7.417 results (0,32957 seconds)

Show all filters

Brand

Show all

Merchant

Price (EUR)

Reset filter

Products
From
Shops

Food Allergy Molecular and Clinical Practice

Food Allergy Molecular and Clinical Practice

Food allergy is an adverse immunological reaction to allergens present in food. Up to 4% adults and 8% children are affected by food allergy. The increase in allergic diseases to food has led to the need for better diagnostics and more effective therapeutic approaches. This book describes the molecular biology and immunology of major food allergens from laboratory based science to clinical immunology encompassing novel characterisation and quantification methods the application of recombinant food allergens in molecular diagnosis and the development of novel therapeutics. This book is the ideal reference tool for researchers students and allergy clinicians to accurately diagnose and manage food allergies. | Food Allergy Molecular and Clinical Practice

GBP 44.99
1

Food Rheology A Practical Guide

Food Rheology A Practical Guide

Rheology is the study of material flow and deformation defining different aspects of food processing and product design. Food rheology affects several unit operations during food processing the behavior during shelf life the consumer perception during consumption and the interaction of food products with the human body (from chewing and swallowing to digestion). Therefore it is imperative for professionals involved in food science and engineering to understand and assess food rheology. Food Rheology: A Practical Guide presents the main aspects of food rheology as a practical guide demonstrating that applying food rheology does not need to be a complex task. Key Features Presents a practical direct and didactic description of food rheology with many examples and applications Includes a guide for designing performing and interpreting experiments highlighting the main concerns and tips Describes different food products (liquid semi-solid and solid; homogeneous and heterogeneous; vegetable- and animal-based) with examples and applications Explores structure-processing-properties relations More direct practical and consulting this book can help students professionals and professors to understand the basic concepts to design perform and interpret experiments related to food processing and properties. | Food Rheology A Practical Guide

GBP 74.99
1

Mycotoxins in Food and Beverages Innovations and Advances Part I

Mycotoxins in Food and Beverages Innovations and Advances Part I

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals peanut tree nuts dried fruits coffee cocoa grapes spices…) both in the field and after harvest particularly during storage. They can also be found in processed foods of plant origin or by transfer in food products of animal (milk eggs meat and offal). Mycotoxins are of major concern since they can cause acute or chronic intoxications in both humans and animals which are sometimes fatal. Many countries particularly in Europe have set maximum acceptable levels for mycotoxins in food and feed. The book reviews the latest literature and innovations on important aspects of mycotoxins e. g. mycotoxin producing fungi and the related ecosystems mycotoxin occurrence toxicity analysis and management. Quantitative estimations of impacts of climate change on mycotoxin occurrence have been made recently using predictive modelling. There is also a growing interest in the occurrence and toxicity of multiple mycotoxins in food and feed including emerging or modified forms of mycotoxins. Innovative tools were also developed to detect and quantify toxinogenic fungi and their toxins. In order to reduce the use of chemicals that are harmful to the environment and health of consumers alternative methods of prevention and decontamination of mycotoxins were tested in pre- and post-harvest using microorganisms natural substances or radiation treatments. | Mycotoxins in Food and Beverages Innovations and Advances Part I

GBP 59.99
1

Dimensions of Food

Dimensions of Food

Following its bestselling predecessor Dimensions of Food Eighth Edition provides beneficial classroom and independent instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible for teaching. A variety of stimulating experiences allow the student to explore and comprehend the numerous dimensions of food. Part I of this lab manual contains an analysis of economic nutritional palatability chemical sanitary and food processing dimensions of food. Part II allows students to analyze the structural and functional properties of foods such as starches fruits and vegetables eggs dairy meat poultry and fish fats and oils sweeteners and baked goods. Part III features information on microwave cooking and Part IV concludes with beneficial ideas on meal planning. All chapters in this informative and interactive insight into food science contain learning objectives exercises recipes summary questions and updated Dietitian's Notes. Contains several helpful Appendices on topics including: Food Guides and Dietary Guidelines Food Equivalents Portions Food Allergens Food Additives Legislation Foodborne Illness Cooking Terms Herbs and Spices and Plant Proteins.

GBP 62.99
1

Textbook of Allergy for the Clinician

Textbook of Allergy for the Clinician

This is the second and updated version of the Textbook of Allergy for the Clinician. It is a unique book in the field of allergy. The uniqueness lies in the international character of the book with contributors representing both the East and West. This book represents the diversity of issues affecting patients in the specialty of allergy asthma & immunology. There is some discussion of the basic mechanisms involved and extensive elaboration for the clinicians. This book will appeal to medical students residents and fellows undergoing training as well as consultants in academic and clinical practice settings. The color plates especially in the section on Aerobiology will help in the interaction between the patient and consultant in identifying the plant or flora which is the causative factor. The differences and similarities between the Eastern and Western approaches in the practice of the specialty are being addressed for the first time in a book.

GBP 66.99
1

Local Food Environments Food Access in America

Local Food Environments Food Access in America

In this book Morland Lehmann and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans. In my career as a public servant there are very few legislative achievements that I’m prouder of than the Healthy Food Financing Initiative which started in my home state of Pennsylvania. The program gained status as a proven and economically sustainable federal program that is helping to improve the quality of life in our neighborhoods: by allowing millions access to healthy affordable food. – Congressman Dwight Evans United States House of Representatives Pennsylvania District 3 If we work together we can create a healthy food system that is equitable and accessible to all. This book highlights the importance of healthy food projects like grocery stores farmers markets co-ops and other healthy food retail in revitalizing local communities across the country. Without basic nourishment kids and families simply won’t be successful – which is why this book is a must read. – Sam Kass President Obama’s Senior Nutrition Policy Advisor and Executive Director of Let’s Move! Morland and colleagues’ new second edition provides an excellent foundation for courses in food policy and community nutrition. Their detailed review of the economics of local and national food financing will open students’ minds to the complexity inherent in measuring and interpreting outcomes. – Robert S. Lawrence MD MACP Founder and Former Director of the Center for a Livable Future Johns Hopkins University Bloomberg School of Public Health Features ● Describes how disparities in food access formed in the United States      ● Includes federal policies and programs aimed at addressing food access in underserved areas including the Healthy Food Financing Initiative     ● Features examples of state initiatives that address poor access to food retailers     ● Provides methods for program evaluation utilizing principals of implementation and dissemination science     ● Includes critical thinking questions and embedded videos aimed to generate discussions on how restricted local food environments in the United States are rooted in economic disparities that impact food access as well as housing education and job opportunities      | Local Food Environments Food Access in America

GBP 52.99
1

Introduction to Food Chemistry

Introduction to Food Chemistry

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the major areas of food science including food chemistry food analysis and methods for quality assurance nutrition diet and health food microbiology food material science biochemical changes in fresh foods food enzymology and food processing. Within each chapter more complex ideas appear near the end. This provides beginning students and those new to the food industry with a complete spectrum of information while assisting advanced students with specialized papers and research articles. This multi-level text presents a wealth of information in a clear and accessible style. It serves as an ideal introduction or supplementary textbook for undergraduate and graduate students in food science courses.

GBP 59.99
1

Fennema's Food Chemistry

Fennema's Food Chemistry

This latest edition of the most internationally respected reference in food chemistry for more than 30 years Fennema’s Food Chemistry 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific advances and where appropriate have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. This edition introduces new editors and contributors who are recognized experts in their fields. The fifth edition presents a completely rewritten chapter on Water and Ice written in an easy-to-understand manner suitable for professionals as well as undergraduates. In addition ten former chapters have been completely revised and updated two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3) which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7) which includes thermodynamic incompatibility/phase separation concepts. Retaining the straightforward organization and accessibility of the original this edition begins with an examination of major food components such as water carbohydrates lipids proteins and enzymes. The second section looks at minor food components including vitamins and minerals colorants flavors and additives. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk the postmortem physiology of edible muscle and postharvest physiology of plant tissues. | Fennema's Food Chemistry

GBP 66.99
1

Food Safety and Inspection An Introduction

Food Safety and Inspection An Introduction

The process of food inspection relies on an inspector's understanding of the intrinsic hazards associated with individual foods. Whereas spoilage can usually be determined through a simple organoleptic assessment the judgment of whether a food is fit for human consumption requires an evaluation of health hazards many of which may not be apparent through physical assessment. Instead the inspector must analyse and integrate scientific and handling information to evaluate the potential health risk. Adulteration of foods is also becoming an increasing problem and the complexity of the food supply chain requires an understanding of risk points to allow targeted inspection and assessment. Food Safety and Inspection: An Introduction focuses on food categories and describes common hazards associated with each using published peer-reviewed research to explain and evaluate the health risk. It is a practical textbook designed to support the role of food inspection in a modern food industry. There are seven chapters looking at specific aspects of food safety including a chapter on fraud and adulteration. This book summarises relevant published research to provide a scientific context for specific food safety issues and is an essential read for anyone interested in becoming a food inspector. | Food Safety and Inspection An Introduction

GBP 46.99
1

Food Pedagogies

Food Pedagogies

In recent years everyone from politicians to celebrity chefs has been proselytizing about how we should grow buy prepare present cook taste eat and dispose of food. In light of this contributors to this book argue that food has become the target of intensified pedagogical activity across a range of domains including schools supermarkets families advertising and TV media. Illustrated with a range of empirical studies this edited and interdisciplinary volume - the first book on food pedagogies - develops innovative and theoretical perspectives to problematize the practices of teaching and learning about food. While many different pedagogues - policy makers churches activists health educators schools tourist agencies chefs - think we do not know enough about food and what to do with it the aims effects and politics of these pedagogies has been much less studied. Drawing on a range of international studies diverse contexts genres and different methods this book provides new sites of investigation and lines of inquiry. As a result of its broad ranging critical evaluation of ’food as classroom’ and ’food as teacher’ it provides theoretical resources for opening up the concept of pedagogy and assessing the moralities and politics of teaching and learning about food in the classroom and beyond.

GBP 44.99
1

Advances in Food Biochemistry

Advances in Food Biochemistry

Understanding the biochemistry of food is basic to all other research and development in the fields of food science technology and nutrition and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text this volume examines a range of issues on the food spectrum including: water and its relation to food the glycobiology of food components enzymes plant animal and human hormones functional foods herbs and dietary supplements flavor compounds in foods organic acids interactions between the environment with food components biological and lipid oxidation in foods food safety nutrition and the genetic makeup of individual food components Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO UNIDO UNICEF and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.

GBP 69.99
1

Food Insecurity and Public Health

Food Insecurity and Public Health

Affecting more than 800 million people food insecurity is a global problem that runs deeper than hunger and undernutrition. In addition to the obvious impact on physical well-being food insecurity can result in risky coping strategies increased expenditures on medical costs or transportation and mental health issues. A review of the concepts and impacts of food insecurity through the lens of public health Food Insecurity and Public Health details the complex issue of food insecurity and explores its reach beyond economics and agronomics. The book guides you through the fundamentals beginning with theory and the challenges in measuring it and moving on to the impact of food insecurity on health. The book details the implications of food insecurity on public health practice including epidemiology and outcomes of diseases such as HIV TB and non-communicable diseases and the specific impact on women’s health. It closes with case studies from the Navajo Nation Kenya and Southern Africa offering the opportunity to learn from real-life successes and challenges. Each chapter also considers programs or interventions that have been used to attempt to address the issue including a discussion of the US federal food stamps program. In truth however there continues to be a dearth of data on the ways in which programs can effectively address the problem of food insecurity at the household community or district level in either the short or long term—beyond of course the elimination of poverty which is no doubt a root cause of the problem. The book gives you context for considering the links between food insecurity and health and a framework for seeking integrated solutions to both problems.

GBP 44.99
1

Monographs in Contact Allergy Volume 1 Non-Fragrance Allergens in Cosmetics (Part 1 and Part 2)

Monographs in Contact Allergy Volume 1 Non-Fragrance Allergens in Cosmetics (Part 1 and Part 2)

Monographs in Contact Allergy Volume 1: Non-Fragrance Allergens in Cosmetics (Part 1 and Part 2) is the first 2-part volume in an exciting series on contact allergy. It presents over 500 natural or synthetic chemicals and compounds which have caused allergic contact dermatitis in cosmetic products. Included here are INCI names synonyms description/definition CAS and EU numbers chemical class function in cosmetics molecular formula structural formula and advice on patch tests. A full literature review is given of patch testing in patients case reports of cosmetic allergic contact dermatitis irritant contact dermatitis photosensitivity immediate contact reactions and systemic side effects. This text is suitable for anyone with an interest in contact allergy from university students to professionals and all readers will find this informative and detailed series an invaluable resource. Key Features: Monographs of all known non-fragrance chemicals and substances which have caused allergic contact dermatitis from their presence in cosmetic products Provides lists of all functional groups (such as antioxidants preservatives artificial nail building emollients hair dyeing hair colorants) in both the EU and US formats and all chemicals in these groups which have caused cosmetic allergy Presents an alphabetical list of all synonyms indicating their INCI names Reported cross-reactions pseudo-cross-reactions and co-reactions patch test sensitization and presence in cosmetic products (including data from FDA’s Voluntary Cosmetic Registration Program) and chemical analyses are discussed Covers an extensive amount of information to benefit dermatologists allergists and non-medical professionals involved with the research development and marketing of cosmetic products | Monographs in Contact Allergy Volume 1 Non-Fragrance Allergens in Cosmetics (Part 1 and Part 2)

GBP 66.99
1

Get Qualified: Inspection and Testing

Get Qualified: Inspection and Testing

The Get Qualified series provides clear and concise guidance for people looking to work within the electrical industry. This book outlines why the inspection and testing of electrical installations is important and what qualifications are required in order to test inspect and certify. All you need to know about the subject of inspection is covered in detail making this book the ideal guide for those who are new to the subject and experienced professionals alike. There are also sections on exam preparation revision exercises and sample questions. | Get Qualified: Inspection and Testing

GBP 46.99
1

Processed Food Addiction Foundations Assessment and Recovery

Processed Food Addiction Foundations Assessment and Recovery

Obesity and eating disorders have stubbornly refused to respond to treatment since the 1990’s. This book organizes the evidence for a possible answer i. e. that the problem could be one of addiction to processed foods. In a Processed Food Addiction (PFA) model concepts of abstinence cue-avoidance acceptance of lapses and consequences all play a role in long-term recovery. Application of these concepts could provide new tools to health professionals and significantly improve outcomes. This book describes PFA recovery concepts in detail. The material bridges the research into practical steps that health professionals can employ in their practices. It contains an evidence-based chapter on concepts of abstinence from processed foods. It rigorously describes PFA pathology according to the DSM 5 Addiction Diagnostic Criteria. It applies the Addiction Severity Index to PFA so that health practitioners can orient themselves to diagnosing and assessing PFA. It contains ground-breaking insight into how to approach PFA in children. Because the book is evidence-based practitioners can gain the confidence to put the controversy about food addiction to rest. Practitioners can begin to identify and effectively help their clients who are addicted to processed foods. This is a breakthrough volume in a field that could benefit from new approaches. | Processed Food Addiction Foundations Assessment and Recovery

GBP 48.99
1

World Population and World Food Supplies

World Population and World Food Supplies

Originally published in 1954. This great work surveys the distribution of the world’s population and the food production of all countries chosen as important by reason of either their demands on the world food market or their contributions to it. The author concludes that the more advanced countries can be reasonably assured of food supplies for an indefinite period. The less advanced countries can no longer rely on self-contained systems: they must seek co-operation with the advanced countries to supply them with the appliances needed for a more highly developed agriculture. This book at the time gave statesmen and their scientific advisers agriculturalists and agricultural economists an invaluable new instrument. | World Population and World Food Supplies

GBP 44.99
1

Transforming Food Environments

Transforming Food Environments

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables. However because of increased media attention people are becoming more interested in alternative approaches to improving the many food-related decisions we make daily. Transforming Food Environments features evidence from several disciplines exploring initiatives that have improved food environments and discusses the importance of achieving success in equitable and sustainable ways. The book presents information on diverse food environments followed by methods that help readers become aware of the design of interventions and food policies. It covers food environments in schools workplaces and community centres as well as fast food establishments and food marketing. The book presents methods to help encourage better food choices and purchase of healthier foods. It explores persuasion tactics used by health professionals such as changing availability and/or price using nudging techniques and food labelling. Led by Editor Charlotte Evans Associate Professor of Nutritional Epidemiology and Public Health Nutrition at the University of Leeds; and written by an international range of authors from countries including the US Canada Australia New Zealand Japan and the United Kingdom this multidisciplinary book appeals to students researchers public health professionals and policy makers. It also raises awareness and provides a comprehensive treatment of the importance of our environments on food choice.

GBP 44.99
1

Food and Beverage Management

Food and Beverage Management

This introductory textbook provides a thorough guide to the management of food and beverage outlets from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors – fast food and casual dining hotels and quality restaurants and event industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry covering consumers the environment and ethical concerns as well as developments in technology. New to this edition: New chapter: Classifying food and drink service operations. New international case studies throughout covering the latest industry developments within a wide range of businesses. Enhanced coverage of financial aspects including forecasting and menu pricing with respective examples of costings. New coverage of contemporary trends including events management use of technology use of social media in marketing customer management and environmental concerns such as sourcing sustainability and waste management. Updated companion website including new case studies PowerPoint slides multiple choice questions revision notes true or false questions short answer questions and new video and web links per chapter. It is illustrated in full colour and contains in-chapter activities as well as end-of-chapter summaries and revision questions to test the readers' knowledge as they progress. Written by a team of authors with many years of industry practice and teaching experience this book is the ideal guide to the subject for hospitality students and industry practitioners alike. | Food and Beverage Management

GBP 48.99
1

Food-Drug Synergy and Safety

Food-Drug Synergy and Safety

Scientists health professionals and consumers are increasingly interested in the relationships between food components and food-drug combinations as they strive to find more effective ways to prevent or treat chronic disease. As one of the first unified and in-depth sources in this emerging topic Food-Drug Synergy and Safety explores the vast potential benefits of food and food-drug synergy. The book addresses the interaction of two or more components within a single food between several foods or between foods and drugs consumed together in which the potential health benefit is greater than the effect of the single component food or drug. Each chapter follows a consistent framework and addresses the health benefits mechanisms of action and safety aspects pertaining to the food and food-drug synergies. Sections discuss food and food-drug synergies in the context of specific disease groups such as cardiovascular disease cancer osteoporosis inflammatory diseases hypertension and obesity for easy reference in a clinical setting. A separate section focuses entirely on performance enhancers including caffeine creatine and ephedrine/ephedra and their potential to influence human health in addition to ergogenic applications. The final section provides scientists with a framework for designing experiments that elucidate the heath benefits and safety aspects of food and food-drug synergies. Food-Drug Synergy and Safety lays the essential foundation in this new direction of research as it gains momentum in the fields of food nutrition medicine and pharmaceutical sciences.

GBP 56.99
1

Understanding the Japanese Food and Agrimarket A Multifaceted Opportunity

Understanding the Japanese Food and Agrimarket A Multifaceted Opportunity

The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain livestock and seafood products; fruits; vegetables; and wood products. Many of the contributors speak and read Japanese and have lived in Japan for extensive periods; they are able to give deep insights into how and why the Japanese consumption and distribution system behaves as it does. They draw on their expertise to fully explore various Japanese food and fiber markets. As they demystify the Japanese market they illustrate for readers several systematic approaches to mastering the Japanese food and fiber markets. Readers will discover that effective long-term marketing strategies in Japan must be based on sound analytical information. The contributors provide such needed material with chapters on items as diverse as wine grain products beef and fruits and vegetables. Some of the specific topics covered include:changes in Japanese food consumptionJapanese food distribution systemdemand for beef products in Japandemand for vegetables and vegetable seedsJapanese wine marketdemand for bakery productsnew food products for the Japanese marketdeveloping trade relations in wood productsExecutives of commodity associations or firms exporting foods to Japan will find the general sections most interesting as well as chapters specific to their products. Teachers and students exploring exporting to the Japanese market will be intrigued by the various dimensions of the “multifaceted” nature and opportunities of the Japanese market. | Understanding the Japanese Food and Agrimarket A Multifaceted Opportunity

GBP 59.99
1

Food Process Engineering and Quality Assurance

Food Process Engineering and Quality Assurance

This new book Food Process Engineering and Quality Assurance provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork which in addition to the expertise of interdisciplinary engineers draws on that of food technologists microbiologists chemists mechanical engineers biochemists geneticists and others. The processes and methods described in the book are applicable to many areas of the food industry including drying milling extrusion refrigeration heat and mass transfer membrane-based separation concentration centrifugation fluid flow and blending powder and bulk-solids mixing pneumatic conveying and process modeling monitoring and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for among other things chemical and heat sterilization advanced packaging and monitoring and control which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish candelilla dairy and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features:• Presents recent research development with applications• Discusses new technology and processes in food process engineering• Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics drugs etc. ) covering its characteristics common uses geographical distribution and more

GBP 82.99
1

The A-Z Guide to Food as Medicine Second Edition

The A-Z Guide to Food as Medicine Second Edition

Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine this new edition explores the physiological effects of more than 250 foods food groups nutrients and phytochemicals in entries that include: Definition and background information such as traditional medicinal use culinary facts and dietary intake and deficiency information Scientific findings on the physiological effects of foods food groups and food constituents Bioactive dose when known such as nutrient Dietary Reference Intakes focusing on 19-to-50-year-old individuals Safety highlights such as nutrient Tolerable Upper Intake Levels A health professional’s comprehensive nutrition handbook that includes all nutrients nutrient functions good and excellent sources of nutrients nutrient assessment and deficiency symptoms as well as summaries of foods food groups and phytochemicals. New to the Second Edition: Disease- and condition-focused Index that leads readers to foods used to manage specific conditions and diseases Focus on practical recommendations for health maintenance and disease prevention including tables insets and updated scientific findings on more than a dozen new foods Accompanying teaching aids and lesson plans available online at http://www. crcpress. com Features: Dictionary-style summaries of the physiological effects of foods food groups nutrients and phytochemicals alphabetically listed for quick access Approximately 60 B & W images of foods; informational tables and insets that define or illustrate concepts such as drug terminologies classes of phytochemicals and medicinal aspects of foods and of a plant-based diet Over 1 000 scientific references from peer-reviewed sources including The Academy of Nutrition and Dietetics Evidence Analysis Library and position statements of major health organizations | The A-Z Guide to Food as Medicine Second Edition

GBP 69.99
1

Food Science Research and Technology

Food Science Research and Technology

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods including litchi (lychee) pinto beans and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more. | Food Science Research and Technology

GBP 82.99
1

Food Molecular Microbiology

Food Molecular Microbiology

With the advances in the field of molecular biology new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic transcriptomic proteomic and metabolomic studies can be integrated through bioinformatic applications thereby improving our understanding of the interactions between biotic and abiotic factors and concomitantly the physiology of starter cultures spoilage and pathogenic microbiota. Improvements in the speed accuracy and reliability of food quality and safety assessment have made the foundation stronger for future developments including the exploitation of gene networks and applications of nanotechnology and systems biology. This book reviews all these developments provides an integrated view of the subject and helps in identifying areas of future development. | Food Molecular Microbiology

GBP 48.99
1