Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes.
This new volume, Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future, looks at the application of a variety of technologies, both fundamental and advanced, that are being used for crop improvement, metabolic engineering, and the development of transgenic plants.
This new volume, Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future, looks at the application of a variety of technologies, both fundamental and advanced, that are being used for crop improvement, metabolic engineering, and the development of transgenic plants.
Understanding the physical and genetic structure of cereal genomes and how defined coding and non-coding regions interact with the environment to determine a phenotype are key to the future of plant breeding and agriculture.
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications.
The agricultural industry is dealing with enormous challenges across the globe, including the limited availability of arable lands and fresh water, as well as the effect of climate change.
The agricultural industry is dealing with enormous challenges across the globe, including the limited availability of arable lands and fresh water, as well as the effect of climate change.
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey.
With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey.
The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology.
The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology.
The present work is an attempt to bring together in some sort of organized form all such information that would link mycology (other than the involvement of fungi in food spoilage) to the food industry.
This book is based on the papers presented at the Symposium on Low Calorie and Special Dietary Foods at the annual meeting of the Institute of Food Technologies in Anaheim California on June 8, 1976.
Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices.
The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches.
The present work is an attempt to bring together in some sort of organized form all such information that would link mycology (other than the involvement of fungi in food spoilage) to the food industry.
This book is based on the papers presented at the Symposium on Low Calorie and Special Dietary Foods at the annual meeting of the Institute of Food Technologies in Anaheim California on June 8, 1976.
Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices.
The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodologies and sophisticated multidisciplinary approaches.
Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance.
Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance.
This book provides a critical overview of analytical methods used for the determination of pesticide residues and other contaminants in food and environmental samples by modern instrumental analysis.
This book provides a critical overview of analytical methods used for the determination of pesticide residues and other contaminants in food and environmental samples by modern instrumental analysis.
