From the Publisher: From the bestselling author of A History of the World in Six Glasses, this is a riveting history of humanity told through the foods we eat. Throughout history, food has done more than simply provide sustenance; it has acted as a tool of social transformation,…
Updated to reflect recent developments, Food Polysaccharides and Their Applications, Second Edition presents a comprehensive overview of food polysaccharides. Chapters examine their source, biosynthesis, molecular structures, and physical properties in detail. They also explore …
As India celebrated the sixtieth anniversary of its independence, much praise was lavished on its emergence as a major player on the global stage. Its economic transformation and geopolitical significance as a nuclear power are matched by its globally resonant cultural resources…
"This authoritative reference furnishes exhaustive, single-source coverage of the production and postharvest technology of more than 70 major and minor vegetables grown in tropical, subtropical, and temperate regions throughout the world." "Written by over 25 experts from North …
Reviews the recent breakthroughs in vitamin A research. Discusses the metabolism of vitamin A; the mechanism of action of vitamin A and the provitamin A carotenoids; the role of retinoids in embryonic development, skin and epithelial cells, blood cells, vision, and reproduction;…
De meest recente uitgaves van 19 voedselsamenstellingstabellen van 14 Europese landen zijn gebundeld, weergegeven in de landstaal en voorzien van een Engelse toelichting. Tot slot wordt het ontwerp van een totaal coderingssysteem voor Europese voedingsmiddelen gepresenteerd: het…
"The dairy sector continues to be at the forefront of innovation in food processing. With its distinguished editor and international team of contributors, Dairy Processing: Improving Quality reviews key developments and their impact on product safety and quality. Dairy Processin…
Abstract: The series of conference papers discusses the development of agriculture and food chemistry in the United States. Topics include the 1) highlights in U.S. Agriculture and food chemistry, 2) plant production historical developments and effects; 3) animal production hist…
Discusses functional and economical chemicals used in processing foods and on raw and agricultural products; classification and profiles of pathogens ingested in foods, beverages, and drinking water; the application of biotechnology in food processing and related areas; product …
Food and beverage labels often specify a product's geographical origin, species, variety and method of production. These claims can significantly influence an item's economic value, but their verification is not always straightforward. New analytical approaches for verifying the…
Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained. Since the biochemical profile of food largely determines key food properties such as flavour and shelf life, the information gained using metabolomics-based methods will …
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of proce…
Presenting a multitude of easy-to-understand figures, tables, illustrative concepts and methods, this text maintains the strengths of the previous edition while adding new information. The book opens with a revised chapter on what food science actually is, detailing the progress…
