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Advances in Food Analysis Research

Food Science and Technology, Food Science and Technology, Chemistry
$255.00

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Food products are produced and distributed worldwide, leading to very stringent regulations to guarantee food quality and safety. The authors of the first chapter of this book confirm strategies that work in food analysis by liquid chromatography-mass spectrometry. Furthermore, antioxidant activity is well-known to have a great deal of beneficial impacts on health due to…
Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 4

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$192.00

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Today, the vegetables and fruits humans ingest daily contain a multitude of compounds; these include polyphenols, dietary fibers, organosulfides, isothiocyanates, biominerals protease inhibitors and other essential components. Almost all of these phytochemicals are beneficial components for the wellbeing of the human body. Each chapter of Volume 4 describes the phytochemicals and their experimental facts along…
Quercetin: Food Sources, Antioxidant Properties and Health Effects

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

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Quercetin is a uniquitous phytochemical and a major flavonoid consumed in the human diet. It is also a part of the active principles of several medicinal plants and is used as a supplement for the treatment of several diseases. The authors’ of this book discuss the latest advances in quercetin research, its antioxidant properties as…
From Medicinal Chemistry to Food Science: A Transfer of In Silico Methods Applications

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

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The aim of this book is to illustrate the big opportunity to transfer computational techniques, well accepted and used in medicinal chemistry to food science; through this, we hope to discover new pollutants, possible dangerous food additives, contaminants from industries, xenoestrogens, etc. The paradigm is: if a molecule can interact with a receptor (i.e. a…
Fermented Foods: Sources, Consumption and Health Benefits

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

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In recent years, there has been a growing trend in the consumption of functional foods. Functional foods are those that when consumed regularly produce a specific beneficial health effect beyond their basic nutritional properties. In this book, the authors focus on providing an overview of the current knowledge on technical approaches for the manufacturing of…
Phytosterols: Food Sources, Functions and Health Benefits

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

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The consumption of phytosterols (plant sterols and/or stanols) can reduce cardiovascular risk by reducing hypercholesterolemia. In addition to reducing intestinal cholesterol absorption, phytoserols (PS), which are structurally similar to cholesterol, have other potential beneficial effects in humans. There are a wide range of plants that have phytosterols in their composition. In this book, the food…
Citrus Fruits: Production, Consumption and Health Benefits

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$190.00

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Citrus is the most widely produced fruit in the world and it is grown in more than 80 countries. Due to its varied and wide chemical composition as a consequence of its nature, citrus is an exceptional feedstock to the designing and assessing of biorefineries. A wide spectrum of products are obtained from citrus, which…
The Chemistry of Cookery

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

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The kitchen is a chemical laboratory in which a number of chemical processes are conducted by which our food is converted from its crude state to a condition more suitable for digestion and nutrition, and made more agreeable to the palate. The Chemistry of Cookery shows that modern chemistry can throw into the kitchen a…
Sweet Potato: Production, Nutritional Properties and Diseases

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

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Sweet potato is a short-cycle, dicotyledonous plant in the morning glory family Convolvulaceae. It is a vegetable crop with roots that are sweet-tasting, starchy and tuberous. It is native to the tropical regions in America, from where it spread to other parts of the world. Chapter One of this book focuses on the production, nutritional…
Genetically Modified Organisms: Restrictions in 23 Countries and the European Union

Food Science and Technology, Food Science and Technology, Chemistry
$255.00

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Genetically engineered (GE) foods, sometimes referred to as genetically modified foods (GMO foods), are foods that are derived from scientific methods used to introduce new traits or characteristics to an organism. This book discusses the legislation of genetically modified organisms (GMOs) and genetically modified (GM) plants and foods in Argentina, Belgium, Brazil, Canada, China, Egypt,…
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…
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 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…

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