Schlagwort Lebensmitteltechnologie – alle Bücher, Seite 3

Collection and Analysis of Text Data in Sensory and Consumer Science

Understanding how consumers truly perceive products is at the heart of sensory and consumer science. While traditional surveys rely on limited, predefined response options, open-ended questions invite par…

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Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater

Methods and Protocols in Food Science

This second edition details updated methods and protocols for detection and quantification of bacteria, viruses and protozoan in different food matrices (fresh or processed) and freshwater. Chapters intro…

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Diet and Alzheimer's Disease: Let Food be Our Medicine

Nutritional Neurosciences

This book addresses all aspects of diet in preventing and managing Alzheimer's disease. It highlights the role of specific dietary components like polyphenols, flavonoids, catechins, lignans etc., along w…

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Edible Flowers: Source of Phytonutrients, Valorization and Technological Advancements

Flowers are not only used for decoration of savory dishes and desserts but also provide a unique combination of sensations that enhance the nutritional profile of various foods. Owing to increasing knowle…

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Fasting Superfoods

This book explores the significance of Nutri dense crops traditionally consumed during fasting in India. It highlights their nutritional benefits and their role in sustainable agriculture. Covering a dive…

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Food Industry 4.0 and Food Sustainability

Sustainable Development Goals Series

The fourth industrial revolution (Industry 4.0) is driving significant transformations and advancements in many different fields, including agriculture and the food industry. Industry 4.0 enabling technol…

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Food Management und Nachhaltigkeit

SDG - Forschung, Konzepte, Lösungsansätze zur Nachhaltigkeit

Ernährung ist eines der zentralen Themen unserer Gesellschaft. Die Entwicklungen der letzten Jahrzehnte wie komplexe Lieferketten und ein hoher Verarbeitungsgrad haben allerdings dazu geführt, dass Konsum…

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Fungal Additives and Bioactives in Food Processing Industries

Fungal Biology

"Fungal Additives and Bioactives in Food Processing Industries: Challenges and Prospects" provides a comprehensive exploration of fungal bioactives and additives within the realm of food process…

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Fungi

Methods and Protocols in Food Science

The aim of this volume is to provide food scientists, biotechnologists and biochemists with a compilation of protocols focused on the extraction of bioactive compounds from fungi. Across its 21 chapters, …

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Global Food Value Chains: An In-depth Exploration of International Trade Dynamics

Global Food Value Chains: An In-depth Exploration of International Trade Dynamics is a timely and important contribution to the literature of international trade and food systems. The global food industry…

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Harnessing Nanoencapsulation: Valorization of Bioactive Compounds for Health and Beyond

Food Bioactive Ingredients

Nanotechnology has emerged as a groundbreaking field with immense potential in various industries, particularly in biomedicine and food science. One of its most promising applications is the encapsulation…

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Importance of Plant Based Byproducts: Nutritional and Functional Properties

This book covers the most important plants-based byproducts including the extraction of bioactive compounds, phytochemistry and biological activities of different bioactive compounds present in these bypr…

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Improving Crops for Future Sustainability and Climate Resilience

Sustainability Sciences in Asia and Africa

This book addresses the need to develop future crops that are highly resilient and adaptable to fluctuating environmental conditions, in order to sustain global food security in the years ahead. Climate c…

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Innovative AI Technologies Driving Sustainable Farming: Strategies for Improving Food Security

Studies in Systems, Decision and Control - Band 634

This groundbreaking book explores cutting-edge AI applications---from disease detection in crops to yield prediction and food quality classification---empowering farmers, researchers, and policymakers to …

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Kultiviertes Fleisch

Dies ist ein Open-Access-Buch. Kultiviertes Fleisch steht exemplarisch für eine neue Generation biotechnologischer Innovationen, die bestehende Ernährungssysteme grundlegend neu denken. Es entsteht nicht …

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Medicinal Mushrooms

Nutritional Neurosciences

This book presents an extensive exploration of how medicinal mushrooms can enhance brain health, boost cognitive function, and support overall well-being.With growing interest in natural nootropics, adapt…

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Membrane Processes

Methods and Protocols in Food Science

This volume details membrane characterization and the application of membrane separation processes in food science research. This book follows Methods and Protocols in Food Science series format. All chap…

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Millets and Millet Starch: Chemical Composition, Functional Modification, and Applications

Millets, popularly known as Shree Anna, are now gaining worldwide recognition. Besides their nutritional benefits, millets have a short cultivation period, less water requirement, high adaptability toward…

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Morbus Crohn und Colitis ulcerosa

Wissen direkt aus der Sprechstunde: Chronisch entzündliche Darmerkrankungen verstehen und mit der Erkrankung leben.Immer wieder Bauchschmerzen und Durchfälle mit andauernden ärztlichen Vorstellungen. Das …

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Mycology in a Changing Planet: Applications and Perspectives from Southeast Asia

This book provides a comprehensive examination of the diverse applications and challenges of fungi, particularly in the context of Southeast Asia. It addresses two pivotal questions: How are fungi contrib…

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