Food Industry & Science 76

Tomatoes have become a dietary staple for humans in many parts of the world. The characteristic deep red color of the ripe tomato fruit and related products is mainly due to lycopene. Lycopene is th……続きを見る

In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator meth……続きを見る

Dieses farbige, gut zu lesende Lehrbuch diskutiert auf einem aktuellen Niveau die Einflüsse von Lebensmittelinhaltsstoffen auf die biochemisch-, zellulär-regulatorischen und genetischen Abläufe der ……続きを見る

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fu……続きを見る

Polyphenol phytoestrogens - bioactives found in specific foods and beverages - impart antioxidant, phytoestrogenic, antiproliferative, and enzyme modulating activities within the human metabolic sys……続きを見る

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has……続きを見る

The book provides an overview of bio-manufacturing techniques for the production, purification, characterization and modification of chito/chitin oligosaccharides and their monomers. In addition, it……続きを見る

Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical g……続きを見る

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability with……続きを見る

Genomics and Biotechnological Advances in Veterinary, Poultry, and Fisheries is a comprehensive reference for animal biotechnologists, veterinary clinicians, fishery scientists, and anyone who needs……続きを見る

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. Applications of Encapsulation and Controlled Release offers a broad perspect……続きを見る

Feed Additives: Aromatic Plants and Herbs in Animal Nutrition and Health explores the use of aromatic plants and their extracts, including essential oils in animal nutrition. It provides details abo……続きを見る

Cooking food is one of the activities that makes humanity unique. It’s not just about what tastes good: advances in cooking technology have been a constant part of our progress, from the ability to ……続きを見る

Biomolecules are molecules that are involved in the maintenance and metabolic processes of all living organisms. This fully revised second edition offers extensive coverage of important biomolecules……続きを見る

Antimicrobial Resistance in Agriculture: Perspective, Policy and Mitigation is a valuable industrial resource that addresses complex, multi-factorial topics regarding farm, wild, companion animals, ……続きを見る

This is the first book to explore the science underlying the concept of “koku”, which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing ……続きを見る

The riveting story of the entrepreneurs and renegades fighting to bring lab-grown meat to the world. The trillion-dollar meat industry is one of our greatest environmental hazards; it pollutes more ……続きを見る

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative da……続きを見る

This new volume explores the importance of phytochemicals from plants in therapeutics, focusing on the extraction of bioactive compounds and their applications in human health. Natural products and ……続きを見る

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of the……続きを見る

Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the meta……続きを見る

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last yea……続きを見る

Coffee Consumption and Industry Strategies in Brazil, the latest release in the Consumer Science and Strategic Marketing series, provides an overview of the coffee sector, focusing on marketing stra……続きを見る

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and ……続きを見る

A fast-paced, gripping insider account of the entrepreneurs and renegades racing to bring lab-grown meat to the world. The trillion-dollar meat industry is one of our greatest environmental hazards;……続きを見る

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, oft……続きを見る

Presents classic and recent findings on immunological dysfunctions caused by food allergies-coordinating the most advanced clinical techniques and assessment methods with practical insights for trea……続きを見る

This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods. In each chapter, h……続きを見る

This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations. Targeted chapter……続きを見る

Substitution and adulteration in traded herbal raw material are common practice in the herbal industry due to the extinction of required species, deforestation and incorrect taxonomical identificati……続きを見る