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When our food items become contaminated with pathogenic microorganisms, these microorganisms secrete microbial toxins which promote infection by attacking the host tissue’s immune system, thereby leading to foodborne intoxication, or poisoning, in consumers. Because...
Editeur :
Springer
Parution :
2024-08-22
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Dry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations. Its nutritional value, cultural importance, and economic relevance make it an integral part of diets and food systems...
Editeur :
Springer
Parution :
2024-08-14
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Manage the health of cattle at a critical stage with this essential reference Milk is one of the backbones of the global food economy, with its high vitamin content and key contribution to bone health. As a result, dairy farming is one of the most essential sectors of...
Editeur :
Wiley-Blackwell
Parution :
2024-08-12
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Discrimination Testing in Sensory Evaluation Provides a complete and unified approach to discrimination testing in sensory evaluation Sensory evaluation has evolved from simple "taste testing" to a distinct scientific discipline. Today, the application of sensory...
Editeur :
Wiley
Parution :
2024-08-09
Collection :
Sensory Evaluation
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Why do you taste what you taste, and what about smelling? Many books address good food, but few go deeper, explaining the processes behind smelling and tasting. The book addresses the senses of smell and taste and the many more senses and their interactions during...
Editeur :
Springer
Parution :
2024-08-06
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This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of...
Editeur :
Humana
Parution :
2024-07-24
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This volume details methods and procedures on extraction, characterization, and functional assessment of bioactive compounds. Chapters guide readers through bioactive compounds, development, testing and characterization of phenolic compounds, and other compounds....
Editeur :
Humana
Parution :
2024-07-13
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Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches.Starch nanomaterials feature advanced structures with different physicochemical properties...
Editeur :
Springer
Parution :
2024-07-01
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Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods. Considerable evidence from epidemiological, clinical and laboratory studies have...
Editeur :
Springer
Parution :
2024-07-01
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This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities physicochemical changes, and explaining the functional mechanisms for facilitating the tracking of the...
Editeur :
Humana
Parution :
2024-07-01
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NONTHERMAL FOOD ENGINEERING OPERATIONS Presenting cutting-edge information on new and emerging food engineering processes, Nonthermal Food Engineering Operations, the latest volume in the series, “Bioprocessing in Food Science,” is an essential reference on the...
Editeur :
Wiley-Scrivener
Parution :
2024-05-29
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This volume provides protocols on different combinations of contaminates, matrices, and sample preparation. Chapters are divided into two parts, detailing polycyclic aromatic hydrocarbon,dioxins, furans, organochlorie pesticides, toxic elements, mycotoxins, mercury in...
Editeur :
Humana
Parution :
2024-05-06
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This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals,...
Editeur :
Springer
Parution :
2024-05-03
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NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATION This book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of...
Editeur :
Wiley-Scrivener
Parution :
2024-04-29
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Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development...
Editeur :
Springer
Parution :
2024-04-16
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Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate. Transparency of the supply chain, traceability of the...
Editeur :
Springer
Parution :
2024-03-23
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The rapid increase in industrial processes for the preparation and processing of various food products have resulted in the creation of large quantities of waste. These food wastes contain large amounts of nutrients which can be further converted into useful...
Editeur :
Springer
Parution :
2024-03-21
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This book provides a comprehensive overview of current scientific research on citrus juice and by-product technologies. It covers various aspects of citrus and its processing, encompassing biochemistry, advanced juice processing technology, and health considerations....
Editeur :
Springer
Parution :
2024-03-18
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Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields.Biotechnology in the food industry provides solutions to microbial issues as well as broader...
Editeur :
Springer
Parution :
2024-02-29
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Protein is one of the most important ingredients of the human diet and is considered crucial for the growth development of all age groups. Studies have set the recommended dietary allowance of protein as 0.8 g/kg body weight per day for healthy adults. The world...
Editeur :
Springer
Parution :
2024-02-27
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