Food Industry & Science 84

Reproductive Technologies in Animals provides the most updated and comprehensive knowledge on the various aspects and applications of reproductive technologies in production animals as well as compa……続きを見る

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingr……続きを見る

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major foc……続きを見る

Goji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have traditionally been employed in Chinese medicine from ancient……続きを見る

In recent years, konjac glucomannan (KGM) has attracted growing attention as a dietary fibre. It is a neutral hydrocolloid with significant health functions. Although relatively little known in the ……続きを見る

El sistema APPCC (Análisis de Peligros y Puntos de Control Crítico) es el instrumento más valioso con el que cuentan los operadores alimentarios para garantizar la inocuidad de los productos aliment……続きを見る

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect ……続きを見る

In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspec……続きを見る

Perfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in nutritious, comforting vegan dishes every night of the week with little to no effort. Wit……続きを見る

Perfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in vibrant and comforting vegetarian dishes every night of the week with little to no effort……続きを見る

Food law is a rapidly developing area, with interest being driven at the consumer, handler and farm level. This introductory textbook provides an overview of the concepts necessary for an understand……続きを見る

Aquaculture Health Management: Design and Operation Approaches is an essential reference for the diverse aquaculture community. With the steadily increasing importance of healthy fish production and……続きを見る

Rice is a vitally important staple food for almost half of the world’s population. As the global population increases, the demands for rice are expected to remain high. Since the rice industry will ……続きを見る

Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perfo……続きを見る

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together o……続きを見る

Building the Future of Food Safety Technology: Blockchain and Beyond focuses on evaluating, developing, testing and predicting Blockchain's impact on the food industry, the types of regulatory compl……続きを見る

This book is the first authoritative text on the role that physicists play in solving the inherently multidisciplinary science and technology challenges in food manufacturing. Topics range from desi……続きを見る

Wheat - An Exceptional Crop: Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects presents the exceptional position of wheat among food crops. The book demonstrates the benefit……続きを見る

Over the past several years, extensive research has been done on the microbial production of polyunsaturated fatty acids (PUFA). Regardless, research on the oleaginous microalgae used as feedstock f……続きを見る

This book deals with the quality and safety of aquatic food. It focuses clearly on biological and chemical hazards, antibiotic and pesticide residues, and heavy metal contaminants associated with aq……続きを見る

Humans have eaten earth, on purpose, for more than 2,300 years. They also crave starch, ice, chalk, and other unorthodox items of food. Some even claim they are addicted and "go crazy" without these……続きを見る

What we eat, how we eat, where we eat, and when we eat are deeply embedded cultural practices. Eating is also related to how we medicate. The multimillion-dollar diet industry offers advice on how t……続きを見る

This book is the first comprehensive critical analysis of the cultural politics of a new kind of British heritage discourse. Based on texts ranging from tweets to restaurant menus that tell the stor……続きを見る

This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition. It also describes the adulteration of milk ……続きを見る

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry. Respected public health professional Hal King helps the reader understand, design, an……続きを見る

The intersection of food and immigration in North America, from the macroscale of national policy to the microscale of immigrants' lived, daily foodways. This volume considers the intersection of fo……続きを見る

This book presents several pre- and postharvest strategies that have been developed to modify these physiological activities, resulting in increased shelf life. The book also discusses the best tech……続きを見る

First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water. 続きを見る

A consumer's guide to the food system, from local to global: our part as citizens in the interconnected networks, institutions, and organizations that enable our food choices. Everybody eats. We may……続きを見る

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new loo……続きを見る