Category - "Food Science and Technology"

A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature's Harvest answers the many questions consumers have about various fruits and vegetables. Providing basic, clear, and understandable information for each produce item, this reference guide gives you a synopsis of the fruit or vegetable, a short history of the item, the common and uncommon name, what it looks and tastes like, how it is used, and the time of year it is available. Information on nutrition, serving sizes, yields, and optimal storage conditions is also provided. From potatoes to shepherd's purse and from grapes to the Clementine tangor, A Produce Reference Guide to Fruits and Vegetables from Around the World covers both the familiar and the exotic. Other than the obvious fruits and vegetables (such as 12 varieties of cherries and 10 different kinds of squash) you'll also read about herbs, mushrooms, sprouts, and nuts.

A state-of-the-art guide to recent developments in the understanding of plant response to abiotic stresses. Each chapter reflects how new techniques have helped physiologists, biochemists and molecular biologists to understand the basic problems of abiotic stress in plant species. The book supplies extensive bibliographies at the end of each chapter, as well as tables and figures that illustrate the research findings.

It is now known that heating carbohydrate-rich foods can cause the formation of acrylamide and modern science is likely to show that other hazardous compounds are formed during the heat treatment of foods. Therefore assessing the risks posed to consumers by acrylamide and other potentially carcinogenic and genotoxic compounds such as heterocyclic amines and PhIP is a priority for the food industry. This new book presents the latest research in the area, discussing the mechanisms of formation of hazardous compounds during heat treatment, the analysis of hazardous compounds, methods to assess the risks they pose and novel methods to minimise their formation in food products.

Active Packaging for Food Applications provides a survey of the active packaging technologies that now play a role in packaging for the improvement of food preservation, quality and safety. It gives the reader a detailed guide and reference to these technologies and their applications. It focuses on technologies currently in commercial use or with the potential to become commercial, including oxygen scavenging, moisture control, ethylene removal from fresh food, antimicrobials, odor removal, and aroma emission.

This book presents a comprehensive survey of adipose tissue, its physiological functions, and its role in disease. The volume spans the entire range of adipose tissue studies, from basic anatomical and physiological research to epidemiology and clinical studies. Groundbreaking recent studies are incorporated into traditional models of adipose tissue properties. A description of the role of macrophages in obesity and metabolism in included.