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Phenolic Compounds: Types, Effects and Research

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

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Phenolic compounds are a large family of metabolites that result from the secondary metabolism of plants. Novel insights about phenolic chemical structure, analytical methods, therapeutic effects, sensory properties, viticultural practices to modify their content and the use of these compounds found in agro-industrial wastes have been gathered in this book. A comprehensive overview on phenolic…
Soy Protein: Properties, Health Effects and Research Advances

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

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Soy protein is abundantly present in soybeans, which have in the past been termed as “wonder beans”. Soy flour, soy protein concentrate and soy protein isolate can be extracted from soybeans after removing the oil components. After the removal of oil components, one can use protein components as milk, paneer, cheese and sauce. The best…
Authentication and Detection of Adulteration of Olive Oil

Food Science and Technology, Upcoming Publications, Food Science and Technology
$230.00

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This deals with the subjects of olive oil authentication, characterization, traceability, classification and adulteration with plant and seed oils of inferior quality and price. It focuses on conventional and instrumental methods of analysis including GC, HPLC, GC/MS, HPLC/MS, ICP, IRMS, NMR, Fluorescence and IR Spectroscopy, Thermal and DNA analysis used to determine authenticity and detect…
Edible Films and Coatings: Advances in Research and Applications

Food Science and Technology, Food Science and Technology, Chemistry
$195.00

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This books opens with a review of the latest advances in edible film composition, including the use of macromolecules in the structural matrix, bioactive compounds, diffusion, and application in food systems. Continuing, the authors investigate edible coatings based on natural polymers (soy protein-SPI and potato starch) considering the effect of process variables such as drying…
Tropical Fruits: From Cultivation to Consumption and Health Benefits, Fruits from the Amazon

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

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Fruits from the Amazon region are highly appreciated for their exotic characteristics and have been a subject of interest and research since European pioneers discovered this rainforest. Numerous edible fruits from the Amazon region are considered to be rich sources of protein, though their bioactive metabolites are not used wisely worldwide despite being partly consumed…
Tropical Fruits: From Cultivation to Consumption and Health Benefits, Pineapple

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

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The chapters included in this book represent the work from the US, Canada, Japan, China, India, Iran, Netherlands, Turkey, Slovakia, and Portugal. The book attempts to cover the cellular manufacturing area from various angles. In terms of solution techniques, different approaches such as heuristics, mathematical models, networks models, genetic algorithm approaches, artificial neural networks, knowledge-based…
Cheese Production, Consumption and Health Benefits

Food Science and Technology, Food Science and Technology, Chemistry
$195.00

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Cheese Production, Consumption and Health Benefits provides current research in several topics related to the production, physicochemical, microbiological and sensorial properties of cheese, as well as food safety aspects related to this product. The book starts presenting research related to alternative coagulants from various origins in cheese manufacture, motivated by the increase in cheese demand…
Phenolic Compounds: Structure, Uses and Health Benefits

Chemistry Research and Applications, Organic Chemistry, Food Science and Technology, Chemistry
$95.00

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Phenolic Compounds: Structure, Uses and Health Benefits opens with a discussion on phenolic substances such as gallic acid, catechin, chlorogenic acid, caffeic acid, p-coumaric acid, ferulic acid, and quercetin. The most common analytical methods (based on spectrophotometric, chromatographic or electrochemical techniques) for determining phenolic compounds applied to a wide range of sample sources are presented.…
Secondary Metabolite and Functional Food Components: Role in Health and Disease

Food Science and Technology, Food Science and Technology, Chemistry
$195.00

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Secondary Metabolites and Functional Food Components: Their Roles in Health and Disease consists of original chapters, provides updates to previous source material and acts as a unique source of information for all those interested in secondary metabolites and functional food components. The proposed publication focuses on the pharmaceutical and food industries, with an emphasis on…
The Diversified Benefits of Cocoa and Chocolate

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

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The Diversified Benefits of Cocoa and Chocolate presents the different available methodologies for analysis, quantification, isolation, purification, and structure elucidation of polyphenols in cocoa and cocoa-derived products are reviewed. Taking into account that there is evidence that demonstrates that the bioactivity of flavanols is significantly influenced by their stereochemical configuration, enantioselective methods have also been…
Food Packaging and Preservation: Techniques, Applications and Technology

Food Science and Technology, Food Science and Technology, Chemistry
$82.00

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Food Packaging and Preservation: Techniques, Applications and Technology begins by presenting recent advances in the liquid chromatography-mass spectrometry determination of organic food-packaging contaminants. Coverage of all kind of applications is beyond the scope of the present contribution, so the authors focus on the most relevant applications published including sample treatment, determination and confirmation strategies, as…
Beef: Production and Management Practices

Food Science and Technology, Food Science and Technology, Chemistry
$195.00

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Information has always been an important input for agribusiness, both in production and marketing. With the growth in size, competitiveness and, consequently, the complexity of worldwide agribusiness in recent years, knowledge has become an even more essential tool. More recent research has shown that knowledge generated by experimental studies becomes important for the formulation of…
Bioactive Peptides: Types, Roles and Research

Food Science and Technology, Food Science and Technology
$82.00

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Bioctive peptides are small peptides composed of between 3 to 20 amino acid residues. Plant and animal food proteins are a source of a big number of bioactive peptides. These peptides have different uses within the pharmaceutical, medical, cosmetic, and food industries. In science literature, peptides from food proteins are reported to have biological activities…
Beef: Production and Management Practices

Food Science and Technology, Food Science and Technology
$195.00

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Information has always been an important input for agribusiness, both in production and marketing. With the growth in size, competitiveness and, consequently, the complexity of worldwide agribusiness in recent years, knowledge has become an even more essential tool. More recent research has shown that knowledge generated by experimental studies becomes important for the formulation of…
Food: The Vital Ingredient

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

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The production, consumption and appreciation of food are among the most important and fundamental aspects of life. The supply of nutritious and safe food is pivotal to societal wellbeing and stability, as well as to personal happiness. Revolutions in agriculture, in food processing and in understanding of the priorities of consumers have enabled us to…
Flour: Production, Varieties and Nutrition

Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology
$230.00

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Flour: Production, Varieties and Nutrition is divided into fifteen chapters. The prestigious authors of this book discuss traditional and alternative flours for different application fields, covering a broad range of gluten and novel gluten-free flours. The fifteen chapters include discussions on a wide range of topics such as gluten-containing flours versus alternative gluten-free flours; burdock…
The Pineapple: Production, Utilization and Nutritional Properties

Food and Beverage Consumption and Health, Food Science and Technology
$82.00

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The opening review included in The Pineapple: Production, Utilization and Nutritional Properties discusses the fundamental and applied aspects related to production of aroma compounds in pineapple fruit. Using different isolation techniques (vacuum distillation, simultaneous distillation-extraction, solvent extraction, dynamic headspace and headspace solid phase-microextraction), the volatile compounds are analyzed in conjunction, mainly with gas chromatography-mass spectrometry.…
Pomegranate: Cultivation, Composition, Antioxidant Properties, and Health Benefits

Food Science and Technology, Editor’s Picks, Food Science and Technology, Chemistry
$230.00

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Recently for the prevention and treatment of many neurologic, metabolic and other chronic diseases, the focus has shifted from allopathic Western medicine to alternative and complementary medicine in many countries including the United States of America. In fact, some dietary supplements including herbs, vegetables, nuts and fruits have demonstrated promising outcomes in improving human health.…
Wine and Winemaking: The Value and Efficiency

Food and Beverage Consumption and Health, Food Science and Technology
$160.00

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Perhaps there is no other drink in the world that would honor billions of people and have such a mystical nature than wine. Since ancient times, wine was considered as a drink of the gods; only water and a mother’s milk can be compared in importance and longevity with this sacred drink. However, neither archeologists…
Senn’s War Time Cooking Guide

Food Science and Technology, Food Science and Technology
$82.00

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This book, written by Charles Herman Senn (1864-1934) and originally published in 1915, brings the old recipes and techniques of cooking from during the war. It provides a unique window into peoples’ lives and how they survived during the war. The book is broken down into the following sections: • Recipes for Soups • Fish…
Food-Drug Interactions: Pharmacokinetics, Prevention and Potential Side Effects

Food Science and Technology, Food Science and Technology
$195.00

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The interaction between drugs and food is an increasingly relevant topic in clinical practice. There are numerous possibilities for interactions between drugs and food, often unknown or ignored by both health professionals and patients. The success of the care given to each patient depends, to a large extent, on the knowledge regarding the risks of…
The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy

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

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This book compiles technical, chemical and nutritional information in regards to the main species of the Theobroma genus, T. cacao and T. grandiflorum. The use of Theobroma cacao processing residues (pod and bean husks) as organic fertilizers, ingredients for animal feeding, sources of enzymes, fiber, hydrocolloids, and antioxidants, industrial biosorbents, and polymers for foams to…
Recycled Cooking Oil: Processing and Uses

Food Science and Technology, Food Science and Technology, Chemistry
$82.00

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Recycled Cooking Oil: Processing and Uses reviews the production of polyhydroxyalkanoates (PHA), polyamides (PAs), polyurethanes (PUs) and epoxies, along with their potential use as a plasticizer or in composite development. Some recommendations are suggested to rationalize the use of SCO as a low-cost, yet valuable raw material for the production of biomaterials. The authors present…
Differential Scanning Calorimetry: Basics and Applications

Food Science and Technology, Food Science and Technology, Chemistry
$82.00

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In this book, the authors use DSC to determine ΔCPs for a series of DNA molecules, including ST-DNA, DNA duplexes, stem-loop motifs, hairpins with bulges, intramolecular three- and four-way junctions, triplexes and pseudoknots. In all cases, the resultant ΔCP is small and well within the baseline signal of the DSC and the unfolding of DNA…