Thema Lebensmittel- und Getränketechnologie – alle Bücher, Seite 3

Birbal Singh, Gorakh Mal, Rajkumar Singh Kalra, Francesco Marotta
Probiotics as Live Biotherapeutics for Veterinary and Human Health, Volume 2

This Volume 2 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research, engineered and genome-edited probiotics. It focuses on key areas within probioti…

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Ranbir Chander Sobti, Ram Krishan Negi, Anita Rana
Microbiota Unveiled: Science, Health, and Future Therapies

This book provides an in-depth examination of microbiota, the diverse community of microorganisms that play a crucial role in maintaining the health and functionality of living organisms. It explores how …

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Tim Spector
Ferment

**THE #1 BESTSELLING AUTHOR OF FOOD FOR LIFE**'The master of gut health and intelligent eating' Hugh Fearnley-Whittingstall 'A super healthy and tasty gift for you and your gut microbiome' Dr Clare Bailey…

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Andrea Stazi, Riccardo Jovine
GMOs, Food Traceability and RegTech

The book deals with the regulation of GMOs within the context of multiple principles and interests, including food security, sustainable development, and biodiversity. The recognition of intellectual prop…

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Douglas Tave
Conservation Aquaculture

Stocking hatchery-produced fish has been a standard component of fisheries management for over 100 years. This book discusses the production of hatchery fish used in aquaculture-assisted fisheries program…

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Holger York Toschka
Ernährungsmythen

Kaum ein Themenfeld bewegt die Menschen so sehr wie Ernährung und Gesundheit. Und kaum ein anderes ist so verworren, emotional aufgeladen und widersprüchlich. Wir leben in einer Zeit, in der uns täglich n…

lieferbar ab 19.2.2027.

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Holger York Toschka
New Food Product Development

With a new subtitle to reflect its global perspective and a new author, this book continues the mission of earlier editions to describe the stages of food development in detail, beginning with sources of …

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Chris van Tulleken,
Gefährlich lecker

Der Nr.1-Sunday-Times-BestsellerWarum weiß unser Körper genau, wieviel Wasser wir brauchen, wie viel Sauerstoff wir benötigen - aber beim Essen scheinen unsere Systeme zu versagen? Woran liegt es, dass se…

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Allison Vercasson, Emma Pigneres, Fanny Coffigniez, Helene Angellier-Coussy
Cellulose-Based Multilayer Materials for Food Packaging

SpringerBriefs in Molecular Science

This book presents a comprehensive overview of cellulose-based multilayer materials as a sustainable alternative for food packaging. It addresses the urgent need to reduce plastic pollution and food waste…

lieferbar ab 9.10.2026.

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Slavica Veskovic
Natural Food Preservation: Controlling Loss, Advancing Safety

Controlling food spoilage is critical not only to maintaining public health, but also to minimizing food loss, which in turn has broad impacts on the economy and the environment. Consumers today, concerne…

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Thomas A. Vilgis
Biophysik der Ernährung

Verstehen Sie die unzähligen, widersprüchlichen Ernährungsempfehlungen nicht mehr? Können Sie beim Cholesterin nur ganz schwer zwischen Gut und Böse unterscheiden? Sind Sie hin- und hergerissen zwischen v…

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Maria Witt-Wallert, Lisa Börmel, Stefan Lorkowski
Vitamin E im Überblick

essentials

Vitamin E blickt auf eine mehr als 100-jährige Forschungsgeschichte zurück, die mit der Entdeckung des „Faktor X" als Antisterilitätsfaktor bei Ratten ihren Anfang nahm. Dabei standen nicht nur seine…

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Advanced Techniques against Food Adulteration

This book outlines advanced techniques against food adulteration, addressing a pressing concern in food safety and consumer protection. As food fraud becomes increasingly sophisticated, this volume provid…

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Advances in Temperate Phyconomy: Algal Harvest and Cultivation in Globally Distributed Temperate Waters

Developments in Applied Phycology - Band 16

Advances in Temperate Phyconomy: Algal Harvest and Cultivation in Globally Distributed Temperate Waters Part I , was published Jan. 2026. Part II provides a compilation of 23 additional chapters, by leade…

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Advances in Temperate Phyconomy: Algal Harvest and Cultivation in Globally Distributed Temperate Waters

Developments in Applied Phycology - Band 15

Phyconomy encompasses the science and arts of both wild harvesting and cultivation of seaweeds. Some of these practices are as ancient as the very earliest uses of selected seaweeds, going back millennia.…

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African Philosophy and the Politics of Food Systems

The International Library of Environmental, Agricultural and Food Ethics - Band 39

This open access edited volume argues that food systems need to be questioned on ethical and epistemic grounds, and firmly posits African philosophy as a valuable and much-needed source in doing so. It pr…

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Agri-Chain Innovation

Agri-Chain Innovation: Leveraging Blockchain for Sustainable Food Systems is intended as a useful resource for researchers, practitioners, and policymakers interested in the intersection of blockchain tec…

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Agricultural Extractivism in the Mediterranean Region

This book addresses the connections between food provisioning, natural resource extraction and the exploitation of human labor. Through a series of case studies, it tackles agricultural extractivist regim…

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AI in Food Packaging

The traditional food packaging industry promises to be revolutionized by the integration of cutting-edge Artificial Intelligence (AI) technologies to enhance food safety, minimize environmental impact, an…

lieferbar ab 11.11.2026.

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All About Hops: The Crop, its Cultivation, and its Uses in Brewing and Beyond

For centuries, Humulus lupulus---more commonly known as hops---has been a fundamental ingredient in the brewing process. However, the true complexity of this plant is revealed when viewed from a different…

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