![Reformulation as a Strategy for Developing Healthier Food Products]( "Reformulation as a Strategy for Developing Healthier Food Products")
Book
Raikos, V. (Ed), Ranawana, V. (Ed) (2019)
This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of …
Available Formats:
Hardcover
eBook
![Koku in Food Science and Physiology]( "Koku in Food Science and Physiology")
Book
Nishimura, T. (Ed), Kuroda, M. (Ed) (2019)
This is the first book to explore the science underlying the concept of “koku”, which is central to an understanding of the palatability of food within Japanese cuisine and is …
Available Formats:
Hardcover
eBook
![Lactic Acid Bacteria]( "Lactic Acid Bacteria")
Book
Chen, W. (Ed) (2019)
This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications. It summarizes …
Available Formats:
Hardcover
eBook
![Edible Insects in the Food Sector]( "Edible Insects in the Food Sector")
Book
Sogari, G. (Ed), Mora, C. (Ed), Menozzi, D. (Ed) (2019)
This book explores one of the most discussed and investigated novel foods in recent years: edible insects. The increasing demand for alternative protein sources worldwide had led …
Available Formats:
Hardcover
eBook
![Chemical Hazards in Thermally-Processed Foods]( "Chemical Hazards in Thermally-Processed Foods")
Book
Wang, S. (Ed) (2019)
The book summarizes the types, contents, analytical methods, formation mechanism and control strategy of hazardous substances produced during thermal processing of foods. In each …
Available Formats:
Hardcover
eBook
![Practicing Antifragile Food Safety]( "Practicing Antifragile Food Safety")
Book
Hood, S. (2019)
Antifragile is a term used to describe systems that improve with small shocks. This is different from systems that are robust or resist shock yet stay the same. In very …
Available Formats:
Hardcover
eBook
![Lactic Acid Bacteria]( "Lactic Acid Bacteria")
Book
Chen, W. (Ed) (2019)
This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It …
Available Formats:
Hardcover
eBook
![Food Tech Transitions]( "Food Tech Transitions")
Book
Piatti, C. (Ed), Graeff-Hönninger, S. (Ed), Khajehei, F. (Ed) (2019)
Technological innovation has been one of the driving forces behind all major shifts in production and consumption patterns. The food industry, predicated on technology and …
Available Formats:
Hardcover
eBook
![Red Meat Science and Production]( "Red Meat Science and Production")
Book
Holloway, J. W., Wu, J. (2019)
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat …
Available Formats:
Hardcover
eBook
![Red Meat Science and Production]( "Red Meat Science and Production")
Book
Holloway, J. W., Wu, J. (2019)
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat …
Available Formats:
Hardcover
eBook
![Effect of Emerging Processing Methods on the Food Quality]( "Effect of Emerging Processing Methods on the Food Quality")
Book
Roohinejad, S. (Ed), Koubaa, M. (Ed), Greiner, R. (Ed), Mallikarjunan, K. (Ed) (2019)
This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research …
Available Formats:
Hardcover
eBook
![Quality Systems in the Food Industry]( "Quality Systems in the Food Industry")
Book
Fiorino, M., Barone, C., Barone, M., Mason, M., Bhagat, A. (2019)
This book explains the role of food-oriented (or ‘food-centric’) quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the …
Available Formats:
Softcover
eBook
![Maillard Reaction in Foods]( "Maillard Reaction in Foods")
Book
Parisi, S., Ameen, S. M., Montalto, S., Santangelo, A. (2019)
This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage. The effects of …
Available Formats:
Softcover
eBook
![Polymers for Agri-Food Applications]( "Polymers for Agri-Food Applications")
Book
Gutiérrez, T. J. (Ed) (2019)
This book presents an exhaustive analysis of the trends in the development and use of natural and synthetic polymer systems aimed at sustainable agricultural production. The …
Available Formats:
Hardcover
eBook
![Advances in Food Processing Technology]( "Advances in Food Processing Technology")
Book
Jia, J. (Ed), Liu, D. (Ed), Ma, H. (Ed) (2019)
This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years. It analyzes and …
Available Formats:
Hardcover
eBook
![Bioactive Factors and Processing Technology for Cereal Foods]( "Bioactive Factors and Processing Technology for Cereal Foods")
Book
Wang, J. (Ed), Sun, B. (Ed), Cao, R. (Ed) (2019)
The book summarizes the reported health benefits effects of bioactive factors in cereal foods and the potential mechanisms behind. It focuses on potential mechanisms that …
Available Formats:
Hardcover
eBook
![Food Exports from Brazil to China]( "Food Exports from Brazil to China")
Book
Wei, D., Rafael, Â. P., Machava, A. Z., Muniz Cipriano, A. C., Freire e Almeida, D. (2019)
This book provides an essential overview of trade between Brazil and China, analyzes the regulatory framework for Brazil’s foodstuff exportation and China’s foodstuff importation, …
Available Formats:
Softcover
eBook
![Food Fraud Prevention]( "Food Fraud Prevention")
Book
Spink, J. (2019)
This textbook provides a foundation for the theories and concepts to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types …
Available Formats:
Hardcover
eBook
![Nutritional Support after Gastrointestinal Surgery]( "Nutritional Support after Gastrointestinal Surgery")
Book
Altomare, D. F. (Ed), Rotelli, M. T. (Ed) (2019)
This volume provides readers with the necessary information to select the most appropriate nutritional support following gastrointestinal tract surgery. Most patients are worried …
Available Formats:
Hardcover
eBook
![Food Products Evolution: Innovation Drivers and Market Trends]( "Food Products Evolution: Innovation Drivers and Market Trends")
Book
Tarabella, A. (2019)
Modern awareness of nutrition issues can be understood correctly if considered the destination of a historic journey, the critical aspects and outcomes of which have led to the …
Available Formats:
Softcover
eBook