Book
Hwang, H. (2017)
This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to …
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Book
Gurtler, J. B. (Ed), Doyle, M. P. (Ed), Kornacki, J. L. (Ed) (2017)
Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria …
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Textbook
Nielsen, S. (2017)
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four …
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Textbook
Nielsen, S. (Ed) (2017)
This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis …
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Book
Ameen, S. M., Caruso, G. (2017)
This Brief explores the importance of lactic acid and fermentation in the modern food industry. Although it is usually associated with milk and dairy products, lactic acid can …
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Book
Saad, B., Zaid, H., Shanak, S., Kadan, S. (2017)
This work presents a systematic review of traditional herbal medicine and their active compounds, as well as their mechanism of action in the prevention and treatment of diabetes …
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Hardcover
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Book
Simón, E., Larrechi Lamelas, I., Churruca, I., Lasa, A., Bustamante, M. Á., Navarro, V., Fernández Gil, M. d. P., Miranda, J. (2017)
This study by the University of Basque Country Gluten Analysis Laboratory analyzes the gluten free diet from different perspectives. The authors provide background information on …
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Book
Weidenbörner, M. (2017)
This book provides detailed data and information about the cereals and cereal products that are affected by mycotoxins, and gives a basic overview of mycotoxins in these …
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Book
Barbosa-Cánovas, G. V. (Ed), Pastore, G. (Ed), Candoğan, K. (Ed), Medina Meza, I. G. (Ed), Caetano Da Silva Lannes, S. (Ed), Buckle, K. (Ed), Yada, R. (Ed), Rosenthal, A. (Ed) (2017)
This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz …
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Book
Laganà, P., Avventuroso, E., Romano, G., Gioffré, M. E., Patanè, P., Parisi, S., Moscato, U., Delia, S. (2017)
This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives …
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Book
Huang, K. (2017)
This book introduces readers to food safety assessment research on Genetically Modified Organisms (GMOs). As is broadly known, the main concerns about GM foods’ adverse effects on …
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Book
Samad Khan, M. (Ed), Shafiur Rahman, M. (Ed) (2017)
This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and …
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Book
Puri, M. (Ed) (2017)
This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, …
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Book
Steinka, I., Barone, C., Parisi, S., Micali, M. (2017)
This Brief presents a chemical perspective on frozen vegetables, also known as “ready-to-use” foods. It elucidates the chemical properties and modifications of vegetables from …
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Book
Zhao, G. (Ed) (2017)
This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like …
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Book
Buettner, A. (Ed) (2017)
The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life. For the first time, this handbook aligns the …
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Book
Silva, C. J., Brandon, D. L., Skinner, C. B., He, X. (2017)
This book presents an overview of Shiga toxin-producing E. coli (STEC), with in-depth coverage of key areas such as recent Shiga toxin-related poisonings in Europe and the US, the …
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Book
Marangoni, A. G. (2017)
This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and …
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Book
Richter Reis, F. (Ed) (2017)
This book provides information on the advances in blanching and its effect on food. The author presents the concepts involved in old and novel blanching processes, the typical …
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Book
Barone, C., Barbera, M., Barone, M., Parisi, S., Steinka, I. (2017)
This Brief explores the chemistry and production technology of a cheese precursor: the cow’s milk curd. It explains how different coagulation and treatment methods can be used to …
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Softcover