Thema Lebensmittel- und Getränketechnologie – alle Bücher, Seite 4

Biomass for Bioenergy and Bioproducts

Biofuel and Biorefinery Technologies - Band 17

This volume presents an overview on the different types of biomass that can be used for the production on biofuels and a new generation of bioproducts.From foods to materials, and from biofuels to novel g…

lieferbar innerhalb 2-3 Wochen

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Biotechnological Advances in Aquaculture

This textbook provides a comprehensive exploration of the latest biotechnological innovations transforming the aquaculture industry. Divided into five main sections, the book begins with an introduction t…

lieferbar ab 15.1.2027.

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Blue Biotechnology

Blue Biotechnology showcases the latest findings and technological advancements in the areas of marine biology, genomics, bioengineering, and bioinformatics. The field of marine biotechnology, which invol…

lieferbar ab 1.11.2026.

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Building Resilient Water and Food Systems Under Climate Change

Building Resilient Water and Food Systems Under Climate Change aims to help readers understand and implement strategies to build resilient communities that can ensure sustainable access to both food syste…

lieferbar innerhalb 1-2 Wochen

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Carbon Nanodots

This contributed volume explores the innovative applications and transformative potential of carbon nanodots (CNDs) in revolutionizing human health, food security, and agriculture. Edited by leading exper…

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Challenges and Trends in Food Safety

Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microbiological, chemical and physical…

lieferbar ab 1.10.2026.

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Coffee Science and Biotechnology

The volume provides a comprehensive and interdisciplinary examination of contemporary coffee science, integrating genomics, biochemistry, analytical chemistry, nanotechnology, sustainability, and human he…

lieferbar ab 8.9.2026.

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Collection and Analysis of Text Data in Sensory and Consumer Science

Understanding how consumers truly perceive products is at the heart of sensory and consumer science. While traditional surveys rely on limited, predefined response options, open-ended questions invite par…

sofort lieferbar

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Curcumin in Food, Pharma and Cosmetics

Curcumin in Food, Pharma and Cosmetics covers basic features of curcuminoids, including the state-of the art novel technologies used to enhance the usability and biological performance of curcuminoids. Wr…

lieferbar in mind. 4 Wochen

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Dietary Supplements and Nutraceuticals

This book provides a comprehensive overview of functional foods, dietary supplements, and nutraceuticals, focusing on their role in maintaining health and preventing a range of diseases. It discusses the …

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Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability

Dry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations. Its nutritional value, cultural importance, and economic relev…

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Ecofriendly Frontiers

The book "Ecofriendly Frontiers: Harnessing Microbial Applications for Food Security" explores the untapped potential of microbes in agriculture. This book explores the fascinating world of bene…

lieferbar innerhalb 2-3 Wochen

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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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Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability

Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global …

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Emulsifiers and Surfactants in Bakery and Confectionery Products

Emulsifiers and surfactants, as multifunctional food additives, are considered an integral part of the formulations of bakery, confectionery, and chocolate products to assist in blending and emulsifying i…

lieferbar ab 10.11.2026.

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Engineering Solutions for Sustainable Food and Dairy Production

Food Engineering Series

This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industr…

lieferbar innerhalb 2-3 Wochen

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Ethnoscience

Culinary Synergies: Exploring Nutrition and Science in Gastronomy

Ethnoscience: Insights into Nutrition and Cultural Foundations , the first book in the series Culinary Synergies: Exploring Nutrition and Science in Gastronomy, a five-book exploration into food education…

lieferbar innerhalb von 1-3 Tagen

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Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods

Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods investigates the diverse sources of bioactive compounds found in various foods and their physiological effects on t…

lieferbar ab 1.10.2026.

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Extracellular Polysaccharides

Extracellular Polysaccharides: A Novel Frontier in Alternative Food Strategies represents a pioneering venture into the understudied territory of extracellular polysaccharides (EPS) and the potential adva…

lieferbar innerhalb 2-3 Wochen

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Fermented Foods in Health and Disease Prevention

Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoti…

lieferbar ab 1.10.2026.

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