Kategoria BISAC: Technology & Engineering >> Food Science - Chemistry & Biotechnology

This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.

Split in four parts, the book opens with a comprehensive introduction into the GC/MS technique and a summary of relevant statistical and mathematical models for data analysis. The main parts focus on the authentication of the main food groups (cereals, dairy products, fruit, meat, etc.) and beverages (e.g., coffee, tea, wine and beer). The chapters in these sections follow a...

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide. Honey, wax, propolis and royal jelly also have significant roles in various nutraceutical and pharmaceutical products and this book provides collective information and practical approaches regarding all characteristic features of honey and its applications as functional food and medicines. Not only does this book explain the...

In this exciting update, readers will learn how feeding direct-fed microbials (including eubiotics, postbiotics, prebiotics, and synbiotics) is becoming increasingly widespread during food animal production.  Animal production must improve efficiency of growth, and the use of direct-fed microbial and prebiotic additives to domestic animals has become widely accepted and utilized.  The benefits of probiotic-type approaches in cattle, pigs, fish, and poultry, include improved general animal health, reduced foodborne pathogen populations, increased growth rate and feed efficiency,...