Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits. A promising technique to overcome low solubility of phenolics is to increas...Loe edasi...
Following the tradition of its predecessor, this eighth edition allows students to explore various aspects of food. It presents various dimensions including the chemical, economic, nutritional, palatability, processing, and sanitation aspects of f...Loe edasi...
Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a re-arrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regu...Loe edasi...
This book covers the basic and applied aspects of bioreactors, collecting and collating the information on bioreactors found scattered in the literature as reviews, research papers and book chapters. It covers what is involved in designing a bioreac...Loe edasi...
This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniq...Loe edasi...
This reference book introduces principles of microfluidization and their applications in the food industry. It covers the use of microfluidics in enhancing food safety, synthesizing nanomaterials, and optimizing various food products. This book is a...Loe edasi...
This book explores the transformative potential of AI, machine learning (ML), and deep learning (DL) algorithms in revolutionizing the food industry. By overcoming the limitations of human involvement, AI ensures a more reliable demand-supply chain...Loe edasi...
Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals....Loe edasi...
This book discusses numerous aspects of colored cereals and explores their properties, processing techniques, health benefits, and industrial applications. Further, it serves as a vital resource for researchers, industry professionals, and students...Loe edasi...
Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products....Loe edasi...
Biomanufacture of Functional Carbohydrates provides the systemic introduction of biomanufacture of 10 functional carbohydrates. Each chapter introduces the function and application of a functional carbohydrate, then focuses on the recent advancement...Loe edasi...
This book identifies the ideal sizing, operation, and control strategies for hot air convective bath driers coupled with air-to-air mechanical vapor compression heat pumps. It evaluates the energy requirements, most efficient operation and control m...Loe edasi...
The book covers recent research trends on structure development in various foods. It focuses on key tools and food engineering techniques like encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It caters to food scient...Loe edasi...
This book provides a comprehensive examination of the present state and prospective advancements in green biopolymers for packaging. Covering the development, characterization, properties, and performance of biopolymers customized for packaging purp...Loe edasi...
This book is a critical review of phytoremediation, its effects on food products and the risks posed by this cost-effective technology in food safety. It shows how different plants are suited for phytoremediation, explains the role of toxicants in t...Loe edasi...
The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. The book also discusses food safety and toxicology aspects....Loe edasi...
Emerging Contaminants in Food and Food Products discusses issues around the emerging contaminants in food products. Different types of contaminants, such as biological, chemical, organic, inorganic and microbial contaminants in foods, ways of detect...Loe edasi...
This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cows milk, eggs, sesame, lupine, soy, whe...Loe edasi...
In this book, the editors provide a holistic approach to the valorization of different agro-wastes into innovative, economic, sustainable packaging solutions for the food industry. Every chapter includes conventional and novel methods of valorizatio...Loe edasi...
This book addresses the health and food science aspects of food intolerances from a technological perspective which is scarcely considered in other books. Valuable data on products and production processes for designing foods for people that have a...Loe edasi...
Discusses the benefits and technologies of oil extraction from byproducts generated during food processing. It covers the technologies adopted for improving oil production rates to meet oil demand. It discusses non-thermal methods using enzymes, ult...Loe edasi...
Taking a two-track approach, this book presents sustainable technologies and emerging crops that are capable of ensuring nutritional security. The use of novel technologies like, 3D printing, novel drying method, high pressure processing, high volta...Loe edasi...
This book provides comprehensive insights into various aspects of organic foods, including their production processes, certification procedures, regulatory frameworks, global market dynamics, and consumer preferences and acceptance....Loe edasi...
This book provides in-depth information and a comprehensive discussion on human health benefits of food bioactive compounds and different methods of analysis involved in identification and quantification of food bioactive compounds....Loe edasi...
Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensu...Loe edasi...
Molecular and Cellular Biology of the Vitamins is a key resource describing how vitamins function as physiologically active molecules at the cellular level. The contents of the book are divided into four sections including a thorough introduction; b...Loe edasi...
Raman Spectroscopy and its modes have gained increasing attention in food processing. This book briefly introduces the fundamentals and modes of the technique. It then covers useful applications of Raman Spectroscopy in product quality and chemical...Loe edasi...
Probiotics: A Comprehensive Guide to Enhance Health and Mitigate Disease is an indispensable resource for a deeper understanding of the intricate world of probiotics and their profound impact on human health....Loe edasi...
This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups....Loe edasi...
This book offers an in-depth examination of chilli peppers, including their scientific aspects, technologies and uses in processing, product creation and quality control. It explores the distinctive qualities of chilli peppers, including their nutri...Loe edasi...
Thoroughly updated (with the current lactobacilli taxonomy) and fully revised, with a re-arrangement of chapters into four sections, the Sixth Edition covers new findings on health effects, properties, production and stability of LAB as well as regu...Loe edasi...
This book covers the basic and applied aspects of bioreactors, collecting and collating the information on bioreactors found scattered in the literature as reviews, research papers and book chapters. It covers what is involved in designing a bioreac...Loe edasi...
This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniq...Loe edasi...
This reference book introduces principles of microfluidization and their applications in the food industry. It covers the use of microfluidics in enhancing food safety, synthesizing nanomaterials, and optimizing various food products. This book is a...Loe edasi...
This book explores the transformative potential of AI, machine learning (ML), and deep learning (DL) algorithms in revolutionizing the food industry. By overcoming the limitations of human involvement, AI ensures a more reliable demand-supply chain...Loe edasi...
Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals....Loe edasi...
This book discusses numerous aspects of colored cereals and explores their properties, processing techniques, health benefits, and industrial applications. Further, it serves as a vital resource for researchers, industry professionals, and students...Loe edasi...
Building upon the scope of its predecessors, Dairy Science and Technology, Third Edition offers the latest information on the efficient transformation of milk into high-quality products....Loe edasi...
Biomanufacture of Functional Carbohydrates provides the systemic introduction of biomanufacture of 10 functional carbohydrates. Each chapter introduces the function and application of a functional carbohydrate, then focuses on the recent advancement...Loe edasi...
This book identifies the ideal sizing, operation, and control strategies for hot air convective bath driers coupled with air-to-air mechanical vapor compression heat pumps. It evaluates the energy requirements, most efficient operation and control m...Loe edasi...
The book covers recent research trends on structure development in various foods. It focuses on key tools and food engineering techniques like encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It caters to food scient...Loe edasi...
This book provides a comprehensive examination of the present state and prospective advancements in green biopolymers for packaging. Covering the development, characterization, properties, and performance of biopolymers customized for packaging purp...Loe edasi...
This book is a critical review of phytoremediation, its effects on food products and the risks posed by this cost-effective technology in food safety. It shows how different plants are suited for phytoremediation, explains the role of toxicants in t...Loe edasi...
The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. The book also discusses food safety and toxicology aspects....Loe edasi...
Emerging Contaminants in Food and Food Products discusses issues around the emerging contaminants in food products. Different types of contaminants, such as biological, chemical, organic, inorganic and microbial contaminants in foods, ways of detect...Loe edasi...
This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cows milk, eggs, sesame, lupine, soy, whe...Loe edasi...
In this book, the editors provide a holistic approach to the valorization of different agro-wastes into innovative, economic, sustainable packaging solutions for the food industry. Every chapter includes conventional and novel methods of valorizatio...Loe edasi...
This book addresses the health and food science aspects of food intolerances from a technological perspective which is scarcely considered in other books. Valuable data on products and production processes for designing foods for people that have a...Loe edasi...
Discusses the benefits and technologies of oil extraction from byproducts generated during food processing. It covers the technologies adopted for improving oil production rates to meet oil demand. It discusses non-thermal methods using enzymes, ult...Loe edasi...
Taking a two-track approach, this book presents sustainable technologies and emerging crops that are capable of ensuring nutritional security. The use of novel technologies like, 3D printing, novel drying method, high pressure processing, high volta...Loe edasi...
This book provides comprehensive insights into various aspects of organic foods, including their production processes, certification procedures, regulatory frameworks, global market dynamics, and consumer preferences and acceptance....Loe edasi...
This book provides in-depth information and a comprehensive discussion on human health benefits of food bioactive compounds and different methods of analysis involved in identification and quantification of food bioactive compounds....Loe edasi...
Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensu...Loe edasi...
Molecular and Cellular Biology of the Vitamins is a key resource describing how vitamins function as physiologically active molecules at the cellular level. The contents of the book are divided into four sections including a thorough introduction; b...Loe edasi...
Raman Spectroscopy and its modes have gained increasing attention in food processing. This book briefly introduces the fundamentals and modes of the technique. It then covers useful applications of Raman Spectroscopy in product quality and chemical...Loe edasi...
Probiotics: A Comprehensive Guide to Enhance Health and Mitigate Disease is an indispensable resource for a deeper understanding of the intricate world of probiotics and their profound impact on human health....Loe edasi...
This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups....Loe edasi...
This book offers an in-depth examination of chilli peppers, including their scientific aspects, technologies and uses in processing, product creation and quality control. It explores the distinctive qualities of chilli peppers, including their nutri...Loe edasi...
This book presents a comprehensive and up-to-date collection of analytical methods for starch characterization. Chapters cover techniques such as classical and emerging approaches for evaluating physicochemical properties, structural features, and f...Loe edasi...
This book explores the revolutionary role of CNTs in agriculture, from yield increase and nutrient use efficiency to intelligent fertilization, pathogen detection, and waste recycling in a more environmentally friendly way. Bridging nanotechnology a...Loe edasi...
(Ilmumisaeg: 16-Jun-2026, Hardback, Kirjastus: Apple Academic Press Inc., ISBN-13: 9781774919743)
Covers latest nanotechnological developments in the food industry. Overviews nanoscience progress in food technology, new research and techniques in the field, bioremediation of food wastes using nanotechnology, challenges and future perspectives of...Loe edasi...
Megh R. Goyal, Arijit Nath, Arup Kumar Mitra, Mukesh Singh
(Ilmumisaeg: 16-Jun-2026, Hardback, Kirjastus: Apple Academic Press Inc., ISBN-13: 9781998511884)
Details on what veganism is, the impact of major food items on a vegan diet, and the sustainable health benefits of vegan diets. Covers the phylogenetic history of a vegan diet, and its integration in human health. Also discusses the critical role o...Loe edasi...
Designer foods can be defined as food items which are designed to deliver health benefits beyond their nutritional value. These can be considered as functional or fortified foods and usually contain additional components or qualities that can be t...Loe edasi...
With increased pressure on our food systems and a growing demand for healthful options, producers seek alternative food sources to improve nutrition and mitigate food insecurity across the globe. Though often overlooked as a potential food source, a...Loe edasi...
The original Green Revolution of the mid-20th century, often referred to as Green Revolution 1.0, was instrumental in drastically increasing agricultural productivity worldwide. This was achieved through the development and widespread adoption of hi...Loe edasi...
In the wake of COVID-19, almost 25 of the population exhibits an impairment of the olfactory system, with varying severity from total loss (anosmia) to partial loss (hyposmia) to deception in odor quality (e.g. parosmia, phantosmia). As smell is...Loe edasi...
Women, food and performance share a complex and tumultuous history, and this book is the first to examine their legacy through the nebulous figure of the domestic goddess. Across four parts - Fantasy, Confession, Consumption and Work - the chapters...Loe edasi...
This book provides an in-depth examination of microbiota, the diverse community of microorganisms that play a crucial role in maintaining the health and functionality of living organisms. It explores how these microscopic entities, particularly with...Loe edasi...
Leafy vegetables contain carbohydrates, proteins, fatty acids, and minerals. Additionally, they possess a high content of fiber and vitamins. This book discusses the nutritional value, bioactive components, and biological activity of green leafy v...Loe edasi...
This book addresses one of the most pressing issues in contemporary food science: the valorization of food waste to achieve the Sustainable Development Goal of Zero Hunger (SDG 2), as well as of Responsible Consumption and Production (SDG 12). From...Loe edasi...
Rice (Oryza sativa L.) is one of the worlds major staple food crops. Domestication of rice (species of genus Oryza) likely occurred independently three times, in Asia, Africa and South America. The rice which originated in Asia (O. sativa L.) became...Loe edasi...
This book serves as a comprehensive guide to exploring innovative methods for preserving meat products. Chapters guide readers on natural and non-conventional methodologies, foc...Loe edasi...
(Ilmumisaeg: 05-Jun-2026, Hardback, Kirjastus: Royal Society of Chemistry, ISBN-13: 9781839164057)
Helping with the move away from fossil fuel based packaging for food and drink, this book will highlight the emergence of bio-based packaging materials....Loe edasi...
No one knows more about fermenting Davina McCall The master of gut health and intelligent eating Hugh Fearnley-Whittingstall An inspiring guide to the life-changing power of fermentation from world-leading gut scientist and...Loe edasi...
This book focuses on ensuring the highest standards of food quality and safety by bridging the gap between food science and food engineering. It integrates scientific principles with practical engineering solutions to provide a holistic approach t...Loe edasi...
(Ilmumisaeg: 03-Jun-2026, Hardback, Kirjastus: Royal Society of Chemistry, ISBN-13: 9781837671229)
Application of algae to food products is in its infancy, but this book provides information on the potential of algae in the food supply chain and the benefits of this untapped food resource....Loe edasi...
Rare and Risky Food Allergens: Clinical Relevance, Cross-Reactivity and Management provides an authoritative overview of uncommon food allergens, examining these allergens from multiple perspectives—molecular identification, immunological...Loe edasi...
