Search Results

ENGLISH

Applied Dairy Microbiology

477,00€ + 10% CARD

 This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology-emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods. Containing more than 2350 bibliographic citations, tables, drawings and photographs-550 more than the previous edition-Applied Dairy Microbiology, Second Edition is an invaluable reference for all food and dairy microbiologists, scientists, and technologists; toxicologists; food processors; sanitarians; dietitians; epidemiologists; bacteriologists; public health and regulatory personnel; and veterinarians; and an important text for upper-level undergraduate, graduate, and continuing-education students in these disciplines.
ENGLISH

Seafood Processing - Adding Value Through Quick Freezing, Retortable Packaging And Cook-Chilling

384,25€ + 10% CARD

 The international fishing industry is in danger of stagnation if it continues to ignore consumer demands. What the consumer wants is easy-to-prepare or ready-to-eat value added products. This title considers issues that need to be addressed to bring items profitably to market, including product development, processing, packaging and storage.
ENGLISH

Fatty Acids In Foods And Their Health Implications

337,88€ + 10% CARD

 Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures.Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction.The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.
ENGLISH

Food Biotechnology

914,25€ + 10% CARD

 Demonstrates the effect that biotechnology has on food production and processing. Beginning with an overview of principles of microbiology, biochemistry, cell biology, and genetics, it reviews food microbiology that analyzes the genetics and processes of dietary fundamentals.
ENGLISH

Food Plant Design

by Antonio Lopez-Gomez e Gustavo V. Barbosa-Canovas

357,75€ + 10% CARD

 Covering chemical engineering and food technology issues, this text discusses the design of the food processing system and the industrial food plant. Including modeling procedures for food processing systems and auxiliary systems, it also discusses synthesis techniques and procedures to structure data on different food processing alternatives.
ENGLISH

Food Plant Economics

by George D. Saravacos e Zacharias B. Maroulis

357,75€ + 10% CARD

 Food Plant Economics introduces the application of modern process engineering economics to the food industry. It provides a thorough background in the economics of a food plant, including recent technological advances, the structure of the food system in the US and EU, and the principles of modern design. It applies the concepts of
ENGLISH

Kinetic Modeling Of Reactions In Foods

by Martinus A.J.S. Van Boekel

371,00€ + 10% CARD

 Offers an introduction to kinetic models and modeling techniques and their applications in food science and technology. This book argues that the modeling of food changes is kinetic modeling. Integrating food science knowledge, kinetics, and statistics, it explores the potential to predict and control food quality attributes with computer models.
ENGLISH

Coloring Of Food, Drugs, And Cosmetics

by Gisbert Ottersta¤Tter

404,13€ + 10% CARD

 "Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. Thoroughly describes the relationships between coloring reactions."
ENGLISH

Legumes: Beyond Their Nutritional Value

~~258,38€~~ 232,54€ 10% OFF

 Throughout history, humans have consumed legumes for their high nutritional value and therapeutic effects, which have been associated with traditional medicine. Because of this, scientists were interested in which compounds contributed to these benefits. Various studies have shown that the nutritional and non-nutritional compositions of legumes offer important biological properties for health. Legumes are a source of vegetable protein, and today, they offer an alternative to animal protein, reducing the consumption of animal protein which, in turn, supports the environment by decreasing the pollution generated by meat production. This book consists of thirteen chapters, focusing mainly on the bioactive compounds found in legumes such as beans, soybeans, chickpeas, peas, lentils, and broad beans. In addition, the characteristics that each one presents will be mentioned, as well as the biological activity they exert. Additionally, two chapters will explore some legumes that are not used daily; however, in various regions of the world, they are used to prepare various dishes and treat some illnesses.
ENGLISH

Handbook Of Nutrition And Diet

by Babasaheb B. Desai

90,09€ + 10% CARD

 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. It also discusses the effects of nutrition and diet on diseases of the bones, teeth, hair, kidneys, liver and nervous system.
ENGLISH

Seafood Enzymes - Utilization And Influence On Postharvest Seafood Quality

by Benjamin K. Simpson e Norman F. Haard

94,06€ + 10% CARD

 "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-products from seafood waste. Details the control of enzyme activity in seafood products."
ENGLISH

Handbook Of Microwave Technology For Food Application

by Ashim K. Datta e Ramaswamy C. Anantheswaran

457,13€ + 10% CARD

 "Integrates principles of electromagnetics, dielectrics, heat and moisture transfer, packaging, solid mechanics, fluid flow, food chemistry, and microbiology to provide a comprehensive overview of microwave processing in a single accessible source."
ENGLISH

Vitamin E - Food Chemistry, Composition, And Analysis

by Junsoo Lee e Ronald R. Eitenmiller

390,88€ + 10% CARD

 <p>Meeting industry demand for an authoritative, dependable resource, <b>Vitamin E: Food Chemistry, Composition, and Analysis</b> provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology. Coverage of these topics is intertwined with coverage of the food delivery system, basic nutrition,</p>
ENGLISH

Complex Carbohydrates In Foods

477,00€ + 10% CARD

 "Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels. Addresses current research, applications, and implementation issues."
ENGLISH

Food Plant Sanitation

457,13€ + 10% CARD

 Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry''s most recent developments. The book is unique from others on the topic in th
ENGLISH

Handbook Of Food Toxicology

by S.S. Deshpande

583,00€ + 10% CARD

 From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food. The author discusses toxin sources, mechanisms, routes of exposure and absorption, and their chemical and biochemical components to prevent contamination of food products and reduce epidemics of foodborne disease. The book contains more than 3000 references to facilitate further research, as well as recent guidelines from the FDA and World Health Organization regarding food hygiene and safety.
imagem não disponível

Industrialization Of Indigenous Fermented Foods, Revised And Expanded

eBook 10%

ENGLISH

Industrialization Of Indigenous Fermented Foods, Revised And Expanded

384,25€ + 10% CARD

 Presents innovations in the processing of a range of indigenous fermented foods. This work reviews indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for an understanding of the impact of fermented food products on the nutritional needs of communities around the world.
ENGLISH

Novel Food Processing Technologies

364,38€ + 10% CARD

 Spotlights innovations in food processing technologies. This work covers a range of food processing treatments that meet the demands for added value and guaranteed safety and contains sections dedicated to high pressure, pulsed electric fields, microwave applications, freezing and packaging methods, and predictive microbiology.
ENGLISH

Food Emulsions

477,00€ + 10% CARD

 Focuses on strategies to analyze the functionality and performance of food emulsions and explores developments in emulsion science that have advanced food research and development. This book probes technologies in food emulsion assessment for excellence in food product design and focuses on methods of emulsion characterization and investigation.
ENGLISH

Ingredient Interactions - Effects On Food Quality, Second Edition

324,63€ + 10% CARD

 Presents technical information available on food ingredient interactions. This work concentrates on the examination of real foods as well as model food systems. It discusses rheological concepts and the application of microscopic techniques to study ingredient interactions.
ENGLISH

Extraction Optimization In Food Engineering

364,38€ + 10% CARD

 Featuring extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It also presents case studies for illustration of specific extraction systems in commercial food production.
ENGLISH

Handbook Of Fruit Science And Technology - Production, Composition, Storage, And Processing

583,00€ + 10% CARD

 This work offers comprehensive, current coverage of preharvest and postharvest handling and production of fruits grown in tropical, subtropical and temperate regions throughout the world. It discusses over 60 major and minor crops, and details developments in fruit handling and disease control, storage practices, packaging for fruit protection, siz
ENGLISH

Process Engineering In The Obtention And Preservation Of Food Bioactive Ingredients

~~304,75€~~ 274,28€ 10% OFF

 Worldwide there has been a growing interest in the consumption of functional foods. Functional foods are defined as a foodstuff that provides a health benefit beyond basic nutrition, demonstrating specific health or medical benefits, including the prevention and treatment of disease. Some of these foods are composed of bioactive compounds that are considered as bioactive ingredients. Bioactive ingredients can be included in foods such as fruits and vegetables or incorporated into foods prior to its obtainment from different sources. The extracted and isolated bioactive ingredients are a very labile material. Hence, the preservation of the bioactive ingredients is a sound topic. Different procedures are developed for preserving the functionality of bioactive ingredients. It includes cold and heat technologies, encapsulation at micro and nano levels, among others. These strategies are generally focused on the application of bioactive ingredients in foods or supplements. Nevertheless, novel applications are developed as a part of research and development programs from the food industry or laboratories. This book addresses the collection of novel information related to the processes for the obtainment and preservation of food bioactive ingredients. The diverse topics in the volume includes the trends in the obtention and isolation of bioactive ingredients, the sources of bioactive ingredients including microbes, the procedures for the preservation of the bioactive compounds and the novel applications in the food industry.
ENGLISH

Cassava Crop: Cultivation, Potential Uses, And Food Security

~~304,75€~~ 274,28€ 10% OFF

 Cassava is the 4th most consumed root crop that contributes to dietary energy in the tropics (after rice, sugar, and maize). Thus, cassava continues to be recommended as a key food for human consumption, especially in the face of current population growth, related problems with food supply, food and nutrition security, and global climate change challenges. Research on cassava crops aims to improve agricultural resource management, and breeding. Along with seed production, crop protection, post-harvest practices, storage, supply chain, potential uses, and food security. There has also been significant technological advances in cassava production systems that have remarkably improved cassava yields and the technological processing of derivatives. However, these developments are still poorly understood throughout the world. This book, therefore, aims to provide an overview of the current state of sustainable cassava production systems, improve processing and potential uses, to achieve global food security targets by presenting research, case studies, experiences, opinions, and critical comments from various agroecological regions of the world.
Loading results...

View more results