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Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are...
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or...
This book discusses the natural and anthropogenic determinants of the environment and their impact on human health. It throws light on the perspectives of climate change with case studies from Australia, India, Italy, and Latin America. Themes covered are ecology of...
The environment of our planet is degrading at an alarming rate because of non-sustainable urbanization, industrialization and agriculture. Unsustainable trends in relation to climate change and energy use, threats to public health, poverty and social exclusion,...
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