If approved by the Food and Drug Administration (FDA), Atlantic salmon would be the first genetically engineered (GE) animal to be marketed in the ...

Genetically engineered (GE) foods, sometimes referred to as genetically modified foods (GMO foods), are foods that are derived from scientific meth...

Zingiber officinale Roscoe (ginger) has been used in popular medicine since ancient times, being explored for its effects anti-inflammatory, antiem...

This book presents current research in the study of gluten, including the economic, nutritional and technological aspects of gluten-free bread; imp...

Gluten is a complex structural protein, constituted by a particular composition of amino acids present in wheat. In this book, the authors address ...

Goats are one of the most adaptable farm animals in the world andthere are about 210 million dairy goats worldwide. More people are drink goat milk...

Grapevines at a Glance first presents the results of a morphological and genetic characterization, as well as chemical characterization, of some of...

It is believed that this is the first book to summarise the varieties, chemical components, healthy benefits and other functional applications of g...

Legumes are an important source of proteins, carbohydrates, vitamins, minerals, and dietary fiber. Chickpea is one of the most consumed legumes in ...

THE Handbook of Food Microbiological Analytical Methods includes 31 topics and experiments distributed throughout five chapters, namely basic micro...

This Handbook creates an understanding of food processing chemistry, engineering and technology, supported with select relevant case studies. An ov...

This Handbook gives readers both basic and advanced perspectives on the subject. The handbook provides an introduction to food, food types, food en...

This book examines the latest research in olive oil. Topics included in this book include biomedicinal activities of olive oil phenolic compounds, ...

Seafood and related products have an important place in the human diet; it provides for the protein needed and has a nutritional composition that h...

"The purposeful application of fermentation in food and beverage preparation, as a means to provide palatability, nutritional value, preservative, ...

High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of appli...

In both ancient and modern civilisations, honey represents a natural product of great importance with many functional applications. Honey is used s...

Innovation in Coffee Quality presents recent contributions regarding the quality of the raw coffee material, the commercial coffees, and the sensor...

An understanding of food demand and food trends across countries and the ability to predict potential shifts in demand for different food products ...

Kefir is a type of fermented, acidic, slightly alcoholic drink with a creamy consistency, resulting from the fermentation of microorganisms that li...

Due to recent studies, quinoa is regarded as a new food resource with great benefits for human beings. Due to its high value in nutrients, this kin...

"Foodborne diseases cause morbidity and mortality in the general population and they have emerged as a growing public health and economic problem i...

The development of new materials of natural origin and biodegradable characteristics for many applications is one of the most important challenges ...

This book discusses numerous problems occurring in relation to microbiological quality of lactic acid cheese. Lactic acid cheese constitutes the so...