General

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 present text is written in an informal tone, and it is suggested to rephrase it in a formal tone. The text mentions a book that is likely to cover the innovative technologies such as non-thermal technology, nano-technology, non-invasive analysis of...

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...

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...

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...

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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...

The book has been structured into chapters that serve as a guide for readers to gain a comprehensive understanding of various aspects of probiotics, starting from isolation to their usage and safety. It includes mechanisms of action, animal and human...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781787153226Author Oleg PaliyFormat HardbackPage Count 326Imprint Kruger Brentt Publisher Uk. Ltd.Publisher Kruger Brentt Publisher Uk. Ltd.Weight(grams)...

In aseptic processing, food is stored at ambient temperatures in sterilized containers free of spoilage organisms and pathogens. The results of this food technology come in all shapes and sizes, from the consumer packages of milk on the shelves of the...

This book provides in-depth coverage of the interconnection among food marketing, labelling, and technology to enhance consumers, practitioners, and scholars understanding of the modern food market. In fifteen chapters the book explores marketing,...

Sustainable Applications of Pomegranate Peels provides a comprehensive knowledge to optimize the performance of the pomegranate farming and the fruit processing industries, while reducing their environmental impact. Each chapter deals with each...

Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey, including its classification, composition, safety, present status, quality issues, and prospects before delving into honey...

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...

Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption. Obesity represents the main risk factor for chronic diseases such as...

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in...

Verocytotxin producing Escherichia coli (VTEC), and in particular, strains of serogroup o157, have emerged as significant pathogens causing a range of severe and potentially fatal illnesses. The European Union has recognised the threat posed by E. coli...