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Sustainability Challenges in the Agrofood Sector

Author: Rajeev Bhat

21 April 2017: Sustainability Challenges in the Agrofood Sector covers a wide range of agrofood-related concerns, including urban and rural agriculture and livelihoods, water-energy management, food and environmental policies, diet and human health. Significant and...

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Starter Cultures in Food Production

Author: Barbara Speranza, Antonio Bevilacqua, Maria Rosaria Corbo, Milena Sinigaglia

03 February 2017: Starter cultures have great significance in the food industry due to their vital role in the manufacture, flavour, and texture development of fermented foods. Once mainly used in the dairy industry, nowadays starter cultures are applied across a vari...

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FSMA and Food Safety Systems: Understanding and Implementing the Rules

Author: Jeffrey T. Barach

13 January 2017: The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years.  The key to successful implementation of FSMA rules depends on building a comprehe...

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New Polymers for Encapsulation of Nutraceutical Compounds

Author: Jorge Carlos Ruiz Ruiz, Maira Rubi Segura Campos

13 January 2017: The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss ...

thumbnail image: New Polymers for Encapsulation of Nutraceutical Compounds

Drug Safety Evaluation, 3rd Edition

Author: Shayne Cox Gad

23 December 2016: This practical guide presents a road map for safety assessment as an integral part of the development of new drugs and therapeutics. Helps readers solve scientific, technical, and regulatory issues in preclinical safety assessment and early clinical ...

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Mass Spectral and GC Data of Drugs, Poisons, Pesticides, Pollutants, and Their Metabolites, 5th Edition

Author: Hans H. Maurer, Karl Pfleger, Armin A. Weber

19 October 2016: The world's most comprehensive reference for clinical and forensic toxicologists has once more been extensively updated: 2,000 data sets have been added for a total of 10,430 spectra of potentially harmful substances, including 7,800 from metabolites...

thumbnail image: Mass Spectral and GC Data of Drugs, Poisons, Pesticides, Pollutants, and Their Metabolites, 5th Edition

Understanding Wine Chemistry

Author: Andrew L. Waterhouse, Gavin L. Sacks, David W. Jeffery

19 August 2016: Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding. The topic is demystified in Understanding Wine Chemistry, which explains the important chemistry of wine at t...

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Biotechnology in Flavor Production, 2nd Edition

Author: Daphna Havkin-Frenkel, Nativ Dudai

19 August 2016: Throughout history, human beings have sought ways to enhance the flavor of the foods they eat. In the 21st century, biotechnology plays an important role in the flavor improvement of many types of foods. This book covers many of the biotechnological ...

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Mass Spectra of Pesticides with Retention Indices, 2nd Edition

Author: Luigi Mondello

29 July 2016: Pesticides and agrochemicals are widely used in the production of large-scale agriculture. Their determination is essential for consumer’s health protection. Mass spectrometry is the most important technology for pesticide analysis and the Pesticides...

thumbnail image: Mass Spectra of Pesticides with Retention Indices, 2nd Edition

The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

Author: Joseph J. Provost, Keri L. Colabroy, Brenda S. Kelly, Mark A. Wallert

21 June 2016: Written as a textbook with an online laboratory manual for students and adopting faculties, this work is intended for non-science majors / liberal studies science courses and will cover a range of scientific principles of food, cooking and the scienc...

thumbnail image: The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking

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