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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and;

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The Use of Fungi as Food and in Food Processing

the involvement of fungi in food spoilage) to the food industry. It may be justly criticized for its brevity and, in some instances, will;

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Enzymes in Food and Beverage Processing

properties and functions for use in food industries and use of enzymes as analytical tools for monitoring in food and beverage processing. It also;

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Fungi in Sustainable Food Production

fungi plays an essential role in the improvement of biotechnologies which lead global sustainable food production. Use of fungal processes and;

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Food Mycology

addresses the fungal spore as a distribution vehicle and the ability of certain spores to survive pasteurization. Certain fungi produce dangerous;

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The Use of Fungi as Food and in Food Processing, Part II

Few laymen are aware that cookbooks devoted solely to the preparation of mushrooms exist. This fact is brought to their attention and a few;

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Food and Industrial Bioproducts and Bioprocessing

techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as;

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Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi

examines food borne fungi from the standpoint of mycoses (i.e. fungal growth on humans) as well as mycotoxin diseases and includes contributions;

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Food Processing

Food processing is the set of techniques and operations, which are used in the transformation of raw ingredients into food that are;

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Enzymes in Food Processing

of food processing. This Third Edition of Enzymes in Food Processing explores recent and extensive changes in the use of enzymes as well as the;

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Green Food Processing Techniques

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "Green;

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Calorimetry in Food Processing

denaturation, and inactivation of microorganisms in a variety of food and biological materials. Emphasis is given to the use of calorimetry as a tool;

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Microbial Enzyme Technology in Food Applications

the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use;

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Microbial Enzyme Technology in Food Applications

the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use;

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Non-thermal Processing of Foods

, and plasma processing. Non-thermal Processing of Foods discusses the use of non-thermal processing on commodities such as fruits and;

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Handbook of Food Processing

processes, such as blanching, pasteurization, chilling, and freezing to aseptic packaging, non-thermal food processing, and the use of biosensors;

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Ultraviolet LED Technology for Food Applications

potential use in the treatment of beverages, disinfection of food surfaces, packaging and other food contact and non-contact surfaces, this book;

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Modifying Food Texture

texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.;

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Handbook of Food Processing Equipment

This text covers the design of food processing equipment based on key unit operations, such as heating, cooling, and drying. In addition;

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Food Processing, Biochemistry and Agriculture

Food Processing, Biochemistry and Agriculture discusses the basics of the food processing industry such as the importance and history;

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Mathematical Modeling of Food Processing

the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place (CIP) systems in industry. With the;

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Mathematical Modeling of Food Processing

the use of artificial neural networks, exergy analysis, process control, and cleaning-in-place (CIP) systems in industry. With the;

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Aromatic Herbs in Food

components of spices and herbs, their culinary use, their application for the treatment of functional gastrointestinal disorders, quality and safety;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5;

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Essential Oils in Food Processing: Chemistry, Safety and Applications

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and;

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Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed

be developed worldwide. Rapid and reliable methods for the determination of both mycotoxigenic fungi and mycotoxins in food and feed are;

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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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