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The continued advancement in the sciences of functional foods and nutraceuticals has clearly establi…

Written primarily for directors and managers of food design and development, food scientists, techno…

Paddlefish have become of increasing interest to the aquaculture community in recent years, particul…

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, a…

Written by noted experts in the field, Handbook of Mango Fruit: Production, Postharvest Science, Pro…

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fer…

A guide to the use of essential oils in food, including information on their composition, extraction…

Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real…

The increasing demand for healthy foods has resulted in the food industry developing functional food…

The determination of food authenticity is a vital component of quality control. Its importance has b…

Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In th…

Now in a revised second edition, Nutrigenomics and Proteomics in Health and Disease brings together …

This book covers many aspects of thermal processing of milk and milk products with particular focus …

Meat is a global product, which is traded between regions, countries and continents. The onus is on …

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the m…

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, …

In this book the author utilizes his over fifty years of experience in food chemistry and technology…

Written by Ernesto Penas of the European Commission’s Directorate-General for Maritime Affairs and F…

Sensory testing and measurement are the main functions of sensory analysis. In recent years, the sen…

Ageing is a complex, time-related biological phenomenon that is genetically determined and environme…

An authoritative guide to microbiological solutions to common challenges encountered in the industri…

This book comprehensively reviews research on new developments in all areas of food chemistry/scienc…

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment…

Spray drying is a well-established method for transforming liquid materials into dry powder form. Wi…