Food & Culinary Science

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Integrated View of Fruit and Vegetable Quality

Wojciech J Florkowski
November 29, 2017

This book focuses on quality of produce by addressing its various aspects. By applying a disciplinary perspective, we work toward an integrated view, placing papers in the broader context of the processes that are responsible for the supply of fresh produce. While a number of technical papers focus...

Handbook of Nutritional Supplements: Volume I: Human Use

Miloslav Rechcigl
November 29, 2017

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to food supplements for human use, is organized on the basis of raw materials utilized in their production, as well as on...

Preservation Of Food By Ionizing Radiation: Volume II

Van C Josephson
November 29, 2017

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science...

Molluscan Shellfish Depuration

W.S. Otwell
November 29, 2017

This volume is the first complete publication on molluscan shellfish depuration. It represents a comprehensive and timely overview of issues ranging from pertinent regulations through technology and commercial practice in all current international settings. Industry and historical perspectives are...

Handbook of Nutritional Supplements: Volume II, Agricultural Use

Miloslav Rechcigl
November 29, 2017

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements. This volume, relating to agriculture supplements, covers various food byproducts and nutritional and other food supplements used in animal feeding...

Hydrophobic Interactions in Food Systems

Shuryo Nakai
November 29, 2017

This book aims to assist scientists in the field in reviewing and updating their information, and will prompt them to adopt a unified quantitative approach to the study of hydrophobic interactions in food systems. The first part of this monograph reviews the current knowledge on the topic, and the...

Molecular Biology and Genetic Engineering of Yeasts

Henri Heslot
November 29, 2017

Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering. The book discusses baker's yeast, in addition to a number of unconventional yeasts being used in an increasing number of studies. 175 figures help illustrate the...

Regulatory Status Of Direct Food Additives

Thomas E. Furia
November 29, 2017

The primary purpose of this volume is to provide readers with quick summaries of and references to the current U.S. government and other regulations for some of the most frequently employed direct food additives. Indirect additives, such as pesticide residues, packaging adhesives, polymeric...

Preservation Of Food By Ionizing Radiation: Volume III

Peter Josephson
November 29, 2017

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science...

Food Biofortification Technologies

Agnieszka Saeid
November 27, 2017

Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added...

Anthocyanins in Health and Disease

Taylor C. Wallace, M. Monica Giusti
November 15, 2017

Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary...

Engineering Interventions in Agricultural Processing

Megh R. Goyal, Deepak Kumar Verma
November 10, 2017

Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, and their applications in agriculture science and agricultural engineering, focusing on biological...

Conferences

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