Food Industry & Science 78

Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious……続きを見る

Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniqu……続きを見る

An increasing number of genetically modified organisms (GMOs) continues to be produced every day. In response to the concerns raised by the development of GMOs and their incorporation in foods and f……続きを見る

This volume brings together contributions that provide a snapshot of current food research. What is Food? acknowledges the many dimensions of food, including its social, cultural, symbolic and sensu……続きを見る

Some geographic regions around the globe that are rich in terms of modern agriculture technologies, face a dilemma when it comes to storing excess produce, such as grains and even seasonal fruits an……続きを見る

Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks As our methods of food production advance, so too does the need for a fuller……続きを見る

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance……続きを見る

The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery covers the practical and technical aspects required to set up and grow a successful craft brewing business. With c……続きを見る

For the first time, an entire publication has been dedicated to providing a critical review of the identification and analysis of the milk specific proteins such as lactalbumin, lactoferrin and case……続きを見る

Many nutrition science and food production myths and misconceptions dominate the health and fitness field, and many athletes and active consumers unknowingly embrace a myriad of what can be deemed “……続きを見る

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is act……続きを見る

Phytochemicals from Medicinal Plants: Scope, Applications and Potential Health Claims explores the importance of medicinal plants and their potential benefits for human health. This book looks at bi……続きを見る

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables g……続きを見る

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students workin……続きを見る

The Portfolio Diet for Cardiovascular Disease Risk Reduction: An Evidence Based Approach to Lower Cholesterol through Plant Food Consumption examines the science of this recommended dietary approach……続きを見る

Originally published in 1988, Conservation at Home looks at practical methods of conservation that can be carried out within the home. Still as relevant today, as it was at the time of publication, ……続きを見る

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 differen……続きを見る

CHAMPAGNE er et af verdens stærkeste brands. Gennem flere end hundrede år har den gyldne festdrik med de blide bobler været tilbedt af kongelige, statsmænd, skuespillere og sportsstjerner. I dag har……続きを見る

This book presents a broad overview of the many intersections between health and the environment that lie at the basis of the most crucial environmental health issues, focusing on the responses prov……続きを見る

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries……続きを見る

Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensor……続きを見る

This book systematically covers immunoassays for food, presenting detailed approaches such as antigen design, food matrix pre-treatment and detection format optimization for 9 classes of food hazard……続きを見る

The book illustrates the role of quorum sensing in the food industry, agriculture, veterinary sciences, and medicine. It highlights the importance of quorum sensing in regulating diverse cellular fu……続きを見る

This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact wit……続きを見る

This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food processing technologies. Built on the basis of specific, up-to-dat……続きを見る

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia.……続きを見る

This book primarily focuses on the African Sahel region, shedding new light on the epidemiology, socio-economics, clinical manifestations and control approaches of transboundary animal diseases (TAD……続きを見る

This edited volume evaluates recent EU quality policy, focusing on the structure, governance, technical specifications and performances – economic, environmental and social – of Food Quality Schemes……続きを見る

Western democratic welfare states often featured sectoral governance arrangements where governments negotiated policy with sectoral elites, based on shared ideas and exclusive institutional arrangem……続きを見る

An overview of farm-to-fork safety in the preharvest realm Foodborne outbreaks continue to take lives and harm economies, making controlling the entry of pathogens into the food supply a priority. P……続きを見る