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Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help...
Food Packaging and Preservation, Volume 9 in the Handbook ofFood Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods. This volume contains valuable information and...
Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat...
Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores...
Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs....
Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food,...
Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of...
Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by...
Food Bioconversion, Volume Two in the Handbook ofFood Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can...
Food Biosynthesis, Volume One in the Handbook ofFood Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food...
Nanostructures for Oral Medicine presents an up-to-date examination of the applications and effects of nanostructured materials in oral medicine, with each chapter addressing recent developments, specific applications, and uses of nanostructures in the oral...
Nanostructures for Cancer Therapy discusses the available preclinical and clinical nanoparticle technology platforms and their impact on cancer therapy, including current trends and developments in the use of nanostructured materials in chemotherapy and...
Nanostructures for Drug Delivery extensively covers the various nanostructured products that have been tested as carriers in target drug delivery systems. In addition, the book analyses the advantages of, and issues related to, using nanostructured materials in drug...
Nanostructures for Novel Therapy: Synthesis, Characterization and Applications focuses on the fabrication and characterization of therapeutic nanostructures, in particular, synthesis, design, and in vitro and in vivo therapeutic evaluation. The chapters provide a cogent...
Nanobiomaterials in Drug Delivery: Applications ofNanobiomaterials presents novel approaches regarding nanostructured drug delivery systems, revealing the most investigated materials for the development of particular nanobioshuttles. This book brings the results of...
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