In a rapidly evolving world, the integration of food processing and bioprocessing technologies has become essential to meet the demands of sustainable food production, resource optimization, and environmental conservation.
The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance.
This book introduces readers to both seed treatment and seedling pretreatments, taking into account various factors such as plant age, growing conditions and climate.
Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process.
The global sourcing of ingredients has created complex supply chains, significant management challenges, and additional regulatory compliance requirements.
The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures.
Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers.
This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production.
Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production expansion.
Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the health of various populations.
The practical, user-friendly guide to creating a sustainable future for destinations in developing economiesCommunity Destination Management in Developing Economies is a user-friendly guide that provides a comprehensive view of the issues facing planners, policymakers, and destination managers who attempt to ensure a sustainable future
Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes.
The Regulation of Animal Health and Welfare draws on the research of scientists, lawyers, economists and political scientists to address the current and future regulatory problems posed by the issues of animal health and disease.
This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety.
As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern.
Over the last three decades, wine economics has emerged as a growing field within agricultural economics, but also in other fields such as finance, trade, growth, environmental economics and industrial organization.
Preparing Participants for Intergenerational Interaction: Training for Success examines established intergenerational programs and provides the training methods necessary for activity directors or practitioners to start a similar program.
Increasing scientific evidence suggests that the majority of diseases including cancer are driven by oxidative stress and inflammation, attributed to environmental factors.
Liza Marleen Ullmann untersucht die soziodemografischen, ernährungs- und umweltpsychologischen Faktoren, die ausschlaggebend für die Akzeptanz deutscher Konsumenten von Insekten als Nahrungsmittel am Beispiel des Buffalowurms (Alphitobius diaperinus) im Sinne einer nachhaltigen Alternative zu konventionellem Fleisch sind.
Encyclopedia of Food Allergy, organized in 10 sections, with ~200 chapters, and written by world-renowned clinician-scientist authors, is the most comprehensive resource for food allergy ever compiled.
Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants.
The book entitled Honey: Nutraceutical and Therapeutic Significance contains comprehensive information on honey with regard to its cosmeceutical, nutritional, and pharmacological significance.
Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs.
The student of biological science in his final years as an undergraduate and his first years as a graduate is expected to gain some familiarity with current research at the frontiers of his discipline.
The current volume focuses on all the major concerns associated with the biofungicides and provides comprehensive knowledge of microbial and phytochemical fungicides, bioformulations, regulation as well as limitation of biofungicides, and their role in disease management in plants.
The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business.
The proposed book titled as "e;Bioprospection of Coproducts and Agro-industrial Wastes: A Sustainable Biotechnological Approach"e;, seeks to offer the importance of the recycling, reuse of food residue, byproducts of fruits and agri-wastes to the academic community and industries.
The Technology of Wafers and Waffles: Recipes, Product Development and Knowhow is the definitive reference book addressing new product development in wafers and waffles.
Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects.
Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalgae and microalgae-derived compounds in the food industry.
With the convergence of the Internet of Things (IoT) and Artificial Intelligence (AI), the traditional methods of farming are undergoing transformation.
