Food Industry & Science 99

The growing importance of glycobiology and carbohydrate chemistry in modern biotechnology and the pharmaceutical industry makes accurate carbohydrate analysis indispensable. This book provides the p……続きを見る

In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these pr……続きを見る

This book covers the importance of post-harvest technology in horticultural crops, fruit growth, development and post harvest physiology, fruit maturity indices, harvesting of fruits and vegetables,……続きを見る

There is an increasing interest in plants of the Moringa genus used as a source of phytochemicals with biopharmaceutical potential, as a functional ingredient in many products and as an additive in ……続きを見る

ADVANCED FERMENTATION AND CELL TECHNOLOGY A comprehensive and up-to-date reference covering both conventional and novel industrial fermentation technologies and their applications Fermentation and c……続きを見る

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional ……続きを見る

This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics……続きを見る

Introductory Microbiology Lab Skills and Techniques in Food Science covers topics on isolation, identification, numeration and observation of microorganisms, biochemistry tests, case studies, clinic……続きを見る

This informative volume presents a valuable overview of the therapeutic aspects as well as applications of antioxidants. It discusses the basic mechanisms of therapy-based oxidative damage and categ……続きを見る

Comer es una de nuestras ocupaciones principales; de hecho, le dedicamos cierto tiempo cada día. Tenemos a nuestra disposición la cantidad y variedad de alimentos más grande de la historia y, además……続きを見る

Charting the political, social, and environmental history of efforts to conserve crop diversity. Many people worry that we're losing genetic diversity in the foods we eat. Over the past century, cro……続きを見る

This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics o……続きを見る

Agriculture and food systems, forestry, the marine and the bio-based sectors are at the very heart of the climate change crisis. Evidence on climate change reveals that it will affect farming first,……続きを見る

Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject o……続きを見る

This book is the result of more than 20 years of experience in working with near-infrared spectroscopy for raw milk analysis. The totality of this work presents extensive possibilities for milk spec……続きを見る

Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and con……続きを見る

Die vollständig überarbeitete Neuauflage des Lehrbuchklassikers jetzt ergänzt durch ein zusätzliches Kapitel und mit neuem Layout. Dieses Standardwerk umfasst sämtliche Themengebiete der Lebensmitte……続きを見る

This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive……続きを見る

El objetivo de este manual es analizar los conocimientos necesarios para saber utilizar los equipos, máquinas, útiles y herramientas que conforman los departamentos de cocina, caracterizar cortes y ……続きを見る

Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel. In addition, it focuses on the measurement……続きを見る

Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and mark……続きを見る

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation. This book focuses on bioactive compounds, including phenolic……続きを見る

Drying and storage are two significant unit operations in the food industry and are applied to both raw and processed products including cereal grains, oilseeds, legumes, flour, noodle, coffee, and ……続きを見る

Honey is a supersaturated solution of sugar made by bees. Honeybees collect a liquid secretion from flowers, called nectar, and take this back to their hives. It is an appreciated natural gift to hu……続きを見る

This textbook is a comprehensive guide to analysis of carbohy-drates by gas-liquid chromatography and mass spectrometry. In addition to explaining the facets of carbohydrate analysis and their relat……続きを見る

High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing ……続きを見る

Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases. The book assesses the role of nutraceuti……続きを見る

To succeed in the lab, it is crucial to be comfortable with the math calculations that are part of everyday work. This accessible introduction to common laboratory techniques focuses on the basics, ……続きを見る

This book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Part……続きを見る

The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have tw……続きを見る