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.
Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables.
Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables.
"e;Master Mixologist"e; - The Daily Telegraph"e;Imaginative, daring and flying the flag for the savoury-beverage trend"e;- Harper's Bazaar"e;The drink industry's answer to Heston Blumenthal"e; - Square Meal"e;Pioneering Bartender"e; - City A.
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components.
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components.
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements.
Formulierungstechnik und Aufbereitung schließt sich der Synthese und Reinigung an, um eine gute Entfaltung eines Wirkstoffes und eine optimale Handels- oder Verkaufsform zu erreichen.
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements.
In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.
In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink.
Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink.
Considers the potential benefits and challenges of cultured meat production, including the need to scale the current technology up at an affordable cost to produce nutritious and affordable products Addresses the key quality and sustainability issues of cultured meat production, highlighting consumer attitudes and how further education is required to increase consumer acceptance of cultured meat products Reviews the major technologies used in cultured meat product development, such as cell line sourcing, cell growth media and tissue engineering using scaffolds
Considers the potential benefits and challenges of cultured meat production, including the need to scale the current technology up at an affordable cost to produce nutritious and affordable products Addresses the key quality and sustainability issues of cultured meat production, highlighting consumer attitudes and how further education is required to increase consumer acceptance of cultured meat products Reviews the major technologies used in cultured meat product development, such as cell line sourcing, cell growth media and tissue engineering using scaffolds
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.
This class-tested textbook gives an overview of the structure and functions of proteins and explains how amino acids form a defined structural entity with specific properties.
El libro «Fundamentos de interacciones intermoleculares de proteínas de interés industrial» es una herramienta para el aprendizaje en la fundamentación de interacciones intermoleculares y la capacidad de las proteínas para formar sistemas dispersos (emulsiones, espumas y geles) al estar en presencia de otras moléculas como el agua, los lípidos y los carbohidratos.
Coffee is one of the most widely consumed beverages on the planet and there has been extensive research into the purported health benefits or its disadvantages and counterindications.
Coffee is one of the most widely consumed beverages on the planet and there has been extensive research into the purported health benefits or its disadvantages and counterindications.
This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products.
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.
Kompetenz und Exzellenz in der Lebensmittelchemie erfordern ein fundiertes Wissen über Aufbau, Zusammensetzung, Herstellung und Eigenschaften unserer Lebensmittel.
This book comprehensively reviews the phytochemistry, functional properties, and health-promoting effects of bioactive compounds found in oil processing by-products, and it also explores the food and non-food applications of these by-products.
This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.
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.
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.
