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THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular …
THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular …
Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consu…
Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human health is no longer a matter of simple nutrition: consu…
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspe…
Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspe…
Governance of Marine Fisheries and Biodiversity Conservation explores governance of the world’s oceans with a focus on the impacts of two inter-connected but historically separate streams of governance: one for fisheries, the other for biodiversity c…
Governance of Marine Fisheries and Biodiversity Conservation explores governance of the world’s oceans with a focus on the impacts of two inter-connected but historically separate streams of governance: one for fisheries, the other for biodiversity c…
Algae are some of the fastest growing organisms in the world, with up to 90% of their weight made up from carbohydrate, protein and oil. As well as these macromolecules, microalgae are also rich in other high-value compounds, such as vitamins, pigmen…
Algae are some of the fastest growing organisms in the world, with up to 90% of their weight made up from carbohydrate, protein and oil. As well as these macromolecules, microalgae are also rich in other high-value compounds, such as vitamins, pigmen…
The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contributes to their overall multisensory experience. The princ…
The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contributes to their overall multisensory experience. The princ…
Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information an…
Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information an…
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should re…
Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storage conditions. During this period, the product should re…
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject…
The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult subject…
Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and…
Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and…
Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a p…
Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a p…
Modern aquaculture is faced with a number of challenges, including public concern about environmental impacts and the welfare of farmed fish. A fundamental understanding of fish biology is central to finding ways to meet these challenges and is also …
Modern aquaculture is faced with a number of challenges, including public concern about environmental impacts and the welfare of farmed fish. A fundamental understanding of fish biology is central to finding ways to meet these challenges and is also …
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is,…
A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. A full understanding of its functions and qualities is,…
Fish have been a major component of our diet and it has been suggested that fish/seafood consumption contributed to the development of the human brain, and this together with the acquisition of bipedalism, perhaps made us what we are. In the modern c…
Fish have been a major component of our diet and it has been suggested that fish/seafood consumption contributed to the development of the human brain, and this together with the acquisition of bipedalism, perhaps made us what we are. In the modern c…
Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new…
Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial that individuals understand how to be part of this new…
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 personal research experiences. The authors' main focus is on the biological and physical-chemical stabi…
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 personal research experiences. The authors' main focus is on the biological and physical-chemical stabi…
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends general…
An in-depth look at new and emerging technologies for non-alcoholic beverage manufacturing The non-alcoholic beverage market is the fastest growing segment of the functional food industry worldwide. Consistent with beverage consumption trends general…
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its produc…
This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its produc…
A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Compounds from Agricultural Wastes offers a guide to the many uses of agricultural wastes from the prod…
A guide to the extraction, isolation and purification of bioactive compounds from agricultural wastes, and their applications Recovering Bioactive Compounds from Agricultural Wastes offers a guide to the many uses of agricultural wastes from the prod…
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 lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology …
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 lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology …