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Kategoria BISAC: Technology & Engineering >> Food Science - Chemistry & Biotechnology
ilość książek w kategorii: 678
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Coconut Water: A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits
ISBN: 9783031107122 / Angielski / Twarda / 507 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut...
Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural a...
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cena:
406,31 |
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Natural Additives in Foods
ISBN: 9783031173455 / Angielski / Twarda / 374 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and taste. Most food additives are synthetic chemical compounds classified as antioxidants, antimicrobials, colorants and sweeteners. In the last decades, several synthetic food additives have been correlated with adverse reactions in humans, which has caused the safety of synthetic food additives to be reviewed and discussed by international organizations. At the same time, there is increasing consumer demand for more natural and environmentally...
Additives have been used in the food sector for centuries, aiming to maintain or improve food quality in terms of freshness, appearance, texture and t...
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cena:
650,12 |
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Sterilization and Preservation: Applications of Supercritical Carbon Dioxide
ISBN: 9783031173691 / Angielski / Twarda / 180 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book is intended to be used as a graduate textbook for students pursuing courses in food safety and technology, and food process engineering. It is a useful supplementary resource in sterilization of biomaterials and biomedical devices, and management of biological and biomedical wastes. It covers the fundamentals of sterilization and preservation. It further discusses the classification of foods, biomaterials, and microorganisms. The contents also present the supercritical carbon dioxide (SC CO₂) technology as one of the emerging technologies, which has great potential in the food and...
This book is intended to be used as a graduate textbook for students pursuing courses in food safety and technology, and food process engineering. It ...
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cena:
446,94 |
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Image Based Computing for Food and Health Analytics: Requirements, Challenges, Solutions and Practices: IBCFHA
ISBN: 9783031229589 / Angielski / Twarda / 396 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Increase in consumer awareness of nutritional habits has placed automatic food analysis in the spotlight in recent years. However, food-logging is cumbersome and requires sufficient knowledge of the food item consumed. Additionally, keeping track of every meal can become a tedious task. Accurately documenting dietary caloric intake is crucial to manage weight loss, but also presents challenges because most of the current methods for dietary assessment must rely on memory to recall foods eaten. Food understanding from digital media has become a challenge with important applications in many...
Increase in consumer awareness of nutritional habits has placed automatic food analysis in the spotlight in recent years. However, food-logging is cum...
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cena:
812,66 |
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Applications of Cold Plasma in Food Safety
ISBN: 9789811618291 / Angielski / Miękka Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors. The principles and characteristics of cold plasma generation in gas and its interaction with liquids, as well as its combating modes of action for common hazards (e.g., bacteria, spores, biofilms, fungi, and fungal toxins) are emphasized in this book. It also presents the applications of cold plasma or its hurdles with other techniques to assure the microbiological safety of the key food classifications, including fruits,... This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of... |
cena:
690,75 |
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Handbook on Sourdough Biotechnology
ISBN: 9783031230837 / Angielski / Twarda Termin realizacji zamówienia: ok. 5-8 dni roboczych. Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials...
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of so...
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cena:
893,93 |
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Traditional European Breads: An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage
ISBN: 9783031233517 / Angielski / Twarda Termin realizacji zamówienia: ok. 5-8 dni roboczych. This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative.Pictures and illustrations are used to explain the science behind bread making processes and the...
This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the sc...
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cena:
893,93 |
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Praxiswissen Lebensmittelsensorik: Das Übungsbuch Für Fundierte Sensorik-Kompetenzen in Studium Und Beruf
ISBN: 9783662665060 / Niemiecki / Miękka Termin realizacji zamówienia: ok. 5-8 dni roboczych. Lebensmittelsensorik umfasst das Prüfen von Lebensmitteln mit den menschlichen Sinnen. Um sie professionell ausüben zu können, bedarf es Fachwissen, Produkterfahrung, vor allem aber Routine in der Praxis.Dieses Lehrbuch enthält 50 Übungen zur Sinneswahrnehmung, Gaumenneutralisation, Probenvorbereitung, zu ausgewählten Prüfmethoden und zum Kombinieren von Lebensmitteln. Hierdurch schulen Sie Ihre eigenen Sinne, Ihr Geruchs- und Geschmacksgedächtnis und optimieren Ihre Riech- und Verkostungstechnik. Zudem erfahren Sie von Deskriptoren, um Lebensmittel zu beschreiben und lernen Kriterien...
Lebensmittelsensorik umfasst das Prüfen von Lebensmitteln mit den menschlichen Sinnen. Um sie professionell ausüben zu können, bedarf es Fachwissen...
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cena:
144,26 |
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Harnessing Big Data in Food Safety
ISBN: 9783031071782 / Angielski / Twarda / 162 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Big Data technologies have the potential to revolutionize the agriculture sector, in particular food safety and quality practices. This book is designed to provide a foundational understanding of various applications of Big Data in Food Safety. Big Data requires the use of sophisticated approaches for cleaning, processing and extracting useful information to improve decision-making. The contributed volume reviews some of these approaches and algorithms in the context of real-world food safety studies.Food safety and quality related data are being generated in large volumes and from a...
Big Data technologies have the potential to revolutionize the agriculture sector, in particular food safety and quality practices. This book is design...
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cena:
690,75 |
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Guidelines for Laboratory Quality Managers
ISBN: 9783031117237 / Angielski / Twarda / 160 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion. Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source.Guidelines for Laboratory Quality Managerscovers the essentials for quality management in the food...
This useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recogniz...
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cena:
609,48 |
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Fig (Ficus carica): Production, Processing, and Properties
ISBN: 9783031164927 / Angielski / Twarda / 817 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book creates a multidisciplinary forum of discussion onFicus caricawith particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing. The impact of traditional and innovative processing on the recovery of high-added value compounds fromFicus caricabyproducts is extensively reported. Also, the text discusses the potential applications ofFicus caricain food, cosmetics, and pharmaceutical products.Fig (Ficus...
This book creates a multidisciplinary forum of discussion onFicus caricawith particular emphasis on its horticulture, post-harvest, marketability, phy...
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cena:
690,75 |
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Advances in Cultured Meat Technology
ISBN: 9781801463768 / Angielski Termin realizacji zamówienia: ok. 5-8 dni roboczych. With the global population estimated to reach 9 billion by 2050, agricultural production must align with this growth to alleviate any further burden on our current food systems. More sustainable and alternative modes of production are required to ensure that this overburden doesn’t occur and that the food security of millions isn’t compromised in the process. Advances in cultured meat technology reviews the growing interest and emergence in the field of cellular agriculture as one possible solution to achieving this. The book reviews the major technologies used in cultured meat product...
With the global population estimated to reach 9 billion by 2050, agricultural production must align with this growth to alleviate any further burden o...
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cena:
832,17 |
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Aflatoxins in Food: A Recent Perspective
ISBN: 9783030857646 / Angielski / Miękka / 302 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significance are the aflatoxins due to their severe health implications and their prevalence in food commodities on a larger scale. Aflatoxins are produced by certain species of fungi the most prominent among which are Aspergillus flavus, A. parasiticus and A. nominous. Food commodities of African and South Asian countries are especially reported to have aflatoxins well beyond the allowable limits but due to the global trade of food commodities developed...
Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide. The mycotoxins of most significanc...
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cena:
609,48 |
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3D Printing of Sustainable Insect Materials
ISBN: 9783031259937 / Angielski Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing ofDrosophilabased materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of...
This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prosp...
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cena:
690,75 |
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Food Microbiology Laboratory for the Food Science Student: A Practical Approach
ISBN: 9783031261961 / Angielski / Miękka / 145 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate,...
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorgani...
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cena:
284,40 |
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African Fermented Food Products- New Trends
ISBN: 9783030829049 / Angielski / Miękka / 584 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process.This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the...
Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, ...
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cena:
812,66 |
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Membrane Separation of Food Bioactive Ingredients
ISBN: 9783030846459 / Angielski / Miękka / 479 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane...
This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters...
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cena:
690,75 |
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Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective
ISBN: 9783030872243 / Angielski / Miękka / 477 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation.Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein...
This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the applica...
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cena:
731,39 |
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Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application
ISBN: 9783030879983 / Angielski / Miękka / 266 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safety for oral consumption in the form of food additives or drug carriers. Challenges related to the utilization of natural polysaccharides, however, include uncontrolled rates of hydration, pH dependent solubility, viscosity reduction during storage, and weak interfacial properties. Modification provides an efficient route for not only removing such drawbacks but also improving physicochemical properties, such as solubility, viscosity and swelling...
Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most natural gums reveal appropriate safe...
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cena:
731,39 |
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Releasing Systems in Active Food Packaging: Preparation and Applications
ISBN: 9783030903015 / Angielski / Miękka / 519 str. Termin realizacji zamówienia: ok. 5-8 dni roboczych. Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact. A new generation of food packaging systems, including active and intelligent packaging, is emerging, based on technological breakthroughs that offer the possibility of extending shelf-life, reducing food loss, and monitoring changes in the food product.Releasing Systems in Active Food Packagingclosely examines such a technological breakthrough, active...
Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and qualit...
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cena:
731,39 |
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