There is an increasing interest in plants of the Moringa genus used as a source of phytochemicals with biopharmaceutical potential, as a functional ingredient in many products and as an additive in poultry feeding stocks.
Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities.
Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities.
Algae for Food: Cultivation, Processing and Nutritional BenefitsAlgae are a primitive, living photosynthetic form and they are the oldest living organism.
Algae for Food: Cultivation, Processing and Nutritional BenefitsAlgae are a primitive, living photosynthetic form and they are the oldest living organism.
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques.
As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques.
Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems.
Sanitation of the Harvesting, Processing, and Distribution of Shellfish is a guide for operating, inspecting, and certifying shellfish shippers, processors, and depuration facilities.
Sanitation of the Harvesting, Processing, and Distribution of Shellfish is a guide for operating, inspecting, and certifying shellfish shippers, processors, and depuration facilities.
Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems.
Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B.
Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B.
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food.
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food.
Divided into two sections, the volume first examines health claims of food-based bioactive compounds, which are extra-nutritional constituents that typically occur in small quantities in foods.
Divided into two sections, the volume first examines health claims of food-based bioactive compounds, which are extra-nutritional constituents that typically occur in small quantities in foods.
Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders: Health Benefits and Safety presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders.
Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders: Health Benefits and Safety presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders.
This book highlights recent innovative work in nutraceutical delivery systems, focusing on strategies and approaches for delivering maximum health benefits from foods.
This book highlights recent innovative work in nutraceutical delivery systems, focusing on strategies and approaches for delivering maximum health benefits from foods.
Buckwheat: Forgotten crop for the Future offers an overview of this globally important crop, including its history, origin and its importance to functional food sector.
Buckwheat: Forgotten crop for the Future offers an overview of this globally important crop, including its history, origin and its importance to functional food sector.
With a new subtitle to reflect its global perspective and a new author, this book continues the mission of earlier editions to describe the stages of food development in detail, beginning with sources of ideas and moving through development, final screening and introduction into the marketplace.
The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation.
The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation.
The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation.
The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation.
The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation.
The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation.
Postharvest Handling and Diseases of Horticultural Produce describes all the postharvest techniques, handling, pre-cooling, postharvest treatment, edible coating and storage of the horticultural produce available to handle perishable horticultural food commodities, covering the areas of horticulture, agricultural process engineering, postharvest technology, plant pathology and microbiology.
Postharvest Handling and Diseases of Horticultural Produce describes all the postharvest techniques, handling, pre-cooling, postharvest treatment, edible coating and storage of the horticultural produce available to handle perishable horticultural food commodities, covering the areas of horticulture, agricultural process engineering, postharvest technology, plant pathology and microbiology.
Industrial Biotechnology offers a comprehensive overview of biochemical processes, technologies, and practical applications of industrial biotechnology.
Industrial Biotechnology offers a comprehensive overview of biochemical processes, technologies, and practical applications of industrial biotechnology.
Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products.
Advances in thermal and non-thermal food processing aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing.
Non-thermal operations in food processing are an alternative to thermal operations and similarly aimed at retaining the quality and organoleptic properties of food products.
Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches.
Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches.
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices.
