Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil.
Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry.
This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing.
The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues, drawing the attention of both scientists and regulators alike.
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods.
This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations.
This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary treatment and prevention of diseases, with priority given to secondary metabolites produced by this plant.
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms.
This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing.
This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies.
This book provides a comprehensive overview of the nutritional, therapeutic, and functional potential of millets, highlighting their role in promoting human health and preventing disease.
This book provides a comprehensive overview of the nutritional, therapeutic, and functional potential of millets, highlighting their role in promoting human health and preventing disease.
