Food Industry & Science 34

Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry. Written for res……続きを見る

What we eat – as well as how it is produced, processed, moved, sold, and used by our bodies seems to matter like never before. Global Foodscapes takes on this topicality and asks readers to think ab……続きを見る

Earth's human population currently exceeds 7 billion, and by the year 2050 our planet will have at least two billion more mouths to feed. When faced with providing food for so many people, the idea ……続きを見る

Fish and Fish Oil in Health and Disease Prevention provides an authoritative review of the role of fish and fish oil intake in the promotion of human health. This up-to-date volume provides a comple……続きを見る

The continuously increasing human population, has resulted in a huge demand for processed and packaged foods. As a result of this demand, large amounts of water, air, electricity and fuel are consum……続きを見る

Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology……続きを見る

The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects. Grains are an ……続きを見る

Have you ever wondered what makes the Mediterranean diet so healthy? Do you enjoy olives, tomatoes, Chouriço and Mozzarella, basil, rosemary and oregano, grapes, figs, and dates; and would you like ……続きを見る

This research anthology explores the concept of food production and supply, from farm gate to plate, bringing together contemporary thinking and research on local, national, and global issues from a……続きを見る

The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypert……続きを見る

Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorpor……続きを見る

The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation o……続きを見る

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce det……続きを見る

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of f……続きを見る

Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and mai……続きを見る

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stabil……続きを見る

Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of pro……続きを見る

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's updated 22 chapters cover the chemistry and microbiology of milk for che……続きを見る

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical……続きを見る

Agro-industrial Wastes as Feedstock for Enzyme Production: Apply and Exploit the Emerging and Valuable Use Options of Waste Biomass explores the current state-of-the-art bioprocesses in enzyme produ……続きを見る

Extrait : "La vigne (Vitis vinifera, Linn.), originaire de l'Asie, selon toute probabilité, et introduite par les Phéniciens d'abord en Grèce, ensuite en Sicile et en Italie, puis dans la Gaule, aux……続きを見る

Seafood Authenticity and Traceability: a DNA-based Pespective is a concise reference showcasing the latest developments in the field. Written for those in food authenticity who may not have a techni……続きを見る

Believe it or not, there's a lot of inventing going on in the kitchen. Unless you only eat fruits and veggies right off the plant, you are using tools and techniques invented by humans to make food ……続きを見る

Nutritional Pathophysiology of Obesity and Its Comorbidities: A Case-Study Approach challenges students and practitioners to understand the role of nutrients within the pathophysiology and developme……続きを見る

Key issues for pregnant and breastfeeding women. Practical help and the latest research from the NCT What you eat and drink in pregnancy and the choices you need to make may seem like a minefield to……続きを見る

The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process incl……続きを見る

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds……続きを見る

This book contains a collection of classic dessert recipes from across the globe that use beer or ale as an ingredient. With simple directions and handy tips, this volume will appeal to budding cook……続きを見る

This antique book contains a comprehensive treatise on dairy production, with particular focus on the chemical aspects of the practice. Including information on methods and equipment used in the che……続きを見る

This book is thoroughly recommended for inclusion on the bookshelf of the home-brewing enthusiast. An expert on the subject writes a comprehensive guide to the cooling process. This book contains cl……続きを見る