en-gbhttp://www.foodsciencecentral.com/rss/This RSS news feed alerts you to the latest articles published on Food Science Central, the leading independent resource for food science and technology on the web.Copyright 2010, IFIS Publishing. All rights reserved.http://www.foodsciencecentral.comhttp://www.foodsciencecentral.com/recordimages/1/0/0/0/1000/registernow2.gifhttp://www.foodsciencecentral.com/fsc/ixid15829http://www.foodsciencecentral.com/fsc/ixid15829Methods for extraction and purification of bioactive compounds that are suitable as ingredients of novel foods are considered in this book.bookTue, 09 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15828http://www.foodsciencecentral.com/fsc/ixid15828This book covers Intellectual Property rights, patents, trade secrets, trademarks and licensing in relation to the food industry.bookThu, 04 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15827http://www.foodsciencecentral.com/fsc/ixid15827This book provides an update, to 2007, on the animal industry and livestock science worldwide.bookTue, 02 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15839http://www.foodsciencecentral.com/fsc/ixid15839Effects of the fining agents bentonite and a combined fining agent on the concentration of boscalid in Slovenian wines were evaluated. Nine pesticide residues were found. At least 25% of the wines were microbiologically unstable.FSTA ReportMon, 01 Feb 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15826http://www.foodsciencecentral.com/fsc/ixid15826This book discusses the welfare impact of Fair Trade, with special reference to income, consumption, wealth, environment, empowerment and gender.bookThu, 28 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15825http://www.foodsciencecentral.com/fsc/ixid15825This book discusses evolutionary aspects of diet, the omega-6/omega-3 fatty acid ratio and cholesterol intake relative to health and coronary heart disease.bookTue, 26 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15818http://www.foodsciencecentral.com/fsc/ixid15818Prebiotic carbohydrates are recognised for their ability to selectively increase the levels of health-promoting bacteria, mainly bifidobacteria and lactobacilli, in the intestine of humans and animals. Second generation prebiotics refer to prebiotic compounds that have multiple biological health activities within the colonic environment, beyond the stimulation of bifidobacteria and lactobacilli at genus level.Functional Foods BulletinMon, 25 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15837http://www.foodsciencecentral.com/fsc/ixid15837The acid-ash hypothesis states that dietary phosphate contributes to the diet acid load, causing bone demineralization and excretion of bone calcium in the urine, which can result in osteoporosis. The contribution of phosphate to bone loss in healthy adults was therefore investigated.FSTA ReportsMon, 25 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15838http://www.foodsciencecentral.com/fsc/ixid15838Turmeric extraction usually involves use of non-edible solvents, traces of which often remain in the extract. Use of polyglycolized glycerides to facilitate production of aqueous extracts of turmeric was tested. The aqueous extracts obtained showed potent biological activity.FSTA ReportThu, 21 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15824http://www.foodsciencecentral.com/fsc/ixid15824This book presents results of a study of the actual and potential markets in Slovakia for selected agricultural produce and products prepared from them.bookThu, 21 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15823http://www.foodsciencecentral.com/fsc/ixid15823This book provides guidance for students and new employees in the food industry.bookTue, 19 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15817http://www.foodsciencecentral.com/fsc/ixid15817Flaxseed is the richest dietary source of the lignan secoisolariciresinol, a diphenolic compound that when ingested by humans influences a wide range of biological systems that help keep humans healthy. Functional Foods BulletinThu, 14 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15809http://www.foodsciencecentral.com/fsc/ixid15809This book provides an overview of food microbiology, with expanded coverage of food fermentations and the role of viruses and prions in foodborne disease. BooksThu, 14 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15808http://www.foodsciencecentral.com/fsc/ixid15808This book provides a comprehensive reference for those treating patients with food allergy or suspected allergy, covering adverse reactions to foods and food additives in children and adults.BooksTue, 12 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15807http://www.foodsciencecentral.com/fsc/ixid15807This book, a 2nd edition, covers the latest safety and regulatory information, physicochemical properties and applications of diacylglycerol oil. BooksThu, 07 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15819http://www.foodsciencecentral.com/fsc/ixid15819Contamination of lettuces with Escherichia coli during harvesting, and decontamination of harvesting equipment and lettuces via chlorination were studied.FSTA ReportWed, 06 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15806http://www.foodsciencecentral.com/fsc/ixid15806The book discusses advances in food drying technology, and explains the structural and physicochemical changes in foods during the drying process.BooksTue, 05 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15815http://www.foodsciencecentral.com/fsc/ixid15815The mangosteen is a popular tropical fruit that is widely consumed in Thailand. Grading is essential for the marketing of these fruits because pricing is linked to quality. Information about their optical and mechanical properties would be useful for the design and evaluation of handling and grading machines. A study was conducted to examine post-harvest damage of mangosteen fruits and the mechanical and optical properties relating to quality grading. FSTA ReportsMon, 04 Jan 2010 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15836http://www.foodsciencecentral.com/fsc/ixid15836A sensory analysis is an objective and standardised measurement and analysis method, which is carried out with trained taste assessors. It can provide food producers with data about the characteristics of their products.FeaturesThu, 31 Dec 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15805http://www.foodsciencecentral.com/fsc/ixid15805This book provides an authoritative text on food and nutrition therapy. The 12th edition includes new chapters on medical nutrition therapy for psychiatric disease and developmental disorders. BooksThu, 31 Dec 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15804http://www.foodsciencecentral.com/fsc/ixid15804This book covers the use of kinetic modelling to predict and control food quality, and is aimed at students, graduates and researchers in food science and technology. BooksTue, 29 Dec 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15803http://www.foodsciencecentral.com/fsc/ixid15803This book on biosensing for the 21st Century includes a short history of biosensors, as well as developments and trends in biosensor technology. BooksThu, 24 Dec 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15802http://www.foodsciencecentral.com/fsc/ixid15802This monograph investigates the rheological properties of crystallized honey as well as interactions between the crystalline and liquid phases of the honey.BooksTue, 22 Dec 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15801http://www.foodsciencecentral.com/fsc/ixid15801This book provides an overview of biotechnology applications and is intended for professionals and students in the life sciences.BooksThu, 17 Dec 2009 00:00:00 GMThttp://www.foodsciencecentral.com/fsc/ixid15800http://www.foodsciencecentral.com/fsc/ixid15800This book explores nutritional foundations and the growth, development and normal functioning of individuals through each stage of life. BooksTue, 15 Dec 2009 00:00:00 GMTwebeditor@foodsciencecentral.comwebeditor@foodsciencecentral.comTue, 09 Feb 2010 04:43:31 -0800