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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology

Molecular Nutrition - Vitamins (Paperback): Vinood Patel Molecular Nutrition - Vitamins (Paperback)
Vinood Patel
R5,126 R4,754 Discovery Miles 47 540 Save R372 (7%) Ships in 12 - 19 working days

Molecular Nutrition: Vitamins presents the nutritional and molecular aspects of vitamins with a specific focus on vitamins A, B1 (thiamine), B2 (riboflavin), B# (niacin), B5 (pantothenic acid), B6, (pyridoxine), B7 (biotin), B9 (folate), B12 (colbamin), C, D, E, and K. As part of the Molecular Nutrition series, this book discusses introductory aspects and general coverage of vitamins and nutrition, the molecular biology of the cell, including signaling, transporters, oxidative stress, receptors, uptake, immunity, proliferation, endoplasmic reticulum, differentiation, carcinogenesis and apoptosis. Final sections cover genetic machinery and its function, transcriptional processes, homeostasis genes, cancer, gene expression, mutations, and more. Emerging fields of molecular biology and important discoveries related to diet and nutritional health are also covered, rounding out the book.

Quality Control in the Beverage Industry - Volume 17: The Science of Beverages (Paperback): Alexandru Grumezescu, Alina Maria... Quality Control in the Beverage Industry - Volume 17: The Science of Beverages (Paperback)
Alexandru Grumezescu, Alina Maria Holban
R5,412 R5,014 Discovery Miles 50 140 Save R398 (7%) Ships in 12 - 19 working days

Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control. It covers the latest global trends in how to improve beverages using assessment tools, authenticity approaches and novel quality control technologies. The book presents a great, hands on approach for anyone who needs to understand the big picture regarding analytical methods. Topics covered include safety, the economic impacts of contamination, and detection techniques.

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume 2 - Volume 2 in the Nanoencapsulation in the Food Industry... Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume 2 - Volume 2 in the Nanoencapsulation in the Food Industry series (Paperback)
Seid Mahdi Jafari
R4,525 R4,204 Discovery Miles 42 040 Save R321 (7%) Ships in 12 - 19 working days

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation.

Trends in Beverage Packaging - Volume 16: The Science of Beverages (Paperback): Alexandru Grumezescu, Alina Maria Holban Trends in Beverage Packaging - Volume 16: The Science of Beverages (Paperback)
Alexandru Grumezescu, Alina Maria Holban
R5,398 R4,999 Discovery Miles 49 990 Save R399 (7%) Ships in 12 - 19 working days

Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging strategies and current concerns in the industry. Consumer demand for bottled and packaged beverages has increased, and the need for scientists and researchers to understand how to analyze quality, safety and control are essential. This is an all-encompassing resource for research and development in this flourishing field that covers everything from sensory and chemical composition, to materials and manufacturing.

Food Safety and Human Health (Paperback): Ram Lakhan Singh, Sukanta Mondal Food Safety and Human Health (Paperback)
Ram Lakhan Singh, Sukanta Mondal
R3,231 Discovery Miles 32 310 Ships in 12 - 19 working days

Despite advances in hygiene, food treatment, and food processing, diseases caused by foodborne pathogens continue to constitute a worldwide public health concern. Ensuring food safety to protect public health remains a significant challenge in both developing and developed nations. Food Safety and Human Health provides a framework to manage food safety risks and assure a safe food system. Political, economic, and ecological changes have led to the re-emergence of many foodborne pathogens. The globalization of food markets, for example, has increased the challenge to manage the microbial risks. This reference will help to identify potential new approaches in the development of new microbiologically safe foods that will aid in preventing food borne illness outbreaks and provides the basic principles of food toxicology, food processing, and food safety. Food Safety and Human Health is an essential resource to help students, researchers, and industry professionals understand and address day-to-day problems regarding food contamination and safety.

Advances in Food and Nutrition Research, Volume 89 (Hardcover): Fidel Toldra Advances in Food and Nutrition Research, Volume 89 (Hardcover)
Fidel Toldra
R5,655 R4,735 Discovery Miles 47 350 Save R920 (16%) Ships in 12 - 19 working days

Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health. The series provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness (Paperback): Charis M Galanakis The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness (Paperback)
Charis M Galanakis
R4,523 R4,254 Discovery Miles 42 540 Save R269 (6%) Ships in 12 - 19 working days

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food products fortified with extracts derived from food processing by-products, food products based on Omega-3 polyunsaturated fatty acids and their health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina related products, fruit-based functional foods, pro- and pre-biotics, gluten-free products, and bioaromas. Food scientists, food technologists and nutrition researchers working on food applications and food processing will find this book extremely useful. In addition, those interested in the development of innovative products and functional foods will also benefit from this reference, as will students who study food chemistry, food science, technology, and food processing in postgraduate programs.

Instrumentation in Analysis of Food & Dairy Products (Hardcover): M. K. Srivastava Instrumentation in Analysis of Food & Dairy Products (Hardcover)
M. K. Srivastava
R3,481 Discovery Miles 34 810 Ships in 12 - 19 working days
The Practical Handbook of Perioperative Metabolic and Nutritional Care (Paperback): M. Isabel T.D Correia The Practical Handbook of Perioperative Metabolic and Nutritional Care (Paperback)
M. Isabel T.D Correia
R2,527 Discovery Miles 25 270 Ships in 12 - 19 working days

Intended for any healthcare professional working with surgical patients, including medical students, residents, surgeons and internists, nurses, dieticians, pharmacists, and physical therapists, The Practical Handbook of Perioperative Metabolic and Nutritional Care focuses on topics from the history of surgery and metabolism, to organic response to stress. Based on clinical processes, the author explores screening, assessment, and the impact of nutritional status on outcomes, in addition to investigating nutritional requirements, including macronutrients and micronutrients. Chapters examine wound healing as well as metabolic and nutritional surgical preconditioning, including coverage of preoperative counseling, preoperative nutrition, and preoperative fasting. Physical exercise is addressed, as well as nutritional therapy in the form of oral supplements, and enteral and parenteral approaches. Additional topics explored include nutrition therapy complications and immunomodulatory nutrients, pro, pre and symbiotics, postoperative oral, enteral and parenteral nutrition, enteral access, vascular access, fluid therapy, and more. With up-to-date information, practical and cost-effective data, this resource is critical for translating theory to practice.

Reducing Salt in Foods (Hardcover, 2nd edition): Cindy Beeren, Kathy Groves, Pretima M. Titoria Reducing Salt in Foods (Hardcover, 2nd edition)
Cindy Beeren, Kathy Groves, Pretima M. Titoria
R7,271 R4,970 Discovery Miles 49 700 Save R2,301 (32%) Ships in 12 - 19 working days

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake. The book contains comprehensive information on a wide range of topics, including the key health issues driving efforts to reduce salt, government action regarding salt reduction and the implications of salt labeling. Consumer perceptions of salt and views on salt reduction in different countries are also discussed, as are taste, processing and preservation functions of salt and salt reduction strategies. Final sections discuss salt reduction in particular food groups, including meat and poultry, seafood, bread, snack foods, dairy products and canned foods, each one including a case study. This updated edition also includes a new section on the future of salt reduction, the development of new ingredients to replace salt, salt reduction in catering, and how to teach new generations to adjust salt levels from an early age.

Dietary Fiber: Properties, Recovery, and Applications (Paperback): Charis M Galanakis Dietary Fiber: Properties, Recovery, and Applications (Paperback)
Charis M Galanakis
R4,515 R4,246 Discovery Miles 42 460 Save R269 (6%) Ships in 12 - 19 working days

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications. The book covers the most trending topics of dietary fiber applications, emphasizing polyphenol properties, bioavailability and metabolomics, target sources, recovery and emerging technologies, technological aspects, stability during processing, and applications in the food, beverage and nutraceutical sectors. Written by a team of experts in the field of dietary fiber, this book is ideal for chemists, food scientists, technologists, new product developers and academics.

Natural Beverages - Volume 13: The Science of Beverages (Paperback): Alexandru Grumezescu, Alina Maria Holban Natural Beverages - Volume 13: The Science of Beverages (Paperback)
Alexandru Grumezescu, Alina Maria Holban
R4,989 Discovery Miles 49 890 Ships in 12 - 19 working days

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and 'natural' ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry.

Mineral Composition and Radioactivity of Edible Mushrooms (Paperback): Pavel Kalac Mineral Composition and Radioactivity of Edible Mushrooms (Paperback)
Pavel Kalac
R3,215 Discovery Miles 32 150 Ships in 12 - 19 working days

Mineral Composition and Radioactivity of Edible Mushrooms is the definitive reference guide that collects and collates all recent very dispersed data and information on mushroom mineral elements and radioactivity. The book deals with the overall outline of the major and trace mineral elements of many both wild growing and cultivated mushroom species, including chemistry, biochemistry and environmental context, losses of minerals during mushroom preservation and cooking, and nutritional and health implications. This monography also includes a chapter on natural and anthropogenic radionuclides, along with the lessons learned after the Chernobyl and Fukushima disasters concerning mushroom radioactivity.

Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds... Innovative Thermal and Non-Thermal Processing, Bioaccessibility and Bioavailability of Nutrients and Bioactive Compounds (Paperback)
Francisco J. Barba, Jorge M.A. Saraiva, Giancarlo Cravotto, Jose M. Lorenzo
R4,701 Discovery Miles 47 010 Ships in 12 - 19 working days

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products. Chapters cover the relationship between gastronomic science, nutrition and food science in the development of healthy products, introduce the most commonly used conventional and innovative approaches to preserve foods and extract valuable compounds, describe how processing affects bioavailability and bioaccessibility of lipids, particularly fatty acids, protein, amino acids and carbohydrates, and discuss how processing affects bioavailability and bioaccessibility of minerals, water-soluble vitamins, and fat soluble vitamins. Final sections cover processing, bioavailability and bioaccessibility of bioactive compounds, describing how processing (conventional and non-conventional) is affecting to bioavailability and bioaccessibility of bioactive sulphur compounds, polyphenols, flavonoids, and bioactive peptides.

Nutraceutical and Functional Food Regulations in the United States and around the World (Paperback, 3rd edition): Debasis Bagchi Nutraceutical and Functional Food Regulations in the United States and around the World (Paperback, 3rd edition)
Debasis Bagchi
R3,989 R3,772 Discovery Miles 37 720 Save R217 (5%) Ships in 12 - 19 working days

Nutraceutical and Functional Food Regulations in the United States and Around the World, Third Edition addresses the latest regulatory requirements designed to ensure the safe production and delivery of these valuable classes of foods. The book is well recognized, showing how food and nutrition play a critical role in enhancing human performance, and in overall health. The book discusses the scope, importance and continuing growth opportunities in the nutraceutical and functional food industries, exploring the acceptance and demand for these products, regulatory hurdles, the intricate aspects of manufacturing procedures, quality control, global regulatory norms and guidelines.

Food Quality and Shelf Life (Paperback): Charis M Galanakis Food Quality and Shelf Life (Paperback)
Charis M Galanakis
R4,506 R4,237 Discovery Miles 42 370 Save R269 (6%) Ships in 12 - 19 working days

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.

Safety and Practice for Organic Food (Paperback): Debabrata Biswas, Shirley A. Micallef Safety and Practice for Organic Food (Paperback)
Debabrata Biswas, Shirley A. Micallef
R4,350 Discovery Miles 43 500 Ships in 10 - 15 working days

Safety and Practice for Organic Food covers current food safety issues and trends. It provides detailed information on all organic and pasture practices including produce-only, farm-animal-only or integrated crop-livestock farming, as well as the impact of these practices on food safety and foodborne infections. The book explores food products that organic, integrated and traditional farming systems are contributing to consumers. As the demand for organic food products grows faster than ever, this book discusses current and improved practices for safer products. Moreover, the book explores progressive directions, such as the application of next-generation sequencing and genomics to aid in the understanding of the microbial ecology of the agro-environment and how farmer education can contribute to sustainable and safe food. Safety and Practice for Organic Food is a unique source of organic agricultural practices and food production for researchers, academics and professionals at agriculture-based universities and colleges who are involved in food science, animal sciences including poultry science, food safety, food microbiology, plant science and agricultural extension. This book is also an excellent source of information for regulators and federal government officials (USDA, FDA, EPA) and the food processing industry.

Quality Control and Evaluation of Herbal Drugs - Evaluating Natural Products and Traditional Medicine (Paperback): Pulok K.... Quality Control and Evaluation of Herbal Drugs - Evaluating Natural Products and Traditional Medicine (Paperback)
Pulok K. Mukherjee
R6,773 R6,389 Discovery Miles 63 890 Save R384 (6%) Ships in 12 - 19 working days

Quality Control and Evaluation of Herbal Drugs brings together current thinking and practices for evaluation of natural products and traditional medicines. The use of herbal medicine in therapeutics is on the rise in both developed and developing countries and this book facilitates the necessary development of quality standards for these medicines.This book elucidates on various challenges and opportunities for quality evaluation of herbal drugs with several integrated approaches including metabolomics, chemoprofiling, marker analysis, stability testing, good practices for manufacturing, clinical aspects, Ethnopharmacology and Ethnomedicine inspired drug development. Written by Prof. Pulok K Mukherjee, a leader in this field; the book highlights on various methods, techniques and approaches for evaluating the purity, quality, safety and efficacy of herbal drugs. Particular attention is paid to methods that assess these drugs' activity, the compounds responsible and their underlying mechanisms of action. The book describes the quality control parameters followed in India and other countries, including Japan, China, Bangladesh, and other Asian countries, as well as the regulatory profiles of the European Union and North America. This book will be useful in bio-prospecting of natural products and traditional medicine-inspired drug discovery and development.

Food Applications of Nanotechnology, Volume 88 (Hardcover): Loong-Tak Lim, Michael A Rogers Food Applications of Nanotechnology, Volume 88 (Hardcover)
Loong-Tak Lim, Michael A Rogers
R5,653 R4,733 Discovery Miles 47 330 Save R920 (16%) Ships in 12 - 19 working days

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more.

Proteins: Sustainable Source, Processing and Applications (Paperback): Charis Galanakis Proteins: Sustainable Source, Processing and Applications (Paperback)
Charis Galanakis
R4,513 R4,245 Discovery Miles 42 450 Save R268 (6%) Ships in 12 - 19 working days

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.g. encapsulation, films and coatings), consumer behavior and sustainable consumption. Written in a scientific manner to meet the needs of chemists, food scientists, technologists, new product developers and academics, this book addresses the health effects and properties of proteins, highlights sustainable sources, processes and consumption models, and analyzes the potentiality of already commercialized processes and products. This book is an integral resource that supports the current applications of proteins in the food industry, along with those that are currently under development.

Novel Technologies and Systems for Food Preservation (Hardcover): Pedro Dinis Gaspar, Pedro Dinho da Silva Novel Technologies and Systems for Food Preservation (Hardcover)
Pedro Dinis Gaspar, Pedro Dinho da Silva
R9,157 Discovery Miles 91 570 Ships in 10 - 15 working days

The increasing demand for food as well as changes in consumption habits have led to the greater availability and variety of food with a longer shelf life. However, these items, when not properly preserved, can lead to severe food-borne illnesses that can be fatal. Thus, countless studies are now geared towards the processing, distributing, and safe storage of foods. Novel Technologies and Systems for Food Preservation is an essential reference source that discusses novel and emerging cooling and heating technologies, processes, and systems for food preservation, as well as improvements for control and monitoring systems that aim to foster energy efficiency, equipment safety, and performance. Additionally, it looks at concepts that may be useful for the development of new policies and legislation concerning food preservation. Featuring research on topics such as energy efficiency, food quality, and legislation policies, this book is ideally designed for government officials, policymakers, food and service industry professionals, food safety inspectors, researchers, academicians, and students.

Functional Foods (Hardcover): Hn Mishra Functional Foods (Hardcover)
Hn Mishra
R6,292 Discovery Miles 62 920 Ships in 12 - 19 working days

This book comprises of six sections giving the state of the art information in the following topics: Functional foods: Scope, Market Opportunities and Recent trends, Functional food products: Ingredients and Functionality, Functional food products: Formulation and Processing Technology, Functional food products: Packaging and Storage Stability, Functional food products: Prevention, Disease Control and bioavailability, Future prospects of functional food. The book is exclusively targeted for food scientists and technologists, and scientists working in related fields. The book also presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology. With recent scientific studies, this book provides readers with a comprehensive and up-to-date scientific knowledge about the functional food science and technology. The book presents a most updated knowledge on the regulatory status of functional food in different countries. This information, which is seldom available, is essential for the commercial aspect of functional food. Also, core discussion on the reliable and economical scale up of laboratory-based extraction and purification techniques for different functional ingredients is also presented in the detailed manner in the book. A critical issue in the development of functional foods is health aspects and its role in disease control. In section V, Functional food products: Prevention, Disease Control and bioavailability, a variety of examples are discussed indicating the role and action of functional ingredients in preventing disease. The present book also addresses the key issue of processing and its effects on the bioavailability of bioactives. With the advent of the latest scientific technique in the latter half of the 20th century, area of functional food has evolved to the current state of the art.

Milk-Based Beverages - Volume 9: The Science of Beverages (Paperback): Alexandru Grumezescu, Alina Maria Holban Milk-Based Beverages - Volume 9: The Science of Beverages (Paperback)
Alexandru Grumezescu, Alina Maria Holban
R5,412 R5,092 Discovery Miles 50 920 Save R320 (6%) Ships in 12 - 19 working days

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products.

Sports and Energy Drinks - Volume 10: The Science of Beverages (Paperback): Alexandru Grumezescu, Alina Maria Holban Sports and Energy Drinks - Volume 10: The Science of Beverages (Paperback)
Alexandru Grumezescu, Alina Maria Holban
R5,414 R5,094 Discovery Miles 50 940 Save R320 (6%) Ships in 12 - 19 working days

Sports and Energy Drinks, Volume 10 in The Science of Beverages series, is the first single-volume resource to focus on the science behind these beverages-for-purpose products. As consumers seek ways to effectively replenish key nutrients after strenuous activity-while also balancing calories and vitamin intake-sports and energy drinks is one of the fastest growing markets in the industry. From protein to fruit, athlete to adolescent consumption, this book explores the key issues and challenges in developing products that meet consumer demand in a safe-and-effective manner. This series takes a multidisciplinary approach to help research and development professionals understand the scientific complexities of these unique beverages. As demand for sports and energy drinks is growing and with a more competitive market, this timely and useful resource will equip industry professionals with the tools they need to create new and innovative health-promoting products.

Aging, Nutrition and Taste - Nutrition, Food Science and Culinary Perspectives for Aging Tastefully (Paperback): Jacqueline B.... Aging, Nutrition and Taste - Nutrition, Food Science and Culinary Perspectives for Aging Tastefully (Paperback)
Jacqueline B. Marcus
R3,280 Discovery Miles 32 800 Ships in 12 - 19 working days

Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age.

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