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...
This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread...Loe edasi...
Millets are small-seeded cereal crops grown and consumed by people in developing countries in Asia and Africa. These ancient foods have been supplying consumers with major nutrients and health benefits for several thousand years. Although these food...Loe edasi...
This book presents aspects surrounding the development of gluten-free products, ranging from the innovative technologies behind their production to legal and marketing aspects. Offering a comprehensive guide to the market and technologies, this book...Loe edasi...
The book Probiotics as Antifungals stands as a comprehensive solution for the scientific community seeking to integrate probiotics into biocontrol strategies against mycotoxigenic fungi across a range of life forms, including plants, animals, and hu...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...
As durable packaging films increasingly replace the standard, petroleum-based, non-degradable polymer films, further research on the techniques involved in the synthesis and scaling up of these biological polymers in packaging and preservation is in...Loe edasi...
Vaibhav Kumar Maurya, David Julian McClements, Amita Shakya, Sonia Morya
Sari: Food Chemistry, Function and Analysis
(Ilmumisaeg: 03-Jul-2026, Hardback, Kirjastus: Royal Society of Chemistry, ISBN-13: 9781837671519)
Provides a complete reference on vitamin D with respect to its role in human health, physicochemical challenges and strategies adopted to address deficiencies, opportunities and challenges in food fortification and the use of microencapsulation tech...Loe edasi...
Plant Enzyme Systems and Their Biochemical and Environmental Interactions offers a comprehensive exploration of the pivotal role plant enzymes play in sustaining life, driving metabolic pathways, and enabling plants to thrive under both f...Loe edasi...
Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food,...Loe edasi...
Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods provides solutions that have revolutionized the way we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehens...Loe edasi...
Fundamentals of 3D Food Printing and Applications, Second Edition offers a broad overview of 3D printing technology applied to food. This new edition outlines emerging 3D food printing technologies and their working mechanisms across a wide range of...Loe edasi...
Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their production. Topics covered include how fruit wines have shown great evolut...Loe edasi...
This revised edition of Fundamentals and Operations in Food Process Engineering has been adequately expanded with four new chapters covering distillation, leaching and extraction, high-temperature food processing, and conveying systems in...Loe edasi...
This book gives a broad but concise overview of various aspects in spice technology. It covers different types of spices that can be used in food industry, in pharmaceuticals, and in the culinary arts. For food it addresses value addition, preserv...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...
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...
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...
Starch-Based Materials: Principles and Applications explores the cutting-edge research and development of starches as biodegradable, renewable biomaterials addressing urgent environmental concerns associated with non-biodegradable polymers. This com...Loe edasi...
Blockchain and AI for Security and Privacy in Smart Agriculture provides an innovative outlook on how advanced technologies are redefining the future of farming. As smart agriculture increasingly integrates IoT devices, sensors, drones, and...Loe edasi...
(Ilmumisaeg: 23-Jun-2026, Hardback, Kirjastus: Apple Academic Press Inc., ISBN-13: 9781779640529)
Explores the biochemical makeup, nutritional properties, and broader implications of meat consumption. Documents the major and minor components of the meat; meat processing technology, meat products and packaging, meat analysis and regulations, me...Loe edasi...
(Ilmumisaeg: 23-Jun-2026, Hardback, Kirjastus: Apple Academic Press Inc., ISBN-13: 9781779640604)
Studies connection between gut microbiota and nutraceuticals. Presents studies on advantages of antioxidants and nutraceuticals for gut health. Discusses microbiota as an immunity-boosting agent, fiber and bioactive compounds in gut health, and mu...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 techn...Loe edasi...
This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk...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 chai...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 re...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. Handbook of Vegetable Proc...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 studen...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. It focuses on the principles of physical, chemical, e...Loe edasi...
This book details the most up-to-date methods and protocols about frozen dough and related bread. Chapters cover a wide range of topics, including frozen dough preparation, bread baking, and the quality analysis of the frozen dough and related bread...Loe edasi...
Millets are small-seeded cereal crops grown and consumed by people in developing countries in Asia and Africa. These ancient foods have been supplying consumers with major nutrients and health benefits for several thousand years. Although these food...Loe edasi...
This book presents aspects surrounding the development of gluten-free products, ranging from the innovative technologies behind their production to legal and marketing aspects. Offering a comprehensive guide to the market and technologies, this book...Loe edasi...
The book Probiotics as Antifungals stands as a comprehensive solution for the scientific community seeking to integrate probiotics into biocontrol strategies against mycotoxigenic fungi across a range of life forms, including plants, animals, and hu...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...
As durable packaging films increasingly replace the standard, petroleum-based, non-degradable polymer films, further research on the techniques involved in the synthesis and scaling up of these biological polymers in packaging and preservation is in...Loe edasi...
Vaibhav Kumar Maurya, David Julian McClements, Amita Shakya, Sonia Morya
Sari: Food Chemistry, Function and Analysis
(Ilmumisaeg: 03-Jul-2026, Hardback, Kirjastus: Royal Society of Chemistry, ISBN-13: 9781837671519)
Provides a complete reference on vitamin D with respect to its role in human health, physicochemical challenges and strategies adopted to address deficiencies, opportunities and challenges in food fortification and the use of microencapsulation tech...Loe edasi...
Plant Enzyme Systems and Their Biochemical and Environmental Interactions offers a comprehensive exploration of the pivotal role plant enzymes play in sustaining life, driving metabolic pathways, and enabling plants to thrive under both f...Loe edasi...
Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Written with researchers in the food,...Loe edasi...
Smart Engineering Approaches to Food Safety and Shelf Life Extension: Safer and Fresher Foods provides solutions that have revolutionized the way we preserve and process food, ensuring its quality, safety, and sustainability. With a comprehens...Loe edasi...
Fundamentals of 3D Food Printing and Applications, Second Edition offers a broad overview of 3D printing technology applied to food. This new edition outlines emerging 3D food printing technologies and their working mechanisms across a wide range of...Loe edasi...
Science and Technology of Fruit Wine Production, Second Edition comprehensively covers non-grape wines while also updating on the most recent scientific developments in their production. Topics covered include how fruit wines have shown great evolut...Loe edasi...
The annual volume of papers selected from the previous years Oxford Symposium will be devoted to the exploration of the theme food and the elements....Loe edasi...
This revised edition of Fundamentals and Operations in Food Process Engineering has been adequately expanded with four new chapters covering distillation, leaching and extraction, high-temperature food processing, and conveying systems in...Loe edasi...
This book gives a broad but concise overview of various aspects in spice technology. It covers different types of spices that can be used in food industry, in pharmaceuticals, and in the culinary arts. For food it addresses value addition, preserv...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...
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...
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...
