Food Industry & Science 98

Chronic pain places a tremendous burden on both the patient and the healthcare system. The use of opioids to address pain has resulted in negative impacts. As practitioners work to undo the current ……続きを見る

This volume, Temperate Fruits: Production, Processing, and Marketing, presents the latest pomological research on the production, postharvest handling, processing and storage, and information on mar……続きを見る

This United States Army food service manual, Soldier Training Publication STP 8-68R15-SM-TG Soldier's Manual and Training Guide MOS 68R Veterinary Food Inspection Specialist SKILL LEVELS 1/2/3/4/5 w……続きを見る

Nutraceuticals in Brain Health and Beyond focuses on a variety of health disorders where intervention with nutritional supplements prove valuable, such as Alzheimer’s, Parkinson’s, autism, and atten……続きを見る

The world’s ever increasing use of plastics has created large areas of floating plastic waste in the oceansーso-called plastic soup. This floating plastic debris is gradually fragmenting into smalle……続きを見る

How modern food helped make modern society between 1870 and 1930: stories of power and food, from bananas and beer to bread and fake meat. The modern way of eatingーour taste for food that is proces……続きを見る

Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste……続きを見る

Bridging the gap in understanding between the spray drying industry and the numerical modeler on spray drying, Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide shows how ……続きを見る

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractiona……続きを見る

As consumers look to natural foods to promote health and well-being, their focus has been on foods with recognized health properties. Natural health products with rich antioxidant and high free radi……続きを見る

Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides, presenting methods to preserve their stability, bioactivity and bioavailability dur……続きを見る

Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the pr……続きを見る

Agricultural Water Management: Theories and Practices advances the scientific understanding, development and application of agricultural water management through an integrated approach. This book pr……続きを見る

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional ……続きを見る

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used ……続きを見る

Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applicati……続きを見る

Influence of Nutrients, Bioactive Compounds, and Plant Extracts in Liver Diseases provides evidence-based knowledge of the mechanism of action of natural compounds, as well as the relation of struct……続きを見る

Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers……続きを見る

Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs. As research s……続きを見る

In all the developing countries, the vast natural resource have great potentials for the production of fish. Natural water resource are categorized on the basis of altitude, temperature and salinity……続きを見る

PRINT/ONLINE PRICING OPTIONS AVAILABLE UPON REQUEST AT e-reference@taylorandfrancis.com Containing case studies that complement material presented in the text, the vast range of this definitive ***E……続きを見る

This new volume, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, looks at a selection of important issues and research topics on phytochemicals in plant-based therapeutics……続きを見る

Kompetenz in Lebensmittelsicherheit bedeutet Verständnis und Know-how über Aufbau, Zusammensetzung und Eigenschaften der Lebensmittel und ihrer Rohstoffe sowie über die Zusammenhänge der globalen Ve……続きを見る

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Li……続きを見る

This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as w……続きを見る

This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material. It i……続きを見る

From the Author's Preface Ceramic sensors have been in use for more than thirty years. Since ceramics exhibit a number of specific characteristics that enable their cost to become lower and their re……続きを見る

Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of phy……続きを見る

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional valu……続きを見る

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a sin……続きを見る