Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants.
The pharmaceutical industry recognizes the shift to the use of natural products while also considering the serious concerns that have arisen regarding the claimed efficacy, quality, and safety of these products.
The pharmaceutical industry recognizes the shift to the use of natural products while also considering the serious concerns that have arisen regarding the claimed efficacy, quality, and safety of these products.
This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology.
This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology.
This volume, Temperate Fruits: Production, Processing, and Marketing, presents the latest pomological research on the production, postharvest handling, processing and storage, and information on marketing for a selection of temperate fruits.
This volume, Temperate Fruits: Production, Processing, and Marketing, presents the latest pomological research on the production, postharvest handling, processing and storage, and information on marketing for a selection of temperate fruits.
Bramble Production provides growers with a basic understanding of how raspberry and blackberry plants grow and respond to changes in their environment.
A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature's Harvest answers the many questions consumers have about various fruits and vegetables.
Local Food Systems and Community Economic Development provides scholarly and practical knowledge on a range of issues often associated with local food system development.
Local Food Systems and Community Economic Development provides scholarly and practical knowledge on a range of issues often associated with local food system development.
This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents.
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.
This new volume, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, looks at a selection of important issues and research topics on phytochemicals in plant-based therapeutics, covering bioactive compounds from both plant and marine sources.
This new volume, Health Benefits of Secondary Phytocompounds from Plant and Marine Sources, looks at a selection of important issues and research topics on phytochemicals in plant-based therapeutics, covering bioactive compounds from both plant and marine sources.
Chitin is one of the most important biopolymers, synthesized by an enormous number of living organisms and is a promising bioactive polymer for food packaging applications due to its functional properties.
Chitin is one of the most important biopolymers, synthesized by an enormous number of living organisms and is a promising bioactive polymer for food packaging applications due to its functional properties.
This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of food, thickeners and gelling agents.
Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities.
Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities.
The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact.
This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries.
This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries.
Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility.
Adult Short Bowel Syndrome: Nutritional, Medical, and Surgical Management serves as a practical guide to the medical, surgical and nutritional care of complex patients with Short Bowel Syndrome (SBS), providing information on SBS with the most up-to-date, evidence-based data available.
Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science.
There is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids).
Terahertz (THz) technology is an active area of research, but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored.
