Thema Lebensmittelchemie – alle Bücher, Seite 2

Paolo Ugo, Pietro Marafini, Marta Meneghello
Bioanalytical Chemistry

De Gruyter Textbook

Bioanalytical chemistry plays a central role in many fields, from healthcare to food and environmental control. This book aims to provide graduate students and young researchers with the interdisciplinary…

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Vladimir S. Kur¿ubi¿, Nemanja M. Mileti¿, Slavi¿a B. Staji¿, Marko M. Petkovi¿
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties

Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods …

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Advanced Computational Approaches for Drying in Food Processing

Chapter 1 - Significance of drying technology in food processing.- Chapter 2 - Overview of computational techniques for drying.- Chapter 3 - Microwave-assisted Drying.- Chapter 4 - Convective Drying.- Cha…

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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 Oleogel Development, Characterization, and Nutritional Aspects

Advances in oleogel development, characterization, and nutritional aspects is the result of collaborative work by top experts in the field of oleogel and related areas, who have brought together the knowl…

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Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges

In 2023, world hunger and food insecurity looms as present as ever. The threat of foodborne illness is also alive and well, as 1 in 10 people fall ill each year from the consumption of contaminated food. …

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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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Aroma and Flavor in Product Development: Characterization, Perception, and Application

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality. With Aroma and Flavor in Product Development: Cha…

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Beta-Glucan: Sources, Properties and Applications

Introduction to beta glucans.- Sources of beta glucan.- Methods of extraction of beta glucan.- Chemistry of beta glucan.- Physicochemical properties of beta glucan.- Modification of beta glucan.- Beta glu…

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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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Biotechnological Innovations in Food Processing

Introduction to Biotechnology in Food Processing.- 2. Nutritional Enhancement: Beyond the Basics.- 3. Flavor Engineering: Crafting the Perfect Taste.- 4. Food Safety and Preservation: Innovations for a Sa…

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Cheese

Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from t…

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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…

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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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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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Evidence-Based Nutraceuticals and Functional Foods

This textbook provides teaching and learning materials on functional foods and nutraceuticals for health promotion and mitigation of risk factors of chronic diseases.

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Flavor-Associated Applications in Health and Wellness Food Products

Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to esca…

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Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward

Introduction to Functional Foods and Nutraceuticals.- Proteins as functional foods and Nutraceuticals.- Lipids as functional foods and Nutraceuticals.- Dietary Fibers as functional foods and Nutraceutical…

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