Food Industry & Science 92

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of pr……続きを見る

This book reviews recent research and applications, developments, research trends, methods and issues related to the applications of industrial hemp for fundamental research and technology. 続きを見る

Marine animals and their body constituents have been in use by mankind for nutrition and medical applications centuries ago. This book contains some well known and lesser known compounds from some i……続きを見る

Award-winning food writer Bee Wilson's secret history of kitchens, showing how new technologies - from the fork to the microwave and beyond - have fundamentally shaped how and what we eat. Since pre……続きを見る

Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as "more than ……続きを見る

The groundbreaking theory of how fire and food drove the evolution of modern humans Ever since Darwin and The Descent of Man, the evolution and world-wide dispersal of humans has been attributed to ……続きを見る

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preserv……続きを見る

This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known oils such as Amaranth, Chia, prickly pear, and quinoa. Aut……続きを見る

Nuts and Seeds in Health and Disease Prevention, Second Edition investigates the benefits of nuts and seeds in health and disease prevention using an organizational style that will provide easy-acce……続きを見る

Given the at times confusing new information concerning the human microbiome released over the last few years, this book seeks to put the research field into perspective for non-specialists. Address……続きを見る

Local Food Systems and Community Economic Development provides scholarly and practical knowledge on a range of issues often associated with local food system development. Many people agree that ther……続きを見る

This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in compari……続きを見る

Si se me descongeló el pollo, pero no completamente, ¿puedo volver a congelarlo? ¿Tengo que prestarle atención a la fecha de vencimiento, o es una mentira del capitalismo apátrida? Si es casero no p……続きを見る

Juntas y revueltas, la ciencia y la cocina han sostenido fructíferas relaciones desde tiempos lejanos. Así, ya en el siglo XIX, respetables científicos impartían cursos de cocina, publicaban manuale……続きを見る

This book provides an account of the biogenic synthesis of nanomaterials by using different microorganisms. The chapters are focused on the biosynthesis of various metal and metal oxide nanosized ma……続きを見る

World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake……続きを見る

Aging: Oxidative Stress and Dietary Antioxidants, Second Edition, bridges the trans-disciplinary divide and covers the science of oxidative stress in aging and the therapeutic use of natural antioxi……続きを見る

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that th……続きを見る

Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and fo……続きを見る

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting e……続きを見る

Development of Packaging and Products for Use in Microwave Ovens, Second Edition, supports the efficient design of microwaveable food products and packaging materials, explaining all essential aspec……続きを見る

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 in……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

Sustainability is one of the great problems facing food production today. Using cross-disciplinary perspectives from international scholars working in social, cultural and biological anthropology, e……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

Obesity and Obstetrics, Second Edition, brings together experts to examine the issues and challenges of obesity and obstetrics, also discussing how obesity affects fertility, reproduction and pregna……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