Food Industry & Science 39

With the plethora of unhealthy food options, how do you encourage your child to eat healthy? Well, you make him/her understand the benefits, of course. If plan talk will not get the job done then th……続きを見る

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile cases in the global supply chain such as the Europ……続きを見る

Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry,……続きを見る

The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the senso-chemo-analytical……続きを見る

This brief presents the state of the art on enzymatic synthesis of structured triglycerides and diglycerides, focusing on glycerol as the substrate and covering interesterification of vegetable oils……続きを見る

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that t……続きを見る

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive unde……続きを見る

At its most basic, food is vital to our survival there can be no form of life without it. But in economically developed and thriving societies there is more to eating and drinking than just survivin……続きを見る

This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like phytoferritin and lactof……続きを見る

This book is based on EU-funded project PLANTFOODSEC, covering intentional and unintentional threats to plant biosecurity and to food safety areas. Biosecurity is a strategic and integrated approach……続きを見る

This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics……続きを見る

This volume describes the contributions made by women scientists to the field of agricultural biotechnology, the most quickly adopted agricultural practice ever adopted. It features the perspectives……続きを見る

Applications of High Resolution Mass Spectrometry: Food Safety and Pesticide Residue Analysis is the first book to offer complete coverage of all aspects of high resolution mass spectrometry (HRMS) ……続きを見る

Food chemistry is not taboo. There are many kids these days who really do well in the kitchen because they understand tastes, acids and bases. By adding science to cooking, the results become phenom……続きを見る

Exam Board: OCR Level: GCSE Subject: Food Preparation 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

With the ever rising demand for meat around the world, the production of meat has changed dramatically in the past few decades. What has brought about the increasing popularity and attendant normali……続きを見る

The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products brin……続きを見る

The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all ……続きを見る

From contaminated infant formula to a spate of all-too familiar headlines in recent years, food safety has emerged as one of the harsher realities behind China's economic miracle. Tainted beef, hors……続きを見る

This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: the……続きを見る

An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy-the scientific exploration of cooki……続きを見る

Popularized by Michael Pollan in his best-selling In Defense of Food, Gyorgy Scrinis's concept of nutritionism refers to the reductive understanding of nutrients as the key indicators of healthy foo……続きを見る

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same conditions, solids melt. When meat is roasted, its ……続きを見る

The food pyramid is more than just a display of all grocery items that are yummy and healthy. It’s about teaching a child which food to eat to grow healthy and happy. By introducing the concept of n……続きを見る

Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics and proteomics in food and health. Coverage inclu……続きを見る

How can huge populations be fed healthily, equitably and affordably while maintaining the ecosystems on which life depends? The evidence of diet’s impact on public health and the environment has gro……続きを見る

New Aspects of Meat Quality: From Genes to Ethics provides a reference source that covers what constitutes meat quality in the minds of consumers, marketers, and producers in the 21st century, using……続きを見る

This book provides systematic information on the lychee and modern tools to promote its sustainable growth and development. Including dedicated chapters on the evolution and diversification of the l……続きを見る

Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in……続きを見る

Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a ran……続きを見る