Food Industry & Science 67

This book offers an overview of the diverse fields application of proteases (also termed proteolytic enzymes or proteinases), including food science and technology, pharmaceutical industries, and de……続きを見る

Esta obra é resultado de 20 anos de docência na área, em cada um dos quais a preparação das aulas era aprimorada, com a elaboração de apostilas para os alunos, as quais se transformaram neste livro-……続きを見る

Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry an……続きを見る

Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource……続きを見る

This book addresses energy footprints in the food and textile sectors. Each footprint case study presents essential background information and discusses the scientific consensus, methodological fram……続きを見る

This book focuses on food culture and politics in three Baltic States: Estonia, Latvia, and Lithuania. In popular and scholarly writings, the Baltic states are often seen as a meat-and-potatoes kind……続きを見る

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this orga……続きを見る

Anthropocentric thinking produces fractured ecological perspectives that can perpetuate destructive, wasteful behaviours. Learning to recognise the entangled nature of our everyday relationships wit……続きを見る

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new rese……続きを見る

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on……続きを見る

Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as b……続きを見る

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuti……続きを見る

In the past few decades, marine organisms, including macroalgae and microalgae, have been extensively explored as potential sources of bioactive compounds with applications in various fields such as……続きを見る

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming syst……続きを見る

This book examines the economic incentives for food safety in the private marketplace and how public actions have helped shape those incentives. Noted contributors analyze alternative public health ……続きを見る

This book looks at the current state of food security and climate change, discusses the issues that are affecting them, and the actions required to ensure there will be enough food for the future. B……続きを見る

Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals; human salmonellosis; vibro cholerae; vibrio vulnificus; and more. 続きを見る

Come gli antichi gladiatori, un’atleta è sempre alla ricerca del miglior carburante per il proprio fisico e le ultime evidenze scientifiche mostrano come una soluzione efficace sia quella di astener……続きを見る

This book discusses the development of various reliable scanning electrochemical microscopy (SECM) imaging techniques for studying the distribution of biomarkers and nanomaterials in thin and thick ……続きを見る

This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences. Among other topics, it provides new methods for protein deter……続きを見る

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications. The use of these technologies with all a……続きを見る

This book describes the reaction rate profiles of the β-galactosidase-catalyzed conversion of lactose on the inner surface of a hollow fiber membrane, which is employed as an enzymatic reactor syste……続きを見る

Taking a social science approach, this book explores the governance of sustainable seafood, which is fundamental to food and nutrition security as well as being an important source of income and emp……続きを見る

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, ……続きを見る

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particul……続きを見る

The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovasc……続きを見る

This book provides a historical and analytical account of changes in the seafood supply chain in Britain from the mid-twentieth century to the present, looking at the impact of various types of gove……続きを見る

People eat and drink very differently throughout their life. Each stage has diets with specific ingredients, preparations, palates, meanings and settings. Moreover, physicians, authorities and gener……続きを見る

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light……続きを見る

Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing……続きを見る