Food chemistry Books

This book is the third volume on Nanoscience in Food and Agriculture, published in the Sustainable Agriculture Reviews series. In this book we present ten chapters describing the synthesis and application of nanomaterials for health, food,...

This book provides a timely and thorough snapshot into the emerging and fast evolving area of applied genomics of foodborne pathogens. Driven by the drastic advance of whole genome shot gun sequencing (WGS) technologies, genomics applications are...

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and...

This book presents comprehensive reviews on the principles, design and applications of nanomaterials in the food and agriculture sectors. This book is the fifth of several volumes on Nanoscience in Food and Agriculture, published in the series...

This book is the second volume on this topic within the series.  With unique properties, nanomaterials are rapidly finding novel applications in many fields such as food, medicine, agriculture and pollution.  Such applications include to treat...

Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society. Whereas the first applications of nanotechnology have been developed mainly in material sciences,...

Foodborne illnesses caused by zoonotic pathogens associated with wildlife hosts are an emerging microbial food safety concern. Transmission of foodborne pathogens can occur through ingestion, or improper handling, of contaminated game meat. Wild and...

Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging,...

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition. The current knowledge is narrow and specific to individual topics focusing on either one nutrient or one...

Big Data technologies have the potential to revolutionize the agriculture sector, in particular food safety and quality practices. This book is designed to provide a foundational understanding of various applications of Big Data in Food Safety. Big Data...

In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from...

This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health...

This second volume of a two-volume work reviews beneficial bioactive compounds from various microorganisms such as bacteria, fungi, cyanobacteria in plant diseases management and the postharvest management of fruits using microbial antagonists...

Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on...

This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses. This expansive and detailed work is written in conversational style, walking students through all the brewing basics...

The structure of a food influences the way it is transformed during processing and digestion. This in turn has an impact on nutrient bioaccessibility (release) and digestibility, and subsequently on the physiological response and health of the individual...

The book will address selected topics in postharvest pathology aiming at highlighting recent development in the science, technology and control strategies of postharvest diseases to reduce losses and enhance safety of harvested agricultural products...

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption. Shelf life is determined by several factors, including...

This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries. Aspiring towards a world with zero food waste, the book has provided discussion on sustainable drying techniques in terms of...

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization...

As industries evolve, the demand for innovative solutions intensifies, yet challenges persist in harnessing the full potential of edible electronics (EE). From navigating complex interdisciplinary landscapes to overcoming material limitations and...

Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving...

The way we produce and consume food is facing an unprecedented crisis. As the global population expands, strain is put on our food systems and resources. The agriculture industry is struggling to meet demands of the current population, and the impact of...

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is...

THESIS Submitted to the Punjab Agricultural University in partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN MICROBIOLOGY.ABSTRACTSubstandard and waste mango (Mangifera indica) variety Dussehri was utilized for ethanol...

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The...

This book covers innovations  in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for...

The main aim of the current policy is to keep the environment in orbit witheconomics at the center, not considering nature or environment as simplecommodities. Preserving planet Earth’s biodiversity is crucial in order to keep itsecosystems in...

In the winter of 1920, the 25 year-old Masataka Taketsuru, with his new wife Rita in tow, arrived in Campbeltown, a small town on the west coast of Scotland. With the help of Professor Wilson of the Royal Technical College in Glasgow, the young Japanese...

This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to...

Among the major challenges facing society today, seeking renewable alternatives to petroleum-based fuels and manufactured goods is critically important to reducing society's dependency on petroleum and tackling environmental issues associated with...

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed...

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of...

This book discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods...

This updated volume presents a compilation of various representative techniques and approaches currently used to study bacterial foodborne pathogens. Chapters guide the reader through bacterial pathogen detection and quantification in food, molecular,...

Chemistry is often perceived as a complex and daunting subject, but understanding its importance is crucial for students in the realm of science education. In this subchapter, we will explore the significance of chemistry and how it impacts various...

A collection of 18 scientific papers written in honor of Professor Karlheinz Schwarz's 80th birthday. The main topics include spectroscopy, excited states, DFT developments, results analysis, solid states, and surfaces.

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary...

The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also...

This detailed volume explores rice molecular biology, genetic engineering, and genome editing technologies. Dividing into three parts, the book covers subjects such as genetic engineering and tissue culture of rice, including efficient methods for rice...

This updated book explores a wide repertoire of tools and approaches that have been created, modified, and applied to the study of L. monocytogenes, forming the basis of our understanding of the bacterium today. Many of these key experimental techniques...

Ankit Gupta's book "ELECTROCHEMICAL ANALYSER IMMUNOSENSOR DESIGN FOR DETECTION OF SWEAT CORTISOL MECHANISMS" takes readers on an enthralling exploration of the bleeding edge of bioanalytic laboratory technology. Renowned industry specialist Ankit Gupta...

Proteins are chains of amino acids and molecules which are connected by peptide bonds. Proteins that are found in milk and associated dairy products are called milk proteins. Milk contains all the nine essential amino acids required by the human body. It...

The branch of biology which deals with the microorganisms responsible for inhibiting, creating and contaminating food is called food microbiology. It focuses on the microbes and pathogens responsible for food spoilage, diseases, and production of...

Wielfried et Berry vous proposent un voyage au cœur du chocolat à la découverte de la ganache comme vous ne l’avez jamais vue.Depuis 2016, ils ont sondé le chocolat, et particulièrement la ganache, pour...