Food Industry & Science 96

Questo libro è un viaggio tra i prodotti agricoli d’eccellenza del territorio della provincia di Latina, come il Kiwi Latina, il Carciofo romanesco di Sezze e il Sedano bianco di Sperlonga, tre bont……続きを見る

El libro necesario para cualquier emprendedor gastronómico, con todo el conocimiento del Basque Culinary Center. Los emprendedores gastronómicos son motores y «agitadores» del mercado gastronómico g……続きを見る

Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues applying economical methods to generate substantial biomass, food a……続きを見る

Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease explores a wide range of studies from clinical investigations to mechanistic research, covering the acti……続きを見る

In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent ……続きを見る

Beneficial microbes called probiotics exist naturally in our bodies and play a vital role in our health. Probiotics have been known to produce important microbiota of antimicrobial compounds that en……続きを見る

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat. Due to pork’s accessible price and versatility, the manufacture of pork……続きを見る

This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and their preservation. It also provides a brief introduction to th……続きを見る

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omeg……続きを見る

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest info……続きを見る

This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology.……続きを見る

Freshwater Fishes of the Eastern Himalayas provides a guide to describe the internationally accepted methods used in the accurate identification of fishes, morphometry, i.e., body proportions, meris……続きを見る

Postharvest Handling and Diseases of Horticultural Produce describes all the postharvest techniques, handling, pre-cooling, postharvest treatment, edible coating and storage of the horticultural pro……続きを見る

This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversationa……続きを見る

Internet of things (IoT) is a new type of network that combines communication technology, expanded applications, and physical devices. Among them, agriculture is one of the most important areas in t……続きを見る

Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food produce……続きを見る

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook o……続きを見る

This textbook presents a thorough overview of chemical and process industries. It describes the standard technologies and the state of the industries and the manufacturing processes of specific chem……続きを見る

Most conventional dryers use random heating to dry diverse materials without considering their thermal sensitivity and energy requirements for drying. Eventually, excess energy consumption is necess……続きを見る

From sofa suppers and comfort food to celebration meals and festive feasts, Victoria Moore helps you choose the wine that will taste most delicious with whatever you're eating. Based on the bestsell……続きを見る

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specializ……続きを見る

This book discusses the scope and limitations of the antimicrobial and antioxidant properties of foods as medicines or medicinal coadjuvants in traditional Indian herbal therapies. The first chapter……続きを見る

Literary and Cultural Production, World-Ecology, and the Global Food System marks a significant intervention into the field of literary food studies. Drawing on new work in world literature, cultura……続きを見る

Oz's most authoritative and definitive, yet also his most personal wine book ever. This book, and Oz, really are your personal wine guides. There have never been so many delicious and original wines……続きを見る

Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat. The content of the book is designed to cater to requirement o……続きを見る

Agricultural systems are uniquely complex systems, given that agricultural systems are parts of natural and ecological systems. Those aspects bring in a substantial degree of uncertainty in system o……続きを見る

This book explores the latest advances in the sustainable production of packaged foods. Packaging plays an important role in sustainable food production and consumption in industrialized countries, ……続きを見る

Microbial Extremozymes: Novel Sources and Industrial Applications is a unique resource of practical research information on the latest novel sources and technologies regarding extremozymes in biorem……続きを見る

This book presents comprehensive coverage on the importance of good nutrition in the treatment and management of obesity, cancer and diabetes. Naturally occurring bioactive compounds are ubiquitous ……続きを見る

This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles. The authors selected 5 traditional ……続きを見る