Ｙ．Ａ - Food Industry & Science 4

This novel and informative book discusses the various aspects of seafood quality. The book is divided into 7 broad sections, each tackling a different aspect. The first section covers the general as……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

Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbre……続きを見る

The book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products. The analytical techniques available for testing the chemical constituents of aqua……続きを見る

Milk Production Management, as the name implies, provides the information on different aspects related to Milk Production Management. The information in this book will be of practical utility for ac……続きを見る

Now in its updated second edition, this book describes emerging chiral environmental pollutants and their importance in environmental and human toxicology, as well as enantiomer selective separation……続きを見る

This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan. At present, traceabil……続きを見る

Due to their high nutritive value and the presence of secondary metabolites, wetland plants can be consumed by humans as food and utilized as medicinal drugs. Significant numbers of ethno-botanic re……続きを見る

Industrial Biotechnology offers a comprehensive overview of biochemical processes, technologies, and practical applications of industrial biotechnology. The work comprises of chapters that discuss m……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

Following its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and other anima……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

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

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

This Encyclopaedia provides clear and lucid definitions of terms associated with all aspects of food nutrients and various aspects of food science such as diets, food values, different types of food……続きを見る

Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies……続きを見る

"In this book, Morland, Lehmann, and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans. In my career as a public servant, the……続きを見る

Freshwater Aquaculture – the study of breeding, rearing and commercialization of organisms, fish in particular, which inhabit in fresh water. Even though there remains some fragmentary information r……続きを見る

Biomolecules from Natural Sources An up-to-date exploration of new and novel biomolecules In Biomolecules from Natural Sources: Advances and Applications, a team of accomplished researchers delivers……続きを見る

The book on dairy technology and engineering is a complete resource for researchers, students and practitioners involved in all aspects of dairy science and related food science and technology areas……続きを見る

Enormous increase in the World's population has led to the shortage of food and changes in lifestyle that leads to various types lifestyle diseases throughout the world. Awareness on fat-less food a……続きを見る

This open access book develops a framework for advancing agroecology transformations focusing on power, politics and governance. It explores the potential of agroecology as a sustainable and sociall……続きを見る

The food industry has seen many changes over the last several decades ー new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gast……続きを見る

This "Encyclopaedia of Nutrition and Diet control Management" provides readers with than introduction to nutrition and nutrigenomics. lt also informs about various vitamins, their types, constituent……続きを見る

Meat consumption varies worldwide, depending on cultural or religious preferences, as well as economic conditions. Vegetarians choose not to eat meat because of ethical, economic, environmental, rel……続きを見る

"Global tea science: Current status and future needs would suit the library of any botanical enthusiast or academic, with its comprehensive collection of relevant chapters. The humble tea leaf has m……続きを見る

There is a growing demand for cocoa. However, cultivation is dependent on ageing trees with low yields and increasing vulnerability to disease. There is growing concern about the environmental impac……続きを見る

Drying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in mitigating the issue of food waste. This book evaluates……続きを見る

Students entering the food processing stream need to acquire knowledge of concepts and analytical skills together with the knowledge of their applications. Food Engineering: Principles and Practices……続きを見る

With the global population estimated to reach 9 billion by 2050, agricultural production must align with this growth to alleviate any further burden on our current food systems. More sustainable and……続きを見る