Food Science & Technology

About the Book Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the ch...

About the Book What Can Nanotechnology Learn From Biotechnology? presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extr...

About the Book UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications p...

About the Book In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separati...

About the Book A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engin...

About the Book For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable im...

About the Book For the sake of salt, Rome created a system of remuneration (from which we get the word "salary"), nomads domesticated the camel, th...

About the Book With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One...

About the Book Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, incre...

Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs. As it ha...

Fish and seafood are prime sources of animal protein. Because of their health advantages over red meats, the consumption of fish and seafood has in...

About the Book Based on the proceedings of the 11th International Conference on the Applications of Magnetic Resonance in Food Science presenting t...

About the Book With contributions from international experts, this book is essential reading for academics and industrialists in food science.

About the Book It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascu...

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general busines...

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements...

About the Book Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrat...

About the Book A useful information source for researchers and other professionals in industry and academia, particularly those involved directly w...

About the Book This book sets out to examine what really is going on in the organic sector socially and politically. In the process, it debunks a n...

About the Book A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the ...

About the Book A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and fresh...

About the Book A study of foodborne disease, focusing on plant toxicants. This second edition contains new chapters on poison centre management of ...

About the Book Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals;...

About the Book A wide-ranging exploration of the science and practice of food frying Frying is one of the world's most popular methods of food prep...

About the Book Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth bill...

About the Book Researchers and practitioners in food science and technology routinely face several challenges, related to sparseness and heterogene...

About the Book Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, ea...

About the Book Der erste Leitfaden zu den Funktionen, Strukturen und Anwendungen nat�rlicher Hydrokolloide. Heutzutage liegt der Nachdruck auf e...

About the Book Polymer nanotechnology offers exciting benefits to the food industry, including better materials for food packaging and safer foods ...

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these tech...

About the Book Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable dis...

About the Book Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their hi...

Once dubbed "the green fungus among us", "trichoderma reesei" has long been at the centre of research into the biochemistry of enzymes as potential...

A melting pot of cultures and eating habits, Asia's cuisines are a reflection of the broad diversity of the peoples who inhabit the continent and t...

About the Book There is currently considerable interest in the possible health risk arising from human exposure to aluminium. This is largely due t...

About the Book This book is the proceedings from a national conference on allergen management. Two leading research bodies, Leatherhead Food Intern...

About the Book Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings to...

About the Book To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide som...

This book for students, teachers and researchers focuses on the contribution of mass spectrometry to the advancement of nutrition research.

This unique and definitive reference on hormone abuse in food producing animals is for scientists, regulators and consumers.