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NUTRACEUTICS FROM AGRI-FOOD BY-PRODUCTS This book represents a comprehensive and unique overview covering different aspects (raw materials, technological innovations, and potential applications) concerning waste and by-products of the food industry. Wastes and...
Editeur :
Wiley-Scrivener
Parution :
2023-09-11
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This volume details well-established protocols and procedures being used by laboratories and the industry to study Predictive Microbiology in Foods. Chapters guide readers through methods to design and collect data to generate predictive models, the development of a...
Editeur :
Humana
Parution :
2023-09-09
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Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive...
Editeur :
Springer
Parution :
2023-09-08
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Starch is one of the major components responsible for the structure of final food products. A recent report by IndustrialStarch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be...
Editeur :
Springer
Parution :
2023-08-25
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Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from...
Editeur :
Springer
Parution :
2023-08-21
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This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.
Split in four parts, the book opens with a comprehensive...
Editeur :
Springer
Parution :
2023-07-27
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This volume provides protocols on food waste conversion through the use of novel food processing. Chapters guide readers through tools on the food manufacturing processes, sustainability, new food products, food waste minimization, re-valorization of food...
Editeur :
Humana
Parution :
2023-07-21
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The book presents a systematic and detailed introduction on starch debranching enzymes concerning the classification, biochemical properties, features on sequences and structures, enzyme engineering, production, and current applications. All relevant contents are...
Editeur :
Springer
Parution :
2023-07-08
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LENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous...
Editeur :
Wiley
Parution :
2023-06-22
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This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology. In recent years, HPP has gained acceptance in the industry for its use in the development of nutritious clean label food products...
Editeur :
Springer
Parution :
2023-06-20
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This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent...
Editeur :
Springer
Parution :
2023-06-08
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The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity. Currently the best treatment is the strict adherence to a diet without sources of prolamins and gliadins (wheat),...
Editeur :
Springer
Parution :
2023-05-25
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This book contains a collection of selected papers from the 2017 Farm-to-Plate: Uniting for a Just and Sustainable Food System conference in Ithaca, New York, which explored what different advocates, stakeholders, growers, and community members today...
Editeur :
Springer
Parution :
2023-05-15
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This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream...
Editeur :
Humana
Parution :
2023-05-12
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This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass...
Editeur :
Humana
Parution :
2023-05-12
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Materials Science and Engineering in Food Product Development A comprehensive and accessible guide to the food development applications of cutting-edge materials science InMaterials Science and Engineering in Food Product Development, distinguished researcher Wing-Fu...
Editeur :
Wiley
Parution :
2023-05-10
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FAT MIMETICS FOR FOOD APPLICATIONS Detailed resource providing insight into the understanding of fat mimetics and their use for the development of food products Fat Mimetics for Food Applications explores strategies for the development of fat mimetics for food...
Editeur :
Wiley
Parution :
2023-05-09
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Sensory Profiling of Dairy Products InSensory Profiling of Dairy Products, distinguished dairy technologist Dr John J. Tuohy delivers an expert discussion of advances in the sensory profiling of dairy products, including the physiology of sensory perception, sensory...
Editeur :
Wiley-Blackwell
Parution :
2023-05-09
Collection :
Society of Dairy Technology
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The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes, seeds, nuts, fruits and...
Editeur :
Springer
Parution :
2023-04-26
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Microbes in the Food Industry This newest volume in the groundbreaking new series, "Bioprocessing in Food Science," focuses on the latest processes, industrial applications, and leading research on microbes in the food industry, for engineers, scientists, students, and...
Editeur :
Wiley-Scrivener
Parution :
2023-04-14
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