Food Industry & Science 35

Contained within this antique book is a comprehensive discussion of the history of hops, including information on different uses, methods of cultivation, related equipment, and much more. A veritabl……続きを見る

This vintage book contains the material of a lecture on the subject of distillation. From the knowledge of the Ancients to the refined processes of modern industry, this text provides a fantastic ov……続きを見る

This book comprises a detailed investigation of the 'Flor Sherry Process', with information on acidity, oxidation, fining and stabilizing, effect of temperature, and much more besides. Written in cl……続きを見る

Biosensors for Sustainable Food - New Opportunities and Technical Challenges addresses the challenges associated with sustaining the globally increasing demand for food that has been forecast for th……続きを見る

Four experts in the field write about yeast. Contents Include: A History of Yeast Treatment; Yeasts and the Brewery; Routine Measurements of Yeast Fermentation; Features of Various Yeast Species; Si……続きを見る

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the speci……続きを見る

This volume argues for the importance of essential nutrients in our diet. Over the last two decades there has been an explosion of research on the relationship of Omega-3 fatty acids and the importa……続きを見る

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizin……続きを見る

Producing Safe Eggs: Microbial Ecology of Salmonella takes the unique approach of interfacing problems of Salmonella and microbial contamination with commercial egg production. It presents in-depth ……続きを見る

Molecular, Genetic, and Nutritional Aspects of Major and Trace Minerals is a unique reference that provides a complete overview of the non-vitamin micronutrients, including calcium, copper, iodine, ……続きを見る

In 1981, David Jenkins, Thomas Wolever, and colleagues introduced the concept of the glycemic index (GI) to differentiate carbohydrates based on the rate of blood glucose rise following their consum……続きを見る

Campylobacter: Features, Prevention and Detection of Foodborne Disease is a unique and valuable reference for researchers in academics and industry as well as risk managers and students in the field……続きを見る

Developing New Functional Food and Nutraceutical Products provides critical information from conceptualization of new products to marketing, aiming to present a solid understanding of the entire pro……続きを見る

Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry provides extensive coverage of new developments, state-of-the-art technologies, and potential future trends comp……続きを見る

This book investigates food security and the implications of hyper-urbanisation and rapid growth of urban populations in Africa. By means of a series of case studies involving African cities of vari……続きを見る

This book examines the public stockholding policies of selected developing countries from the perspective of WTO rules and assesses whether the provisions of the Agreement on Agriculture (AoA) could……続きを見る

Nanobiosensors: Nanotechnology in the Agri-Food Industry, Volume 8, provides the latest information on the increasing demand for robust, rapid, inexpensive, and safe alternative technologies that mo……続きを見る

Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry. It provides realistic, practica……続きを見る

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes……続きを見る

Food consumption patterns and practices are rapidly changing in Asia and the Pacific, and nowhere are these changes more striking than in urban areas. This book brings together scholars from anthrop……続きを見る

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The n……続きを見る

The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific patho……続きを見る

Protein plays a critical role in human nutrition. Although animal-derived proteins constitute the majority of the protein we consume, plant-derived proteins can satisfy the same requirement with les……続きを見る

'The scientist changing the way we eat' Guardian A GROUNDBREAKING BOOK BY THE WORLD-LEADING EXPERT IN SENSORY SCIENCE Why do we consume 35% more food when eating with another person, and 75% more wh……続きを見る

The county of Kent holds a unique place in the history of brewing in Great Britain. When hops were first cultivated in this country around 600 years ago, introduced by Dutch and Flemish merchants, i……続きを見る

For centuries, Nottingham had a reputation for brewing good ale. In the seventeenth century, the diarist Samuel Pepys referred to Nottingham ale being sold in London. The city – and Nottinghamshire ……続きを見る

Cheshire at one time was an important contributor to the brewing industry, with the epicentre being Warrington. From old photographs, we see that many northern pubs (especially those in Liverpool) b……続きを見る

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, che……続きを見る

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a p……続きを見る

The marine environment covers 70% of the earth’s surface and accounts for 98% of the potentially habitable space. The bioactives from marine microorganisms include antibiotic compounds, polysacchari……続きを見る