Thema Lebensmittelchemie – alle Bücher, Seite 3

Fungi

The aim of this volume is to provide food scientists, biotechnologists and biochemists with a compilation of protocols focused on the extraction of bioactive compounds from fungi. Across its 21 chapters, …

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Harnessing Nanoencapsulation: Valorization of Bioactive Compounds for Health and Beyond

Nanotechnology has emerged as a groundbreaking field with immense potential in various industries, particularly in biomedicine and food science. One of its most promising applications is the encapsulation…

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Integrated Food and Bioprocessing

History and Importance of Food Processing.- Introduction to Bioprocessing.- Sustainable Food Production.- Fermentation and Bioreactors.- Enzymatic Conversion.- Genetic Modification and Biotechnology.- Ben…

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Lactose Hydrolysis in Dairy Products

Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads t…

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Microbial Biotechnology in the Food Industry

Biotechnology approaches for food security, risks, and solution.- An Overview., Microbial contamination in the food processing environment.- Use of Microbe-Free Contact Surfaces to Control Food Spoilage: …

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Microwave Processing of Foods: Challenges, Advances and Prospects

Introduction.- Microwave ovens: domestic and industrial.- Factors influencing microwave processing.- Dielectric & thermal properties for microwave processing.- Effect of microwaves on food microorgani…

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Mushroom Bioactives: Bridging Food, Biotechnology, and Nanotechnology for Health and Innovation

Bioactive Compounds in Edible and Medicinal Mushrooms: An Overview.- Polysaccharides, Polyphenols, and Terpenoids: Key Functional Components in Mushrooms.- Mushrooms as Natural Antioxidants and Their Role…

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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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Organic-Based Nanomaterials in Food Packaging

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products. Up to this point there has not been a sui…

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Pollen Chemistry & Biotechnology

Pollen morphology and anatomy with botanical preferences made by bees: an introduction data.- Amino acids, peptides, and proteins of pollen.- Bee pollen carbohydrates composition and functionality.- Lipid…

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Recent Advances in Industrial Biochemistry

Biochemistry is concerned with the chemical processes that occur within living organisms and microorganisms. There have been a number of publications focusing on biochemistry and its use for understanding…

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Recent Trends and Applications of Leguminous Microgreens as Functional Foods

Microgreens are the name given to the small, soft, green parts of plants that develop from seedlings and do not bear any real leaves. These microgreens are known to have high nutritional content and are c…

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Rye: Processing, Nutritional Profile and Commercial Uses

Cereal grains are gaining interest from food manufacturers and pharmaceutical industries because of their health benefits. In the current day consumers are focusing on diets rich in nutrients and bioactiv…

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Sourdough Microbiota and Starter Cultures for Industry

Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganism…

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Starch Nanomaterials and Food Applications

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starc…

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Starch: Progress in Food Applications

This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baki…

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Sustainability in Food Packaging

Plastic waste and single-use packaging are pressing global concerns---but food packaging is also crucial for reducing food waste, ensuring food safety and delivering essential information. Therefore, the …

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Tea Chemistry and Health Benefits

This book outlines tea chemistry and health benefits, focusing on the elements of colour, aroma, and taste that make tea one of the most consumed non-alcoholic beverages worldwide. By exploring the distin…

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Trends in Animal-Based Foods

Animal-based foods are an important source of essential nutrients for people worldwide. Advances in processing technology and engineering, fermented food and microbiological aspects, digitization, AI tool…

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Valorization of Citrus Food Waste

The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits. Around 18% of the total citrus fruit production in the world is used industriall…

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