focused on the improvement of appearance, taste, mouth-feel, and stability. The growing interest in functional foods, however, is demanding a critical look at the beneficial...

Featuring practical strategies and exciting experiments, Teaching Innovations in Lipid Science addresses lipid education at a range of levels from the novice to the graduate student and teacher. Peer-reviewed contributions from internationally known...

In order to achieve optimal digestion, absorption, and nutritional health, we must have appropriate populations of positive microflora. Prebiotics are functional foods that improve health by fortifying indigenous probiotics within the gut. This...