Thema Lebensmittelchemie / Lebensmittelwissenschaft – alle Bücher, Seite 3

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…

sofort lieferbar

Buch

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 …

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

Essential Oils

Essential oils, renowned for their multifaceted properties, have been integral to the tapestry of human history, forging connections to our past by evoking memories of cherished places and the aromatic em…

lieferbar innerhalb 1-2 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

Fortification and Microencapsulation of Vitamin D

Cutaneous synthesis from sun exposure (specifically ultraviolet B light) is the major contributor to human vitamin D status, the rest of our daily requirement is fulfilled through dietary sources. Today, …

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

Managerial Concepts for Food Technologists

This book offers a deep dive into crucial management concepts tailored for professionals involved in food technology. It provides theories and examples designed to provide food technology professionals wi…

lieferbar innerhalb 2-3 Wochen

Buch

Microbial-Based Designer Foods

Food Bioactive Ingredients

Designer foods can be defined as food items which are designed to deliver health benefits beyond their nutritional value. These can be considered as functional or fortified foods and usually contain addit…

lieferbar innerhalb 2-3 Wochen

Buch

Microgreens: Production, Processing and Utilisation

This book provides a comprehensive overview on production processing and utilization of microgreens in light of their popularity among health-conscious consumers, along with detailed information on the nu…

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

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…

lieferbar innerhalb 2-3 Wochen

Buch

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 …

lieferbar innerhalb 2-3 Wochen

Buch

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 …

lieferbar innerhalb 2-3 Wochen

Buch

Trefferliste "Lebensmittelchemie / Lebensmittelwissenschaft" - alle Bücher