Food Industry & Science 64

“As a Journal Editor for over twenty-five years, I have read a lot about the European Union. I am often asked, 'what are the major gaps in EU research?' My answer is always 'implementation'. Eva Tho……続きを見る

This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydr……続きを見る

Ecological and genetic control of plant resistance to unfavorable environmental influences is being carried out all over the world, and new varieties and hybrids of plants are being created, resulti……続きを見る

Despite the available general literature in intelligent control, there is a definite lack of knowledge and know-how in practical applications of intelligent control in drying. This book fills that g……続きを見る

Analysis of Pesticide in Tea: Chromatography-Mass Spectrometry Methodology is a comprehensive book, providing serial, rapid, high-throughput analytical methods for determining more than 600 pesticid……続きを見る

Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable……続きを見る

Breeding Sorghum for Diverse End Uses is a comprehensive overview of all significant global efforts for the genetic improvement of sorghum, a major crop of many semi-arid nations that is suitable fo……続きを見る

A comprehensive review of the impact of dietary nutraceuticals on platelet function and its relationship to cardiovascular disease Nutraceuticals and Human Blood Platelet Function offers a summary o……続きを見る

Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized ……続きを見る

This book highlights various methods of quantifying sustainability indicators in the food sector, highlighting the environmental indicators in the meat chain and agri-food wastes from a bio-refinery……続きを見る

This book discusses the concept of water footprint and corporate water footprint, presenting case studies on a thermal power plant in India and on the food sector. Water conservation is a key elemen……続きを見る

Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modification……続きを見る

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food ind……続きを見る

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key sa……続きを見る

Sustainable Food Waste-to-Energy Systems assesses the utilization of food waste in sustainable energy conversion systems. It explores all sources of waste generated in the food supply chain (downstr……続きを見る

El objetivo de este manual es que el alumno conozca la invención, procedencia y evolución a través de la historia de este destilado, así como su materia prima esencial y otras no menos importantes p……続きを見る

El objetivo de este manual es desarrollar los conocimientos necesarios para identificar y realizar actuaciones básicas sobre las instalaciones y servicios auxiliares en la industria alimentaria. 続きを見る

El objetivo de esta obra es desarrollar los conocimientos necesarios para interpretar la información contenida en las diferentes órdenes de pedido y las normas básicas a la hora de manipular, conser……続きを見る

El objetivo de este manual es adquirir los conocimientos necesarios para efectuar tareas simples en las técnicas de elaboración de productos alimentarios con el utillaje y equipos adecuados. 続きを見る

el objetivo de esta obra es aprender los conocimientos necesarios para realizar y presentar platos combinados y aperitivos sencillos, de acuerdo con la definición del producto, aplicando normas de e……続きを見る

The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated conte……続きを見る

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the ……続きを見る

Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk. This high-quality reference is comprised of contributions from global researchers hig……続きを見る

Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural percepti……続きを見る

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new resea……続きを見る

Chemical synthesis of oligosaccharides is important to organic chemistry because of the critical biological functions of carbohydrates. Unfortunately, no handbook has been published on the subject..……続きを見る

Analytical Methods for Agricultural Contaminants provides proven laboratory practices and methods necessary to control contaminants and residues in food and water. This reference provides insight in……続きを見る

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evid……続きを見る

With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving. Endeavors are being made by scientists involved in postharvest researc……続きを見る

This book provides comprehensive information on starch modification using physical approaches – a field that has attracted increasing interest in recent years due to the fact that it is no longer de……続きを見る