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Chemesthesis. Chemical Touch in Food and EatingJohn E. HayesChemesthesis are the chemically initiated sensations that occur via the touch system. Examples in th…
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Spray Drying Techniques for Food Ingredient EncapsulationC. AnandharamakrishnanSpray drying is a well-established method for transforming liquid materials into dry powder form. Wi…
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Advances in Food Science and Nutrition, Volume 2Visakh P. M.Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment…
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Advances in Food Science and Technology, Volume 1Sabu ThomasThis book comprehensively reviews research on new developments in all areas of food chemistry/scienc…
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Microbiology in Dairy Processing. Challenges and OpportunitiesPalmiro PoltronieriAn authoritative guide to microbiological solutions to common challenges encountered in the industri…
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Anti-Ageing Nutrients. Evidence-Based Prevention of Age-Associated DiseasesDeliminda NevesAgeing is a complex, time-related biological phenomenon that is genetically determined and environme…
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Sensory Discrimination Tests and Measurements. Sensometrics in Sensory EvaluationJian BiSensory testing and measurement are the main functions of sensory analysis. In recent years, the sen…
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The Common Fisheries Policy. The Quest for SustainabilityErnesto Penas LadoWritten by Ernesto Penas of the European Commission’s Directorate-General for Maritime Affairs and F…
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Natural Food Flavors and ColorantsMathew AttokaranIn this book the author utilizes his over fifty years of experience in food chemistry and technology…
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Food Forensics and ToxicologyTitus A. M. MsagatiA comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, …
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Edible and Medicinal Mushrooms. Technology and ApplicationsArturo Pardo-GiménezComprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the m…
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Emerging Technologies in Meat Processing. Production, Processing and TechnologyJames G. LyngMeat is a global product, which is traded between regions, countries and continents. The onus is on …
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High Temperature Processing of Milk and Milk ProductsMichael J. LewisThis book covers many aspects of thermal processing of milk and milk products with particular focus …
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Nutrigenomics and Proteomics in Health and Disease. Towards a systems-level understanding of gene-diet interactionsMartin KussmannNow in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together …
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Biotechnology in Flavor ProductionDaphna Havkin-FrenkelThroughout history, human beings have sought ways to enhance the flavor of the foods they eat. In th…
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Food Authentication. Management, Analysis and RegulationGeorgios P. DanezisThe determination of food authenticity is a vital component of quality control. Its importance has b…
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Bitterness. Perception, Chemistry and Food ProcessingMichel AlianiThe increasing demand for healthy foods has resulted in the food industry developing functional food…
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RFID and Sensor Network Automation in the Food Industry. Ensuring Quality and Safety through Supply Chain VisibilityWeibiao ZhouRadio Frequency Identification (RFID) is a key technology in the food industry that facilitates real…
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Essential Oils in Food Processing: Chemistry, Safety and ApplicationsSeyed MohammedBagher HashemiA guide to the use of essential oils in food, including information on their composition, extraction…
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Biotechnology of Lactic Acid Bacteria. Novel ApplicationsFernanda MozziLactic acid bacteria (LAB) have historically been used as starter cultures for the production of fer…
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Handbook of Mango Fruit. Production, Postharvest Science, Processing Technology and NutritionMuhammad SiddiqWritten by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Pro…
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Global Cheesemaking Technology. Cheese Quality and CharacteristicsPhotis PapademasGlobal Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, a…
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Paddlefish AquacultureSteven D. MimsPaddlefish have become of increasing interest to the aquaculture community in recent years, particul…
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Accelerating New Food Product Design and DevelopmentJacqueline H. BeckleyWritten primarily for directors and managers of food design and development, food scientists, techno…