Food Industry & Science 79

In A Sense of Place, renowned wine expert and writer Steven Kolpan tells the story of how Francis Ford Coppola brought California's most distinguished and historic vineyard back to life. Gustave Nie……続きを見る

Variability in vegetable pathogens is a critical issue, particularly in changing environments, as it presents challenges to accurate diagnoses and proper management. This book focuses on the diverse……続きを見る

Innovations of agri-food systems during the last 50 years have been guided by a globalized agro-industrial paradigm, which has contributed to climate change, degradation of natural resources, soil d……続きを見る

The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ingredients, focuses on the recent advances in the und……続きを見る

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A f……続きを見る

My aim, in this little fish culture book, has been to give information and hints which will prove useful to the amateur. Some of the plans and apparatus suggested would not be suitable for fish cult……続きを見る

A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through t……続きを見る

Genetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions explains the technologies used in these processes so they can be understood by those in general public health……続きを見る

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition, covers the transformation of a cereal grain across the supply chain with oversight of the entire li……続きを見る

Tinkering is a way of learning through hands-on activity -- experimenting with materials and devices to see how they work, taking things apart, making small changes and improvements, exploring and i……続きを見る

One major example of the synergy of bioactive foods and extracts is their role as an antioxidant and the related remediation of cardiovascular disease. There is compelling evidence to suggest that o……続きを見る

The role of diet in the prevention, control and treatment of diabetes continues to provide significant opportunity for non-pharmaceutical interventions for many of the over 20 million people who liv……続きを見る

Examine cultural tourism issues from both sides of the industry!Unique in concept and content, Cultural Tourism: The Partnership Between Tourism and Cultural Heritage Management examines the relatio……続きを見る

This bestselling reference bridges the gap between the introductory and highly specialized books dealing with aspects of food biochemistry for undergraduate and graduate students, researchers, and p……続きを見る

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsula……続きを見る

Bioactive Food as Dietary Interventions for the Aging Population presents scientific evidence of the impact bioactive foods can have in the prevention and mediation of age related diseases. Written ……続きを見る

While diet has long been recognized as having potential to alleviate symptoms of inflammatory diseases including arthritis, lupus and fibromyalgia, research indicates that specific foods offer parti……続きを見る

Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or relate……続きを見る

Explore the complex relationship between tourism and intimacy in this new book with a worldwide perspective! With a unique combination of academic and personal accounts, Sex and Tourism: Journeys of……続きを見る

While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether……続きを見る

Stay up to date with the most effective practices in tourism demand forecasting! Tourism Forecasting and Marketing presents vital, up-to-date research on the latest practice and applications of tour……続きを見る

Saffron: Science, Technology and Health summarizes the scientific, technical and health aspects of this crop. Saffron possesses unique agronomical, ecological, social and physiological characteristi……続きを見る

The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent. Insects are the largest and most successful group ……続きを見る

This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables. For a wide variety of fruits and vegetables, ***Postharvest Phy……続きを見る

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ag……続きを見る

Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morb……続きを見る

Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges……続きを見る

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of qu……続きを見る

The Genus Citrus presents the enormous amount of new knowledge that has been generated in recent years on nearly all topics related to citrus. Beginning with an overview of the fundamental principle……続きを見る

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical me……続きを見る