Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
New Trends in Table Olive Fermentation, 2nd Edition
Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus...
Olives and Olive Oil as Functional Foods
The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil. While the main focus of the book is on the fruit’s renowned health-sustaining properties, it also provides an in-depth coverage of a wide range of topics of vital concern to producers and researchers, including post-harvest handling, packaging, analysis, sensory evaluation, authentication, waste product utilization, global markets, and much more. People have been cultivating olives for more than six millennia, and olives and olive oil have been celebrated in songs and legen...
Novel Food Preservation and Microbial Assessment Techniques
Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment. This book presents a summary of these novel food processing techniques. It also covers new methods used to monitor microbial activity, including spectroscopic methods (
Nanobiotechnology for Sustainable Food Management
Among the most novel and ever-growing approaches to improving the food industry is nanobiotechnology. In this book, the prospective role of nanobiotechnology in food which includes quality control and safety through nanosensors and biosensors, targeted delivery of nutrients, controlled release of nutrients, proteins, antioxidants, and flavors through encapsulation and enzymatic reactions for food fortification of fat-soluble compounds is discussed. Along the chapters of this book, nanobiotechnological techniques are addressed in detail with specific emphasis on food science applications. Features: Discusses nanobiotechnology in food for quality control and safety Covers food processing and packaging for food safety Explores the positive role of nanomaterials towards the sustainability of food Provides efficient, real, and sustainable solutions to pertinent global problems Includes case studies and research directions of the nanobiotechnology This book is aimed at researchers and graduate students in nanotechnology and food engineering.
Predictive Mycology
This book is the first state-of-the-art review that focuses on modelling fungal development in foods, an emerging field in the last decade. The objective of this book is to understand and to predict the development of fungi in food and raw materials and also the production and accumulation of secondary metabolites throughout the food chain.
Sensing Technology: Current Status and Future Trends II
This book is written for academic and industry professionals working in the field of sensing, instrumentation and related fields, and is positioned to give a snapshot of the current state of the art in sensing technology, particularly from the applied perspective. The book is intended to give broad overview of the latest developments, in addition to discussing the process through which researchers go through in order to develop sensors, or related systems, which will become more widespread in the future.
Lawrie's Meat Science
Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the funda...
Handbook of Vegetable Preservation and Processing
The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as nutritive and bioactive compounds of vegetables; veg
Advances in Meat, Poultry and Seafood Packaging
Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration. Advances in meat, poultry and seafood packaging provides a comprehensive review of both current and emerging technologies for the effective packaging of muscle foods.Part one provides a comprehensive overview of key issues concerning the safety and quality of packaged meat, poultry and seafood. Part two goes on to investigate developments in vacuum and modified atmosphere packaging for both fresh and processed muscle foods, including advances in bulk packaging and soluble carbon dioxide use. Other packaging methods are the focus of part three, with the packaging of processed, frozen, ready-to-...
