Band 3 dieses dreibändigen Taschenbuchs bietet in knapper, übersichtlicher Darstellung die Grundlagen für die Beurteilung und Analytik von Lebensmittelbedarfsgegenständen, Kosmetika und Tabak.
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.
As food safety concerns become increasingly prevalent, understanding the physiological implications of foodborne pathogens, contaminants, and additives is essential for safeguarding public health.
Nanochitosan-Based Enhancement of Fisheries and Aquaculture: Aligning with Sustainable Development Goal 14 - Life Below Water is an indispensable guide for envisioning an ecologically balanced and prosperous future for aquatic resource management.
Nanochitosan-Based Enhancement of Fisheries and Aquaculture: Aligning with Sustainable Development Goal 14 - Life Below Water is an indispensable guide for envisioning an ecologically balanced and prosperous future for aquatic resource management.
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.
This book discusses the recent advancements in chemical engineering and their role in achieving the United Nations' 2030 Agenda and Sustainable Development Goals (SDGs).
This book provides comprehensive information on starch modification using physical approaches - a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified.
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.
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 presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previously been the focus of a comprehensive study or review.
This book is a comprehensive and modern guide on emerging nanoparticles and their diverse applications in engineering, medicine, food safety, transportation, energy, agriculture, and environmental sustainability.
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.
This book presents the knowledge on the sea buckthorn chemistry and nutrition, including the identification, analysis and application of bioactive chemical components of sea buckthorn, the functional characteristics of sea buckthorn, and the commercial products from Sea buckthorn.
This book provides a comprehensive overview of various aspects of sustainable agriculture, such as organic production systems focused on dairy farming of both cattle and sheep, indigenous poultry production, the use of insects in animal feed as a sustainable alternative, the production of lambs in organic grazing systems and the carbon footprint of organic livestock.
Controlling food spoilage is critical not only to maintaining public health, but also to minimizing food loss, which in turn has broad impacts on the economy and the environment.
Controlling food spoilage is critical not only to maintaining public health, but also to minimizing food loss, which in turn has broad impacts on the economy and the environment.
When our food items become contaminated with pathogenic microorganisms, these microorganisms secrete microbial toxins which promote infection by attacking the host tissue's immune system, thereby leading to foodborne intoxication, or poisoning, in consumers.
This book explores the scientific development in the field of algal-based nanomaterials synthesis, production methods, and commercial and utilization aspects of phyconanomaterials to address a range of problems of humanity.
This book provides a comprehensive overview of metabonomics and gut microbiota research from molecular analysis to population-based global health considerations.
Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream.
Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated.
The International Life Sciences Institute (ILSI), a nonprofit, public foundation, was established in 1978 to advance the sciences of nutrition, toxicology, and food safety.
The Symposium on Radionuclides in the Food Chain, sponsored by the Interna- tional Life Sciences Institute in association with the International Institute for Applied Systems Analysis, was intended to bring together policymakers and other representatives of the food industry with radiation experts involved in measuring and assessing radioactivity in foodstuffs.
This book presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previously been the focus of a comprehensive study or review.
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 is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods.
Biofilm Applications to Transform the Food Industry is a sweeping introduction to the world of biofilms, illuminating their potential to revolutionize the landscape of both food safety and culinary innovation.
This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods.
