The book discusses up-to-date and detailed information about the nutritional quality of forage in the biodiversity-rich Himalayan region and their potential in livestock feeding.
The book provides essential information on some of the promising edible medicinal plants and how these possess both nutritional as well as therapeutic value.
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).
This book introduces the Chinese boletes, including the history, ecological and economic values, as well as the geographical distribution patterns with a highlight on the Tylopilus species.
This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes.
This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors.
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.
The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications.
Combined fields of Microbiology and Nanotechnology have been most successful in providing novel solutions for protecting the health of humans and environment.
This book provides knowledge of the basic theory, spectral analysis methods, chemometrics, instrumentation, and applications of near-infrared (NIR) spectroscopy-not as a handbook but rather as a sourcebook of NIR spectroscopy.
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.
This book is dedicated to present different aspects of reproductive physiology and molecular endocrinology of commercially important as well as potential aquaculture fish species.
This book focuses on the preparation and characterisation of polyvinyl alcohol (PVA)/ halloysite nanotube (HNT) bionanocomposite films with different HNT contents for potential use in food packaging.
This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety.
Sugarcane enjoys a prominent position among agro-industrial crops and is commercially grown in 115 tropical and subtropical countries around the world.
This book focuses on probiotics and gut microbiota, as well as their roles in alleviating the toxicity of various environmental pollutants, presenting the latest research findings and explaining advanced research methods and tools.
This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition.
Food systems involve a range of activities concerning food production, processing, distribution, marketing and trade, preparation, consumption and disposal.
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.
This book compiles the latest research on the A1 and A2 forms of cow milk, and attempts to show a correlation between the type of cow milk consumption and reported incidence of certain diseases (type 1 diabetes mellitus, cardiovascular diseases, sudden infant death syndrome and neurological disorders).
This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability.
A food system comprises the entire range of actors and interlinked activities related to food production, processing, distribution, marketing and trade, preparation, consumption, and disposal.
This book discusses systems and synthetic biotechnologies for the production of nutraceuticals, and summarizes recent advances in nutraceutical research in terms of the physiological effects on health, potential applications, drawbacks of traditional production processes, characteristics of production strains, and advances in microbial production based on systems and synthetic biotechnology.
The book provides an overview of bio-manufacturing techniques for the production, purification, characterization and modification of chito/chitin oligosaccharides and their monomers.
"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 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.
