Advances in Food and Nutrition Research, Volume 107 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as information on food technologies, including 3D printing, safety of raw materials, and viruses in foods.
Advances in Food and Nutrition Research, Volume 107 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as information on food technologies, including 3D printing, safety of raw materials, and viruses in foods.
Here is an in-depth and informative introduction to dietary fibers and food supplements, elaborating on their uses and benefits in the prevention and treatment of such health issues and diseases as diabetes, obesity, coronary heart disease, colorectal and other types of cancer, and gut health.
Here is an in-depth and informative introduction to dietary fibers and food supplements, elaborating on their uses and benefits in the prevention and treatment of such health issues and diseases as diabetes, obesity, coronary heart disease, colorectal and other types of cancer, and gut health.
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role.
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role.
This class-tested textbook gives an overview of the structure and functions of proteins and explains how amino acids form a defined structural entity with specific properties.
Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries.
Taking a multidisciplinary approach, this book focuses on recent milestones in basic and applied mycology, focusing on many and diverse applications in the agricultural, food, and biofuel sectors.
Taking a multidisciplinary approach, this book focuses on recent milestones in basic and applied mycology, focusing on many and diverse applications in the agricultural, food, and biofuel sectors.
This book focuses on the contested nature and competing narratives of food system transformations, despite it being widely acknowledged that changes are essential for the safeguarding of human and planetary health and well-being.
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.
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.
This volume details preparations, separations, identification, analysis of postbiotics types and mechanism, uses of postbiotics in health, pharma, aquacultures, and the food industry.
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.
Data Science for Sensory and Consumer Scientists is a comprehensive textbook that provides a practical guide to using data science in the field of sensory and consumer science through real-world applications.
This book introduces the various aspects of international farm animal protection and wildlife conservation through the lenses of food safety and environmental protection law.
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineering perspective.
Con este libro se pretende brindar una experiencia que sumerja al lector en cada una de las particularidades, características e interacciones de las actividades relacionadas con la producción de panela vistas a través de las labores aprendidas en el saber-hacer y en el arraigo cultural de los productores asociados a Asocamp.
Make sure your beef harvest, production, and processing methods meet the highest standards Handbook of Beef Safety and Quality is a comprehensive guide to the impact and importance of pre-harvest/production, harvest, and further processing controls, methods and practices on safety and qualitywith commodity beef as the target market.
Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries.
The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins.
The demands of producing high-quality, pathogen-free food rely increasingly on natural sources of antimicrobials to inhibit food spoilage organisms, foodborne pathogens, and toxins.
Biosystems engineering as an integrated science combines the fields of engineering design and analysis with biological sciences to provide solutions for food production and processing problems.
This book highlights the underlying principles and outlines some of the key hi-tech practices and technology interventions required to achieve enhanced productivity.
Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals.
Data Science for Sensory and Consumer Scientists is a comprehensive textbook that provides a practical guide to using data science in the field of sensory and consumer science through real-world applications.
The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science.
A rapid growth in global industrialization and population has triggered intense environmental pollution that has led to a water crisis, resulting in the decay in the quality of human life and economic losses.
Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!
Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "e;Underground Starchy Crops of South American Origin"e; book series.
Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods.
Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes; and butter oil has a bland flavor, whereas ghee has a pleasing flavor.
Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy.
Nanotechnology has the potential to drastically transform the agri-food sector with its significant applications to improve agricultural productivity and the efficiency of agrochemicals.
