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The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic fieldЧитать

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and developmentЧитать

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based foodЧитать

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 theЧитать

Written by Ernesto Penas of the European Commission’s Directorate-General for Maritime Affairs and Fisheries, this thorough and comprehensive book provides a full understanding of the European Commission’s common fisheries policyЧитать

The continuing global decline of the health of the sea, and the increasing depletion of marine resources and biodiversity, caused by human activity and climate change, have led to ever-increasingЧитать

Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now inЧитать

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to theЧитать

Ageing is a complex, time-related biological phenomenon that is genetically determined and environmentally modulated. According to even the most pessimistic projections, average lifespan is expected to increase around the worldЧитать

Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro- andЧитать

Food chemical safety remains a serious concern to the food industry. Risks such as adulteration, the existence of toxic and allergenic compounds in foods, and poor regulation of postharvest processingЧитать

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market. Compiling knowledge on their production,Читать

In this book the author utilizes his over fifty years of experience in food chemistry and technology in order to produce the most detailed and comprehensive guide on natural foodЧитать

Milk is nature’s most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of milk has been greatlyЧитать

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examinationЧитать

The first comprehensive review of the current and future effects of climate change on the world’s fisheries and aquaculture operations The first book of its kind, Climate Change Impacts on FisheriesЧитать

Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increasedЧитать

Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, softЧитать

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of majorЧитать

In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups:Читать

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. <i>Quantitative Microbiology of Food Processing: Modeling the MicrobialЧитать

The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products. Dictionary of Flavors features entries on all flavorЧитать

Electricity in Fish Research and Management, 2nd Edition provides a comprehensive discussion of the uses of both electricity and electrical principles in fishery management and research. It covers electric fishingЧитать

Food Safety and Food Security features articles from the Wiley Handbook of Science and Technology for Homeland Security covering topics related to processing and packaging methods to protect food supplyЧитать

To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them. However,Читать

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. WrittenЧитать

The species of hake, making up the genus Merluccius, are commercially important and currently largely over exploited, with many stocks badly depleted and showing only limited signs of recovery. FromЧитать

Competing and winning in today's competitive marketplace requires a strategy that includes sustainability. Business leaders who embrace it and convey a strong sense of purpose behind their strategy are propellingЧитать

Food proteins and bioactive peptides play a vital role in the growth and development of the body’s structural integrity and regulation, as well as having a variety of other functionalЧитать