Thema Lebensmittelchemie / Lebensmittelwissenschaft – alle Bücher, Seite 2

H. K. Sharma, Navneet Kumar, Mohd Aaqib Sheikh
Nutraceutical Values and Processing Techniques of Gourds as Vegetables

The demand for vegetables has created significant stress on global vegetable processing industries to produce safe and long-lasting produce. Many different unit operations are involved in the fruit and ve…

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Javid Ahmad Sofi, Shabir Bangroo, Asim Biswas
Principle and Application of Chromatography in Pesticide Residue Analysis

This book is exclusively structured around chromatography techniques and is unique in the market for catering to these needs. It provides a complete description of experimental methodologies in high-perfo…

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Christian E. W. Steinberg
Aquatic Animal Nutrition

Based on positive experiences in human nutrition and healthy aging, individual and combined plant secondary metabolites are added to aquafeeds. The main compounds used are carotenoids, polyphenols, terpen…

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Vladimir S. Kur¿ubi¿, Nemanja M. Mileti¿, Slavi¿a B. Staji¿, Marko M. Petkovi¿
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties

Food Engineering Series

Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods …

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Advanced Computational Approaches for Drying in Food Processing

Chapter 1 - Significance of drying technology in food processing.- Chapter 2 - Overview of computational techniques for drying.- Chapter 3 - Microwave-assisted Drying.- Chapter 4 - Convective Drying.- Cha…

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Advanced Techniques against Food Adulteration

This book outlines advanced techniques against food adulteration, addressing a pressing concern in food safety and consumer protection. As food fraud becomes increasingly sophisticated, this volume provid…

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Advancements in Voltammetry for Biosensing Applications

This book presents a detailed description of the recent advancements in voltammetry for biosensing applications. This book discusses the emerging research trends in the preparation of voltammetry-based el…

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Advances in Food Preservatives

This book presents the most up-to-date methods for extracting and analyzing food preservatives, offering readers a comprehensive view of cutting-edge research on both natural and synthetic preservation ag…

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Advances in Research on Edible Flowers

Advances in Olericulture

Flowers play an important role in human life. Due to their high nutritional and chemoprotective values, the consumption of edible flowers is gaining popularity as a food source and garnish. Consequently, …

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All About Hops: The Crop, its Cultivation, and its Uses in Brewing and Beyond

For centuries, Humulus lupulus---more commonly known as hops---has been a fundamental ingredient in the brewing process. However, the true complexity of this plant is revealed when viewed from a different…

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Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges

In 2023, world hunger and food insecurity looms as present as ever. The threat of foodborne illness is also alive and well, as 1 in 10 people fall ill each year from the consumption of contaminated food. …

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Application of Fluorescence Spectroscopy in Food Quality and Control

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology. As a particularly sensitive analytical technique, fluorescence sp…

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Beta-Glucan: Sources, Properties and Applications

Introduction to beta glucans.- Sources of beta glucan.- Methods of extraction of beta glucan.- Chemistry of beta glucan.- Physicochemical properties of beta glucan.- Modification of beta glucan.- Beta glu…

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Bioactive Phytochemicals in By-products from Bulb, Flower and Fruit Vegetables

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization. By-products and wastes from vegetable proces…

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Bioactive Phytochemicals in By-products from Leaf, Stem, Root and Tuber Vegetables

This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and pr…

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Biomaterials for Sustainable Food Packaging

Environmental Footprints and Eco-design of Products and Processes

This book explores sustainable alternatives to conventional plastics in food packaging, with a focus on a broad spectrum of bio-based materials, including starch, pectin, cellulose nanofibers, marine-deri…

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Biotechnological Innovations in Food Processing

Introduction to Biotechnology in Food Processing.- 2. Nutritional Enhancement: Beyond the Basics.- 3. Flavor Engineering: Crafting the Perfect Taste.- 4. Food Safety and Preservation: Innovations for a Sa…

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Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability

Dry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations. Its nutritional value, cultural importance, and economic relev…

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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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Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability

Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global …

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