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 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...
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...
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...
(Ilmumisaeg: 01-Jun-2026, Hardback, Kirjastus: University of Chicago Press, ISBN-13: 9780226848198)
A scintillating invitation to enrich our culinary pursuits by understanding how our bodies turn a taste into flavor, emotion, and meaning. Our foodscape has never been more adventurous, but fully experiencing the subtleties of complex...Loe edasi...
What and how we eat has big implications for our health, our society and the environment. Therefore, it is crucial that we understand what people eat, the reasons why people eat the way they do, and how we can best change food consumer practices. Fo...Loe edasi...
Wine in Health and Disease Prevention addresses both the benefits and concerns associated with consumption of wine and wine components, especially related to cardiovascular, metabolic, and neurological health. As the single most comprehensive volum...Loe edasi...
Just as wine in moderation has been proposed to promote health, research is showing that beer and the ingredients in beer can have similar impact on improving health, and in some instances preventing disease. Beer in Health and Disease Prevention,...Loe edasi...
Building Resilient Water and Food Systems Under Climate Change aims to help readers understand and implement strategies to build resilient communities that can ensure sustainable access to both food systems and water resources. The book examines th...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...
Nutrigenomics for Clinical Medicine and Personalized Healthcare presents an overview of the challenges associated with bringing personalized nutrition to mainstream dietary practices in healthcare. Broken into 18 chapters, the book addresse...Loe edasi...
Principles of Fermentation Technology, Fourth Edition covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and...Loe edasi...
Starch Nanoparticles: Methods, Properties, and Applications, a volume in the Applications of Starches in Food and Packaging Series, is a comprehensive exploration of the emerging field of nanoparticles, focusing on their production methods,...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...
