This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.
This book covers sugar, salt and milk fat from a chemical perspective, and presents an overview of the role of these ingredients in our food, focusing on their flavors, satiety-inducing properties, nutritional impact, and health effects.
This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.
This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry.
Rice is a fundamental principal food for more than half of the world’s people, providing more than 20% of the calories consumed globally, particularly in Latin America and West Indies, the Middle East, and Southeast Asia.
The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances.
Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace.
Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods.
Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods.
The term nutraceuticals is applied to the products isolated from the herbal sources, nutrients or dietary supplements, processed foods, (cereals, soup and beverages) and specific diets, that may also used as medicine other than nutrition.
Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food.
Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields.
Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields.
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms.
Advances in oleogel development, characterization, and nutritional aspects is the result of collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book.
Advances in oleogel development, characterization, and nutritional aspects is the result of collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book.
With the advancement in medicinal chemistry and material science, several highly specific, biocompatible and non-toxic therapeutic agents have been discovered and successfully applied for various clinical applications.
