Food Industry & Science 98

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy. These foods are rich in phenolic compounds, which play a significant role in ……続きを見る

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of differ……続きを見る

A well-known writer and speaker in forums all over the world, a list of Dr. Swaminathan’s writings and speeches goes to over 50 . This book collects together some of his more recent observations, ed……続きを見る

The book mainly comprises of novel food processing techniques and the equipment requirement for installation. The book also provides the scope and opportunities of entrepreneurship in the major hort……続きを見る

This book draws on world-wide experiences and valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through communi……続きを見る

Aquaculture, the youngest, fastest-growing, and most dynamic protein-producing industry, has the key advantage of efficient use of feed that allows farmed fish to be competitively priced compared wi……続きを見る

This book covers various facets of entrepreneurial opportunities in processing sector. The editors have made an exhaustive effort to provide information on various entrepreneurial opportunities in f……続きを見る

Bakery products, due to great nutrient value and affordability, are an element of huge consumption. Due to the rapidly increasing population, the rising foreign influence, the emergence of a working……続きを見る

This book illustrates the importance and significance of the biosurfactants obtained from microorganisms, preferably from bacteria and yeast. It explains the superiority of biosurfactants (green mol……続きを見る

In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods. This……続きを見る

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative ……続きを見る

The Handbook of Research on Food Processing and Preservation Technologies is a rich 5-volume collection that illustrates various design, development, and applications of novel and innovative strateg……続きを見る

The content of this book provides information on advanced knowledge in the sphere of importance and scope of horticulture in India, horticulture based integrated farming systems, integration of live……続きを見る

This book applies an approach to study the externalization of cost under capitalism in the production of Argentine yerba mate, an infusion with stimulant properties long used by indigenous peoples. ……続きを見る

Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusio……続きを見る

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic……続きを見る

Bambara groundnut (Vigna subterranea) is a crop native to the Bambara tribe of Mali and is grown as a subsistence crop in Africa. Recent advances in research, however, have brought the crop to the f……続きを見る

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves……続きを見る

Food Safety and Toxicity examines the many problems and changes in food safety and toxicity. From a natural science viewpoint, this informative book takes on challenging and important topics impacti……続きを見る

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies f……続きを見る

Nutritional Management of Renal Disease, Fourth Edition, offers in-depth reviews of the metabolic and nutritional disorders prevalent in patients with renal disease and serves as an in-depth referen……続きを見る

This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods ……続きを見る

Global food losses are a result of a lack of necessary infrastructure, improper food safety handling procedures, and insufficient training for the personnel working in the cold chain. The developmen……続きを見る

The book has covered recent techniques on bio-intensive integrated approaches of horticultural pest’s management. An attempt to compile information on non-chemical ways of pest management strategies……続きを見る

This book provides instruction for health professionals wanting to gain knowledge about the clinical aspects of cannabis medicine. How to use cannabis with real patients, not just theoretically, its……続きを見る

In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed. Using it as a feedstock for innovative biorefineries is not only an ethical issue but also a smart……続きを見る

Este libro presenta de manera concisa los conceptos de la biotecnología aplicada al sector agropecuario y minero, dos de los renglones más importantes de Colombia, y permite comprender los alcances ……続きを見る

This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables. This book, with c……続きを見る

This new volume provides important information on potential applications and new developments in functional health foods and nutraceuticals. It looks at the health-promoting properties in functional……続きを見る

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting probl……続きを見る