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.
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.
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.
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.
