Kategoria BISAC: Technology & Engineering >> Food Science - General

This book focuses on starch polymers including starch genetics, biotechnological and chemical modification, nanostructures, processing, characterization, properties and applications. This books topic is in a cutting edge and emerging technology area of biomaterials, nanomaterials and renewable materials, and will involve international experts in diverse fields from genetic engineering to applications.

• Focuses on cutting edge applications of starch polymers, including starch genetics and Rheology
• Contains working examples and provides real problems and solutions in...

Befuddled about beer ingredients? Puzzled about the brew process? Can't remember the difference between an ale and a lager? Don't miss the brew infographics that follow the story

This...

Research in probiotics is an important and developing area across many aspects of health and wellbeing. Synthesizing the most contemporary evidence, this book examines the role of probiotics in the context of major mental health and clinical diagnoses. It addresses etiology and prognosis and explores the therapeutic potential of probiotics within each diagnostic category. Diagnostic categories include anxiety disorder, major depressive disorder, addiction, eating disorder, bipolar affective disorder, and schizophrenia. The text highlights future research directions and contains summary...

More than 7 billion people inhabit the earth and all of them are subject to aging. This book is aimed at persons interested in a molecular explanation of how our cells age. Human Longevity: Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution is built on the proposition that we age as our mitochondria age. It suggests a revised version of Harman s famous hypothesis featuring mitochondrial oxidative and energy stresses as the root causes of aging.

Human cells are protected from the ravages of aging by a battery of defensive systems including some novel...

This volume, which addresses various basic sensor principles, covers micro gravimetric sensors, semiconducting and nano tube sensors, calorimetric sensors and optical sensors. Furthermore, the authors discuss recent developments in the related sensitive layers including new properties of nano structured metal oxide layers. They provide in-depth insights into the unique chemistry and signal generation of copper oxide in percolating sensors and present a variety of applications of functional polymers made possible by proper imprinting.

Highlights of the subjects covered include:...

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes.

The book presents high hydrostatic pressure processing (HPP) for treatment of different groups of raw and finished products, focusing on specific pressure-induced effects that will lead to different biological impacts, and the information necessary for specifying HPP...

• Focuses attention on drug and chemical residues in edible animal products
• Covers novel computational, statistical, and mathematical strategies for dealing with chemical exposures in food animals
• Details major drug classes used in food animal production and their residue risks
• Highlights efforts at harmonizing and the differences among areas like US, EU, Canada,...

Written by the world's leading scientists and spanning over 400 articles in three volumes, the Encyclopedia of Food Microbiology, Second Edition is a complete, highly structured guide to current knowledge in the field. Fully revised and updated, this encyclopedia reflects the key advances in the field since the first edition was published in 1999

The articles in this key work, heavily illustrated and fully revised since the first edition in 1999, highlight advances in areas such as genomics and food safety to bring users up-to-date on microorganisms in foods. Topics such as...

Desert truffles are found in every known desert, irrespective of the habitat - cool or hot, loamy or acidic, sandy or heavy soil - the only common condition seems to be a limited supply of water. In contrast to 'true' truffles, desert truffles have evolved over time in different families, mainly within the order Pezizales. While in some arid areas, desert truffles have been traditionally used as food, in most regions interest has only recently been increasing, and truffles are now treasured for their nutritional value, as an income source and for research.

This volume gives a...

This edited collection examines the various influences, relationships, and developments beer has had from distinctly spatial perspectives. The chapters explore the functions of beer and brewing from unique and sometimes overlapping historical, economic, cultural, environmental and physical viewpoints.

Topics from authors both geographers and non-geographers alike have examined the influence of beer throughout history, the migration of beer on local to global scales, the dichotomous nature of global production and craft brewing, the neolocalism of craft beers, and the influence local...