Food Industry & Science 60

Foodborne Diseases, Volume Fifteen, is the latest release in the Handbook of Bioengineering series. This volume covers the ever-changing complex issues that have emerged in the food industry over th……続きを見る

This book covers pot-pollenーthe other product, besides honey, stored in cerumen pots by Meliponini. Critical assessment is given of stingless bee and pot-pollen biodiversity in the Americas, Africa……続きを見る

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during proce……続きを見る

There has been a deliberative, but as yet unsuccessful, attempt by scholars and policy makers to articulate a more meaningful idea of Europe, which would enhance the legitimacy of the European Union……続きを見る

The joint challenges of population increase, food security and conservation of agrobiodiversity demand a rethink of plant breeding and agricultural research from a different perspective. While more ……続きを見る

This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illne……続きを見る

Enzymes in Human and Animal Nutrition is a detailed reference on enzymes covering detailed information on all relevant aspects fundamental for final use of enzymes in human and animal nutrition. Top……続きを見る

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters……続きを見る

This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individ……続きを見る

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of mi……続きを見る

Microbial Cell Factories is a conceptual, reference-based source including chapters covering microbial cell factories for industrial developments, microbial biotechnology, sustainable environmental ……続きを見る

Lycopene is a potent antioxidant carotenoid found in fruits and vegetables; particularly high amounts exist in red tomatoes. It is not an essential nutrient for humans, but can be a potential therap……続きを見る

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientist……続きを見る

“ ...Olivier de Serres nous apprend que la betterave rouge fut importée de l’Italie dans l’Europe du nord vers la fin du XVIe siècle, et cultivée dans les jardins comme plante alimentaire pour l’hom……続きを見る

This Brief discusses potential alternative sources for feeds in aquaculture fish diet, and explains that the future of aquaculture’s development is dependent on the costs of fishmeal and fish oil. C……続きを見る

« Vers le milieu d’octobre dernier, la population des petits ports où l’on pêche la sardine, de Douarnenez aux Sables-d’Olonne, était mise en émoi par une affiche que venaient de faire apposer les c……続きを見る

« ... L’embryogénie moderne date en réalité de l’époque dont nous parlons, où l’Allemagne fut loin d’avoir la plus belle part. La double tendance des travaux accomplis pendant cette période fut à la……続きを見る

This volume is based on a multidisciplinary approach towards biological and chemical threats that can, and have been previously used in bioterrorism attacks around the globe. Current knowledge and e……続きを見る

Lipid Modification by Enzymes and Engineered Microbes covers the state-of-the art use of enzymes as natural biocatalysts to modify oils, also presenting how microorganisms, such as yeast, can be des……続きを見る

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses……続きを見る

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demons……続きを見る

Food plays an essential part in everyday life. Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining……続きを見る

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive reco……続きを見る

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also……続きを見る

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety……続きを見る

Wheat Flour 続きを見る

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments……続きを見る

Food Security Governance in the Arctic-Barents Region provides a multidisciplinary perspective on the major food security and safety challenges faced in the Arctic region. The authors address existi……続きを見る

The biology of the Siberian sturgeon, Acipenser baeriiBrandt 1869, has become a very attractive subject of investigation for biologists since the 1980s. This volume 1 is part of a two-volume set dev……続きを見る

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. T……続きを見る