Food Industry & Science 28

Feeding Everyone No Matter What presents a scientific approach to the practicalities of planning for long-term interruption to food production. The primary historic solution developed over the last ……続きを見る

Molecular Microbial Diagnostic Methods: Pathways to Implementation for the Food and Water Industry was developed by recognized and experienced highlevel scientists. It's a comprehensive and detailed……続きを見る

Grapes (Vitis spp.) are economically the most important fruit species in the world. Over the last decades many scientific advances have led to understand more deeply key physiological, biochemical, ……続きを見る

ADVANCES IN FOOD BIOTECHNOLOGY The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a d……続きを見る

Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat. New methods to reduce their incidence are therefore needed and the prote……続きを見る

Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products rema……続きを見る

The rise in the incidence of health problems such as reproductive disorders and testicular and breast cancer has been linked by some to endocrine disrupting chemicals in the environment. The role of……続きを見る

The practical approached championed in this book have led to increasing the quality on many successful products through providing a better understanding of consumer needs, current product and proces……続きを見る

Since opening the hugely popular Pear Café nine years ago, Elly Pear has been on a quest for good food and new ideas. Having found real results sticking to the 5:2 way of eating, Elly shares some of……続きを見る

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products ca……続きを見る

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging o……続きを見る

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 p……続きを見る

This book presents a comprehensive study of the handling of fresh fruits in the developing world from harvesting to the shelf. With annual losses ranging from 30-40% due to lack of knowledge on prop……続きを見る

Food packaging performs an essential function, but packaging materials can have a negative impact on the environment. This collection reviews bio-based, biodegradable and recycled materials and thei……続きを見る

Consumer acceptance of food is highly dependent on flavour. This important collection reviews the chemical basis of fruit and vegetable flavour and current methods for improving the flavour of fruit……続きを見る

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled rele……続きを見る

Halal (literally, "permissible" or "lawful") production, trade, and standards have become essential to state-regulated Islam and to companies in contemporary Malaysia and Singapore, giving these two……続きを見る

This volume is concerned with food poverty and action on food (in)security. The context is a global one; as the developed world faces a problem with overconsumption and chronic diseases, the develop……続きを見る

Nutritional Composition of Fruit Cultivars provides readers with the latest information on the health related properties of foods, making the documentation of the nutritive value of historical culti……続きを見る

This book describes the dietary habits (such as use of probiotics, synbiotics, prebiotics and dietary fiber) that could modify and reduce the risk of developing colorectal cancer (CRC). The book wil……続きを見る

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers. This book ……続きを見る

Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also shown that food temperature is less well control……続きを見る

Passion du vin avec Denis Dubourdieu. Œnologue, chercheur et professeur d’université, directeur de l’Institut des Sciences de la Vigne et du Vin, consultant, vigneron, Denis Dubourdieu a mis toute s……続きを見る

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the de……続きを見る

Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application. The mechanism of cat……続きを見る

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many……続きを見る

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 pro……続きを見る

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years' experience in the indus……続きを見る

This antique book contains a handy guide on the fermentation process of brewing beer. Presented in the format of a concise question-and-answer exercise, this text constitutes an easy-to-digest and b……続きを見る

As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional qual……続きを見る