Food Industry & Science 62

The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environment……続きを見る

Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of li……続きを見る

Phosphate in Pediatric Health and Disease provides a state-of-the-art overview of normal physiology, pathophysiology, genetics, clinical and therapeutic aspects of different types of phosphate homeo……続きを見る

The egg is a chemical storehouse-within an incubating egg a complicated set of chemical reactions take place that convert the chemicals into a living animal. Using hen eggs as a model, this new text……続きを見る

The present work is an attempt to bring together in some sort of organized form all such information that would link mycology (other than the involvement of fungi in food spoilage) to the food indus……続きを見る

Salmonella deals with the common infectious disease, Salmonellosis, which is commonly foodborne and is easily spread in any kitchen. The source of the pathogenic organisms is frequently poultry and ……続きを見る

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new a……続きを見る

This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and activities. The mutagens discussed include those of na……続きを見る

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.;Reviewing the current……続きを見る

This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include appear……続きを見る

Wie sind Milch, Fleisch und Eier zusammengesetzt? Wie gesund ist Fisch als Lebensmittel? Wie werden pflanzliche Öle hergestellt? Welche Inhaltsstoffe kommen in Obst und Gemüse, Gewürzen, Kaffee, Tee……続きを見る

Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook'……続きを見る

Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical proce……続きを見る

This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While……続きを見る

This book presents the environmental benefits of nanomaterials in agriculture, water purification and nanomedicine. Nanotechnology will modify the environment both in a positive and negative way. On……続きを見る

Handbook of International Food and Agricultural Policies is a three-volume set that aims to provide an accessible reference for those interested in the aims and implementation of food and farm polic……続きを見る

This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustration……続きを見る

This book presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-……続きを見る

This volume addresses the challenges of the short shelf life of fruits and vegetables. Innovative packaging technologies are the most promising strategies for overcoming these limitations. This book……続きを見る

Clear and concise, this easy-to-use book offers an introductory course on the language of gene cloning, covering microbial, plant, and mammalian systems. It presents the nuts and bolts of gene cloni……続きを見る

The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese var……続きを見る

Experts predict two-thirds of people living on this planet in 2030 will experience water scarcity, a situation expected to result in the deaths of millions and an unprecedented rise in military conf……続きを見る

Human Resilience against Food Insecurity focuses on the human factors involved in building resilience against food and nutrition insecurity in perpetuity through better managing risks (such as 'bett……続きを見る

This edited volume provides insight into temperate fruits, with an emphasis on postharvest physiology, storage, packaging and technologies for maintaining fruit quality. Chapters are devoted to indi……続きを見る

This Brief describes in three concise chapters one of the newest ‘hot topics’ under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by the Council, Nove……続きを見る

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality.……続きを見る

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of s……続きを見る

Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamin……続きを見る

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but……続きを見る

Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-d……続きを見る