Food Industry & Science 27

This volume offers a comprehensive coverage of the general principles and recent advances in fungicide resistance. It describes the development, mechanisms, monitoring, and management of resistance ……続きを見る

The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields……続きを見る

Man lubricates mostly with oil. Nature lubricates exclusively with water. Pure water is a poor lubricant, but the addition of proteins, especially glycoproteins, can modify surfaces to make them far……続きを見る

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 2……続きを見る

A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oil……続きを見る

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products r……続きを見る

These days, it is very important that you do everything you can to save money, and to make sure that you have something to eat, in case calamities or unprecedented events occur. It is also important……続きを見る

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to ca……続きを見る

Before the late nineteenth century ale and beer, brewed from malt, were widely consumed due to the lack of affordable, safe alternatives. North Kent was well placed for growing and malting barley to……続きを見る

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed. Res……続きを見る

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can……続きを見る

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet products, ready meals and natural ingredi……続きを見る

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on ……続きを見る

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study ……続きを見る

This is the first book to cover in a comprehensive way, the conduct and structure of the international sugar industry from cultivation right through to end use. The authors look in detail at the wor……続きを見る

Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of en……続きを見る

'A handbook of classic cocktails essential to every host's repertoire' Vogue Want to master the art of mixology from home? Of all the skills you might acquire in life, learning how to make exquisite……続きを見る

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and r……続きを見る

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and sc……続きを見る

Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include both difference testing and similarity testing, and……続きを見る

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebio……続きを見る

This comprehensive book provides a unique overview of advances in the biology and ecology of marine protists. Nowadays marine protistology is a hot spot in science to disclose life phenomena using t……続きを見る

Hyperspectral imaging or imaging spectroscopy is a novel technology for acquiring and analysing an image of a real scene by computers and other devices in order to obtain quantitative information fo……続きを見る

Horsemeat in burgers was hard to swallow, but there are far more sinister culinary crimes afoot... Chicken eggs that haven't come from chickens, melamine in infants' milk in China, nut shells in spi……続きを見る

You may have mastered Arduino and 3D printing, but what will you make when the power goes out? This book, featuring projects drawn from previous issues of Make: and Craft:, features projects you can……続きを見る

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic su……続きを見る

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 critic……続きを見る

The local food movement is one of the most active of current civil engagement social movements. This work presents primary evidence from over 900 documents, interviews, and participant observations,……続きを見る

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the……続きを見る

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 biologica……続きを見る