Food Industry & Science 54

This book draws on an eight-year study carried out in the DOCG Prosecco area of Italy, a wine region known worldwide. It is unique in the sense that it is based on one of the most comprehensive inve……続きを見る

This book provides a comprehensive overview of metabonomics and gut microbiota research from molecular analysis to population-based global health considerations. The topics include the discussion of……続きを見る

In contrast to the second edition, the third edition of ‘‘Fungi and Food Spoilage’’ is evolutionary rather than revolutionary. The second edition was intended to cover almost all of the species like……続きを見る

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture produc……続きを見る

This comprehensive volume focuses on anti-inflammatory nutraceuticals and their role in various chronic diseases. Food and Drug Administration (FDA) approved drugs such as steroids, non-steroidal an……続きを見る

This book is the result of collaboration between botanists and food chemists, with the purpose of improving the knowledge of the main wild species of traditional use as foods in the Mediterranean ar……続きを見る

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods. A particular focus is on the health effects of probiotics ……続きを見る

This book focuses on the development and applications of functional nucleic acid-based detection methods in the context of food safety. Offering a comprehensive overview of nucleic acids detection m……続きを見る

This book offers a thorough review of the scientific research that links the consumption of grapes to better health. The book starts with a basic review of grape biology, including the key families ……続きを見る

This book provides an extensive review of research into Campylobacter, Helicobacter and Arcobacter species found in poultry. It includes the epidemiology, diagnosis, immune response and disease cont……続きを見る

to Cyclic glucans are polysaccharides that are predominantly produced by Agrobacterium, Bradyrhizobium and Rhizobium sp. and widely used in the pharmaceutical and food industries. In this book, the ……続きを見る

Das Monitoring ist ein gemeinsam von Bund und Ländern durchgeführtes Untersuchungsprogramm, das die amtliche Überwachung der Bundesländer ergänzt. Während die Überwachung über hauptsächlich verdacht……続きを見る

Becoming a Food Scientist is designed as a reservoir of ideas for those beginning a graduate education in food science or beginning a professional career in the field. Although at times it may read ……続きを見る

This book will cover several topics to elaborate how proteomics may enhance agricultural productivity. These include crop and food proteomics, farm animal proteomics, aquaculture, microorganisms and……続きを見る

Nationale Berichterstattung an die EU. Berichte über (a) die Veterinärkontrollen von aus Drittländern eingeführten Erzeugnissen an den Grenzkontrollstellen der Gemeinschaft, (b) die verstärkten amtl……続きを見る

Foodborne viruses are an important group of pathogens recognized to cause significant disease globally, in terms of both number of illnesses and severity of disease. Contamination of foods by enteri……続きを見る

Commercial Chicken Meat and Egg Production is the 5th edition of a highly successful book first authored by Dr. Mack O. North in 1972, updated in 1978 and 1984. The 4th edition was co-authored with ……続きを見る

"Functional food or medicinal food is any fresh or processed food claimed to have a health-promoting and/or disease-preventing property beyond the basic nutritional function of supplying nutrients, ……続きを見る

Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preserv……続きを見る

Hidden Hunger is an increasing problem even in developed countries, whose potential negative consequences on long-term health are often overlooked and underestimated. Chronic malnutrition is at the ……続きを見る

This handbook is unique in its comprehensive coverage of the subject and focus on practical applications in diverse fields. It includes methods for sample preparation, the role of certified referenc……続きを見る

The book about homogeneous catalysis with metal complexes deals with the description of the reductive-oxidative, metal complexes in a liquid phase (in polar solvents, mainly in water, and less in no……続きを見る

The present work aims to cover the perspectives of biosurfactants, which can be of interest in food-related industries and biomedical applications. Biosurfactants are a structurally diverse group of……続きを見る

Foodborne illnesses caused by zoonotic pathogens associated with wildlife hosts are an emerging microbial food safety concern. Transmission of foodborne pathogens can occur through ingestion, or imp……続きを見る

This Brief aims at providing a general understanding of the rationale – scientific as well as political – behind EU policy and related risk management decisions in the area on non-animal food import……続きを見る

This Brief presents comprehensive coverage of anthocyanins. The text covers the scientific literature and clinical significance of this Flavonoid sub-group, with a special focus on their therapeutic……続きを見る

The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry. "Hazard Analysis and Critical Control Points" was th……続きを見る

The aim of this book is to present the fundamentals of high pressure technologies from the perspective of mass transfer phenomena and thermodynamic considerations. Novel food applications are expose……続きを見る

... a useful resource for anybody engaged in the manufacture and development of flatbread.'-Food Technology. This comprehensive reference provides a complete overview of flat bread, the most widely ……続きを見る

This book provides basic food engineering knowledge for beginners. The discipline of food processing conforms with actual food manufacturing flows and thus is readily comprehensible, although food e……続きを見る