This book provides a unique record of thousands of anti- and post- mortem examinations, covering a period of over 25 years. A Color Atlas of Meat Inspection is a practical guide filled with more than 850 full color photographs. This fascinating work focuses on the pathological conditions which are
...
|
A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature?s Harvest answers the many questions consumers have about various fruits and vegetables. Providing basic, clear, and understandable information for each produce item, this reference guide gives you a synopsis of the
...
|
Summarizes the research required to allow the sale of Acesulfame-K, an intense artificial sweetener that does not adversely affect diabetics, cause tooth decay, or contain calories. Among the topics are the health hazards of the food additive and its subsequent compounds, the effects on the senses,
...
|
It is now known that heating carbohydrate-rich foods can cause the formation of acrylamide and further research is likely to show that other hazardous compounds are formed during the heat treatment of foods. Therefore assessing the risks posed to consumers by acrylamide and other potentially
...
|
Activated carbon has proven itself as a superior adsorbent for hundreds of food, beverage, agricultural, and pharmaceutical processing applications. This book provides a comprehensive, scientific survey of activated carbon applications based on existing literature. A valuable resource for all
...
|
Based on thousands of citations from peer-reviewed, trade, commercial, and patent literature and interviews with those who have worked in the laboratory, in pilot plants, and in production, Active Packaging for Food Applications provides a state-of-the-art guide to understanding and utilizing these
...
|
Presents Drying Breakthroughs for an Array of Materials
Despite being one of the oldest, most energy-intensive unit operations, industrial drying is perhaps the least scrutinized technique at the microscopic level. Yet in the wake of today’s global energy crisis, drying research and development is
...
|
Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and
...
|
In recent years, the meat industry has incorporated important technological advances that, to this point, have not been addressed in a single source. Comprehensive and authoritative, Advanced Technologies for Meat Processing presents developments concerning the quality, analysis, and processing of
...
|
Advances in Conjugated Linoleic Acid Research, Volume 2 is the second book in a series devoted entirely to conjugated linoleic acid. This book has updated information on the analysis, biochemistry and applications of conjugated fatty acids in an attempt to make Volume 2, in conjunction with Volume
...
|
Interest in the chemistry, biological properties and healthful benefits of conjugated linoleic acid (CLA) continues to grow. The number of peer reviewed publications produced on CLA since the 2003 publication of Advances in Conjugated Linoleic Acid Research, Volume 2, has more than doubled. It is
...
|
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from
...
|
Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical
...
|
Comprehensive Assessment of This Globally Relevant Practice
As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical
...
|
A fresh view of the state-of-the-art, Advances in Food Extrusion Technology focuses on extruder selection, extrudate development, quality parameters, and troubleshooting in the 21st century extrusion process. In particular, the book:
Introduces the history, nomenclature, and working principles
...
|
Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers. Correspondingly, researchers have ramped up efforts to provide adequate technologies and
...
|
Covering classical and emerging technologies in fruit processing, this book assembles the recent advances in fruit processing technology used to enhance shelf life and improve final product quality. This book incorporates case studies on the application of thermal treatments, refrigeration,
...
|
More than half of those who see a general practitioner are taking some sort of natural medicine supplement, but little is known about the neurocognitive effects of these substances. This book examines whether natural and herbal medicines, vitamins, and supplements improve human cognition and/or
...
|
Aflatoxins are responsible for damaging up to 25% of the world’s food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones. In addition to aflatoxins, the presence of other mycotoxins, particularly fumonisins, brings additional
...
|
The first single book to catalog the diversity of fermented foods and beverages from all Africa, this reference covers all aspects related to the various fermented products. It covers the technologies, microbiology, nutritional aspects, safety concerns, and sensory aspects related to the fermented
...
|
In response to increased global concern over food supply, access, quality, and safety, this book provides a comprehensive review of existing approaches to agricultural engineering (AE) education and curriculum reform. It book highlights different models of AE education, including the historical
...
|
A comprehensive and unique data source on Brazilian agriculture, this annually published volume covers all economical aspects of the industry in fine detail. It represents the dynamics of the sector, dimensions of the activities involved, and their profitability. Providing data on crop areas,
...
|
A comprehensive and unique data source on Brazilian agriculture, this annually published volume covers all economical aspects of the industry in fine detail. It represents the dynamics of the sector, dimensions of the activities involved, and their profitability. Providing data on crop areas,
...
|
The fourth edition of Alternative Sweeteners follows the same formula as the previous three books by discussing each sweetener in terms its characteristics. Qualities covered include means of production, physical characteristics, utility, and relative sweetness (compared to sucrose). Technical
...
|
An A-to-Z look at the world of small fruits While there are many books on small fruit culture, their focus is often very specific or confined to just a few species. Packed with useful information, An Encyclopedia of Small Fruit is the comprehensive A-to-Z reference that not only details all
...
|