General

Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides...

The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye. The ocular system is perhaps one of the least studied organs in diet...

Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge. The Weurman Flavour Research Symposium has long been...

Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition. It also aids in selecting sources and regulating environmental conditions affecting yield for more...

Nutrition and Enhanced Sports Performance: Muscle Building, Endurance, and Strength provides a comprehensive overview to understanding the integrated impact of nutrition on performance. The book is divided into five main themes: An...

Nutrition in the Prevention and Treatment of Disease, Third Edition is a comprehensive clinical nutrition textbook that integrates food issues with nutrition to provide a unique perspective to disease prevention/control. A proven classroom resource for...

This translational text offers in-depth reviews of the metabolic and nutritional disorders that are prevalent in patients with renal disease. Chapter topics address the growing epidemic of obesity and metabolic syndrome. Each chapter integrates basic and...

Food Industry Wastes: Assessment and Recuperation of Commodities presents emerging techniques and opportunities for the treatment of food wastes, the reduction of water footprint, and creating sustainable food systems. Written by a team of experts from...

More than 95% of all consumer product launched in the packaged goods sector fail to achieve their goals for success. Breakthrough Food Product Innovation Through Emotions Research gives a clear answer for innovation teams seeking to increase product...

The rapidly expanding world of nutrition, functional foods and nutraceuticals, is increasingly complex. This Guide to Nutritional Supplements provides a concise and complete reference to the most common nutritionally significant elements. Including...

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples. It is intended to provide specific examples and...

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e...

Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances. Among these substances are polyphenols, tocopherols, and phytosterols. Studies...

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and...

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. Milk Proteins takes a uniquely comprehensive look at those developments and presents them in a one-source overview...

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the...

Statistical Methods in Food and Consumer Research, Second Edition, continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition...

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiological analysis of foods, including approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi,...

This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt. The Editors have assembled a leading group of scientists in teh fields of economics,...

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles. It reviews how texture and viscosity are measured, including the physical interactions...

Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science. The book covers all aspects of difference testing: the...

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and...

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests), discusses the issues involved with sensory testing, and...

Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in...

The book, which is a collection of research conducted at both macro and micro levels by prominent scientists and educators from various fields, is particularly relevant in todays society due to the pressing issue of food security and livelihood. This...

This text aims to present the captivating subject of food microbiology to students in a formal manner. It emphasizes the importance of various microorganisms present in food and their significance. Food science is a comprehensive field that encompasses...

This books aim is to introduce students to the fascinating field of food microbiology. It emphasizes the significance and importance of a variety of microorganisms found in food. Food science is a vast field that incorporates microbiology, chemistry, and...

This book endeavors to educate its readers on the techniques and strategies for managing livestock during disasters. It covers all types of natural and man-made disasters and their impact on livestock, as well as methods for improving their survival and...

The book in question is a valuable resource for anyone interested in the fields of postharvest technology, food technology, food science and technology, food engineering, food packaging, food biochemistry and applied nutrition, food and industrial...

The book aims to provide a comprehensive understanding of the fundamentals of the subject as well as the latest developments in technology and relevant industrial practices. In addition to the technological aspects, the book also emphasizes the...

The book is divided into chapters that guide readers to gain a better understanding of various aspects of probiotics, ranging from isolation to usage and safety. The book includes mechanisms of action, animal and human studies as evidence to support...

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils. These potentially harmful contaminants are formed during the industrial processing of food oils during deodorization. The mechanisms of formation...

This book has been written with the aim of presenting the fundamental knowledge required for the selection and technical design of appropriate drying systems in a systematic and progressive manner. The book consists of 15 chapters, with the first chapter...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9789535136217Author Jose C. Jimenez-LopezFormat HardbackPage Count 350Imprint IntechopenPublisher Intechopen

Food science encompasses all aspects of taking agricultural food products from the farm to the consumer. This interdisciplinary field encompasses basic and applied biology, microbiology, chemistry, mathematics, business, engineering, physics, and other...

A prominent author and speaker, Dr. Swaminathan has a list of over 50 writings and speeches that are widely recognized globally. This compilation of recent observations has been edited for publication, offering valuable insights into his mission to...

The creation of plant-based foods is one of the most rapidly advancing areas in the modern food industry. Many consumers are adopting more plant-based foods in their diets because of concerns about global warming and its devastating impacts on the...

This book helps you in understanding and controlling pathogenic bacteria in poultry, beef, and pork. As recent stories in the news have shown, maintaining the integrity of the food supply is of critical importance to the consumer. Thousands of Americans...

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or...

The production of fermented beverages is nowadays a technically sophisticated business. Many people outside it, however, even if they are familiar with the food industry overall, fail to appreciate just what advances have been made in the last twenty or...