Food Security Governance in the Arctic-Barents Region provides a multidisciplinary perspective on the major food security and safety challenges faced in the Arctic region. The authors address existing
Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne disease
This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product. Individua
This new book, Research Methodology in Food Sciences: Integrated Theory and Practice, is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters a
This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition, mechanical processing operations such as separations, transpor
Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addre
Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum
A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implicati
Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.This co
Swainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector provides a comprehensive overview of the role of technical and quality managers in a food business and their r
With the unprecedented increase in the world’s population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the fo
Innovative Food Science and Emerging Technologies covers many new trends and developments in food science, including preparation, characterization, morphology, properties, recyclability, and advances
With contributions from a broad range of leading researchers, this book focuses on advances and innovative in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and F
Food science is concerned with the study of food. It studies the nature of food and the principles fundamental to food processing. Some of the sub-disciplines of food science are food chemistry, food
Nutrition science is the study of the interaction of nutrients with the other food substances and their importance in the growth, maintenance, development, reproduction, health, and disease control in
Nutrition is the science of understanding and studying the relation of food substances to the growth, health, maintenance, reproduction, etc. of the body. It also includes the study of assimilation, a
Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety.
Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that giv
Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes. Chapters on
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstr
