Considered high-priced delicacies or waste material to be tossed away, the use and value of offal?edible and inedible animal by-products?depend entirely on the culture and country in question.
Presenting a balanced view of the current knowledge in many different areas of the field, this handbook discusses the concept, definition and criteria for classification as prebiotics and describes th...
There is no doubt that daily habits and actions exert a profound health impact.
Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters.
Designed to be a practical tool for the many diverse professionals who develop and market foods, this book combines technical information about spices—forms, varieties, properties, applications, and ...
This work assembles current information on the thermophysical properties of foods and the rate constants pertaining to changes in food components during traditional and innovative processing techniqu...
The publication of the Handbook of Food and Bioprocess Modeling Techniques brings together for the first time in one volume all the conventional and emerging modeling techniques currently available.
Updated and expanded from 25 to 44 chapters, this classic handbook details the fundamental and practical aspects of those preservation methods and new techniques that are most important to the indust...
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of micro...
In today?s nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods.
Muscle foods include a wide range of processed meats and poultry, and therefore represent an important percentage of total worldwide food consumption.
Explore the Pros and Cons of Food Analysis Instruments The identification, speciation, and determination of components, additives, and contaminants in raw materials and products will always be a criti...
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts.
While there is little dispute that probiotics and prebiotics, alone and together, have been proven to promote gastrointestinal health and proper immune function, the challenge faced by researchers is ...
Since publication of the first edition of this book, Aseptic Processing and Packaging of Food, significant changes have taken place in several aseptic processing and packaging areas.
Functional foods offer specific benefits that enhance life and promote longevity, and the active compounds responsible for these favorable effects can be analyzed through a range of techniques.
Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity.
Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology.
Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters.
Since publication of the first edition in 1971, Fenaroli?s Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world.
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwi...
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwi...
Presenting mathematical prerequisites in summary tables, this book explains fundamental techniques of mathematical modeling processes essential to the food industry.
Extensively revised and updated, Handbook of Water Analysis, Third Edition provides current analytical techniques for detecting various compounds in water samples.
The new edition of the Handbook of Nutrition and Food follows the format of the bestselling earlier editions, providing a reference guide for many of the issues on health and well being that are affec...
Within the last few years, knowledge about vitamins has increased dramatically, resulting in improved understanding of human requirements for many vitamins.
Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods.
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vege...
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world.
Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena.
Packed with case studies and problem calculations, Handbook of Food Processing: Food Preservation presents the information necessary to design food processing operations and goes on to describe the eq...
Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operation...
With a foreword written by Professor Ludwig Narziss?one of the world?s most notable brewing scientists?the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essenti...
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods.
The first medical reference textbook to compile an unprecedented synthesis of evidence for regenerative orthopedics by key opinion leaders Thiry-five authors address your clinical questions What em...
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market.
Clearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune ...
<P>The primary mission of the third edition of <EM>Handbook of Food Engineering</EM> is to provide the information needed for efficient design and development of processes used in th...
The field of lifestyle medicine, which is the study of how daily habits and actions impact on both short- and long-term health and quality of life, continues to expand globally.
Handbook of Nutrition and Diet in Palliative Care, Second Edition, is a comprehensive guide, providing exhaustive information on nutrition and diet in terminal and palliative care.
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders.
This handbook compiles information on novel ingredients and functional food products from leading authors in their respective areas of expertise.
The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science.
Heavy metals and metalloids, singly or in combination, induce toxic manifestations either through acute or chronic pathology.
This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents.
Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts.
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena th...
Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B.
Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published.
Nanotechnology has been emerging as an important tool in the nutraceutical and food industries to improve the overall quality of life.
Coriander (Coriandrum sativum L.
Mysterious illnesses can be prevented, this book provides the groundwork! Building on its predecessor, this new volume, Nutrition and Integrative Medicine for Clinicians is an essential, peer-reviewed...
