Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes.
The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology.
Industrial Biotechnology offers a comprehensive overview of biochemical processes, technologies, and practical applications of industrial biotechnology.
World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources.
Vitamin E is a well described and established fat-soluble essential micronutrient and as such has to be provided to the human body on a regular basis in order to avoid deficiency and maintain a healthy status.
Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery.
Preharvest Modulation of Postharvest Fruit and Vegetable Quality is the first book to focus on the potential yield quality, quantity and safety benefits of intervention during growth.
Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids.
Chemoprevention is currently regarded as one of the most promising avenues for the control of cancer, with human epidemiological and animal studies indicating that the risk of cancer may be modified by changes in diet.
With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme.
This book focuses on the preparation and characterisation of polyvinyl alcohol (PVA)/ halloysite nanotube (HNT) bionanocomposite films with different HNT contents for potential use in food packaging.
Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications.
Largely based on laboratory work, the volume opens with a review on hops in general, while the bulk of the book covers the chemistry of the bitter acids of hop and beer.
Diet and Exercise in Cystic Fibrosis, a unique reference edited by distinguished and internationally recognized nutritionist and immunologist Ronald Ross Watson, fills the gap in the current dietary modalities aimed at controlling cystic fibrosis.
Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products.
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.
Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition.
This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics.
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals.
Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action.
Food-Borne Delivery Systems of Functional Substances for Precision Nutrition, Volume 112 highlights new advances in the field, with this new volume presenting interesting chapters on a range of topics, including Biological activity, limitations, and steady-state delivery of functional substances for precision nutrition, Nanoparticles delivery systems of functional substances for precision nutrition, Micelles delivery systems of functional substances for precision nutrition, Microgel delivery systems of functional substances for precision nutrition, Emulsions delivery systems of functional substances for precision nutrition, and Microencapsule delivery systems of functional substances for precision nutrition, and much more.
Die Anwendung von antibakteriell wirksamen Substanzen in der Veterinärmedizin erfolgt zum einen aus Gründen des Verbraucherschutzes, zum anderen zur Erhaltung der Tiergesundheit.
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.
Supplying sustenance for millions of the poorest people in the world, freshwater flora and fauna also contribute to overall economic well-being by means of export commodity trade, tourism, and recreation.
This volume, with contributions from leading international experts, reports on the need to produce high quality food whilst satisfying environmental concerns.
Nitrate and nitrite are potentially dangerous substances which can have a detrimental effect on the ecological balance of rivers and lakes, and can cause harm to human health.
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security.
Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport.
Der Leser wird erstaunt sein, wie verständlich „komplizierte“ analytische Methoden in Form von zahlreichen Zeichnungen und Abbildungen dargestellt und erklärt werden können.
