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Fermented Food Products

cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous;

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Modernization of Traditional Food Processes and Products

in peoples' cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section;

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The Influence of Chemistry on New Foods and Traditional Products

This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food;

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Advances in Food Traceability Techniques and Technologies

rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully;

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FAO yearbook [of] forest products 2004

world. This issue contains annual data on the production and trade of forest products for the years 2000-2004 and on the direction of trade;

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Food By-Product Based Functional Food Powders

The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these;

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Application of Nano/Microencapsulated Ingredients in Food Products

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series;

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Pathogens in Poultry Products

supply is one of the safest in the world, yet estimate that Salmonella and Campylobacter contamination in food causes over 2 million human;

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FDA Warning Letters About Food Products

as training tools to discuss important quality and manufacturing issues encountered by food companies around the world as they bring food;

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Valorization of Agri-Food Wastes and By-Products

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by;

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Nanotechnology in Food Products

In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics;

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Integrated Processing Technologies for Food and Agricultural By-Products

> In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments;

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Developing Children's Food Products

The development of food and drink products for children and adolescents represents an expanding market sector, which has received little;

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Valorization of Food Processing by-Products

, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food;

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Visual Arts of the Liquid Packaging

More than 250 remarkable masterpieces from all over the world have been carefully selected to represent the trend of modern liquid;

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The Preservation of Fruit and Vegetable Food Products

The Preservation of Fruit and Vegetable Food Products is een boek van Donald Holdsworth;

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Microbial Enzymes and Additives for the Food Industry

The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are;

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The Paradox of Authenticity in a Globalized World

Authenticity in our globalized world is a paradox. This collection examines how authenticity relates to cultural products, looking closely;

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The Paradox of Authenticity in a Globalized World

Authenticity in our globalized world is a paradox. This collection examines how authenticity relates to cultural products, looking closely;

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Food Engineering

Food engineering studies the nature of food and processes related to the production of food. It helps in the development of new processed;

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Fishery Products

Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the;

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Acrylamide in Food

domains of food production or food science. As the World Health Organization has declared that acrylamide represents a potential health;

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Nutraceutical and Functional Food Processing Technology

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the;

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Food Supplies & Food Safety

The shelf life of fresh products is one of the most important parameters in the fresh food supply chain, and therefore, the natural decay;

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Plant Food By-Products

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals;

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