The book about homogeneous catalysis with metal complexes deals with the description of the reductive-oxidative, metal complexes in a liquid phase (in polar solvents, mainly in water, and less in nonpolar solvents).
Alternative Dairy Products and Technologies comprehensively covers the available products on the market, including processing, sensory qualities, and nutritional value in comparison to dairy milk.
Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects.
Considering their growing popularity as a food source, this book examines the main nutrients and bioactive compounds present in a range of different edible insects.
Examining recent developments in the use of thermal and non-thermal food processing methods, this book offers a thorough technical analysis of different processing methods and their possible advantages in improving food safety, quality, and shelf life.
Nanotechnology has emerged as a transformative force in the food industry, unlocking a new frontier of innovation that redefines how we produce, process, package, and preserve food.
Combining technical insight with critical analysis, Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential health benefits they present.
Combining technical insight with critical analysis, Non-Thermal Approaches in Extraction of Bioactive Compounds from Diverse Food Sources introduces non-thermal methods of extracting the diverse array of bioactive compounds found in our everyday foods, as well as the potential health benefits they present.
Examining recent developments in the use of thermal and non-thermal food processing methods, this book offers a thorough technical analysis of different processing methods and their possible advantages in improving food safety, quality, and shelf life.
Aquaculture Mycology and Bacteriology is a practical reference to address the steadily increasing importance of infectious diseases of aquatic animals.
Packaging Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the packaging of different food products including conventional and modern packaging techniques.
Nanotechnology has emerged as a transformative force in the food industry, unlocking a new frontier of innovation that redefines how we produce, process, package, and preserve food.
This book provides a comprehensive overview on production processing and utilization of microgreens in light of their popularity among health-conscious consumers, along with detailed information on the nutritional and functional importance of microgreens.
As plastics, including microplastics, increasingly infiltrate freshwater and marine ecosystems, they pose serious risks to aquatic organisms, particularly those that are part of the human food chain.
This book provides a comprehensive overview on production processing and utilization of microgreens in light of their popularity among health-conscious consumers, along with detailed information on the nutritional and functional importance of microgreens.
As plastics, including microplastics, increasingly infiltrate freshwater and marine ecosystems, they pose serious risks to aquatic organisms, particularly those that are part of the human food chain.
This book provides a comprehensive exploration of forward osmosis (FO) technology and its transformative impact on the food processing industry including fundamental principles, its current applications, and the emerging trends that promise to revolutionize food processing.
This book provides a comprehensive exploration of forward osmosis (FO) technology and its transformative impact on the food processing industry including fundamental principles, its current applications, and the emerging trends that promise to revolutionize food processing.
Advances in Food and Nutrition Research, Volume 118 provides the latest advances on nanoformulations that can be used in the food industry, including chapters that cover important topics such as Nanoformulation Used In The Food Industry, Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity, Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions, Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juicesm Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides, and more.
This book outlines tea chemistry and health benefits, focusing on the elements of colour, aroma, and taste that make tea one of the most consumed non-alcoholic beverages worldwide.
This book outlines tea chemistry and health benefits, focusing on the elements of colour, aroma, and taste that make tea one of the most consumed non-alcoholic beverages worldwide.
Underutilized Tuber Crops of the Himalayan Region: Nutraceutical Potential, Processing, and Applications explores significant, yet underutilized, edible tubers known for their bioactive and pharmacological properties, as well as their preservation potential.
Handbook of Functional Foods: Techniques, Analytics and Health Benefits provides a comprehensive overview of the extraction and analytical identification techniques of foods' bioactive components for health and well-being while looking at metabolism, sensory, and safety components.
Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies is a comprehensive guide for researchers and practitioners in food and environmental sciences, focusing on the critical intersection of waste management and sustainability within the aquatic food industry.
Seaweed in Health and Disease Prevention, Second Edition updates knowledge on the therapeutic and functional activities related to algae and their compounds.
Honey Bioavailability: Understanding Nutritional Benefits and Therapeutic Potential begins with an overview of sustainable apiculture practices, methods of honey harvesting, and global quality testing.
3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as applied to food production, with a focus on sustainability.
Honey Bioavailability: Understanding Nutritional Benefits and Therapeutic Potential begins with an overview of sustainable apiculture practices, methods of honey harvesting, and global quality testing.
Fish and other aquatic animals play an essential role in ensuring food and nutrition security in many countries where a significant portion of the population is poor and undernourished.
Fish and other aquatic animals play an essential role in ensuring food and nutrition security in many countries where a significant portion of the population is poor and undernourished.
Plant Proteins, Bioactive Peptides, and Healthy Foods: Nutritional Properties, Functional Applications, and Processing Innovations offers a comprehensive exploration of emerging and novel plant-based proteins, including soy, pea, walnut, quinoa, hemp, duckweed, oat and more, detailing nutritional properties, bioactive peptide generation, and the potential health benefits they offer for cardiovascular support, muscle recovery, and inflammatory conditions.
Africa's agroclimatic conditions are conducive to a diverse array of indigenous foods, from vegetables, fruits, and spices to fungi, insects, and roots.
