This volume gathers the latest advances, innovations, and applications in the field of biosystems engineering, as presented at the 12th Conference of the Italian Association of Agricultural Engineering (AIIA), held in Palermo, Italy, on September 19-22, 2022.
Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives.
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.
Fruits are valuable products; they are, however, highly perishable in nature and need special measures to maintain their quality while transporting them long distances for sale.
This book discusses the recent advancements in chemical engineering and their role in achieving the United Nations' 2030 Agenda and Sustainable Development Goals (SDGs).
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation.
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs.
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations.
Volume 8 of Advances in Nutritional Research deals with several topics of prime current interest in nutritional research, including the role of nutrition in hypertension, in the infections associated with protein-energy malnu- trition, and in pathological conditions associated with the generation of oxygen radicals in the tissues, as well as with topics of ongoing interest.
Comparative Nutrition of Man and Domestic Animals, Volume I discusses practical phases in the evaluation of the nutrient requirements of man and his domesticated animals and the factors that modify these quanta.
While there are many books about various aspects of food allergy and allergens, not many comprehensively review the wide range of instrumentation and methods used in this analysis.
Traditional Foods: Impact on Gut Health delves into the profound influence of traditional foods and dietary interventions on gut health, immune modulation, and disease prevention.
Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications.
Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers.
Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition.
Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties.
The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environmental and reusability concerns, food quality, and nutritional value.
Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry.
Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.
In an era where technology plays a pivotal role in shaping various sectors, Innovative Technologies for Meat Processing explores the intersection of innovation and meat processing, offering a comprehensive guide to the latest technological breakthroughs that are transforming the landscape of meat production.
Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.
Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve
We are at the beginning of the third decade of studies at the molecular level on the pathogenesis of Listeria monocytogenes and the response of the host to its infections.
This edited book focuses on agricultural and food waste biomass valorization in various fields such as energy and environment and the development of several other value-added products.
The dramatic development of chromatographic techniques, specially high per- formance or high pressure liquid chromatography (HPLC) has made possible the easy analysis of organic compounds, including drugs and drug components, for last two decades.
Nutritional Oncology: Nutrition in Cancer Prevention, Treatment, and Survivorship presents evidence-based approaches to the study and application of nutrition in all phases of cancer including prevention, treatment, and survivorship.
The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control.
Residue analysis in food is an essential science in terms of the number of laboratories and analysts involved worldwide and the range of analytical techniques available.
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods.
In his study, Joseph Dumpler proves a strong correlation between the dry matter content of the milk concentrate and the maximum temperature-time combinations for the heat treatment of concentrated skim milk without visible coagulation.
The book will educate and decode the role of vitamins, essential fatty acids and other nutraceuticals on skin health and their tremendous impact to the current needs of the skin care industry.
About twenty years ago, there was a recognition in Europe that real benefits would flow from coordinating the manner in which food composition tables were produced in the various countries of Europe.
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds.
