Schlagwort Chemie / Lebensmittelchemie – alle Bücher, Seite 2

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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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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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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Mushroom Bioactives: Bridging Food, Biotechnology, and Nanotechnology for Health and Innovation

In recent years, the convergence of food science and nanotechnology has revolutionized the way bioactive compounds are extracted, delivered and utilized for therapeutic and functional purposes. This book …

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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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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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STARK Chemie gA/eA - Abitur 2027 Bayern - Prüfungsvorbereitung

STARK-Verlag - Abitur-Prüfungen

Chemie gA/eA - Abitur 2027 Bayern - PrüfungsvorbereitungUnverzichtbar fürs Abi! Dieser Band ermöglicht eine optimale Vorbereitung auf das Chemie-Abitur im erhöhten und grundlegenden Anforderungsniveau am …

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Tea Chemistry and Health Benefits

This book outlines tea chemistry and health benefits, focusing on the elements of colour, aroma, and taste that make tea one of the most consumed non-alcoholic beverages worldwide. By exploring the distin…

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Trends in Animal-Based Foods

Animal-based foods are an important source of essential nutrients for people worldwide. Advances in processing technology and engineering, fermented food and microbiological aspects, digitization, AI tool…

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Wild Edibles and Sustainable Development Goals

The edited book follows a systematic and situation-sensitive approach for discussing the socio-ecological, economic, cultural, and traditional perspectives of using and promoting wild edibles. This can he…

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Xylanase from Microorganisms

This book highlights the production of xylanase from different microorganisms and their application in various bioprocesses. Its application spans industries such as biofuel production, animal feed, and f…

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