The proposed book titled as "e;Bioprospection of Coproducts and Agro-industrial Wastes: A Sustainable Biotechnological Approach"e;, seeks to offer the importance of the recycling, reuse of food residue, byproducts of fruits and agri-wastes to the academic community and industries.
The proposed book titled as "e;Bioprospection of Coproducts and Agro-industrial Wastes: A Sustainable Biotechnological Approach"e;, seeks to offer the importance of the recycling, reuse of food residue, byproducts of fruits and agri-wastes to the academic community and industries.
The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity.
Varieties and Landraces: Cultural Practices and Traditional Uses, Volume Two in the Underground Starchy Crops of South American Origin series, brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas of South American origin.
Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products.
Varieties and Landraces: Cultural Practices and Traditional Uses, Volume Two in the Underground Starchy Crops of South American Origin series, brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas of South American origin.
Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products.
This new volume is a rich and comprehensive resource of the basic information and latest developments and research efforts on tropical and subtropical fruits.
This new volume is a rich and comprehensive resource of the basic information and latest developments and research efforts on tropical and subtropical fruits.
This fourth edition brings together a diverse range of experts in nutrition-related areas to discuss recent thinking and discoveries in nutrition, especially in relation to topics that have the greatest capacity to improve human health and nutritional implementation.
Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure.
In Modified Atmospheric Processing and Packaging of Fish: Filtered Smokes, Carbon Monoxide, and Reduced Oxygen Packaging, experts from industry, academia, and agencies discuss the technology, commercial practices, and pertinent regulations of these fish processing applications, providing the most current and complete information on the topics available anywhere.
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
Esta cartilla es producto del proyecto de investigación titulado "Principios de Economía Circular orientados al diseño de un modelo de negocio de Alimentación Sostenible.
Evaporative Coolers for the Postharvest Management of Fruits and Vegetables covers world demand for food of high quality without chemical preservatives and with extended shelf life.
This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.
The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them.
Alternative green food processing technologies have gained much technical and industrial attention in recent years as a potential means of reducing costs and promoting consumer awareness of corporate environmental responsibility.
This book aims to provide a comprehensive analysis of food security by exploring the interconnections between agricultural practices, nutritional status, socioeconomic factors, and technological advancements.
In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously.
The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control.
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds.
Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods.
The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry.
With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors.
A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning.
While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market.
Antimicrobial Resistance in Agriculture: Perspective, Policy and Mitigation is a valuable industrial resource that addresses complex, multi-factorial topics regarding farm, wild, companion animals, fish, and how the environment plays an important role in amplification and transmission of resistant bugs into the human food chain.
Emerging Technologies for Food Processing presents a comprehensive review of innovations in food processing, stresses topics vital to the food industry today, and pinpoints the trends in future research and development.
Food for the Aging Population, Second Edition, is a unique volume that reviews the characteristics of the aging population as food consumers, the role of nutrition in healthy aging, and the design of food products and services for the elderly.
Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products.
Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process.
Nutraceutical and Functional Food Regulations in the United States and Around the World, Third Edition addresses the latest regulatory requirements designed to ensure the safe production and delivery of these valuable classes of foods.
The Microwave Processing of Foods, Second Edition, has been updated and extended to include the many developments that have taken place over the past 10 years.
Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts.
Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers.
Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.
Carotenoids: Properties, Processing, and Applications fills the gap of transfer knowledge between academia and industry, covering integral information in three critical dimensions: properties, recovery and applications.
