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Food Industry & Science

  • Pest Management in Food Industryby Scott Burnett; S. John Barcay

    Wiley 2016; US$ 199.95 US$ 173.29

    Pest Management in the Food Industry addresses core pest management issues including potential safety concerns for the food industry. Expert editors and contributors cover analysis and risk assessment for preventing and mitigating pest contamination for improving the quality, safety and analysis of food. The book highlights the history and importance... more...

  • Protein Byproductsby Gurpreet Singh Dhillon

    Elsevier Science 2016; US$ 200.00

    Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization. The book provides thorough insights into different protein modification techniques... more...

  • Analysis of Samples of Clinical and Alimentary Interest with Paper-based Devicesby Emilia Witkowska Nery

    Springer International Publishing 2016; US$ 129.00

    This book presents two main sets of paper-based analytical systems. The first set is a platform for the analysis of glucose, cholesterol and uric acid in biological samples, and the second set is a cutting-edge electronic tongue system for the analysis of beverages (mineral water, beer, wine). This thesis also provides an extensive review of 33 methods... more...

  • Advances in Food Authenticity Testingby Gerard Downey

    Elsevier Science 2016; US$ 300.00

    Advances in Food Authenticity Testing covers a topic that is of great importance to both the food industry whose responsibility it is to provide clear and accurate labeling of their products and maintain food safety and the government agencies and organizations that are tasked with the verification of claims of food authenticity. The adulteration... more...

  • Food Processing Technologiesby Amit K. Jaiswal

    Taylor and Francis 2016; US$ 259.95

    The processing of food generally implies the transformation of the perishable raw food to value-added products. It imparts benefits, such as the destruction of surface microflora, and inactivation of deleterious enzymes, such as peroxidase, leading to a greater shelf life of the food. It also enhances color and texture while maintaining quality of... more...

  • Innovative Processing Technologies for Foods with Bioactive Compoundsby Jorge J. Moreno

    Taylor and Francis 2016; US$ 239.95

    Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food with enhanced active compounds have advanced significantly... more...

  • Fresh-Cut Fruits and Vegetablesby Sunil Pareek

    Taylor and Francis 2016; US$ 179.95

    Because they meet the needs of today?s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to... more...

  • Green Coffee Bean Extract in Human Healthby Debasis Bagchi; Hiroyoshi Moriyama; Anand Swaroop

    Taylor and Francis 2016; US$ 189.95

    The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypertension, diabetes, and neuroprotection. GCB extract contains a novel antioxidant known as chlorogenic acid (also caffeoylquinic acid), which has been shown... more...

  • Ethnic Fermented Foods and Alcoholic Beverages of Asiaby Jyoti Prakash Tamang

    Springer India 2016; US$ 179.00

    Asiahas a long history of preparation and consumption of various types of ethnic fermentedfoods and alcoholic beverages based on available raw substrates of plant oranimal sources and also depending on agro-climatic conditions of the regions. Diversity offunctional microorganisms in Asian ethnic fermented foods and alcoholic beveragesconsists of bacteria... more...