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

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

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safety …

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

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessi…

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

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

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

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested. It is very important both to preserving its…

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…

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…

Дается общая характеристика зерномучных товаров: зерна, муки, крупы и пищевых зерномучных концентратов, макаронных, бараночных и сухарных изделий; опи…

As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. Th…

Highlights and examines the growing convergence between the food and agricultural industries—the technological, environmental, and consumer-related dr…

To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of th…

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to c…

Providing an overview of nanotechnology in the context of agriculture and food science, this monograph covers topics such as nano-applications in teh …

Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality att…

Aquaculture, the farming of aquatic animals and plants, and other seafood businesses continue to grow rapidly around the world. However, many of these…

Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. R…

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

Electricity in Fish Research and Management, 2nd Edition provides a comprehensive discussion of the uses of both electricity and electrical principles…