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Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the...
Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook ofFood Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food...
Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety.Biopolymers can be used in the development of novel nutritional...
The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering....
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact...
Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook ofFood Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne...
Foodborne Diseases, Volume Fifteen, is the latest release in the Handbook of Bioengineering series. This volume covers the ever-changing complex issues that have emerged in the food industry over the past decade. This is a solid reference with broad coverage to provide...
Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook ofFood Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It...
Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative...
The Impact of Nanoscience in the Food Industry, Volume 12 inThe Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products....
Diet, Microbiome and Health, Volume 11, in the Handbook of Food Bioengineering series, presents the most up-to-date research to help scientists, researchers and students in the field of food engineering understand the different microbial species we have in our guts, why...
Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help...
Food Packaging and Preservation, Volume 9 in the Handbook ofFood Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and...
Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat...
Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores...
Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs....
Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food,...
Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of...
Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by...
Food Bioconversion, Volume Two in the Handbook ofFood Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can...
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