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The three volumes in this handbook highlight new research and
current trends in food science and technology, looking at the most
recent innovations, emerging technologies, and strategies focusing
on taking food design to sustainable levels. In particular, the
handbook focuses on modernization in the food industry, sustainable
packaging, food bioprocesses, food fermentation, food microbiology,
functional foods and nutraceuticals, natural products, nano- and
microtechnology, healthy product composition, innovative processes
and bioprocesses for utilization of by-products, development of
novel preservation alternatives, extending the shelf life of fresh
products, alternative processes requiring less energy or water,
among other topics. Volume 3 of the 3-volume set focuses on
functional foods and nutraceuticals. The chapters examine
nutraceuticals as treatment for cancer and neurodegenerative
diseases, trends in functional food in noncommunicable diseases,
synergism in food trends, bioactive peptides, agave fructans as a
functional component in foods, and more.
This handbook series consists of three volumes focusing on food
technology and chemistry, food biotechnology and microbiology, and
functional foods and nutraceuticals. The volumes highlight new
research and current trends in food science and technology, looking
at the most recent innovations, emerging technologies, and
strategies focusing on taking food design to sustainable levels. In
particular, the handbooks include relevant information on
modernization and improvements in the food industry. In volume 2 of
the 3-volume set, the chapters examine bioactive compounds in food
biotechnology, potential and risks of pigmented-grain corn,
technological advances in the production of phytases, phytochemical
molecules from food waste, control of food-borne pathogen bacteria,
and more.
This handbook series consists of three volumes focusing on food
technology and chemistry, food biotechnology and microbiology, and
functional foods and nutraceuticals. The volumes highlight new
research and current trends in food science and technology, looking
at the most recent innovations, emerging technologies, and
strategies focusing on taking food design to sustainable levels. In
particular, the handbooks include relevant information on
modernization and improvements in the food industry. In volume 2 of
the 3-volume set, the chapters examine bioactive compounds in food
biotechnology, potential and risks of pigmented-grain corn,
technological advances in the production of phytases, phytochemical
molecules from food waste, control of food-borne pathogen bacteria,
and more.
The book explores and exploits the synergy and boundary between
biotechnology, bioprocessing and food engineering. Divided into
three parts, Advances in Food Bioproducts and Bioprocessing
Technologies includes contributions that deal with new developments
in procedures, bioproducts, and bioprocesses that can be given
quantitative expression. Its 40 chapters will describe how research
results can be used in engineering design, include procedures to
produce food additives and ingredients, and discuss accounts of
experimental or theoretical research and recent advances in food
bioproducts and bioprocessing technologies.
The three volumes in this handbook highlight new research and
current trends in food science and technology, looking at the most
recent innovations, emerging technologies, and strategies focusing
on taking food design to sustainable levels. In particular, the
handbook focuses on modernization in the food industry, sustainable
packaging, food bioprocesses, food fermentation, food microbiology,
functional foods and nutraceuticals, natural products, nano- and
microtechnology, healthy product composition, innovative processes
and bioprocesses for utilization of by-products, development of
novel preservation alternatives, extending the shelf life of fresh
products, alternative processes requiring less energy or water,
among other topics. Volume 3 of the 3-volume set focuses on
functional foods and nutraceuticals. The chapters examine
nutraceuticals as treatment for cancer and neurodegenerative
diseases, trends in functional food in noncommunicable diseases,
synergism in food trends, bioactive peptides, agave fructans as a
functional component in foods, and more.
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