This contributed book, as a part of a series of CERES publications, contributes to the scientific debate about the interlinkages between climate change, environment, and food systems.
This contributed book, as a part of a series of CERES publications, contributes to the scientific debate about the interlinkages between climate change, environment, and food systems.
The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products.
When our food items become contaminated with pathogenic microorganisms, these microorganisms secrete microbial toxins which promote infection by attacking the host tissue's immune system, thereby leading to foodborne intoxication, or poisoning, in consumers.
Traditional foods can be defined as foods that have been consumed for several generations by a specific community in a particular locality, region or country.
This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.
This book introduces a comprehensive and sustainable project delivery framework tailored for managing the Water, Energy and Food (WEF) nexus in developing economies.
As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues.
As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues.
This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods.
This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods.
There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain.
The book deals with the regulation of GMOs within the context of multiple principles and interests, including food security, sustainable development, and biodiversity.
The book deals with the regulation of GMOs within the context of multiple principles and interests, including food security, sustainable development, and biodiversity.
This Volume 2 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research, engineered and genome-edited probiotics.
This Volume 2 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research, engineered and genome-edited probiotics.
For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information.
Textbook of Industrial Microbiology is a groundbreaking book encompassing the entire spectrum of industrial microbiology, filling a significant void in the field.
Textbook of Industrial Microbiology is a groundbreaking book encompassing the entire spectrum of industrial microbiology, filling a significant void in the field.
This book explores food accessibility and its relationship to food security in communities representing high populations of college and university students.
This book explores food accessibility and its relationship to food security in communities representing high populations of college and university students.
One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality.
One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality.
In this book, the subject of design and analysis of experiments has been covered in simple language by giving basic concepts of various designs and essential data analysis steps of designed experiments.
In this book, the subject of design and analysis of experiments has been covered in simple language by giving basic concepts of various designs and essential data analysis steps of designed experiments.
Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "e;top-down"e; and "e;bottom-up"e; approaches.
Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "e;top-down"e; and "e;bottom-up"e; approaches.
The book provides information on the sources of arsenic contamination of groundwater and their impacts in the first part of the book consisting of 8 chapters.
This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications.
This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance.
This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance.
