Food Industry & Science 56

This volume identifies gaps in the assessment, management, and communication of food allergen risks. Chapters showcase best practices in managing allergen risks at various stages of the food chain, ……続きを見る

This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances ……続きを見る

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and in……続きを見る

This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production.……続きを見る

Das Buch stellt Methoden und Strategien zur differenzierten Analytik und Bewertung von chemischen Elementen in Wasser, Boden und Lebensmitteln vor zum Zwecke der Bewertung von Mobilität, Toxizität u……続きを見る

This book is a one-stop reference resource, presenting recent research in various emerging areas of microbiology, including microbial biotechnology, microbes in health, microbial interactions, agric……続きを見る

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide freshe……続きを見る

Hazard Analysis and Risk Based Preventive Controls: Building a (Better) Food Safety Plan is directed to those food safety professionals charged with ensuring or assisting with FSMA's preventative co……続きを見る

Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective. The book focuses not only on the traditional ways to extract and p……続きを見る

Advances in Cattle Welfare provides a targeted overview of contemporary issues in dairy and beef cattle welfare. The volume addresses welfare-related topics in both research and on-farm applications……続きを見る

Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory ……続きを見る

Key features: Presents summaries of key points after each chapter and includes color graphs to visualize the big-picture concepts Demonstrates how urban rooftop farms (URFs) can contribute to city g……続きを見る

The world is full of wines. So why waste your time drinking something mediocre? Award-winning author Margaret Rand has selected the 101 wines you should taste in your lifetime. Some will definitely ……続きを見る

This volume covers a selection of important research in the multifaceted field of food toxicology. With more than seven billion people in the world today and counting, advances in food toxicology ha……続きを見る

Advances in Poultry Welfare provides a targeted overview of contemporary developments in poultry welfare. The reviews in the volume address topical issues related to poultry welfare research and ass……続きを見る

The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today a……続きを見る

HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, col……続きを見る

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on ……続きを見る

Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or dropl……続きを見る

Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However,……続きを見る

This book will offer companies in the food industry a comprehensive guide to preparing for a British Retail Consortium Standard evaluation (Issue 6). It will enable them to ensure that the correct s……続きを見る

Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of inc……続きを見る

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.g., chromatographic methods) are time demanding, expensive, and invol……続きを見る

Written from the expertise of an agricultural engineering background, this exciting new book presents the most useful numerical methods and their complete program listings. 続きを見る

Psoriasis is a life-long chronic autoimmune disease characterized by thick scaly skin lesions and often associated with severe arthritis. In psoriasis, lesions skin cells, keratinocytes, grow too qu……続きを見る

While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. T……続きを見る

A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a muc……続きを見る

The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future. Edible Food Packaging: Mat……続きを見る

A unique work dealing in-depth with flavor and flavorings!With the increasing popularity of regional and ethnic cuisines, cooks frequently encounter recipes calling for unfamiliar seasonings. Season……続きを見る

Cryogenic Heat Transfer, Second Edition continues to address specific heat transfer problems that occur in the cryogenic temperature range where there are distinct differences from conventional heat……続きを見る