Food Industry & Science 37

Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design o……続きを見る

Prebiotics and Probiotics in Human Milk: Origins and Functions of Milk-Borne Oligosaccharides and Bacteria provides a comprehensive, yet approachable, treatise on what is currently known about the o……続きを見る

Ethnobotany of India: Volume 1: Eastern Ghats and Adjacent Deccan, the first of a five-volume set, provides an informative overview of human-plant interrelationships in this southern area of India. ……続きを見る

Thisis the second of a five-volume set. This series of volumes on the ethnobotany of different regions of India melds important knowledge in one place. India is one of the most important regions of ……続きを見る

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes ……続きを見る

This book provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of is……続きを見る

Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondest……続きを見る

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the de……続きを見る

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut ……続きを見る

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the……続きを見る

Packaging design is a powerful vehicle for making our lives friendlier, our planet greener and our businesses richer. It is an essential link between the producer and the customer, where it contribu……続きを見る

This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nation……続きを見る

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Mode……続きを見る

The Vitamins: Fundamental Aspects in Nutrition and Health, Fifth Edition, provides the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances. Health-related them……続きを見る

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically importan……続きを見る

The first book on entomophagy written in this manner, Edible Insects of the World is an enumeration of 2,141 species of edible insects. For the reader’s convenience, insect names are arranged much l……続きを見る

Chinese Dates: A Traditional Functional Food delivers unique information on Chinese dates (jujubes) as typical ethical foods and traditional health-promoting foods. It conveys a better understanding……続きを見る

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme se……続きを見る

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition ch……続きを見る

This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to obtain various type……続きを見る

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-borne disease are the use of raw milk in the man……続きを見る

Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption. Chapters also address consumer acceptance, quality control, regulatory as……続きを見る

The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, eco……続きを見る

Accurate species identification is essential for effective pest management. Stored-Product Insect Resource is the most multifaceted, comprehensive guide available to information on 1,663 insect spec……続きを見る

From OIV-award-winning author, Ronald S. Jackson, Wine Tasting: A Professional Handbook, Third Edition, is an essential guide for any professional or serious connoisseur seeking to understand both t……続きを見る

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work. Thoroughly revised from the first edition, this volume examines the latest researc……続きを見る

Electron Spin Resonance in Food Science covers, in detail, the ESR identification of the irradiation history of food products and beverages to investigate changes that occur during storage, with an ……続きを見る

This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical effects of blanching a……続きを見る

The Coconut: Phylogeny, Origins, and Spread comprehensively covers the botany, phylogeny, origins, and spread of the coconut palm. The coconut is used primarily for its oil, fiber, and as an article……続きを見る

Water Purification, a volume in the Nanotechnology in the Food Industry series, provides an in-depth review of the current technologies and emerging application of nanotechnology in drinking water p……続きを見る