(Išleidimo metai: 08-Jul-2024, Hardback, Leidėjas: Nova Medicine and Health, ISBN-13: 9798891136960)
This book provides scientific information about fermentation processes with different Lactobacillus plantarum strains and their influence on human health. Various vegetable matrices such as cereals, fruits, vegetables, cocoa beans, bakery and pastry...Daugiau...
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of f...Daugiau...
The book Microencapsulation of Probiotics: Challenges and Future Prospects addresses a current and extensively researched topic by discussing the potential of incorporating encapsulated probiotics into food to achieve numerous health benefits. When...Daugiau...
Dairy products and health is a book covering the processing of dairy products with improved health properties and related aspects. Chapters include information about functional dairy products added with probiotics, prebiotics, synbiotics, postbiotic...Daugiau...
The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and co...Daugiau...
For three editions, Antimicrobials in Foods, has been the must-have resource for those interested in food antimicrobials. Included in this edition are details on naturally occurring antimicrobials from animal, plant, and microbial sources, updates...Daugiau...
This book focuses on dietary flavonoids and their biological activity along with their therapeutic potential. Dietary flavonoids have emerged as a safe and effective way of treating, controlling or managing various diseases. Various flavonoids have...Daugiau...
This book deals with the theme of biotechnological intervention towards the food value chain. Chapters are based on papers submitted to BIOSPECTRUM: The International Conference on Biotechnology & Biological Sciences. The majority of topics of con...Daugiau...
Fifteen years have passed since the 3rd Edition of Antimicrobials in Foods was published. It was arguably considered the must-have reference for those needing information on chemical antimicrobials used in foods. In the years since the last editio...Daugiau...
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 quality wine product. From variety, to the c...Daugiau...
An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods. The text summarizes worldwide data on this organism in food and the environment and the principles...Daugiau...
Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. Organized to reflect the sequence from growth, harvest, and capture, through transportation, s...Daugiau...
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions...Daugiau...
Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements biology and pharmac...Daugiau...
This handbook of nutrition and diet provides information on food nutrients and their functions; food safety and distribution; food composition, consumption and utilization; adequacy of diet; and the nutritional management of diseases and disorders. I...Daugiau...
Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-p...Daugiau...
This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional va...Daugiau...
Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods for food flavours and aromas, showing how to select appropriate techniques for resolving the problems o...Daugiau...
Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations. This text highlights the use of efficient proces...Daugiau...
Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest informatio...Daugiau...
As with two previous editions, the Handbook of Brewing, Third Edition, provides the essential information for those who are involved or interested in the brewing industry. Written by an international team of experts recognized for their contributions...Daugiau...
As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by disting...Daugiau...
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Pr...Daugiau...
This book compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. Vegetables are an important article of commerce for economies and are important to our diet. The objective of this editio...Daugiau...
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In this thorough introduction into wine science, Ronald S. Jackson, who developed the first winetechnology course in Canada, covers every stage of wine production from grape varieties and siteselection to fermentation, corking and tasting techniques....Daugiau...
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Pr...Daugiau...
Editors Matthews, Sapers, and Gerba address the problem of produce contamination and its potential solutions in four sections, with new chapters and revisions in the second edition. The first section covers the scope and causes of contamination, incl...Daugiau...
This fully revised and updated edition begins with insights into the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries and explores the latest regulatory changes and their impacts. The book d...Daugiau...
Clinicians, researchers, and public and commercial risk assessors and managers present findings from The Prevalence, Cost and Basis of Food Allergy in Europe study funded by the European Union. They cover food allergy causes, prevalence, and impacts;...Daugiau...
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The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle fol...Daugiau...
The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing food e...Daugiau...
This reference is a collective effort edited by Morris (Emerging Pathogens Institute, University of Florida) and Potter, a public health consultant. The contributors mostly have backgrounds in food science, infectious diseases, and public health. Sec...Daugiau...
Previously published between 1985 and 2004, the reference for sensory professionals and textbook for students is updated again to keep abreast both of sensing technology and of widening applications, primarily in product development in food, beverage...Daugiau...
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The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated. The new dimension to be emphasized is the emerging technol...Daugiau...
The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occuring or having been introduced by industry or food processing methods. This...Daugiau...
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This book is organized into five sections beginning with an introduction in which the problem is described in terms of the number and size of produce related outbreaks, the commodities involved, and the human pathogens involved. The introduction a...Daugiau...
The third edition of this long-serving successful reference work is a must-have reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.* Includes s...Daugiau...
Writing for students and graduates in food science and technology, Van Boekel (food science and technology, Wageningen University, The Netherlands) explains methods for modeling quality changes taking place in food as it is processed from the farm t...Daugiau...
Statistical Methods in Food and Consumer Research continues to be the only book to focus solely on the statistical techniques used in sensory testing of foods, pharmaceuticals, cosmetics, and other consumer products. This new edition includes...Daugiau...
In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain. This book takes a uniquely comprehensive look at those developments and presents them in a one-source overview....Daugiau...
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
The last thirty years have seen the establishment of Food Engineering both as an academic discipline and as a profession. Combining scientific depth with practical usefulness, this book serves as a tool for graduate students as well as practicing fo...Daugiau...
Ši knyga nebeleidžiama, tačiau mes Jums pranešime naudoto egzemplioriaus kainą
The fourth edition of this leading textbook presents the engineering concepts and unit operations used in food processing in a classroom-proven and unique blend of principles with applications. Describing the application of a particular principle fol...Daugiau...
Around the world concerns about cost, efficiency, and safety - employee, product, process and consumer -- have led to changes in the way food plants are planned, constructed and evaluated. From initiation of major capital requests to legal design re...Daugiau...
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Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace. Nutraceutical and Functional Food Regulations in the Un...Daugiau...
Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and...Daugiau...
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Wine Science: Principles and Applications: Third Edition provides a discussion of the theory and application of viticultural, enological, and wine evaluation practices. This book will be of interest to students and professors of enology and viticultu...Daugiau...
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What Can Nanotechnology Learn From Biotechnology? presents diverse perspectives on biotechnology and nanotechnologies. Avoiding extreme perspectives, unwarranted hype and absolute rejection, this book explores the diverse territory of propo...Daugiau...
