Food Industry & Science 77

Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages. ……続きを見る

This book introduces readers to both seed treatment and seedling pretreatments, taking into account various factors such as plant age, growing conditions and climate. Reflecting recent advances in s……続きを見る

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologi……続きを見る

Cold plasma is one of the newest technologies tested for food preservation. In the last decade, this novel approach has shown promising results as a disinfectant of food products and packaging mater……続きを見る

This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status. Fifty contributors integrate and transfer the knowledge of free radicals and antioxidants f……続きを見る

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the develop……続きを見る

Tilapia Culture, Second Edition, covers the vital issues of farmed tilapia in the world, including their biology, environmental requirements, semi-intensive culture, intensive culture systems, nutri……続きを見る

People were once restricted to food native to their region and produced locally. Today, however, food from any place in the world is available, or can be made available, anywhere else. Often there i……続きを見る

Konformere, Diastereomere, Rotamere, Tautomere, Anomere: Die Vielzahl der Begriffe, die in der Stereochemie verwendet werden, macht diesen Teilbereich der Chemie schnell unübersichtlich. Dazu kommen……続きを見る

This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (……続きを見る

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditiona……続きを見る

Genetics and Breeding for Disease Resistance of Livestock is a solid resource that combines important information on the underlying genetic causes and governing factors for disease resistance in foo……続きを見る

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Valu……続きを見る

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactive……続きを見る

Optimal distribution of fresh horticultural products entails prolonging their freshness and nutritional quality as long as possible after harvest. A major limitation to their marketing is decay afte……続きを見る

This book discusses the various aspects, from production to marketing of turmeric and ginger, the world’s two most important and invaluable medicinal spice crops. The book begins with their origin a……続きを見る

Animal Agriculture: Sustainability, Challenges and Innovations discusses the land-based production of high-quality protein by livestock and poultry and how it plays an important role in improving hu……続きを見る

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provid……続きを見る

Soy in South America constitutes one of the most spectacular booms of agro-industrial commodity production in the world. It is the pinnacle of modernist agro-industrial practices, serving as a key n……続きを見る

Molecular Nutrition: Carbohydrates presents the nutritional and molecular aspects of carbohydrates. As part of the Molecular Nutrition includes sections covering carbohydrate metabolism, carbohydrat……続きを見る

A guide on the practicalities of starting your own microbrewery; from how to brew right through to finding a place of your own 続きを見る

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies……続きを見る

This book provides a comprehensive overview of socio-economic impact assessments for genetically modified organisms, including genetically modified crops. It features case studies involving Bt cotto……続きを見る

This book presents a detailed overview and critical evaluation of recent advances and remaining challenges in improving nutritional quality and/or avoiding the accumulation of undesirable substances……続きを見る

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipme……続きを見る

Design for Wellbeing charts the development and application of design research to improve the personal and societal wellbeing and happiness of people. It draws together contributions from internatio……続きを見る

Following the tradition of its predecessor, the fifth edition of Nutrition: Maintaining and Improving Health continues to offer a wide-ranging coverage of all aspects of nutrition while providing ne……続きを見る

This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general as……続きを見る

Winner of the 2021 Joan Thirsk Memorial Prize from the British Agricultural History Society 2020 Choice Outstanding Academic Title Winner of the 2020 Turriano Prize from ICOHTEC Short-listed and hig……続きを見る

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi……続きを見る