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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food...
Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all...
Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state-of-the-art fish production, processing and waste management. The book explores general valorization methods, focusing on the...
The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits. Subsequently,...
Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows. Food processing ensures that the resources required producing raw food materials and ingredients for food manufacturing are used most...
Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial...
Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection...
Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple. The book also...
Food Authenticity and Traceability covers the most recent trends and important topics in food authentication, with an emphasis on the components of a food traceability systems. The book discusses techniques such as omics-based technologies, chromatographic methods, mass...
Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact. The book discusses...
Food Structure and Functionality helps users further understand the latest research related to food structuring and de-structuring, with an emphasis on structuring to achieve improved texture, taste perception, health and shelf-stability. Topics covered address food...
Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them. The book discusses the presence of foreign substances in food despite forensic analysis and...
Food and nutrition security - identified via availability, access, utilization, and stability - and transitions to sustainable food systems are major discourses in the agro-food arena, as many countries today experience different forms of malnutrition simultaneously,...
The Interaction of Food Industry and Environment addresses all levels of interaction, paying particular attention to avenues for responsible operational excellence in food production and processing. Written at a scientific level, this book explores many topics relating...
Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications. Over the last years, researchers have investigated lipid bioavailability, authentication,...
Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications). Starting from the metabolism, health effects and biosynthesis of glucosinolates, the book then...
Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling...
Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products,...
Carotenoids: Properties, Processing, and Applications fills the gap of transfer knowledge between academia and industry, covering integral information in three critical dimensions: properties, recovery and applications. At the moment, carotenoid research is directed at...
Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects. The book emphasizes the great need for both nutritionists and...
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