Food Science and Technology

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Recent Advances in Wine Stabilization and Conservation Technologies

Food Science and Technology, Food Science and Technology, Chemistry
$190.00

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Recent Advances in Wine Stabilization and Conservation Technologies is a book related to the developments in winemaking and mainly in wine stabilization and conservation technologies. The purpose of this book is to fulfill the need for accurate, state-of-the art information and perspectives regarding the most recent studies on wine stabilization and conservation technologies. The uses…
Peppers: Harvesting Methods, Antioxidant Properties and Health Effects

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$110.00

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The pepper fruit is commonly consumed as fresh fruit. In addition, the fruit is used in food industry and in manufacture processing, either fermented or concentrated. The pepper fruit is a rich source of bioactive compounds with antioxidant properties to which highly desirable medicinal properties and health benefits have been attributed. The stability and concentration…
High Intensity Pulsed Light in Processing and Preservation of Foods

Food Science and Technology, Food Science and Technology, Chemistry
$210.00

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High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of applications in the preservation of packaged and unpackaged food products, as well as non-preservation processes for the food industry, water disinfection and medical applications. This is confirmed by the large increase…
Vegetable Oil: Properties, Uses and Benefits

Food Science and Technology, Food Science and Technology, Chemistry
$190.00

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Vegetable oils are hydrophobic compounds, such as tryacylglicerols and essential oils extracted from plants that have been used by humans for centuries in many different areas. The use of isolated enzymes and microorganisms applied to vegetable oils has been shown to be very interesting from an industrial viewpoint, due to the broad variety of products…
Food Issues, Policies, and Safety Considerations. Volume 5

Food Science and Technology, Chemistry
$120.00

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This book discusses several topics on food issues, policies, and safety. The topics include legal issues with federal labeling of genetically engineered food; revisions of nutrition facts label; the U.S. wine industry and selected trade issue with the European Union; U.S. catfish industry and foreign trade; nut consumption among U.S. adults; consumer response to foodborne…
Applications of Ultrasound in the Beverage Industry

Food Science and Technology, Food Science and Technology, Chemistry
$110.00

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Ultrasound is regarded as an emerging and promising technology in industrial food processing. In recent years, several applications of ultrasound in relation to the production of beverages, mainly wines and juices, have been assayed at a laboratory scale. To be specific, ultrasound has been used for enhancing heat transfer, detection of microbial contamination, reducing membrane…
Soybeans: Cultivation, Nutritional Properties and Effects on Health

Food Science and Technology, Food Science and Technology, Chemistry, Agricultural Economics and Resource Management, Agriculture, Science and Technology
$190.00

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This book provides current research on the cultivation, nutritional properties and effects on health of soybeans. Chapter One examines the antioxidant defense system in foliar and seed extracts of seven soybean cultivars. Chapter Two introduces phytic acid, an anti-nutritional factor in soybean seeds, soybean mea and phytic acid in animal production, low phytic acid (LPA)…
Soybean Oil: Uses, Properties and Role in Human Health

Food Science and Technology, Agriculture Issues and Policies, Food Science and Technology, Chemistry, Agricultural Economics and Resource Management, Science and Technology
$82.00

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The soybean (Glycine max (L.) Merrill) has become one of the most used agricultural products in the world as an ingredient in human and animal nourishment. One important product obtained from soybean is its oil, considering that the grain contains around 18-21 wt% of oil. This book reviews the uses, properties and role in human…
Handbook of Seafood: Quality and Safety Maintenance and Applications

Food Science and Technology, Food Science and Technology, Chemistry
$230.00

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Seafood and related products have an important place in the human diet; it provides for the protein needed and has a nutritional composition that has favorable health impacts on human beings. Considering the rapid increase in the world population and the demand in terms of protein needs that are provided by seafood, the necessary need…
Pomegranate: Chemistry, Processing and Health Benefits

Food Science and Technology, Crops, Agriculture, Science and Technology
$210.00

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Pomegranates are increasingly distributed and consumed worldwide both as fresh fruit or processed products, like juices and food supplements. The present commercial success of this fruit and its purported health benefits are associated with an impressive increase of scientific research published on the pomegranate. The huge amount of new data produced every year by the…
Beer: Production, Consumption and Health Effects

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$210.00

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Beer is defined as a fermented alcoholic beverage made of malted cereals, water, and yeast, and occasionally other additives, such as hops. This alcoholic beverage has been consumed for thousands of years, when independent events revealed that some juices fermented when left in the open air, giving as a result a completely different product. The…
Pulsed Electric Fields (PEF): Technology, Role in Food Science and Emerging Applications

Food Science and Technology, Food Science and Technology, Chemistry
$160.00

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Pulsed Electric Fields (PEF) is a method used in non-thermal food preservation. Chapter One of this book provides inactivation kinetic models for PEF treatment. Chapter Two discusses PEF in the winemaking process. Chapter Three reviews fruit juice preservation. Chapter Four investigates the effect of amplitude and treatment time of PEF on E. coli in carrot…
Ellagic Acid: Food Sources, Potential Role in Human Health and Antioxidant Effects

Food Science and Technology, Food Science and Technology, Chemistry
$95.00

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Ellagic acid is a powerful bioactive polyphenolic compound showing a wide range of biological activities and potential beneficial effects on human health. In this book, Chapter One offers an overview of the main food sources of ellagic acid, its glycosides and ellagitannins. Chapter Two studies two Brazilian fruits rich in ellagic acid: the Camu-camu (M.…
Food Markets: Consumer Perceptions, Government Regulations and Health Impacts

Marketing and Operations Management Research, Food Science and Technology, Marketing Management, Marketing and Sales, Business and Economics, Social Sciences
$160.00

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This book provides current research on consumer perceptions, government regulations and health impacts of the food markets. Chapter One discusses the consumer perceptions on health and welfare of European lobsters placed on the market live and how these aspects affect their quality and food safety. Chapter Two uses a large, national survey to identify, describe,…
Food Industry: Assessment, Trends and Current Issues

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry, Agricultural Economics and Resource Management, Agriculture, Science and Technology
$160.00

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This book provides an assessment of the food industry. It discusses trends and current issues. Chapter One gives an overview of the main microbial enzymes in the food industry. Chapter Two focuses on trends and challenges for the hygiene of conveyor belts in food production. Chapter Three identifies energy-saving opportunities (technological, organisational or behavioural) and…
Xanthan Gum: Applications and Research Studies

Food Science and Technology, Food Science and Technology, Chemistry
$160.00

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Xanthan gum is a microbial heteropolysaccharide of high molecular weight produced through fermentation by bacteria of the genus Xanthomonas that have a wide range of applications in food and non-food industries due to their physical properties and rheological characteristics. In this book, the first chapter discusses the characteristics, properties, and the use of xanthan gum…
Microbial Enzymes and Additives for the Food Industry

Food Science and Technology, Food Science and Technology, Chemistry
$230.00

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The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are considered safe as compared to synthetic and chemical formulations. Microbial products are used in the processing or manufacturing of a variety of food products. These days, fermented foods have become very common. Enzymes, pigments,…
Food Poisoning: Outbreaks, Bacterial Sources and Adverse Health Effects

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$215.00

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Hygienic food and water are essential for healthy life. Outbreaks of pathogens and chemical food poisoning occur regularly in this world, which kills around 2.2 million people globally every year. Food recalls due to the presence of food-borne pathogens and toxic chemicals are a nightmare for world economical growth. Even in the 21st century, due…
Polyphenols: Food Sources, Bioactive Properties and Antioxidant Effects

Biochemistry Research Trends, Food Science and Technology, Chemistry
From: $89.00

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Polyphenols are secondary metabolites of plants. Dietary phenolics are not only classified as human nutrients, but also play important roles in human health and are therefore called nutraceuticals. Both epidemiological studies and controlled human studies have shown that regular intakes of diets rich in phenolics are inversely related to some chronic diseases such as certain…
Molasses: Forms, Production and Uses

Food and Beverage Consumption and Health, Food Science and Technology
$195.00

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Molasses is obtained as a residue of the sugar industry. The major components of molasses are sucrose, glucose and fructose. In Molasses: Forms, Production and Uses, a study is presented wherein polyurethane foams were prepared using the hydroxyl group of mono- and di-saccharides as a reaction site for urethane synthesis. Molasses was dissolved in polyethylene…
Functional Foods: Sources, Health Effects and Future Perspectives

Food Science and Technology, Food Science and Technology, Chemistry
$230.00

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Food has significant societal, historical and religious roles, in addition to nutritional value. It represents cultures and customs, provides opportunities for sharing, giving and social interaction and offers nutrition, pleasure and satisfaction. Technically, all foods are functional, as they fulfill a basic human need and provide nutritive value. However, the term ‘functional food’ implies an…
Peanuts: Consumption, Allergies and Nutritional Content

Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$82.00

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Peanuts (Arachis hypogaea) are one of the most popular leguminous plants that originated in the Andean Cordilleras of South America, and they were spread all over the world in the Middle Ages. There are mainly four different cultivars of Virginia, Runner, Spanish, and Valencia. Peanuts contain lipids, protein, and carbohydrates as the major components as…
Polyphenolics: Food Sources, Biochemistry and Health Benefits

Food Science and Technology, Food Science and Technology, Chemistry
$95.00

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Polyphenolic compounds are part of a division of secondary metabolites with high antioxidant capacity, found naturally in most edible and inedible plants. These compounds are responsible for pigmentation and plants defense of pathogens agents. Its molecular structure includes phenolic hydroxyl groups and aromatic rings. Polyphenols are increasingly studied because of the benefits to human health,…
Quinoa: Cultivation, Nutritional Properties and Effects on Health

Food Science and Technology, Food Science and Technology
$230.00

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Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin that is becoming more and more popular in Europe, Asia and the United States of America because it is a good source of different nutrients, rich in antioxidant compounds and it offers an alternative to classical cereals in celiac diet because its seeds are gluten-free.…