The third edition features a re-organization into multiple sections including: Mycotoxin Contamination in Feedstuffs for Farm Animals; Mycotoxin Contamination in Feedstuffs for Pets; Further Mycotoxins and Microbial Metabolites in Feedstuffs; Tables of Mycotoxins in Feedstuffs; Feedstuffs for Farm Animals and their Mycotoxins; Feedstuffs for Pets and their Mycotoxins; Mycotoxin Contamination of Feedstuffs in Conventional and Organic Farming; and Geographical Occurrence of Mycotoxins in Feedstuffs.
Das Analytiker Taschenbuch bietet in einzelnen, sehr aktuellen und praxisbezogenen Beiträgen komprimierte Informationen über neue analytische Techniken und deren Anwendung in allen relevanten Gebieten, wie Umweltforschung, Werkstoffwissenschaften, biochemische und klinische Analyse und Lebensmittelanalytik.
This book provides a comprehensive overview of carotenoid biosynthesis by different organisms, including bacteria, archaea, fungi, arthropods, and plants.
The book emphasizes the digitalization process in halal management of products and industries, which relate to the comparisons and cases in many countries viewed from an Islamic perspective.
Given the growing importance of essential oils and waxes, this volume deals with the analysis of a broad spectrum of these compounds from many plant origins.
This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products.
As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues.
The book deals with the regulation of GMOs within the context of multiple principles and interests, including food security, sustainable development, and biodiversity.
This book discusses the recent advancements in chemical engineering and their role in achieving the United Nations' 2030 Agenda and Sustainable Development Goals (SDGs).
The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products.
One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality.
This book gathers the latest advances and innovations in the field of innovative biosystems engineering for sustainable agriculture, forestry and food production, as presented at the International Mid-Term Conference of the Italian Association of Agricultural Engineering (AIIA), held in Padova, Italy, on June 17-19, 2024.
This book comprises 15 chapters contributed by scientists and experts from countries including Australia, India, Peru, USA, UK, and Zimbabwe and is divided into four sections.
This book comprehensively describes biological phenomena, adaptation mechanisms, and strategies of living organisms to survive under extremely cold or desiccated conditions at molecular, cellular, and organ levels.
This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.
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 provides a comprehensive and authoritative review of recent developments in bio-based packaging materials along with an array of their industrial applications.
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.
There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain.
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.
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.
This book gives insight into several aspects of the microbiology, biotechnology, and ecosystem sustainability of special and under-explored regions, that captivate human beings by their natural richness, their extensive biodiversity, the extraordinary forms of adaptation of the living beings that they inhabit, and even that keep living secrets as is the very origin of life.
This book provides in-depth knowledge on the use of various bioactive compounds obtained from natural sources as therapeutics and healthcare solutions.
