This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
This book provides an interdisciplinary examination of Peruvian cuisine's shift from a culinary to a political object and the making of Peru as a food nation on the global stage.
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass.
This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.
This valuable resource on the microbiological analysis of milk and milk products delves into various aspects of bacterial enumeration, pathogen detection, mastitis milk identification, quality testing for starter cultures, isolation and characterization of lactic acid bacteria (LAB), safety assessment protocols for probiotics, DNA isolation methods, molecular characterization techniques, and statistical tools for laboratory data analysis.
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass.
This valuable resource on the microbiological analysis of milk and milk products delves into various aspects of bacterial enumeration, pathogen detection, mastitis milk identification, quality testing for starter cultures, isolation and characterization of lactic acid bacteria (LAB), safety assessment protocols for probiotics, DNA isolation methods, molecular characterization techniques, and statistical tools for laboratory data analysis.
This new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing antimicrobials, and provide real-time status of food quality.
This new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing antimicrobials, and provide real-time status of food quality.
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components.
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods.
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components.
Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
Here is a new three-volume set that comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.
This new book provides an overview of ohmic heating as well as applications of ohmic heating techniques, the thermal processing method that uses alternating electrical currents in foods to give rapid and uniform heating throughout the product.
Proteins are fundamental to human health, serving as building blocks for cellular structures, providing essential energy, and supporting tissue function.
Preservation of food is a top priority in today's food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products.
Proteins are fundamental to human health, serving as building blocks for cellular structures, providing essential energy, and supporting tissue function.
In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat production.
This new book provides an overview of ohmic heating as well as applications of ohmic heating techniques, the thermal processing method that uses alternating electrical currents in foods to give rapid and uniform heating throughout the product.
Among the many technologies available to extend the shelf life of food products, ozone technology has proven to be a highly effective sterilization technique.
Traditional Foods: Impact on Gut Health delves into the profound influence of traditional foods and dietary interventions on gut health, immune modulation, and disease prevention.
Preservation of food is a top priority in today's food processing industry, which focuses on nutrients, texture, and sensorial characteristics of food products.
In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat production.
Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments.
Integrated Agriculture - An Approach for Sustainable Agriculture offers a comprehensive examination of a transformative agricultural paradigm aimed at revolutionizing farming practices worldwide.
This book demonstrates applications of the basic principles of horticulture and illustrates how they can be used systematically to define-and eventually control-existing phenomena.
This book demonstrates applications of the basic principles of horticulture and illustrates how they can be used systematically to define-and eventually control-existing phenomena.
Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food packaging.
This book gathers the proceedings of the 32nd Scientific-Experts Conference of Agriculture and Food Industry, held on December 1-2, 2022, in Sarajevo, Bosnia and Herzegovina.
Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements.
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.
This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges.
This new volume explains in detail the properties of micronutrients and macronutrients and their diverse uses as nutraceuticals for their beneficial properties, such as their antioxidant activity and immunity-boosting properties and how they can be incorporated into the human diet for optimum health, for growing beneficial bacteria in the gut, and inhibition of pathogens.
Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains.
Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way.
