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This volume, Food Structures, Digestion, and Health, draws together research findings from a range of domains to examine cutting-edge research concern..
This volume, Food Structures, Digestion, and Health, draws together research findings from a range of domains to examine cutting-edge research concern..
"Advances in Food and Beverage Labelling: Information and Regulations" is a comprehensive book covering labelling practices in the dynamic and ever-ch..
Probiotics are a combination of live beneficial micro-organism i.e. bacteria and yeast that are intended to have health benefits when consumed or appl..
Food safety is critical in order to safeguard customers from common allergies and foodborne diseases. Food poisoning is among the most widely recogniz..
This book seeks to evaluate the opinions of new product development (NPD) researchers and their partners. These incorporate the people who have advanc..
Shelf-life of food is the period during which the food retains an acceptable quality from a safety and organoleptic point of view, and depends on four..
Food sensory testing includes the application of human senses in the scientific assessment of food products. Qualities like texture, odor, scent, and ..
Until recent times, the nutritional study was solely about the deficiencies of nutrients and impairment of health. However, with the advent of genomic..
Fat is essential for several body functions. Fat is an important part of the diet of humans and many other animals. It is an energy and protects the s..
This book sums up existing evidence on the effect of natural food on human health. Proper nutrition is essential for human life, health and developmen..
The outcomes of modern initiatives of sustainable food production can be positive for food productivity, reduced pollution and overall improving the g..
The book "Analytical Techniques for Food Biopreservation" is a detailed handbook about the various food-preservation techniques that are based on the ..
This book focuses on the effect of processing and components of the food and its flavor. The topic discussed include: Introduction to food flavors; Na..
The physical properties of food include several factors such as mass transfer, heat transfer, and unit operations that are part and parcel of the engi..
"Food Additive Toxicology" is a text book written in simple language for graduates, postgraduate students and teachers in the discipline of food scien..