Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.
Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.
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.
Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food.
This new volume provides an authoritative and comprehensive overview of the field of nutraceuticals and genomics-also called nutrigenomics, a rapidly growing field.
This new volume provides an authoritative and comprehensive overview of the field of nutraceuticals and genomics-also called nutrigenomics, a rapidly growing field.
New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers.
Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adri,as been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius.
Since publication of the first edition in 1971, Fenaroli's Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world.
There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal.
Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields.
Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields.
This contributed book, as a part of a series of CERES publications, provides a multi-regional and cross-sectoral analysis of the interlinkages, challenges, and emerging responses in the areas of water security, climate change, and food systems, especially in a context marked by severe implications of the COVID-19 pandemic, increased climate vulnerability of many regions already water stressed, and an ambitious global action aiming at curbing climate change and restoring ecosystem.
This contributed book, as a part of a series of CERES publications, provides a multi-regional and cross-sectoral analysis of the interlinkages, challenges, and emerging responses in the areas of water security, climate change, and food systems, especially in a context marked by severe implications of the COVID-19 pandemic, increased climate vulnerability of many regions already water stressed, and an ambitious global action aiming at curbing climate change and restoring ecosystem.
Sustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to generate nutritional food security for future generations shall not be compromised.
Sustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to generate nutritional food security for future generations shall not be compromised.
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools.
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools.
CRISPR-based genome editing has revolutionized the precise genetic improvement of agriculturally important crops, offering unprecedented precision and efficiency in crop improvement.
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms.
The agricultural food system needs to provide access to enough healthy and affordable food for the growing population and mitigate its impact on the planet for future generations.
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing.
Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing.
Advances in oleogel development, characterization, and nutritional aspects is the result of collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowledge gained in two decades of work on the design, development, understanding, and application of oleogels and oleogel-based systems in a comprehensive and easy-to-read book.
