CK - Food Industry & Science 1

No eres tú. Es tu biología: Cómo la ciencia nos manipula para consumir más a cuesta de nuestra salud. ¿Por qué no podemos dejar de comer alimentos insanos ni de hacer scroll con el móvil? El biomédi……続きを見る

This book presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previous……続きを見る

The issue concentrates on the history and current production practices unique to the specialty wines. This includes fortified wines, such as ports, sherries, sparkling wines, and distinctive table w……続きを見る

Culinary Preparation and Nutritional Science offers a comprehensive guide to understanding the vital connection between food, nutrition, and health. Balanced, nutritious meals are the cornerstone of……続きを見る

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of au……続きを見る

Wine is more than a beverageーit is a symbol of tradition, culture, and connection. For over 8,000 years, winemaking has intertwined nature and human creativity, creating an industry that celebrates……続きを見る

In this book, Peirce’s logical apparatus is used to explain some topics in biology where traditional scientific methods fail to establish the relation between the real and the virtual in the genetic……続きを見る

This volume is a study of Chinese food from a cultural and historical perspective. Its focus is on traditional China before establishment of the People's Republic. It identifies and provides compreh……続きを見る

This work focuses on the preparation, structure, chemistry, functional properties, stability, handling and applications of naturally-derived colorants approved for use in food products in the USA, E……続きを見る

This new edition of a well-respected reference brings together, in one place, information on the entire field of animal by-products processing and utilization. The book's contents cover both edible ……続きを見る

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled……続きを見る

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a qu……続きを見る

Understanding Wine Chemistry Understand the reactions behind the world’s most alluring beverages The immense variety of wines on the market is the product of multiple chemical processes – whether ac……続きを見る

The book provides facts of fruits and their role in curing of diseases with cell line or animal studies and their pharmacological evidence would help the readers to understand the subject in greater……続きを見る

This book contains information on plant-based nutrients and phytochemicals in vegetable crops that are commonly consumed. The information generated by researchers using modern methods of biochemical……続きを見る

The story of twelve friends who gathered to share and celebrate the extraordinary wines of Bordeaux. Like-minded in their love of wine, they differed wildly (often alarmingly!) in their personal wea……続きを見る

The name "Allium" is said to come from the Greek word to avoid because of its offensive smell. The genus Allium includes more than 800 species of which only a few have been cultivated as foods. Many……続きを見る

Since publication of the first edition in 1971, Fenaroli's Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has……続きを見る

The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and……続きを見る

Apples are one of the most highly consumed fruits globally, with estimations that almost 88 million tonnes of apples are produced worldwide each year. As a result of this popularity, consumers have ……続きを見る

La technologie brassicole était, jadis, un sujet réservé à un nombre restreint de spécialistes. Aujourd’hui, l’engouement croissant autour des micro-brasseries et de leurs productions confère aux m……続きを見る

Probes developments and trends in research and clinical applications of vitamin E, discussing its chemistry and biochemistry and natural occurence in nuts, seeds, whole grains and vegetable and fish……続きを見る

Applied Malting and Brewing Science The landmark guide to malting and brewing science is available in English for the first time Humans have been producing fermented beverages for at least ten thous……続きを見る

In recent years, consumers have become increasingly interested not just in price and quality but in where and how food is produced. However, these changes to consumer attitudes have highlighted a co……続きを見る

Many female athletes struggle with body confidence and change their nutrition in unhealthy ways, only to the detriment of both their performance and their health. SPRING Forward: Balanced Eating, Ex……続きを見る

Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the tech……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

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

Covers recent research on coffee genetics, physiology and genetic diversity Reviews the latest developments in breeding new varieties Assesses advances in measuring and understanding the chemical c……続きを見る

Strong focus on conserving and exploiting genetic resources for breeding improved varieties Detailed review of specific diseases such as witches broom as well as insect pests and nematodes Covers k……続きを見る