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Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.
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The book discusses recent innovation and diversification paths in agri-food, specifically the linkages among food research and innovation, production, consumption, gastronomy, and place branding as well as technology.
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This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector.
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This volume covers significant and latest global research on mycotoxins and their prevalence in a wide variety of food and feed commodities.
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This book presents a detailed overview and critical evaluation of recent advances and remaining challenges in improving nutritional quality and/or avoiding the... Læs mere
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This foodborne disease outbreak prevention manual is the first of its kind... Læs mere
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This book uses a multidisciplinary approach to introduce the non-major food science student to the physical and chemical composition of foods. It also covers food preparation and processing, food safety, food chemistry, and food technology applications.
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Nutraceuticals, a broad umbrella term used to describe any product derived from food sources with extra health benefits, is comprehensively... Læs mere
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Describing the latest research advances in the science and technology of... Læs mere
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Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors.