Food Industry & Science 38

Validating Preventive Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation is a how-to-guide for food industry personnel providing essential preventative ……続きを見る

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technolog……続きを見る

Natural Food Flavors and Colorants SECOND EDITION The market for fully natural food products continues to grow, and is the driving force behind the increased interest in food additives derived from ……続きを見る

This volume, Plant Secondary Metabolites: Volume 1: Biological and Therapeutic Significance, presents important information on the curative and therapeutic roles of secondary metabolites that are pr……続きを見る

Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens. The……続きを見る

This volume is an inspiring and breakthrough piece of academic scholarship and the first of its kind featuring a comprehensive reader-friendly approach to teach the intricacies of the various aspect……続きを見る

This book covers a broad range of topics about the cricket from its development, regeneration, physiology, nervous system, and behavior with remarkable recent updates by adapting the new, sophistica……続きを見る

Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are n……続きを見る

Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that……続きを見る

This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field. It is the first book to deal with this phenomenon from a multidi……続きを見る

Das Lehrbuch zur Bierbrauerei von Ludwig Narziß ist seit vielen Jahren das Standardwerk auf diesem Gebiet. Die neue, achte Auflage wurde komplett überarbeitet und aktualisiert. Für Studenten ist das……続きを見る

This book provides a timely and thorough snapshot into the emerging and fast evolving area of applied genomics of foodborne pathogens. Driven by the drastic advance of whole genome shot gun sequenci……続きを見る

Waarom we proeven wat we proeven In de afgelopen dertig jaar is er meer bekend geworden over smaak dan in alle veertig eeuwen daarvoor. Culinair journalist en auteur Jeroen Thijssen deelt in Smaak k……続きを見る

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are p……続きを見る

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits a……続きを見る

Nutrition and Functional Foods for Healthy Aging aims to equip anyone studying geriatric nutrition or working with aging adults with the latest scientific reviews of critical topics. The major objec……続きを見る

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredi……続きを見る

Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging……続きを見る

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling……続きを見る

This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation……続きを見る

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowled……続きを見る

The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisin……続きを見る

Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmen……続きを見る

Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on trainin……続きを見る

Beer originated in the Middle East about 8000 BC and took another three-and-a-half millennia to arrive across the Channel in Britain. In sixth-century Sussex – the kingdom of the South Saxons – soci……続きを見る

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing. It is used t……続きを見る

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor. Presenting a quick bakery problem-solving reference, Stanl……続きを見る

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each applic……続きを見る

Exam Board: AQA Level: GCSE Subject: Food Preperation First Teaching: September 2016 First Exam: Summer 2018 Unlock your full potential with this revision guide that will guide you through the conte……続きを見る

This book presents an overview of Shiga toxin-producing E. coli (STEC), with in-depth coverage of key areas such as recent Shiga toxin-related poisonings in Europe and the US, the structure, product……続きを見る