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Brewing: New Technologies
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water.
₹23,399.00 -
Water for Food in a Changing World
There is not enough water globally for all the things humans need and want water to do for us. Water supply bubbles are bursting in China, the Middle East and India with potentially serious implications for the global economy and for political stability.
₹14,799.00 -
Food Preservation by Pulsed Electric Fields
The second part of the book focuses on important product safety and quality issues such as probable mechanisms of microbial inactivation by PEF, adaptation potential of microorganisms treated by this method, toxicological aspects, the impact on food enzymes and shelf life. Chapters in the final part of the book cover topics relating to the commercialisation of the technology, including current and future applications, pitfalls, economic issues and scaling up, and public and regulatory acceptance.Food preservation by pulsed electric fields is a standard reference for all those involved in research into PEF food processing and its commercialisation.
- Reviews the current status of PEF technology with an overview of the process and its history
- Discusses the technology involved in PEF food preservation
- Focuses on important product safety and quality issues such as the impact on food enzymes and shelf life
₹23,399.00 -
Improving the Fat Content of Foods
As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content.
₹27,750.00 -
Modeling Microbial Responses in Food
The book includes strategies for combining databases, improving researcher networks, and standardization of applications packages. Providing the uninitiated with enough information to begin developing their own models, Modeling Microbial Responses in Foods covers all aspects of growth and survival modeling from the primary stage of gathering data to the implementation of final models in appropriate delivery systems.
₹21,699.00 -
Sensory-Directed Flavor Analysis
Sensory-Directed Flavor Analysis helps chemists unlock the flavor secrets that may be hiding in their chromatograms by translating cold hard numbers into a better understanding of the sense of smell and taste. The author integrates the two disciplines of sensory science and analytical chemistry, encouraging sensory scientists to incorporate more analytical data while encouraging analytical chemists to include more sensory techniques. Using more ancillary techniques helps each discipline elucidate how various chemical constituents influence food flavor and appeal. The book discusses important enabling technologies and analytical methods including GC-olfactometry (GC-O), combination GC-O and multi-dimensional GC, the application of odor activity values (OAVs), and recombination studies, as well as solid-phase dynamic extraction and preseparation techniques. A broad array of applications, in addition to dozens of tables, graphs, gas chromatograms, and pictures, are included throughout the book.
Highlighting the advantages and disadvantages and the appropriate circumstances for each method of analysis, Sensory-Directed Flavor Analysis offers flavor scientists an essential reference to deepen their understanding of the function of chemicals on the perception of taste.
₹24,350.00 -
Concept Research in Food Product Design and Development
Concepts are critical for the development and marketing of products and services. They constitute the blueprint for these products and services, albeit at the level of consumers rather than at the technical level. A good product concept can help make the product a success by guiding developers and advertising in the right direction.
₹27,799.00 -
Handbook of Fermented Functional Foods
Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit.
₹18,499.00 -
Improving the Sensory and Nutritional Quality of Fresh Meat
Part two discusses significant insights into the biology of meat quality obtained from genomic and proteomic perspectives, with chapters focussing on different types of meat. Parts three and four then review production and processing strategies to optimise meat quality, considering aspects such as production practices and meat nutritional quality, dietary antioxidants and antimicrobials, carcass interventions, chilling and freezing and packaging. Methods of meat grading and quality analysis are also included.
With its distinguished editors and international team of contributors, Improving the sensory and nutritional quality of fresh meat is a standard reference for those industrialists and academics interested in optimising meat quality.
- Reviews methods to improve meat sensory and nutritional quality considering the effects of different production practices such as chilling, freezing and packaging
- Analyses the scientific basis of meat quality attributes covering texture, tenderness, colour and water-holding capacity
- Examines production and processing strategies to optimise meat quality, including the current state of development and future potential
₹28,599.00 -
Handbook of Hygiene Control in the Food Industry
Building on this foundation, Part two discusses current trends in the design both of buildings and types of food processing equipment, from heating and packaging equipment to valves, pipes and sensors. Key issues in effective hygiene management are then covered in part three, from risk analysis, good manufacturing practice and standard operating procedures (SOPs) to improving cleaning and decontamination techniques.
₹30,350.00 -
Protein Engineering Handbook
Introduces innovative and commercially important approaches to engineer novel and improved proteins for diverse applications in biotechnology, chemistry, bioanalytics and medicine. The topics chosen ideally complement the previous two-volume handbook by the same authors.
₹20,650.00 -
Functional and Speciality Beverage Technology
This important book reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage.
₹25,550.00 -
Nutrients and Cell Signaling
Cell signaling is at the core of most biological processes from the simplest to the most complex. In addition to unicellular organisms possessing the essential ability to receive inputs with regard to nutrient availability and noxious stimuli, the cells in multicellular organisms require signaling from adjacent, as well as distant cells to maintain normal internal function, including growth, differentiation, and homeostasis.
₹24,350.00 -
Vitamin-Binding Proteins: Functional Consequences
Diverse in chemical nature, water soluble and lipid soluble vitamins are essential micronutrients that react with specific protein entities and are transported to sites for participation in intracellular events, both at the genomic and non-genomic levels. Thus, metabolic pathways and intracellular signaling are influenced by vitamins or their derivatives through vitamin binding to specific proteins.
₹17,999.00 -
Alternative Food Networks
The authors explicitly take an interdisciplinary approach to analyse AFNs from different perspectives, using as an example the Italian region of Piedmont, a particularly interesting case study due to the diffusion of AFNs in the area, as well as due to the fact that it was in this region that the ‘Slow Food’ movement originated.
₹14,024.00 -
Foodborne Parasites (Food Microbiology and Food Safety)
The volume examines protozoa and their subgroups: the amoeba, coccidia, flagellates and ciliates. Chapters also address Trypanosoma cruzi, recently recognized as an emerging foodborne protozoan. The helminth section is expanded to cover teniasis, cysticercosis, hydatidosis, and the trematodes and nematodes including Angiostrongylus, which is present worldwide. Finally, the editors examine the burden and risk assessment determinations that have provided a scientific framework for developing policies for the control of foodborne parasites.
₹18,350.00 -
Viruses in Food and Water: Risks, Surveillance and Control
Viruses can be highly infectious and are capable of causing widespread disease outbreaks. The significance of viral pathogens in food and waterborne illness is increasingly being recognised and viruses transferred by these routes are important areas of research. Viruses in food and water reviews the risks, surveillance and control of food and waterborne viral disease.
₹24,250.00 -
Postharvest Biology and Technology of Temperate Fruits
The volume is unique in its focus on the biodiversity, nutritional and health benefits, and postharvest technologies for shelf life enhancement of temperate fruits. Contributing authors address the postharvest biology and technology of individual temperate fruits such as plum, cherry, peach, apricot, apple, pear, quince, loquat, kiwi, persimmon and berries. There has been tremendous growth in the research and development of new techniques to maintain the quality of temperate fruits from farm to table. Contributions from experts in the field cover these recent advances, providing up-to-date and relevant information for researchers, postharvest/fruit technologists, food scientists, postgraduate students, and others working in the industry.
₹14,959.00 -
Peanut Processing Characteristics and Quality Evaluation
The book goes on to examine the relationship between raw materials and the qualities of peanut protein, peanut oil and other main peanut processing products. As such, it provides a valuable reference guide for research into the raw materials, change mechanisms and control technologies used in peanut processing, laying the groundwork for the development of new disciplines in “grain and oil processing quality”. It will be useful for graduate students, researchers, and management groups from multidisciplinary audiences, covering both food science & technology and public health.
₹18,699.00 -