Schlagwort Technologie / 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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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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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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Innovations in Ayurvedic Nutrition

The book offers a comprehensive exploration of Nutri-Ayur innovations, blending traditional Ayurvedic wisdom with advancements in nutrition and molecular biology. It provides an in-depth overview of found…

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

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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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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Millets: Crops for Climate Resilience and for Food and Nutritional Security

This edited volume discusses each millet, its climate resilience and nutrition supplementation properties in detail and help to understand and think forward the future studies.Millets, often called Nutri-…

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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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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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Phytochemicals

Methods and Protocols in Food Science

This volume details methods and protocols of extraction, separation, characterization, and quantification of phytochemicals. Chapters cover extraction techniques, for instance, solvent extraction and supe…

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