"e;Microalgae Biotechnology for Food, Health and High Value Products"e; presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future prospects for microalgal applications.
This book offers effective and competitive food supply chains that are the consequence of technological innovation, collaboration, small agri-food business cases, entrepreneurial opportunities, cold chain technology management, disruptive technologies, and performance assessment through empirical analysis, case studies, and multimethod research in the food industry.
This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives.
Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production.
Some geographic regions around the globe that are rich in terms of modern agriculture technologies, face a dilemma when it comes to storing excess produce, such as grains and even seasonal fruits and vegetable.
This book focuses on the nutrients and nutraceuticals that promote active and healthy ageing - recently defined by the WHO as the process of development and maintenance of functional capacity that allows well-being at an advanced stage of life.
The book highlights the importance of prebiotics, probiotics and synbiotics in the signalling mechanism between gut microbiota and brain, also referred to as the gut-brain axis.
This book introduces readers to essential advances in the application of physical processing technology in food processing that have been made in recent years.
Environmental Life Cycle Assessment (ELCA) that was developed about three decades ago demands a broadening of its scope to include lifecycle costing and social aspects of life cycle assessment as well, drawing on the three-pillar or 'triple bottom line' model of sustainability, which is the result of the development of the Life Cycle Sustainability Assessment (LCSA).
The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation.
Packaging plays a major role in the environmental footprints of products from any industrial sector, and thus is important to address the sustainability issues of packaging.
This book systematically covers immunoassays for food, presenting detailed approaches such as antigen design, food matrix pre-treatment and detection format optimization for 9 classes of food hazards and nutrition constituents.
This edited book serves as a vital resource on the contributions of microorganisms to advances in nanotechnology, establishing their applications in diverse areas of biomedicine, environment, biocatalysis, food and nutrition, and renewable energy.
This book introduces readers to basic studies on and applied techniques involving lactic acid bacteria, including their bioengineering and industrial applications.
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.
The book provides an overview of bio-manufacturing techniques for the production, purification, characterization and modification of chito/chitin oligosaccharides and their monomers.
This book presents a comprehensive view on mycotoxins of agricultural as well as non-agricultural environments and their health effects in humans and animals.
The book provides essential information on some of the promising edible medicinal plants and how these possess both nutritional as well as therapeutic value.
This book provides practical information on obtaining and using a wide variety of plant based reagents for different sectors, addressing the needs and challenges in a single resource.
This book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of foods rich in phytochemicals.
This book presents up-to-date information on various vector-less/direct (physical, chemical) and vector-mediated/indirect (Agrobacterium-mediated) plant transformation techniques.
This book discusses the concept of water footprint and corporate water footprint, presenting case studies on a thermal power plant in India and on the food sector.
This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.
The book provides significant information on some of the promising edible medicinal plants and how these possess both nutritive as well as medicinal value.
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.
This book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for sustainable design intervention.
This book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for sustainable design intervention.
Modern tree fruit orchards and vineyards constitute complex production systems that are exposed to highly dynamic and stochastic natural, financial and societal forces, and face demands for increased production using fewer resources, with reduced environmental impact.
The demand for organic foods has been expanding at a steady rate, and during the COVID-19 epidemic, it increased even further, as consumers regarded these foods as healthier and better for immunity than conventional foods.
