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.
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.
Food Security and Nutrition: Utilizing Undervalued Food Plants explores the potential of underutilized and indigenous food plants to enhance food and nutrition security amid global challenges, such as climate change, water scarcity, and population growth.
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.
Formulations, Regulations, and Challenges of Nutraceuticals focuses on various novel micro- and nanocarriers being employed in the formulation and delivery of nutraceutical ingredients to increase their efficacy, bioavailability, safety, and stability.
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.
This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology.
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 text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology.
This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development.
Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking.
Bioactive Food as Dietary Interventions for Arthritis and Inflammatory Diseases, Second Edition is a valuable scientific resource that focuses on the latest advances in bioactive food research and the potential benefit of bioactive food choice on arthritis.
Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research.
This title presents a thorough and accessible account of Dairy Chemistry and Animal Nutrition has undergone remarkable development in the last three decades, These developments, along with recent widespread application of the newest biomedical technologies, have imbues optimism that new strategies can developed for controlling the important diseases that for centuries have been the scourges of mankind.
This timely and comprehensive text focuses on important recent advances in applied sustainability in the baking industry, connecting all the current methods and strategies into a single book.
**Association of American Publishers (AAP) PROSE Award Finalist in Mathematics and Statistics, 2024**Probability and Statistics for Cereals and Grains: A Guide to Measurement and Analysis is a guide to help technical people be more efficient users of statistics.
Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods.
Wine Folly: Edición Magnum, ganador del James Beard Award en 2019 al mejor libro del mundo en la categoría de Bebidas y traducido a más de 20 idiomas, es la guía definitiva para orientarse en el mundo de la enología.
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.
Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment, and demand for more sustainable foods is expanding rapidly.
Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment, and demand for more sustainable foods is expanding rapidly.
This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies.
Instrumental measurements of the sensory quality of food and drink are of growing importance in both complementing data provided by sensory panels and in providing valuable data in situations in which the use of human subjects is not feasible.
Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology.
Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications.
In the process industry, understanding the unit operation of particulate drying is imperative to yield products with desired properties and characteristics and to ensure process safety, optimal energy efficiency and drying performance, as well as low environmental impact.
Presenting compelling and current information about some of the most important food safety issues, this book is an invaluable reference for anyone interested in avoiding foodborne disease or understanding how food safety standards could be improved.
The processing of fruits, vegetables, cereals, pseudocereals and others, produces a wide variety of byproducts such as seeds, peels, hulls, pulps, etc.
Desde 2010 Descorchados viene ofreciendo la más completa de las radiografías de la escena argentina de vinos, una foto en gran angular y en HD de lo último que se debe saber de los vinos del país.
High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing.
Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths around the globe.
Drying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in mitigating the issue of food waste.
Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution.
Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations.
