Thema Lebensmittelchemie / Lebensmittelwissenschaft – alle Bücher, Seite 2

Salim Ok, Emmanuel Hatzakis, Tapas K. Mal, Derya Arslan
Olive Oil: New Trends & Challenges

Olive oil has remarkable significance in the human diet worldwide due to its immense health benefits and organoleptic properties. It is also a commodity with high commercial value, and hence its productio…

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Jancis Robinson, Julia Harding, Jose Vouillamoz
Wine Grapes

An indispensable book for every wine lover, from some of the world's leading wine experts.Where do wine grapes come from and how are grape varieties related to one another? What is the historical backgrou…

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Artemis Saage - Deutschland,
Nahrungsergänzungsmittel & Supplemente: Der praktische Faktencheck für Vitamine und Mineralstoffe

Nahrungsergänzungsmittel (DE) - Band 1

Dieser praktische Ratgeber bietet eine wissenschaftlich fundierte Orientierung im komplexen Bereich der Nahrungsergänzungsmittel und Supplemente. Die Leser erhalten detaillierte Einblicke in die Welt der …

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Volker Schneider
Önologie der Rotweine

"Önologie der Rotweine" ist ein Buch, dass sich durch zwei besondere Merkmale auszeichnet: Erstens wurde es von einem Praktiker verfasst, der sein ganzes Leben in der Weinindustrie gearbeitet ha…

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H. K. Sharma, Navneet Kumar, Mohd Aaqib Sheikh
Nutraceutical Values and Processing Techniques of Gourds as Vegetables

The demand for vegetables has created significant stress on global vegetable processing industries to produce safe and long-lasting produce. Many different unit operations are involved in the fruit and ve…

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Javid Ahmad Sofi, Shabir Bangroo, Asim Biswas
Principle and Application of Chromatography in Pesticide Residue Analysis

This book is exclusively structured around chromatography techniques and is unique in the market for catering to these needs. It provides a complete description of experimental methodologies in high-perfo…

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Advanced Computational Approaches for Drying in Food Processing

Computational methods have become important techniques for drying in food processing. There are two principle computational approaches for system analysis: continuous and discrete. In the continuous appro…

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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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Advancements in Voltammetry for Biosensing Applications

This book presents a detailed description of the recent advancements in voltammetry for biosensing applications. This book discusses the emerging research trends in the preparation of voltammetry-based el…

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Advances in Food Preservatives

This book presents the most up-to-date methods for extracting and analyzing food preservatives, offering readers a comprehensive view of cutting-edge research on both natural and synthetic preservation ag…

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Advances in Research on Edible Flowers

Advances in Olericulture

Flowers play an important role in human life. Due to their high nutritional and chemoprotective values, the consumption of edible flowers is gaining popularity as a food source and garnish. Consequently, …

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Algal Polysaccharides and Proteins for Food Applications

Seaweeds have had a role in the human diet, particularly in Japan, since 600 BC but still the use of algae for food applications is not widely adopted. This is due to a lack of available systematic inform…

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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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Application of Bio-Additives for the Food Industry

This text provides advanced and comprehensive information related to food additives based on bio-sources. A thorough overview of the many groups of microorganisms used as food additives is presented, as w…

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Application of Fluorescence Spectroscopy in Food Quality and Control

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology. As a particularly sensitive analytical technique, fluorescence sp…

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Beta-Glucan: Sources, Properties and Applications

Beta-glucans are the polysaccharides obtained from the cell wall of fungi, yeast, bacteria, and cereals with different physicochemical properties depending on the source. Beta-glucans are polymers with β-…

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Bioactive Food Ingredients in Managing Inflammatory Diseases

Food Bioactive Ingredients

Inflammatory and non-communicable diseases (NCDs) have a significant impact on public health as well as socio-economic conditions across the globe. According to the WHO (World Health Organization), NCDs k…

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Bioactive Phytochemicals in By-products from Bulb, Flower and Fruit Vegetables

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization. By-products and wastes from vegetable proces…

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Bioactive Phytochemicals in By-products from Leaf, Stem, Root and Tuber Vegetables

This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and pr…

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Biological Outlook to Improve the Nutritive Quality of Bakery Products

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bak…

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