Food Industry & Science 40

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this comple……続きを見る

This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes,……続きを見る

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of b……続きを見る

Das Buch soll das Chemiewissen vermitteln, das nach Überzeugung des Autors zur Allgemeinbildung gehört. Dazu bedient es sich in erster Linie der Sprache, die - wo nötig - durch chemische Formeln und……続きを見る

Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Unde……続きを見る

Chemistry for Sustainable Development in Africa gives an insight into current Chemical research in Africa. It is edited and written by distinguished African scientists and includes contributions fro……続きを見る

Saponins are glycosides of triterpenes, steroids or steroidal alkaloids. They can be found in plants and marine organisms. Very diverse biological activities are ascribed to saponins and they play i……続きを見る

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effec……続きを見る

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contribut……続きを見る

Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodeliver……続きを見る

This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns,……続きを見る

Upton Sinclair's The Jungle is one of the most famous and widely read books in America during the 20th century. In addition to being considered a classic, its description of slaughterhouses helped b……続きを見る

Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, ……続きを見る

This Brief provides a comprehensive overview of Cyclospora cayetanensis, aprotozoan apicomplexan parasite that leads to outbreaks of traveler's diarrhea in consumers. The main characteristics of Cyc……続きを見る

Over 128 pages of 60 stunning designs from Britain's champion latte artist. From free pouring to etching, stencilling and more complicated designs for the black belt barista, you'll have fun emulati……続きを見る

Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable,……続きを見る

The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eatingーand want to eat more. Why do we consume 35 percent more food when eating with one other person……続きを見る

A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approac……続きを見る

This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from harvest and treatment ……続きを見る

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena related to low and high intensity ultrasound applicatio……続きを見る

This book introduces readers to food safety assessment research on Genetically Modified Organisms (GMOs). As is broadly known, the main concerns about GM foods’ adverse effects on health are the nut……続きを見る

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, th……続きを見る

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second vo……続きを見る

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and sat……続きを見る

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking. It covers the biscuit industry process, ingredients, formula……続きを見る

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. Emerging food packaging technologies review……続きを見る

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the ……続きを見る

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and ……続きを見る

Do you love barbecue but don't know the recipes, and are looking for a bbq recipe book?Well, look no further. Because I have brought to you an awesome collection of barbecue recipes in the '70 best ……続きを見る

Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of ……続きを見る