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Marine Bivalve Molluscs is a comprehensive and thoroughly updated second edition of Bivalve Molluscs, covering all major aspects of this important class of invertebrates. As well as being an impo…

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 environ…

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 environ…

THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and…

Functional foods and nutraceuticals have received considerable interest in the past decade largely due to increasing consumer awareness of the health benefits associated with food. Diet in human …

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packagin…

Governance of Marine Fisheries and Biodiversity Conservation explores governance of the world’s oceans with a focus on the impacts of two inter-connected but historically separate streams of gove…

Algae are some of the fastest growing organisms in the world, with up to 90% of their weight made up from carbohydrate, protein and oil. As well as these macromolecules, microalgae are also rich …

The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contribu…

The authors of The Perfect Meal examine all of the elements that contribute to the diner?s experience of a meal (primarily at a restaurant) and investigate how each of the diner?s senses contribu…

Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace …

Shelf life, a term recognised in EU/UK food legislation, may be defined as the period of time for which a food product will remain safe and fit for use, provided that it is kept in defined storag…

The recording and analysis of food data are becoming increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical met…

Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there ha…

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent con…

Modern aquaculture is faced with a number of challenges, including public concern about environmental impacts and the welfare of farmed fish. A fundamental understanding of fish biology is centra…

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference. …

Fish have been a major component of our diet and it has been suggested that fish/seafood consumption contributed to the development of the human brain, and this together with the acquisition of b…

Innovation and new product development are increasingly perceived as drivers of profits in the food industry. Companies are dedicating a large amount of resources to these areas and it is crucial…

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences. The authors' main…