This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes.
This edited volume builds on existing alternative food initiatives and food movements research to explore how a systems approach can bring about health and well-being through enhanced collaboration.
This book paints a wide canvas of the immense global economic potential of ten most important cash generating crops spread over Asia, Africa and Latin America, namely, Arecanut, Cashew Nut, Coconut, Cinchona, Cocoa, Coffee, Tea, Oil Palm, Rubber and Wattle.
Unlike food publications that have been more organized along regional or disciplinary lines, this edited volume is distinctive in that it brings together anthropologists, archaeologists, area study specialists, linguists and food policy administrators to explore the following questions: What kinds of changes in food and foodways are happening?
Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods.
This book addresses the impact of soil and water quality on food production, and explores soil and water conservation measures to be applied at farm level for agricultural sustainability.
This book considers all aspects of black pepper from its growth, as a flowering vine, to how the dried fruit (peppercorn) is used as a spice and traded as a commodity.
The Romance of Science pays tribute to the wide-ranging and highly influential work of Trevor Levere, historian of science and author of Poetry Realised in Nature, Transforming Matter, Science and the Canadian Arctic, Affinity and Matter and other significant inquiries in the history of modern science.
Introduction to Agricultural Engineering Technology: A problem Solving Approach is an invaluable text for agriculture students at the introductory level.
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations.
This book describes nanomaterials used and existing in the environment, food industry and packaging, health care products and cosmetics, housekeeping, nanomaterials for cleaning purposes, architectural building products, medicine, clothing and textile, smart electronics and sensors.
The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide.
This book contains articles on innovative biotechnologies for the production and application of biopolymers and their derivatives in various industries.
Clear and concise, this easy-to-use book offers an introductory course on the language of gene cloning, covering microbial, plant, and mammalian systems.
This major reference work is a one-shot knowledge base on electroporation and the use of pulsed electric fields of high intensity and their use in biology, medicine, biotechnology, and food and environmental technologies.
Modern awareness of nutrition issues can be understood correctly if considered the destination of a historic journey, the critical aspects and outcomes of which have led to the current situation.
This book provides essential molecular techniques and protocols for analyzing microbes that are useful for developing novel bio-chemicals, such as medicines, biofuels, and plant protection substances.
The problems related to the process of industrialisation such as biodiversity depletion, climate change and a worsening of health and living conditions, especially but not only in developing countries, intensify.
This book is one of three volumes that are an expansion of Mycotoxins in Foodstuffs, Second Edition, and it focuses on cocoa, coffee, fruits and fruit products, medicinal plants, nuts, spices, and wine.
The book discusses recent innovation and diversification paths in agri-food, specifically the linkages among food research and innovation, production, consumption, gastronomy, and place branding as well as technology.
Nanobiotechnology in agriculture is a new knowledge area that offers novel possibilities to achieve high productivity levels at manageable costs during the production and merchandising of crops.
This book presents a detailed overview and critical evaluation of recent advances and remaining challenges in improving nutritional quality and/or avoiding the accumulation of undesirable substances in plants using a variety of strategies based on modern biological tools and techniques.
Kompetenz in Lebensmittelchemie erfordert fundiertes Wissen über Aufbau, Zusammensetzung und Herstellung der Lebensmittel sowie über deren mögliche Veränderungen.
This book offers an overview of the diverse fields application of proteases (also termed proteolytic enzymes or proteinases), including food science and technology, pharmaceutical industries, and detergent manufacturing, reviewing the advances in the biotechnological application plant proteolytic enzymes over the last decade.
Das Buch stellt Methoden und Strategien zur differenzierten Analytik und Bewertung von chemischen Elementen in Wasser, Boden und Lebensmitteln vor zum Zwecke der Bewertung von Mobilität, Toxizität und Bioverfügbarkeit.
Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications.
Konformere, Diastereomere, Rotamere, Tautomere, Anomere: Die Vielzahl der Begriffe, die in der Stereochemie verwendet werden, macht diesen Teilbereich der Chemie schnell unübersichtlich.
