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Food & Culinary Science
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The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods. Today’s consumers desire foods that go beyond basic nutrition—foods capable of promoting better health, or even playing a …
Hardback
$139.95
Increasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health. Phytochemicals: Health Promotion and Therapeutic Potential is the seventh in a series representing the emerging science with respect to plant-based …
Hardback
$129.95
Lipidomics is the study of the lipid molecules that are found in animal, plant, and bacterial cells. Recent research in this field has been driven by the development of sensitive new mass spectrometric tools and protocols, leading to the identification and quantification of thousands of lipids and …
Paperback
$99.95
The first 90 years of vitamin E research has produced prolific and notable discoveries, but until the last few decades, attention has been given mostly to the biological activities and underlying mechanisms of alpha-tocopherol, which we now know is one of more than eight vitamin E isomers. …
Hardback
$149.95
The fourth edition of Nutrition: maintaining and improving health continues to offer wide-ranging coverage of all aspects of nutrition, including:
Nutritional assessment
Epidemiological and experimental methods used in nutrition research
Social aspects of nutrition
The science of food as a source …
Paperback
$63.95
Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset …
Hardback
$169.95
Globally the hospitality and tourism industry is evolving and undergoing radical changes. The past practices are now advancing through the rapid development of knowledge and skills acquired to adapt and create innovations in various ways. Hence, it is imperative that we have an understanding of the …
Hardback
$219.00
This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years. The book specifically targets consumer protection. Foods are being processed to preserve …
Hardback
$99.95
Traditionally, laboratory identification of parasites has relied upon various phenotypic procedures that detect their morphological, biological, and immunological features. Because these procedures tend to be time-consuming and technically demanding, molecular methods based on nucleic acid …
Hardback
$199.95
Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability. To meet these demands, new processing and preservation techniques have arisen, most notably modified atmosphere packaging (MAP) and active packaging (AP). …
Hardback
$179.95
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