Exploring recent advances in the use of insects as a viable, sustainable, and nutritious food source, this book emphasizes effective handling techniques, the nutritional profile of different insects, and their potential commercial applications in the food sector.
This book covers the fundamentals of edible films and coatings, the basic types of film and coating forming materials, the latest developments in identifying and testing novel materials, and their effectiveness in the formulation of edible films and coatings.
With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition.
Finger millets are gaining popular recognition as a superior source of phytochemicals, micronutrients such as calcium, phosphorous, and iron, and dietary fibre, when compared with cereals such as wheat and rice.
This book makes a compelling case for the urgent need to develop a new approach to food and farming-one that integrates the principles of food security and sovereignty.
Food toxicology deals with the existence of dangerous toxic components that food may contain, and various food-processing contaminants are formed during the production process as a direct result of traditional and emerging food-processing techniques.
Following in the tradition of popular previous editions, this book integrates the general principles of toxicology with a systematic characterization of the most important food toxicants.
Exploring recent advances in the use of insects as a viable, sustainable, and nutritious food source, this book emphasizes effective handling techniques, the nutritional profile of different insects, and their potential commercial applications in the food sector.
Food toxicology deals with the existence of dangerous toxic components that food may contain, and various food-processing contaminants are formed during the production process as a direct result of traditional and emerging food-processing techniques.
This book covers the fundamentals of edible films and coatings, the basic types of film and coating forming materials, the latest developments in identifying and testing novel materials, and their effectiveness in the formulation of edible films and coatings.
Finger millets are gaining popular recognition as a superior source of phytochemicals, micronutrients such as calcium, phosphorous, and iron, and dietary fibre, when compared with cereals such as wheat and rice.
With an awareness of the growing demand for inexpensive, nutritional, and functional proteins, this book provides an overview of various protein sources and their protein composition.
Astonishingly rich in nutrients, Spirulina is one of the most popular and well researched functional foods in the multi-billion dollar global food supplement market.
Despite being recognized and fought against over countless centuries, human viral pathogens continue to cause major public health problems worldwide-killing millions of people and costing billions of dollars in medical care and lost productivity each year.
Following in the tradition of popular previous editions, this book integrates the general principles of toxicology with a systematic characterization of the most important food toxicants.
The rise and rationalization of the industrial phosphates industry have gone hand in hand with the development and maturation of technologies to purify phosphoric acid.
This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding.
Most baking books do not focus on the simultaneous heat and mass transfer that occurs in the baking process, thereby ignoring a fundamental facet of process and product development.
Comprehensive Overview of Advances in OlfactionThe common belief is that human smell perception is much reduced compared with other mammals, so that whatever abilities are uncovered and investigated in animal research would have little significance for humans.
In today's world, food scarcity and food security are significant global concerns, with 811 million people suffering from hunger and 3 billion individuals unable to afford healthy diets.
When the first edition of Poultry Meat Processing was published, it provided a complete presentation of the theoretical and practical aspects of poultry meat processing, exploring the complex mix of biology, chemistry, engineering, marketing, and economics involved.
Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology.
For the last 6000 years turmeric has been used in Ayurvedic medicine to alleviate pain, balance digestion, purify body and mind, clear skin diseases, expel phlegm, and invigorate the blood.
We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.
Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth.
Building Resilient Water and Food Systems Under Climate Change aims to help readers understand and implement strategies to build resilient communities that can ensure sustainable access to both food systems and water resources.
In today's world, food scarcity and food security are significant global concerns, with 811 million people suffering from hunger and 3 billion individuals unable to afford healthy diets.
Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth.
This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects.
The first 90 years of vitamin E research has produced prolific and notable discoveries, but until the last few decades, attention has been given mostly to the biological activities and underlying mechanisms of alpha-tocopherol, which we now know is one of more than eight vitamin E isomers.
This new volume begins with an overview of bioactive compounds and nutraceuticals along with explanations of their chemical characteristics, profile, and physicochemical aspects.
The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing.
Structured into four main parts, this book navigates the intersection between food and functionality of plant-based products and provides insight into the nutritional composition of some key elements of plant-based diets.
