Food Industry & Science 46

Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost. It can also function as a powerful tool to optimize food pr……続きを見る

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products. It e……続きを見る

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologi……続きを見る

With a foreword written by Professor Ludwig Narzissーone of the world’s most notable brewing scientistsーthe Handbook of Brewing, Third Edition, as it has for two previous editions, provides the ess……続きを見る

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination an……続きを見る

Bioactive Polysaccharides offers a comprehensive review of the structures and bioactivities of bioactive polysaccharides isolated from traditional herbs, fungi, and seaweeds. It describes and discus……続きを見る

This book describes practices used on farms and in farmers markets selling foods directly to consumers in U.S. and international markets. It identifies hazards associated with those practices that c……続きを見る

This book provides a comprehensive overview of key aspects of food insecurity, including definitional and conceptual issues, information systems and data sources, indicators, and policies. The aim i……続きを見る

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food pro……続きを見る

Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in hu……続きを見る

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and……続きを見る

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. ***High Pressure Processing o……続きを見る

Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieveーand the challenges and opportunities they may faceーby ……続きを見る

Covering all aspects of sensory panel management, this volume describes the different types of sensory panels (for example panels for quality control, descriptive analysis and discrimination tests),……続きを見る

This book provides a detailed analysis of the scientific, technical and regulatory aspects of plant food supplements designed for integration into the normal diet. Each contributor is involved in th……続きを見る

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issu……続きを見る

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging……続きを見る

Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products……続きを見る

Showcases the recent advances in microbial functional food applications across food science, microbiology, biotechnology, and chemical engineering Microbial technology plays a key role in the improv……続きを見る

The existence of living organisms in diverse ecosystems has been the focus of interest to human beings, primarily to obtain insights into the diversity and dynamics of the communities. This book dis……続きを見る

Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of……続きを見る

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important asp……続きを見る

This beautifully presented Little Book is an excellent introduction to the world of craft beer including the major UK, US, and European microbreweries. It includes a fascinating history of the produ……続きを見る

This beautifully presented Little Book is an excellent introduction to the world of rum. It includes the very best product from the Caribbean, UK, and US as well as new and emerging markets. With a ……続きを見る

In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the lates……続きを見る

This book offers comprehensive information on the developments and applications of the solid phase microextraction (SPME) technique. The first part of the book briefly introduces readers to the fund……続きを見る

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food. Many of these criticisms are valid for some processed-food items, but many stat……続きを見る

This book introduces readers to volatile compounds of staple foods, while also systematically highlighting the processing technologies of potato staple foods, which will be of great importance in pr……続きを見る

The Argentinean Patagonia offers a great diversity of scarcely explored environments suitable for the bioprospection of biotechnological relevant microorganisms. This book provides readers with a co……続きを見る

The book demonstrates that food safety is a multidisciplinary scientific discipline that is specifically designed to prevent foodborne illness to consumers. It is generally assumed to be an axiom by……続きを見る