Food chemistry

The sustainability of food packaging is a key priority in the food industry, as plastic waste and littering have become global concerns.

Dry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations.

The book covers different techniques and methodologies involved in the nutritional quality analysis of forages.

The book compiles the latest advances in food chemistry.

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products.

There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain.

Cereal grains are gaining interest from food manufacturers and pharmaceutical industries because of their health benefits.

This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and processing by-products, not only as a source of valuable bioenergy but also for health purposes.

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 sustainability of food packaging is a key priority in the food industry, as plastic waste and littering have become global concerns.

Microgreens are the name given to the small, soft, green parts of plants that develop from seedlings and do not bear any real leaves.

Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention.

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.

Microgreens are the name given to the small, soft, green parts of plants that develop from seedlings and do not bear any real leaves.

Lactose is the major disaccharide present in milk.

Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention.

This book provides a comprehensive insight into the growth of nanotechnology in the agri-food industry.

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 collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.

This book presents a detailed description of the recent advancements in voltammetry for biosensing applications.

This book presents a detailed description of the recent advancements in voltammetry for biosensing applications.

This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them.

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 includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement.

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.

The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits.

This book provides a comprehensive insight into the growth of nanotechnology in the agri-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.

Biotechnological advances sparked a food revolution with new ideas for a sustainable food future.

Artificial intelligence (AI) is a branch of computer science which uses data to create models.

Artificial intelligence (AI) is a branch of computer science which uses data to create models.

Reviews the nutritional benefits, applications and challenges of using protein from black soldier flies and yellow mealworms in poultry, pig and fish feed Considers recent advances in the development of mass breeding/rearing techniques for the major insect species used as food or feed Explores some of the key issues currently facing the sector, such as the need to ensure product safety, the development of effective extraction techniques and consumer attitudes towards eating protein derived from insects

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.

Dieser praktische Ratgeber bietet eine wissenschaftlich fundierte Orientierung im komplexen Bereich der Nahrungsergänzungsmittel und Supplemente.

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.

WHITE WINE ENOLOGY could also be titled as SCIENCE AND PRACTICE OF WHITE WINEMAKING.

Looking for instructional material to help extend the shelf life of your crops?

This reference book provides an overview of the active ingredients of selected plants present in beverages.

This reference book provides an overview of the active ingredients of selected plants present in beverages.

Computational methods have become important techniques for drying in food processing.

Looking for instructional material to help extend the shelf life of your crops?

Looking for a comprehensive textbook that covers the interaction between micro-organisms and food?

This book describes sustainable aquaculture ingredients and additives uncovered in Africa and Asia.

This book describes sustainable aquaculture ingredients and additives uncovered in Africa and Asia.

This fourth edition laboratory manual was written to accompany Nielsen's Food Analysis, Sixth Edition, by the same authors.

This fourth edition laboratory manual was written to accompany Nielsen's Food Analysis, Sixth Edition, by the same authors.

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.