voedingstechnologie

MS

Membrane Separation of Food Bioactive Ingredients

0 Type: Book

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the sele…

AI

Aflatoxins in Food: A Recent Perspective

0 Type: Book

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 a larger scale. Aflatoxi…

PA

Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application

0 Type: Book

Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysacc…

TT

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

0 Type: Book

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality. It is divided into four parts: Part A - sources of contaminants in foods, their associated health risks, and integrated management a…

FS

Food Safety and Quality-Based Shelf Life of Perishable Foods

0 Type: Book

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 microbiological, chemical, physical, and…

AI

Advances in Probiotics for Sustainable Food and Medicine

0 Type: Book

This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety. Based on sound scientific research, the book is a unique refe…

EO

Essentials of Food Science

by Christian, Elizabeth W., Vaclavik, Vickie A., Campbell, Tad

0 Type: Book

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student. This latest edi…

BS

Brewing Science: A Multidisciplinary Approach

by Mosher, Michael, Trantham, Kenneth

0 Type: Book

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 from the origin and hist…

FC

Fighting Campylobacter Infections: Towards a One Health Approach

0 Type: Book

This edited volume explores Campylobacter species, which are some of the most important foodborne pathogens. Above all, contaminated poultry meat can cause human gastroenteritis in both developed and developing countries. The respective contributions reveal how these infections …

PP

Postharvest Pathology: Next Generation Solutions to Reducing Losses and …

0 Type: Book

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. Topics will include: 1) Intr…

SE

Sensory Evaluation of Food: Principles and Practices

by Heymann, Hildegarde, Lawless, Harry T.

fromFood science text series

0 Type: Book

The field of sensory science has grown exponentially since the publication of the first edition of Sensory Evaluation of Food. Fifteen years ago, the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test meth…

LM

Listeria monocytogenes in the Food Processing Environment

by Jordan, Kieran, Leong, Dara, Álvarez Ordóñez, Avelino

0 Type: Book

This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control. Listeriosis, a foodborne disease caused by Listeria monocytogenes is a major concern for public health authorities. In addi…

RR

Risk Regulation in Non-Animal Food Imports: The European Union Approach

by Montanari, Francesco, Jezsó, Veronika, Donati, Carlo

0 Type: Book

This Brief aims at providing a general understanding of the rationale - scientific as well as political - behind EU policy and related risk management decisions in the area on non-animal food imports. Lately, various menaces associated with imported food and feed of non-animal o…