Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging, or over the horizon. In addition to the broad coverage,
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques
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 food flavors and colors.
"Advances in Dairy Ingredients" provides an international perspective on recent developments in the area of dairy ingredients and dairy technology. Market and manufacturing trends and opportunities ar
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are
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 in
Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. These compounds have been and continue to be the subject
A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the la
In vitro methods for evaluating foods and beverages functionality and toxicity are key in academic and industrial research. These methods are usually quick and less expensive than human studies. They
The revised and expanded text on food fermentation microbiologyWith this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content
An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a
The food industry faces competing demands from consumers who want products that are highly palatable yet meet a growing number of health needs, from legislators who seek to reduce the levels of food c
"Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colo
The increasing demand for healthy foods has resulted in the food industry developing functional foods with health-promoting and/or disease preventing properties. However, many of these products bring
Citing growing consumer interest in the nutritional content of foods and supplements, two experts in lipid chemistry describe current trends in the consumption of fats and foods, the biochemical and b
Editor Zach (University of Wisconsin-Madison) brings together US and a few international contributors from agribusiness, law, and political science, and from food and testing industry associations, re
"This book explores the most up to date nano- and micro-delivery systems for food ingredients, including nanoemulsions, stabilized nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles
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 t
