Thema Lebensmittelchemie / Lebensmittelwissenschaft – alle Bücher, Seite 3

Emerging Non-destructive Technologies for Food Quality Analysis

Non-destructive quality analysis refers to a method of food testing that is designed explicitly to eliminate the potential of damage to the food quality. There are various techniques by which this approac…

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Engineering Solutions for Sustainable Food and Dairy Production

Food Engineering Series

This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industr…

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Ensuring Wellness: Immunosensors Monitoring Food Quality, and Pathogenicity Risks

With the prevalence of foodborne pathogens on the rise, the food industry faces an urgent need for novel and rapid detection techniques, with an emphasis on early surveillance and detection. Though contam…

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Food Bioactives and Nutraceuticals

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or f…

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Functional Food Factors

This book presents a comprehensive overview of functional food science and its growing importance in health research. The field addresses how specific food derived compounds influence biological processes…

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Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward

Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods. Considerable e…

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Functional Foods from Animal Sources: Properties, Human Health Benefits, and Applications

This book explores the powerful role that functional foods of animal origin can play in supporting human health and preventing disease. Drawing on a wide range of scientific studies and real-world applica…

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Handbook of Plant Based Animal Food Analogs

Ethical, environmental and health-based concerns have driven a remarkable surge in consumer interest in the substitution of animal-based foods with plant-based products. The introduction of a new category…

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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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Integrated Food and Bioprocessing

In a rapidly evolving world, the integration of food processing and bioprocessing technologies has become essential to meet the demands of sustainable food production, resource optimization, and environme…

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Lactose Hydrolysis in Dairy Products

Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads t…

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Millet Processing Technologies

This book explores emerging technologies and scientific innovations for millets, the climate-smart and nutritionally rich crop. It integrates theory with application, covering every stage of the millet va…

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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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Nanotechnology in Food Packaging

For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information. The book begins …

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Nanotechnology in Food Safety and Sustainability

The proliferation of nanotechnology in agriculture, food processing, storage and distribution has allowed for improvements in safety and nutritional preservation across various stages of processing. This …

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Navigating Artificial Sweeteners: Understanding Their Role in Dietary Choices and Health

In today's health-conscious world, artificial sweeteners are both widely consumed and hotly debated. Navigating Artificial Sweeteners: Understanding Their Role in Dietary Choices and Health provides a com…

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Non-invasive and Non-destructive Methods for Food Integrity

There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along…

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Organic-Based Nanomaterials in Food Packaging

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products. Up to this point there has not been a sui…

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Pure Honey: Assurance & Authentication

This book focuses on the critical issues surrounding honey authenticity and quality assurance. Targeting professionals involved in honey production, distribution, and regulatory oversight, the book provid…

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