Описание: Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in...
Описание: Meat inspection, meat hygiene and official control tasks in the slaughterhouse have always been of major importance in the meat industry, and are intimately related with animal diseases and animal welfare. The history of meat inspection has...
Описание: THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the...
Описание: Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition:...
Описание: Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and...
Описание: Governance of Marine Fisheries and Biodiversity Conservation explores governance of the world’s oceans with a focus on the impacts of two inter-connected but historically separate streams of governance: one for fisheries, the other for...
Описание: The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability...
Описание: Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases. Understanding the link between plant dietary fiber and gut health is a small step in reducing the heavy...
Описание: Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been...
Описание: This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its...
Описание: This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main focus is on the biological and physical-chemical...
Описание: This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices,...
Описание: Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular...
Описание: Fish farming, in seawater and in freshwater, in cages, tanks or ponds, makes an ever-increasing and significant contribution to the production of aquatic food in many regions of the world. During the last few decades there has been significant...
Описание: Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the chemistry, biochemistry, nutritional and pharmaceutical value of traditional food products, namely wild mushrooms,...
Описание: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing...
Описание: Fish recruitment is a key process for maintaining sustainable fish populations. In the marine environment, fish recruitment is carried out in many different ways, all of which have different life history strategies. The objective of this book is...
Описание: The global trade of aquatic organisms for home and public aquariums, along with associated equipment and accessories, has become a multi-billion dollar industry. Aquaculture of marine ornamental species, still in its infancy, is recognized as a...
Описание: In recent years, the formation and impacts of biofilms on dairy manufacturing have been studied extensively, from the effects of microbial enzymes produced during transportation of raw milk to the mechanisms of biofilm formation by thermophilic...
Описание: Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a...
