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Food Additives

Food Additives

Food additives is intended to provide the readers with knowledge on some very significant aspects of the food additives currently in use. Food additives have become essential in the food sector with the rising need for food processing and preservation. However, the use of food additives is regulated imposing strict rules as the impact of those additives on health cannot be neglected. The first chapter starts off with a general overview of food additives highlighting the novel trends that enhance..

DKK 1523.95
1

Allergen - SEYYED SHAMS ATHARI

Allergen - SEYYED SHAMS ATHARI

Allergy is a main problem of public health in the world. Many people in all countries are suffering from this problem. Some diseases (i.e. allergic rhinitis, allergic asthma, food allergy, urticaria, eczema, etc.) have allergic reaction pathophysiology, and with control of allergic mechanisms, these diseases can be controlled and cured. The current book entitled Allergen has focused on allergy, mechanism, diagnosis, treatment, and other related problems. Chapters of the book have good data on allergy-based..

DKK 1523.95
1

Food Safety - Some Global Trends

Food Safety - Some Global Trends

Food safety is defined as the concept that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Most food product recalls and food-related outbreaks are fully considered as food safety failures. Many risk-based food safety standards, e.g., HACCP, BRC, SQF, ISO/FSSC 22000, are designed to prevent such issues from occurring. Any food recall or food-related outbreak may be attributed to the likelihood of a risk assessment, which in some way failed..

DKK 1223.95
1

Descriptive Food Science

Descriptive Food Science

Deep knowledge of the chemical composition, nutrients, physical properties, toxicology, and microbiological composition of food allows for the production of safe, high-quality foods. This knowledge is fundamental when producing, preserving, manipulating, and distributing food substances, especially to reduce the risks to consumer health. The full extent of the effects on the composition of foods treated by new technologies is still unknown and it must be considered to guarantee that food is produced..

DKK 1458.95
1

Functional Food - Improve Health through Adequate Food - MAR CH VARRI HUEDA

Functional Food - Improve Health through Adequate Food - MAR CH VARRI HUEDA

In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book..

DKK 1783.95
1

Food Processing and Packaging Technologies - Jaya Shankar Tumuluru

Food Processing and Packaging Technologies - Jaya Shankar Tumuluru

Food processing, preservation, and packaging is a highly interdisciplinary science. Various techniques and technologies have been developed to extend food shelf life, minimize the risk of contamination, protect the environment, and improve foods¿ functional, sensory, and nutritional properties. Some of the many benefits of food processing, preservation, and packaging include increased food safety, improved nutrition, longer shelf life, and increased economic opportunities. In addition, food processing..

DKK 1788.95
1

Significance, Prevention and Control of Food Related Diseases

Significance, Prevention and Control of Food Related Diseases

Food-borne diseases are major causes of morbidity and mortality in the world. It is estimated that about 2.2 million people die yearly due to food and water contamination. Food safety and consequently food security are therefore of immense importance to public health, international trade and world economy. This book, which has 10 chapters, provides information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to..

DKK 1783.95
1

Proof and Concepts in Rapid Diagnostic Tests and Technologies - SHAILENDRA K SAXENA

Proof and Concepts in Rapid Diagnostic Tests and Technologies - SHAILENDRA K SAXENA

This book gives a comprehensive overview of the recent advancements and developments of rapid diagnostic tests (RDTs) and technologies, which are quite novel approaches and might be used as laboratory bench manual for the rapid diagnosis of the various disease conditions. The book focuses on various aspects and properties of RDTs, point-of-care tests (POCTs), quality control, assurance, calibration, safety, nano-/microfluidic technologies, and fusion with DNA technologies. I hope that this work might..

DKK 1523.95
1

Rapid Test - Advances in Design, Format and Diagnostic Applications

Rapid Test - Advances in Design, Format and Diagnostic Applications

Rapid tests, also known as point-of-care tests, have been in use for decades in the clinical and medical area and have become increasingly popular as an efficient screening method for conducting on-site analysis thanks to their simplicity, speed, specificity and sensitivity. Nowadays, rapid tests are widely applied for clinical, drug, food, forensic and environmental analysis and fields of application are rapidly increasing together with advances in the technology. The growing interest in rapid tests..

DKK 1453.95
1