Thema Lebensmittel- und Getränketechnologie – alle Bücher, Seite 6

Handbook of Plant Based Animal Food Analogs

Ethical, environmental and health-based concerns have driven a remarkable surge in consumer interest in the substitution of animal-based foods with plant-based products. The introduction of a new category…

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Harvesting the Sea

Harvesting the Sea: Unveiling Marine Bioresources for Functional Foods and Human Health Enhancement explores the remarkable potential hidden within the depths of our oceans. Encompassing over two-thirds o…

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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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Informing Food Choices

Ever wondered whether plant-based commercial products really are the healthy option? Or why some people consider margarine to be plastic? And do we really need to supplement our diet with extra vitamins? …

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Innovations in Ayurvedic Nutrition

This book presents evidence-based translational research in Nutri-Ayur through the integration of traditional knowledge of Ayurveda, Genomics, and modern medicine. It aims to provide scientific evidence f…

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Insect Proteins as Sustainable Food Ingredients

In the quest for sustainable food solutions alternative to traditional proteins, insects are emerging as a compelling option. Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Con…

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Integrated Food and Bioprocessing

In a rapidly evolving world, the integration of food processing and bioprocessing technologies has become essential to meet the demands of sustainable food production, resource optimization, and environme…

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Jaboticaba Berry

Jaboticaba Berry (Plinia spp.), a native fruit from the Brazilian Atlantic Forest, has been associated with several benefits for the prevention or therapy of chronic diseases due to its promising set-up o…

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Kultiviertes Fleisch

Dies ist ein Open-Access-Buch. Kultiviertes Fleisch steht exemplarisch für eine neue Generation biotechnologischer Innovationen, die bestehende Ernährungssysteme grundlegend neu denken. Es entsteht nicht …

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Landscapes - Foods - Foodscapes

Foodscapes can be understood as a synthesizing overview of the production, transport, processing and consumption of food as well as the handling of food waste from a spatial perspective. The synthesizing …

lieferbar ab 9.2.2027.

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Managerial Concepts for Food Technologists

This book offers a deep dive into crucial management concepts tailored for professionals involved in food technology. It provides theories and examples designed to provide food technology professionals wi…

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Mangrove Rice Farming

Sustainable Development Goals Series

This open access book examines the central role of rice in Guinea-Bissau, where per capita consumption is estimated at 100--120 kg per year and rice provides more than half of both caloric and protein int…

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Marination

Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improvement in food quality and assurin…

lieferbar ab 15.11.2026.

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Microgreens: Production, Processing and Utilisation

This book provides a comprehensive overview on production processing and utilization of microgreens in light of their popularity among health-conscious consumers, along with detailed information on the nu…

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Microplastics: Ecological and Food Security Implications

Microplastics are tiny plastic particles measuring less than 5 millimeters. Though microscopic in size, these pervasive pollutants have a massive impact on aquatic systems worldwide, with disastrous conse…

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Millets: A Sustainable And Nutritious Crop

Malnutrition and poor diets are the leading cause of death and hospitalization worldwide. Millets have the potential to offer food, feed, fodder, nutrition and fuel security and are fast gaining prominenc…

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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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Mushrooms for the Promotion of Health, Food Security and Circular Bioeconomy

In the era of sustainability, mushrooms are considered a promising candidate to achieve many of the SDGs tapped by UNO. In addition to serving as food, mushrooms hold immense potential for application acr…

lieferbar ab 29.1.2027.

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Nanotechnology in Food Packaging

For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information. The book begins …

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Natural Food Colorants

Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists interested in the use of susta…

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