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A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has a…

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revis…

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leadin…

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food sa…

This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview o…

Fish have been a major component of our diet and it has been suggested that fish/seafood consumption contributed to the development of the human brain…

Carotenoids are an essential component of the human diet. Bioactive by nature, they are rich in antioxidants, promote vitamin A activity and lower the…

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pin…

An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk p…

Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together the very latest science based upon nutrigenomics a…

Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount …

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health. The causes associated with dairy food-…

The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, co…

Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessi…

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important r…

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their per…

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniq…

Intensive tilapia co-culture is the commercial production of various species of tilapia in conjunction with one or more other marketable species. Tila…

Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sensory and consumer field has evolved to include bot…

The determination of food authenticity is a vital component of quality control. Its importance has been highlighted in recent years by high-profile ca…

An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing se…

Carbon emissions from the retail segment of the food cold chain are relatively high compared to other parts of the food cold chain. Studies have also …

Aquaculture Ecosystems contains a thorough and exciting synthesis of current information on aquaculture practices and substantial discussion of the wa…

Written by Ernesto Penas of the European Commission’s Directorate-General for Maritime Affairs and Fisheries, this thorough and comprehensive book pro…

The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing …

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, chee…

There has been a continual expansion in aquaculture, such that total production is fast approaching that of wild-caught fisheries. Yet the expansion i…

Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers …

In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and compreh…

Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through the…

A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Com…

In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-…

Chemesthesis are the chemically initiated sensations that occur via the touch system. Examples in the mouth include the burn of capsaicinoids in chili…

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food…

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial …

A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the l…

Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Ap…

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industrie…

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible m…

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over rece…

Stephen Spotte, Mote Marine Laboratory, Sarasota, Florida, USA Tarpons arose from an ancient lineage, and just two species exist today, confined to th…

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional chall…

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturin…

Meat is a global product, which is traded between regions, countries and continents. The onus is on producers, manufacturers, transporters and retaile…

Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Processing Technology and Nutrition offers a comprehe…