HARVESTING FOODS from WEEDS Food science is a rapidly changing and
complicated subject. This new series addresses the current
state-of-the-art concepts and technologies associated with the
industry and will cover new ideas and emerging novel technologies
and processes. With the world’s population continuing to grow
exponentially, with many “food deserts” across the globe,
including even in rich countries, food production is more important
than ever. Finding alternative ways to produce food, in a
sustainable way, is increasingly important and something that is on
the minds of scientists, engineers, policy makers, and other
professionals. Weeds are mainly undesirable plants, but nowadays
researchers are exploring these weeds as a food source. Weeds can
also grow in adverse climatic conditions with minimum nutritional
requirements. Weeds that are rich in nutrients and bioactive
compounds are suitable ingredients for functional foods and meet
nutritional requirements at a cheaper cost and thus are lucrative
and attractive for the food industry. This latest volume in the
groundbreaking series, “Bioprocessing in the Food Industry,”
covers different types of weeds, like eleusine indica, tribulus
terrestris, hibiscus cannabinus, corchorus, gynandra gynandropsis,
and many others. These weeds have limited food applications, mainly
because of traditional food production. This book will provide
detailed knowledge regarding the nutritional value, health benefits
and processing methods of these weeds. Readers will learn how these
weeds can be utilized for food production, healthy food
development, and sustainability. Combining the technological
requirements, food safety and quality, this book showcases the
utilization of modern technologies to process food products with
great benefits. The volume will comprehensively meet the knowledge
requirements for the curriculum of undergraduate, postgraduate and
research students for learning the concepts of bioprocessing in
food engineering, as well as veteran engineers, policy makers,
scientists, chemists, and other industry professionals. It is a
must have for any library.
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