Food Industry & Science 48

Every day many people suffer from intestinal diseases. These disorders can result from pathogens like bacteria, fungi, parasites and viruses, but the causes of non-infectious intestinal disorders an……続きを見る

This thesis presents new methods for the characterization of vegetable oils, with focus in olive oil, according to geographical and botanical origin, genetic variety and other issues influencing pro……続きを見る

Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as ……続きを見る

Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances in microbial genom……続きを見る

Procedures to Investigate Foodborne Illness is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne illnesses. The manual is based on epid……続きを見る

Mycotoxins are substances produced from fungal secondary metabolic processes. They impair animal health, thereby causing great economic losses of livestock through disease. Livestock come into conta……続きを見る

Adherence to regulatory limits for mycotoxins in agricultural commodities is important to safeguard consumers and to permit trade in affected commodities across international borders. Reliable estim……続きを見る

With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emis……続きを見る

The present book collects selected contributions from researchers working in the field of food science, and participating at the second spring school for “Food Quality, Safety and Technology,” which……続きを見る

There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordabl……続きを見る

Recently, the electrotechnologies based on the effects of pulsed electric fields (PEF), such as ohmic heating (OH) and DC electric field, have gained real interest in the field of food processing. T……続きを見る

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication. The first part describes basics of food safety, class……続きを見る

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, ……続きを見る

A mycotoxin is a toxin produced by a fungus under special conditions of moisture and temperature. These fungi are aerobic and microscopic and, moreover, may colonize many kinds of food from the fiel……続きを見る

Der NRKP umfasst alle der Lebensmittelgewinnung dienenden, lebenden und geschlachteten Tierarten sowie Primärerzeugnisse vom Tier wie Milch, Eier und Honig. Von 1989-1994 enthielt der NRKP Vorgaben ……続きを見る

"Alginates: Biology and Applications" provides an overview of the state of art of alginate material properties, genetics and the molecular mechanisms underlying alginate biosynthesis as well as appl……続きを見る

This Brief critically reviews the applied techniques in all the studied vegetables and summarizes the effect of modified atmosphere packaging (MAP) in all the quality parameters. In a brief introduc……続きを見る

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are ofte……続きを見る

This monograph is devoted to different aspects associated with citric acid, inorganic citrates and their aqueous and organic solutions. It includes information about properties, occurrence and techn……続きを見る

Jedes Lebewesen braucht Mikronährstoffe unterschiedlicher Art und Menge. Jüngste Erkenntnisse über deren Bedeutung erlauben eine neue Interpretation der Evolution des Menschen. So ist die Hirnentwic……続きを見る

This book represents an original research contribution in the area of aroma volatile biochemistry and the molecular analysis of basmati and non-basmati rice cultivars of India. It demonstrates the u……続きを見る

This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control. Listeriosis, a foodborne disease caused by……続きを見る

Das „Lexikon der pflanzlichen Fette und Öle“ beschreibt in seiner erweiterten Neuauflage 124 fette Pflanzenöle, pflanzliche Fette und Wachse. Neben gängigen Ölen werden auch weniger bekannte, wie z.……続きを見る

Thin-layer chromatography (TLC) is widely used particularly for pharmaceutical and food analysis. While there are a number of books on the qualitative identification of chemical substances by TLC, t……続きを見る

Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the ……続きを見る

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the le……続きを見る

Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy product……続きを見る

This book will cover several topics to elaborate how proteomics may contribute in our understanding of mechanisms involved in stress adaptation. The knowledge being accumulated by a wide range of pr……続きを見る

This book considers the ability and capacity of the food supply system in Australia to provide food security for the ever-increasing domestic and international population in the face of growing chal……続きを見る

Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applicat……続きを見る