Food Industry & Science 68

Applications of nanotechnology are the remarkable sizes dependent on physiochemical properties of nanomaterials that have led to the developed protocols for synthesizing nanomaterials over a range o……続きを見る

Primer on Risk Analysis: Decision Making Under Uncertainty, Second Edition lays out the tasks of risk analysis in a straightforward, conceptual manner, tackling the question, "What is risk analysis?……続きを見る

This volume is the first centralized source of technological and policy solutions for sustainable agriculture and food systems resilience in the face of climate change. The editors have compiled a c……続きを見る

Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data. The book helps you find the most approp……続きを見る

In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined……続きを見る

Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine, this new edition explores the physiological effects of more than 250 foods, fo……続きを見る

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture……続きを見る

Early anthropological evidence for plant use as medicine is 60,000 years old as reported from the Neanderthal grave in Iraq. The importance of plants as medicine is further supported by archeologica……続きを見る

Новая книга известного телеведущего Игоря Прокопенко посвящена теме, которая ежедневно касается каждого из нас, – продуктам питания, мифам, легендам и стереотипам, которые вокруг них сложились. Не с……続きを見る

This book presents a comprehensive review of the characteristics of bound water and its use in food processing. The significance of bound water in food is discussed in terms of quality, energy consu……続きを見る

Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as ……続きを見る

An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly incr……続きを見る

Advances in Macrofungi: Diversity, Ecology and Biotechnology discusses the diversity and ecology of edible, toxic, medicinal and mycorrhizal macrofungi; the impact of ectomycorrhizal fungi in terres……続きを見る

Ambient mass spectrometry*ー*that is the use of mass spec but in theatmospheric environmentーhas been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food……続きを見る

In every decision problem there are things we know and things we do not know. Risk analysis science uses the best available evidence to assess what we know while it is carefully intentional in the w……続きを見る

This book provides fundamentals, highlights recent developments and offers new perspectives relating to the use of electrolyzed water (EW) as an emerging user- and environmental-friendly broad-spect……続きを見る

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world……続きを見る

This text focuses on the many benefits of the use of nanobiotechnology in the food industry. Each aspect of nanobiotechnology use is covered in depth, from food processing to packaging to safety and……続きを見る

This book presents the applications of ion-exchange materials in the chemical and food industries. It includes topics related to the application of ion exchange chromatography in water softening, pu……続きを見る

The first guide devoted to the functions, structures, and applications of natural hydrocolloids In today’s health-conscious climate, the demand for natural food products is growing all the time. Nat……続きを見る

Food is a source of nourishment, a cause for celebration, an inducement to temptation, a means of influence, and signifies good health and well-being. Together with other life enhancing goods such a……続きを見る

Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab a……続きを見る

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ran……続きを見る

Over the past decade there has been a remarkable flowering of interest in food and nutrition, both within the popular media and in academia. Scholars are increasingly using foodways, food systems an……続きを見る

A competição e a concentração de negócios, observados no mercado brasileiro, aumentam ainda mais a necessidade de busca de qualidade e diferenciação por parte do setor supermercadista, visto que o c……続きを見る

Você encontrará neste livro: composição dos alimentos, componentes dos produtos alimentares, aditivos como ingrediente na panificação e confeitaria, processos básicos de panificação e confeitaria, s……続きを見る

A extração da Castanha-do-Pará é uma das atividades mais importantes e tradicionais da Amazônia. A amêndoa é apreciada nos Estados Unidos e na Inglaterra, sobretudo em festividades como o Halloween ……続きを見る

Ao imaginar o que estaremos comendo daqui a 35 anos, o premiado chef americano Dan Barber parte de uma rica pesquisa para propor nada menos que uma revolução na maneira como produzimos e consumimos ……続きを見る

How will the travel and tourism industry respond to the terrorist attacks on America?The recent terrorist attacks in the United States and their repercussions for the travel and leisure industries h……続きを見る

This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and ……続きを見る