This book critically assesses the role of agrobiodiversity in school gardens and its contribution to diversifying diets, promoting healthy eating habits and improving nutrition among schoolchildren as well as other benefits relating to climate change adaptation, ecoliteracy and greening school spaces.
Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each.
Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods.
Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods.
Key Features The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications.
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter.
This book provides unparalleled integration of fundamentals and most advanced management to make this strawberry crop highly remunerative besides enhancing per capita availability of fruit even in the non-traditional regions of the world.
This book provides unparalleled integration of fundamentals and most advanced management to make this strawberry crop highly remunerative besides enhancing per capita availability of fruit even in the non-traditional regions of the world.
Key Features The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications.
Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter.
This two-volume set explores the aspects of diversity of micro and macro algal forms, their traditional uses; their constituents which are of value for food, feed, specialty chemicals, bioactive compounds for several novel applications and bioenergy molecules.
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value.
Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table.
Published in 1988: It is the purpose of this book to outline and detail the many steps which are involved in bringing a fermentation product to market.
While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value.
Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table.
Published in 1988: It is the purpose of this book to outline and detail the many steps which are involved in bringing a fermentation product to market.
Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork.
Presents classic and recent findings on immunological dysfunctions caused by food allergies-coordinating the most advanced clinical techniques and assessment methods with practical insights for treatment and patient care.
Healthful Lipids addresses critical and current regulatory issues and emerging technologies, as well as the efforts made toward the production of healthier lipids.
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry.
Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others.
Polyphenol phytoestrogens - bioactives found in specific foods and beverages - impart antioxidant, phytoestrogenic, antiproliferative, and enzyme modulating activities within the human metabolic system.
Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level.
Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork.
Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation plays a major role in the initiation and progression of most chronic diseases.
The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products.
This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food.
Phytochemicals from Medicinal Plants: Scope, Applications and Potential Health Claims explores the importance of medicinal plants and their potential benefits for human health.
Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation plays a major role in the initiation and progression of most chronic diseases.
The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products.
This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food.
Phytochemicals from Medicinal Plants: Scope, Applications and Potential Health Claims explores the importance of medicinal plants and their potential benefits for human health.
Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals.
Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals.
