Focus on the responses of LAB towards specific environmental stresses Presents the stress responses of LAB in the context of species and genera Discusses the applications and the future challenges of LAB stress research Lactic acid bacteria (LAB) constitute a heterogeneous group…
Dictionary of Food Ingredients is a concise, easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functional…
Funded by DSU Title III 2007-2012.
Percutaneous and coronary interventions, used to treat narrow arteries of the heart caused by/found in those with coronary heart disease. This book is a detailed guide for performing percutaneous procedures and it covers in-depth the procedures that cardiologists and interested …
Food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essenti…
This book provides current glycoinformatics methods and protocols used to support the determination of carbohydrate structures in biological samples as well as carbohydrate structure databases, the interaction of carbohydrates with proteins, and theoretical and experimental meth…
Profiles the eminent 18th century natural philosopher Henry Cavendish, best known for his work in chemistry and physics and one of the most baffling personalities in the history of science. In these chapters we are introduced to the psychology of science and of scientists and we…
Food chemistry is the study of the underlying properties of foods and food ingredients. It seeks to understand how chemical systems behave in order to better control them to improve the nutritional value, safety, and culinary presentation of food. It is designed for undergraduat…
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in…
"As a source of detailed information on the chemistry of food this book is without equal. With a Foreword written by Heston Blumenthal the book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that…
Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances in microbial genomics have significantly improved our understanding of the physiology, evolution, e…
It is important to develop methods for direct examination of food for viruses and to explore alternate indicators that can accurately reflect the virological quality of food. This book addresses these issues along with strategies for the prevention and control of viral contamina…
"The Handbook of Food Analytical Chemistry provides detailed descriptions, background information, and troubleshooting sections on a comprehensive array of procedures. - Written by recognized experts in the field, this guide is a must-have reference for anyone who deals with foo…