Food Industry & Science 1

This open access book, building on the legacy of food systems scholar and advocate, Jerome Kaufman, examines the potential and pitfalls of planning for urban agriculture (UA) in the United States, e……続きを見る

This Open Access book covers the concept of umami, the unique taste imparted by the amino acid glutamate, was first described in 1908 by Dr. Kikunae Ikeda of Tokyo University. Over the past century,……続きを見る

The only gluten-free baking book you'll ever need, with delicious recipes that work perfectly every time. From proper crusty bread, pillowy soft cinnamon rolls and glorious layered cakes to fudgy br……続きを見る

The emergence of a Halal industry in the past decade in the fields of food, beverages, and services, emphasizes the importance of providing a more complete understanding of Halal products, current H……続きを見る

This Open Access book compiles the findings of the Scientific Group of the United Nations Food Systems Summit 2021 and its research partners. The Scientific Group was an independent group of 28 food……続きを見る

This is an open access book. Agriculture, food, and environment are a measure of the availability of food and individuals’ accessibility to it, where accessibility includes affordability. Agricultur……続きを見る

This book analyzes the possibilities for effective global governance of science in Europe, India and China. Authors from the three regions join forces to explore how ethical concerns over new techno……続きを見る

This open access book discusses the current role of smallholders in connection with food security and poverty reduction in developing countries. It addresses the opportunities they enjoy, and the co……続きを見る

This book is open access under a CC BY 4.0 license. This book provides a fresh, updated and science-based perspective on the current status and prospects of the diverse array of topics related to th……続きを見る

The increasing demand for halal products, including goods and services, every year, especially for food and beverages, has resulted in a growing need for products with halal guarantees. Along with t……続きを見る

This Open Access auto-translation book demonstrates a time series of nutrition improvement in Japan since the introduction of nutrition sciences to Japan about 150 years ago. The chapters present th……続きを見る

Antioxidant use in health promotion and disease prevention either through dietary intake or supplementation is controversial. This book reviews the latest evidence-based research in the area, princi……続きを見る

This book presents evidence-based research that validates the traditional Mediterranean way of eating with respect to health. It offers information about an enjoyable, healthy way of eating that has……続きを見る

Athletes and nonathletes frequently consume too little water or fluids, affecting exercise performance as well as overall health. This book comprehensively reviews the aspects relating to body fluid……続きを見る

Antioxidant use in sports is controversial due to existing evidence that it both supports and hurts athletic performance. This book presents information on antioxidants, specifically for athletes, a……続きを見る

Suitable for practicing engineers and engineers in training, this book covers the most important operations involving particulate solids. Through clear explanations of theoretical principles and pra……続きを見る

Milk and dairy products are a vital source of nutrition for many people. They also present livelihood opportunities for farm families, processors and other stakeholders in dairy value chains. Consum……続きを見る

Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of s……続きを見る

"The Chemistry of Wine" is a fascinating exploration of the science behind one of the world's oldest and most cherished beverages. This book reveals how every aspect of wine, from its aroma to its t……続きを見る

Miso is fast becoming a vital ingredient for the health-conscious foodie. The fermented soybean paste, which originates from Japan, is prized for its rich, complex umami flavour alongside its health……続きを見る

Sea cucumbers belong to the Phylum Echinodermata. There are more than 900 recorded species of sea cucumber of which more than 40 are edible. As a food source, sea cucumbers are rich in protein, low ……続きを見る

Food contact materials such as packaging, storage containers and processing surfaces can pose a substantial hazard to both food manufacturer and consumer due to the migration of chemicals or other s……続きを見る

This book covers the latest developments and advances in spray drying and describes how they impact the basic aspect of designing and operating spray dryers. This generic approach allows users to un……続きを見る

Our capacity to maintain world food production depends heavily on the thin layer of soil covering the Earth's surface. The health of this soil determines whether crops can grow successfully, whether……続きを見る

Like Nigel Slater’s multi-award-winning food memoir ‘Toast’, this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table. The British have a relations……続きを見る

This book provides knowledge of the basic theory, spectral analysis methods, chemometrics, instrumentation, and applications of near-infrared (NIR) spectroscopyーnot as a handbook but rather as a so……続きを見る

Why do we cook the way we do? Are you the innovative type, used to expressing your creativity instead of just following recipes? Do you want to learn to be a better cook or curious about the science……続きを見る

In the West, we have identified only four basic tastesーsour, sweet, salty, and bitterーthat, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over ……続きを見る

Fascia, Function, and Medical Applications is essential reading for medical and allied health practitioners who want to bring scientific insights of the importance of fascia to human health into the……続きを見る

A bold yet realistic vision of how technology and social change are creating a food system in which we no longer use animals to produce meat, dairy, or eggs. Michael Pollan’s The Omnivore’s Dilemma ……続きを見る