Corn and grain sorghum (Sorghum bicolor subsp. bicolor L) are among the top cereal crops world wide, and both are key for global food security. Similarities between the two crops, particularly their……続きを見る
Worldwide concern in scientific, industrial, and governmental com munities over traces of toxic chemicals in foodstuffs and in both abiotic and biotic environments has justified the present triumvir……続きを見る
Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation plays a major role in the initiation and progression of most chr……続きを見る
Worldwide concern in scientific, industrial, and governmental com munities over traces of toxic chemicals in foodstuffs and in both abiotic and biotic environments has justified the present triumvir……続きを見る
Hazard Analysis and Risk-Based Preventive Controls: Improving Food Safety in Human Food Manufacturing for Food Businesses is a comprehensive, first of its kind resource for the retail food industry ……続きを見る
The purpose of this book will be to demonstrate 1) the newly developed method of using reactive functionalized materials in agriculture to solve the economic and public health problems associated wi……続きを見る
This book focuses on the preparation and characterisation of polyvinyl alcohol (PVA)/ halloysite nanotube (HNT) bionanocomposite films with different HNT contents for potential use in food packaging……続きを見る
This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and their preservation. It also provides a brief introduction to th……続きを見る
Este libro presenta de manera concisa los conceptos de la biotecnología aplicada al sector agropecuario y minero, dos de los renglones más importantes de Colombia, y permite comprender los alcances ……続きを見る
Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing, the be……続きを見る
