General

Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in the United States, Carolyn de la Pena blends popular culture with business and...

Gourmand Award for the No. 1 Best Wine Book in the World for ProfessionalsSince the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and the...

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This new book explores plant-derived nutraceuticals that can be used as crucial therapeutic tools in the prevention and treatment of arthritis and psoriasis, providing detailed information on the use of plant-derived nutraceuticals, such as microalgae...

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Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects. Focusing on the fundamentals of nutrient obtention and rearing management, it dives into...

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High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and spent residue, among others. Several tons of generated...

Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g.,...

Combining up-to-date theory and practice, this book provides a 360-degree overview of how to incorporate a holistic, pragmatic 'Design Thinking' inspired methodology into food and beverage product design. From the initial conceptual stages through to...

Following in the tradition of popular previous editions, this book integrates the general principles of toxicology with a systematic characterization of the most important food toxicants. This new edition employs moderately rigorous chemistry and...

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This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It discusses the innovations and principles driving the future of nourishment. The latest scientific information on food...

Forty years of progress in the fields of gas chromatography and data collection have culminated in flavoromics. This is a combination of chemometrics and metabolomics. Essentially, it is the non-targeted way of rapidly collecting a significant amount of...

Food scarcity and insecurity is an alarming issue throughout the world. Postharvest loss due to both mechanical damage and microbial spoilage significantly influences the shelf life and hence the availability of agricultural produce. Once initiated, the...

Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and...

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades. Emerging technologies and techniques are not just working to increase the shelf life of food but are also...

New edition of the leading textbook on the complex legal issues which arise in hospitality: restaurants, bars, hotels, and more Hospitality Law helps teach readers what they need to know to manage a facility legally, safely, and securely, taking an...

Uncertainty is a part of every decision we make, from the everyday to the high-stakes, from personal choices to professional strategy. The Art of Making Decisions Under Uncertainty offers a clear, practical approach to dealing with the unknown without...

Legumes can act as good sources of nutrients, especially for those who are suffering from protein related nutritional deficiency. Chickpea (Cicer arietinum) and cowpea (Vigna unguiculata) are annual legumes grown throughout the world as food and feed...

Looking for a book to answer the why, what, and how related to functional foods and nutraceuticals? As the demand for health promotion through foods increases, functional foods and nutraceuticals have seen rapid development both in industry and...

With a new subtitle to reflect its global perspective and a new author, this book continues the mission of earlier editions to describe stages of food development in detail, beginning with sources of ideas and moving through development, final screening,...

This reference book covers traditional and recent technologies in the detection and disinfection of stored foods. Storage of durables is challenging and demands scientific management protocols. This book focuses on the use of non-chemical methods of...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9780262551311Author Jia-Chen FuFormat PaperbackPage Count 360Imprint MIT PressPublisher MIT Press Ltd

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and...

The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this, the current and future sources of natural hydrocolloids have been reviewed along...

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork products to offer a variety of options to consumers is...

Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and...

This book is a concise presentation of important aspects involved in dealing with extraction and utilization of bioactive compounds from the food industry waste. It starts with a focus on the global scenario of food waste generation and potential of food...

Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to...

Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves, but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse...

Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes...

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for this is the non-conventional method of non-thermal...

Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies. SFD produces uniquely powdered food and pharmaceutical...

Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions. Mycotoxin contamination in food and feed cause acute and chronic...

With the growing concern for the environment and the rising price of crude oil, there is increasing demand for non-petroleum-based polymers from renewable resources. Biopolymer films have been regarded as potential replacements for synthetic films in...

Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods. The...