Food Traceability and Authenticity

• Paperback | Engels | Food Biology
• Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced... Lees meer

Pandemics and Innovative Food Systems

• Hardcover | Engels | Food Biology
• The debate on health, nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food... Lees meer

Encapsulation in Food Processing and Fermentation

• Hardcover | Engels | Food Biology
• Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform sta... Lees meer

Mycotoxins in Food and Beverages

• Paperback | Engels | Food Biology
• Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spic... Lees meer

Fermented Foods, Part I

• Paperback | Engels | Food Biology
• Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As th... Lees meer

Foodborne Pathogens and Food Safety

• Hardcover | Engels | Food Biology
• Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book,... Lees meer

Authenticity of Foods of Animal Origin

Ioannis Sotirios Arvanitoyannis

• Hardcover | Engels | Food Biology
• Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and ... Lees meer

Fermented Foods, Part II

• Hardcover | Engels | Food Biology
• This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products t... Lees meer

Bioactive Compounds in Fermented Foods

• Hardcover | Engels | Food Biology
• The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microo... Lees meer

Bioactive Compounds in Fermented Foods

• Paperback | Engels | Food Biology
• The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses di... Lees meer

Bread and Its Fortification

• Paperback | Engels | Food Biology
• Today, bread supplies over half of the caloric intake of the world's population including a high proportion of the intake of Vitamins B and E. Bread t... Lees meer

Mycotoxins in Food and Beverages

• Paperback | Engels | Food Biology
• Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spic... Lees meer

Foodborne Pathogens and Food Safety

• Paperback | Engels | Food Biology
• Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book,... Lees meer

Acetic Acid Bacteria

• Paperback | Engels | Food Biology
• This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes t... Lees meer

Fermented Meat Products

• Hardcover | Engels | Food Biology
• This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented ... Lees meer

Mycotoxins in Food and Beverages

• Hardcover | Engels | Food Biology
• Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spic... Lees meer

Seafood Safety and Quality

• Paperback | Engels | Food Biology
• Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In th... Lees meer

Mycotoxins in Food and Beverages

• Hardcover | Engels | Food Biology
• Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spic... Lees meer

Microbial Enzyme Technology in Food Applications

• Paperback | Engels | Food Biology
• The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutriti... Lees meer

Food Molecular Microbiology

• Paperback | Engels | Food Biology
• With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molec... Lees meer

Fermented Meat Products

• Paperback | Engels | Food Biology
• This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented ... Lees meer

Fermented Foods, Part II

• Paperback | Engels | Food Biology
• This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products t... Lees meer

Bread and Its Fortification

• Hardcover | Engels | Food Biology
• Today, bread supplies over half of the caloric intake of the world's population including a high proportion of the intake of Vitamins B and E. Bread t... Lees meer

Food Traceability and Authenticity

• Hardcover | Engels | Food Biology
• Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced... Lees meer