Elintarvike- ja juomateknologia

One of the challenges facing the world is feeding the ever-increasing population, with food security being a growing 21st century problem. This stresses the need for coordinated …

A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. Oats …

Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards. Since its initial development in the 1960s, HACCP …

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely …

Food Futures will radically alter your ideas about consuming and producing food. Food designer Chloé Rutzerveld questions and explores new food production technologies and …

In this book, suitable examples of how to increase the shelf life of food materials while preserving their desirable original features are provided.

This book provides knowledge of the basic theory, spectral analysis methods, chemometrics, instrumentation, and applications of near-infrared (NIR) spectroscopy—not as a handbook …

Essential oils are simply the volatile oils of plants. These are concentrated liquids contain many terpenes, alkaloids and alcohols etc. Various compounds of essential oils have …

Produce Degradation is the first book to focus on the processes that result in produce quality deterioration and their prevention. It addresses the mechanism of reactions that …

Seafoods are important sources of nutrients for humans. Proteins and non- protein nitrogenous compounds play an important role in the nutritional value and sensory quality of …