Food Industry & Science 80

Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic dise……続きを見る

Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of ne……続きを見る

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reaction……続きを見る

Sustainability of the Food System: Sovereignty, Waste, and Nutrients Bioavailability addresses the concept of global sustainability, focusing on three key areas of action within the food production ……続きを見る

This informative volume provides new insights with scientific evidence on the uses of medicinal plants in the treatment of certain diseases. It reviews various therapies with herbal phytoconstituent……続きを見る

This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water. NIAS are chemical compounds that are prese……続きを見る

We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed. Food architecture is being used to const……続きを見る

This book discusses the role of food and the human nutrition-behavior interface. Food makes us what we are, but in addition to providing adequate nutrition, does it influence behavior? This book loo……続きを見る

This book discusses systems and synthetic biotechnologies for the production of nutraceuticals, and summarizes recent advances in nutraceutical research in terms of the physiological effects on heal……続きを見る

Wild fruits play an important role in mitigating hunger in the developing world. As a sustainable and natural food source in rural areas, these fruits have a strong effect on regional food security ……続きを見る

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in……続きを見る

"Microalgae Biotechnology for Food, Health and High Value Products” presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future ……続きを見る

This is the second volume on Environmental Nanotechnology. The first chapter discusses the synthesis of nanomaterial and mainly the green synthesis of inorganic nanomaterials. Furthermore, a compera……続きを見る

This book provides an overview of the lastest developments in biobased materials and their applications in food packaging. Written by experts in their respective research domain, its thirteen chapte……続きを見る

This book provides a new approach to the control of food transformation processes, emphasizing the advantage of considering the system as a multivariable one, and taking a holistic approach to the d……続きを見る

The importance of a complementary approach to animal health is highlighted in this book, with core themes encompassing reviews of traditional veterinary medicine for common diseases afflicting lives……続きを見る

The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of……続きを見る

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contaminati……続きを見る

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their……続きを見る

This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat. Foodstuffs of plant origin that play only……続きを見る

Nanobiotechnology in agriculture is a new knowledge area that offers novel possibilities to achieve high productivity levels at manageable costs during the production and merchandising of crops. Thi……続きを見る

The purpose of NEURAL MECHANISM in TASTE is to emphasize physiological principles and reveal new insights of this most recent research. This book is aimed to reach scientists within the broad area o……続きを見る

"This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses. It provides the reader with extensive new information on wheat components that will be usefu……続きを見る

Human beings are getting fatter and sicker. As we question what we eat and why we eat it, this book argues that living well involves consuming a raw vegan diet. With eating healthfully and eating et……続きを見る

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities. It includes the basic knowledge of physiology an……続きを見る

A comprehensive and interdisciplinary approach to the economics of the production, distribution, and consumption of wine. Wine economics is a growing subfield that examines the economics of the prod……続きを見る

Aimed at students, researchers, nutritionists, and developers in food technology, this research text addresses the nascent field of metabiotics. Metabiotics are products based on components of cells……続きを見る

Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bi……続きを見る

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microb……続きを見る

“In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley’s hunger for a tech-driven food system. If you, like me, suspect they’re selling the sizzle more tha……続きを見る