List of Substances of the Competent Federal Government and Federal State AuthoritiesPlants and plant preparations are an important part of a balanced diet.
Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability.
Advances in Food Safety and Environmental Engineering is a compilation of selected papers from the 2022 4th International Conference on Food Safety and Environmental Engineering (FSEE 2022) and focuses on the research of food engineering and environmental engineering.
Emerging Thermal Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for thermal processing, including infrared heating, microwave processing, sonication, UV processing, ohmic heating and dielectric processing.
This textbook for graduate and postgraduate students provides comprehensive applications of nanoparticles in medicine, agriculture, and environmental sciences.
This book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health.
Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate.
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.
Food Security and Nutrition: Utilizing Undervalued Food Plants explores the potential of underutilized and indigenous food plants to enhance food and nutrition security amid global challenges, such as climate change, water scarcity, and population growth.
This book deals with the dramatic changes in diet and lifestyle that are occurring in the developing world as a result of globalization, and their impact on human healt.
Handbook of Food Allergen Detection and Control, Second Edition continues to be an essential resource of scientific and technical information in the food and analytical communities.
There is an ever-increasing demand for more food but one of the stumbling blocks to achieving this goal is quality and quantity losses due to various pests and pathogens and the mycotoxins synthesized by these harmful biotic entities.
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives.
Lactose: Evolutionary Role, Health Effects, and Applications is a professional reference that addresses the latest research from the fields of food science, nutritional science, and evolutionary biology.
In this compilation, the authors propose chemometrics as an important contribution towards authentication, typification and traceability of grapes and wines in combination with various analytical chemistry methods, maintaining that the wine industry has a need for rapid techniques for evaluation.
The Futurist movement was founded and promoted by Filippo Tommaso Marinetti, beginning in 1909 with the First Futurist Manifesto, in which he inveighed against the complacency of "e;cultural necrophiliacs"e; and sought to annihilate the values of the past, writing that "e;there is no longer any beauty except the struggle.
Dieses Buch umfaßt die Pflichtlektüre vor allem für Studenten des Lehramtes, aber auch für Studenten der Biologie, der Ernährungswissenschaften, Medizin, Pharmazie und Agrarwissenschaften, also für alle, die Grundkenntnisse der organischen Chemie für ihr Wissenschaftsfach brauchen.
Increasing scientific evidence suggests that the majority of diseases including cancer are driven by oxidative stress and inflammation, attributed to environmental factors.
Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results.
'Hegemonic nutrition' is produced and proliferated by a wide variety of social institutions such as mainstream nutrition science, clinical nutrition as well as those less classically linked such as life science/agro-food companies, the media, family, education, religion and the law.
This second volume of a two-volume work reviews beneficial bioactive compounds from various microorganisms such as bacteria, fungi, cyanobacteria in plant diseases management and the postharvest management of fruits using microbial antagonists.
At a time when food producers have to make significant changes to their businesses in order to survive, a review of benchmarking in agriculture and discussion of its future potential is critical.
Providing a truly global overview of legislation in all major countries, this practical volume contains the information vital for manufactures of food contact materials and food producers, facilitating a comparison of the requirements and making mutual requirements easier to identify.
Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch.
Ecological and genetic control of plant resistance to unfavorable environmental influences is being carried out all over the world, and new varieties and hybrids of plants are being created, resulting in rich, new information and innovative new methods of cultivation.
