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 volume details encapsulation protocols with a focus on the combination of raw materials to enable an initial laboratory production of classic particles. Chapters guide readers through modification to produce porous starches, hydrogels, dry and...Loe edasi...
This book provides an insight into how blockchain ensures data transparency, traceability, and trust, while artificial intelligence enhances decision-making, automation, and predictive analytics. It emphasizes securing agricultural data, protecting...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, meat...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 much...Loe edasi...
This book outlines and explores the emerging technologies revolutionizing food processing, offering a comprehensive understanding of emerging technologies such as plant and cell based foods, space foods, 3-D food printing, personalized nutrition, pr...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 chain...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....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....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 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 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...
This volume details encapsulation protocols with a focus on the combination of raw materials to enable an initial laboratory production of classic particles. Chapters guide readers through modification to produce porous starches, hydrogels, dry and...Loe edasi...
This book provides an insight into how blockchain ensures data transparency, traceability, and trust, while artificial intelligence enhances decision-making, automation, and predictive analytics. It emphasizes securing agricultural data, protecting...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, meat...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 much...Loe edasi...
This book outlines and explores the emerging technologies revolutionizing food processing, offering a comprehensive understanding of emerging technologies such as plant and cell based foods, space foods, 3-D food printing, personalized nutrition, pr...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 chain...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....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....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 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 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...
