There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality c
Written for the upper level undergraduate, this updated book is also a solid reference for the graduate food engineering student and professional. This edition features the addition of sections on fre
At noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sw
Nutrition and Enhanced Sports Performance: Muscle Building, Endurance and Strength, Second Edition, includes comprehensive sections on the role of nutrition in human health, various types of physical
Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised,
This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications. Covering slowly digested starch, resistant starch, po
An increasing number of genetically modified organisms (GMOs) continues to be produced every day. In response to the concerns raised by the development of GMOs and their incorporation in foods and fee
Nonvitamin and Nonmineral Nutritional Supplements compiles comprehensive information and recent findings on supplements found in today’s market. The book focuses on non-essential nutrients, animal ext
Easy Statistics for Food Science with R presents the application of statistical techniques to assist students and researchers who work in food science and food engineering in choosing the appropriate
Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk. This high-quality reference is comprised of contributions from global researchers highl
"Food scientists apply their knowledge of chemistry, biology, and other sciences to the study and analysis of food. This compelling title explains how food scientists search for ways to improve the wa
Analytical Methods for Agricultural Contaminants provides proven laboratory practices and methods necessary to control contaminants and residues in food and water. This reference provides insight into
Preparation and Processing of Religious and Cultural Foods covers the production and processing of foods from major religions, focusing on the intersection of religion, science and cultural perception
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
Institutions like schools, hospitals, and universities are not well known for having quality, healthy food. In fact, institutional food often embodies many of the worst traits of our industrialized fo
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable r
Breeding Sorghum for Diverse End Uses is a comprehensive overview of all significant global efforts for the genetic improvement of sorghum, a major crop of many semi-arid nations that is suitable for
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications
Winemaking Problems Solved, Second Edition follows the innovative question and answer format of the first edition, presenting a quick problem-solving reference. Enology and viticulture experts present
