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.
Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.
This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.
Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action.
Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action.
New and exciting biological functions are still being discovered for vitamin A derivatives, including the vast number of physiological activities of retinoids.
Understanding the physical and genetic structure of cereal genomes and how defined coding and non-coding regions interact with the environment to determine a phenotype are key to the future of plant breeding and agriculture.
As a key component of human survival, a safe and sufficient food supply is essential for a healthy and productive population throughout the world, so assurance that the food supply is clean and free of harmful substances is a global concern.
Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products.
Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions.
Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods.
Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation.
Beer is made up of various bioactive substances containing antioxidants and specific ingredients with potentially beneficial effects on the human body if consumed in moderation.
This book is a concise presentation of important aspects involved in dealing with extraction and utilization of bioactive compounds from the food industry waste.
This book is a concise presentation of important aspects involved in dealing with extraction and utilization of bioactive compounds from the food industry waste.
This publication titled, ';Food, Catering and Beverage Manage-ment' provides readers with an introductory overview of catering, food service, beverages and accommodation management.
This book introduces the methods of Food Technology, setting its essence 0ut simply and concisely, and illustrating how it has been and can be applied in industrial practice.
Next Generation Nanochitosan: Applications in Animal Husbandry, Aquaculture and Food Conservation provides comprehensive and state-of-the-art-information on the application of nanochitosan for improving products, especially for the evaluation of biological active molecules, disease therapeutics, transport vehicle for DNA, targeted drug delivery, gene therapy, development of smart and high performance of fish, preservation of foods, tissue engineering, and improving the taste of aquatic and animal feeds as fish growth promoter.
This book gives readers a practical introduction into machine learning and sensing techniques, their design and ultimately specific applications that could improve food production.
This book gives readers a practical introduction into machine learning and sensing techniques, their design and ultimately specific applications that could improve food production.
This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences.
