ＡＮＮＡ - Food Industry & Science 1

O livro é um projeto pessoal, na realidade um compromisso assumido com o meu orientador de doutorado, Prof. Paulo Bobbio, que sempre me incentivou a escrever um livro sobre as antocianinas, cujo tem……続きを見る

This book provides in-depth coverage of the interconnection among food marketing, labelling, and technology to enhance consumers’, practitioners’, and scholars’ understanding of the modern food mark……続きを見る

Este libro ofrece una visión íntima y profesional sobre las anomalías congénitas y las enfermedades raras que afectan a los niños. A través de testimonios conmovedores y la experiencia de médicos y ……続きを見る

Recently, researchers found that lactoferrin, when activated, functions as a potent antimicrobial intervention. It protects food by removing harmful bacteria from the surface and by starving bacteri……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

This book begins with the principal subject of biodiversity in agriculture. The onslaught of highly soil extractive chemical farming, euphemistically called the “green revolution”, has taken a heavy……続きを見る

Maresa Anna Temmen untersucht auf Grundlage der Theorie der kognitiven Hierarchie die Konsumbereitschaft für In-vitro-Fleisch und pflanzenbasierte Fleischersatzprodukte in Deutschland. Hierzu werde……続きを見る

Einige sehr alte Rezepte haben die Zeit überdauert und sind immer noch auf Tischen und in der Küche zu finden. 続きを見る

The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps. Shrimps are one of the most common and popular types of seafood consumed globally. The book disc……続きを見る

Tropical root and tuber crops form an important group of food crops for millions of people (about one-fifth of the world population), especially those living in the tropical and sub-tropical zones. ……続きを見る

During the past thirty years, companies have recognized the consumer as the key driver for business and product success. This recognition has, in turn, generated its own drivers: sensory analysis an……続きを見る

Award-winning investigative food journalist, Joanne Blythman turns her attention to the current hot topic – the state of British food. What is it about the British and food? We just don’t get it, do……続きを見る

This book is a compendium of rare and unique spices, which have been least researched but hold immense economic potential on a global scale. They are Aniseed, Shallot, Saffron, Caraway or Siah Zira,……続きを見る

Want to know how to hull a strawberry? You’ve got to grab a straw first! Do you want more juice from your limes? Better turn on your microwave. How do you remove garlic odour from your fingers? Use ……続きを見る

This book examines the social inequalities relating to food insecurity in the UK, as well as drawing parallels with the US. Access to food in the UK, and especially access to healthy food, is a cons……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

This volume examines the biocultural dimensions of obesity from an anthropological perspective in an effort to broaden understanding of a growing public health concern. The United States of America ……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

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of Maillard Reactions ca……続きを見る

Le proprietà della soia sono molto discusse. Praticamente sconosciuta fino a pochi decenni fa come alimento per l'uomo – e invece fondamentale nell'alimentazione degli animali da allevamento –, oggi……続きを見る

This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation. Since these gases come into contact wit……続きを見る

This is the first book to cover in a comprehensive way, the conduct and structure of the international sugar industry from cultivation right through to end use. The authors look in detail at the wor……続きを見る

This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water. NIAS are chemical compounds that are prese……続きを見る

Ti sei mai chiesto cosa c'è davvero dietro il cibo che portiamo a tavola? Sono davvero tante le persone e i contesti, a partire dalla coltivazione e dalla raccolta delle materie prime, alla lavorazi……続きを見る

Key issues for pregnant and breastfeeding women. Practical help and the latest research from the NCT What you eat and drink in pregnancy and the choices you need to make may seem like a minefield to……続きを見る

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenoli……続きを見る

This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods. It explains how canned foods are different from other packaged……続きを見る

This book helps in Achieving food safety success which requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of the h……続きを見る

Studienarbeit aus dem Jahr 2004 im Fachbereich Chemie - Lebensmittelchemie, Note: 1,7, Universität Mannheim (Institut für chemische und physikalische Technologie,), Veranstaltung: Seminar im Wahlfac……続きを見る

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the typ……続きを見る