Food Industry & Science 63

Microalgae in Health and Disease Prevention is a comprehensive reference that addresses the historical and potential use of microalgae, its extracts, secondary metabolites, and molecular constituent……続きを見る

Pediatric Food Preferences and Eating Behaviors reviews scientific works that investigate why children eat the way they do and whether eating behaviors are modifiable. The book begins with an introd……続きを見る

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, th……続きを見る

This new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards, focuses on the general concepts, mechanisms, and new applications of analytical and molecular biology tec……続きを見る

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated……続きを見る

Provides the most recent developments in microscopy techniques and types of analysis used to study the microstructure of dairy products This comprehensive and timely text focuses on the microstructu……続きを見る

Despite food being safer, more affordable and more available than at any time in human history, consumers are increasingly skeptical and critical of today’s food system. In Size Matters, Charlie Arn……続きを見る

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food qua……続きを見る

Among the major challenges facing society today, seeking renewable alternatives to petroleum-based fuels and manufactured goods is critically important to reducing society’s dependency on petroleum ……続きを見る

Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily ……続きを見る

In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals. Numerous studies which have dealt with……続きを見る

Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologie……続きを見る

Kosher is a Hebrew term meaning ‘fit’ or ‘proper’ and halal is an Arabic word that literally means ‘permissible’ or ‘lawful’. Within the last two decades or so, kosher and halal markets have become ……続きを見る

This SpringerBrief provides an overview of the use of ultrasound in various dairy applications, highlighting their significant benefits for the dairy industry, including energy savings and product i……続きを見る

Kompetenz in Lebensmittelanalytik erfordert das Verstehen und Anwenden sowohl modernster instrumenteller als auch klassisch-herkömmlicher Analysenverfahren. Das Trainieren methodisch-strategischer V……続きを見る

Introduction to Agricultural Engineering Technology: A problem Solving Approach is an invaluable text for agriculture students at the introductory level. The fourth edition has been thoroughly updat……続きを見る

This book aims to assess, evaluate and critically analyze the methods that are currently available for a judicious pest management in durable food. It presents and analyzes a vast amount of methods ……続きを見る

This book is the second volume of two volumes on cyclodextrins published in the series Environmental Chemistry for a Sustainable World. This volume focuses on cyclodextrin applications. The first ch……続きを見る

This book highlights the development of a functional nucleic acid based biosensor detection method in the context of food safety. Although there have been major advances in food processing technolog……続きを見る

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: ……続きを見る

This new volume, Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future, looks at the application of a variety of technologies, both fundamental and ……続きを見る

Revised to reflect the most recent developments in food safety, the second edition of Food Safety for the 21st Century offers practitioners an authoritative text that contains the essentials of food……続きを見る

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life……続きを見る

Lentils: Potential Resources for Enhancing Genetic Gains describes the evolutionary aspects and agronomic potential of this important pulse with emphasis placed on wide hybridization, including mole……続きを見る

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety. The book analyzes alternative and tra……続きを見る

Polyphenols in Plants: Isolation, Purification and Extract Preparation, 2nd edition, provides a detailed insight into polyphenols that occur naturally in plants and how they can be affected during g……続きを見る

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macron……続きを見る

This practical book provides toxicologists with essential information on the regulations that govern their jobs and products. Regulatory Toxicology, Third Edition is an up-to-date guide to required ……続きを見る

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragranceresearch. Science and Technology of Aroma, Flavor, and……続きを見る

This SpringerBrief explains the importance of Maillard reactions in food processing. It underlines that the term “Maillard reaction” actually does not describe one single chemical reaction, but an e……続きを見る