Food Industry – Bücher, CDs, LPs und mehr, Seite 6

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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Biopolymers

Materials Horizons: From Nature to Nanomaterials

This book presents an in-depth exploration of biopolymers in biomedical engineering, spanning 15 chapters. Each chapter delves into different aspects of biopolymers, including their origins, development, …

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Sustainability in Food Packaging

The sustainability of food packaging is a key priority in the food industry, as plastic waste and littering have become global concerns. Packaging waste accounts for over half of total global waste, predo…

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Native and Modified Starches for Food Applications

Native and Modified Starches for Food Applications , a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, t…

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Advances in Pasta Technology

Pasta is a conventional Italian product made from durum wheat semolina and characterized by high protein content, firm shape and texture. Extrusion technology allows incorporation of a variety of ingredie…

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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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Global Food Value Chains: An In-depth Exploration of International Trade Dynamics

Global Food Value Chains: An In-depth Exploration of International Trade Dynamics is a timely and important contribution to the literature of international trade and food systems. The global food industry…

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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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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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Nikita Patel, Hemant Bagul, R. Krishnamurthy
The Future of Food: Exploring Edible Plants for a Sustainable Diet

This text serves as a comprehensive guide to understand the critical role that diverse edible plants play in promoting health, sustainability and food security. In an era marked by pressing challenges suc…

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Cell-Based Meat in the European Union and Beyond

This open access book presents a thorough and up-to-date exploration of the complex and often controversial topic of cell-based meat. In a world facing pressing food security challenges, innovations in th…

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Ensuring Wellness: Immunosensors Monitoring Food Quality, and Pathogenicity Risks

With the prevalence of foodborne pathogens on the rise, the food industry faces an urgent need for novel and rapid detection techniques, with an emphasis on early surveillance and detection. Though contam…

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Holger York Toschka
New Food Product Development

With a new subtitle to reflect its global perspective and a new author, this book continues the mission of earlier editions to describe the stages of food development in detail, beginning with sources of …

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Non-invasive and Non-destructive Methods for Food Integrity

There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along…

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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 Engineering Series

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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C. Anandharamakrishnan, Jeyan A. Moses, P. Santhoshkumar
4D Printing of Foods

An up-to-date and authoritative discussion of 4D food printing and its applicationsIn 4D Printing of Foods: Fundamentals, Applications and Prospects, a team of distinguished researchers deliver a comprehe…

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Linda Civitello
Cuisine and Culture

The newly updated edition of the essential guide to the rich history of food and its role in global culturesCuisine & Culture: A History of Food and People offers a sweeping exploration of how food ha…

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Crystal M Black-Davis
The Kitchen CEO

Part Two of The Food Founders Series: A Focus on Your Placement & Promotion - Band 2

In The Kitchen CEO: Book Two, food industry executive and strategist Crystal Black-Davis takes founders beyond product development and into the realities of getting a brand seen, sold, and remembered in t…

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William Davis
Super Body

Are you ready to take your health into your own hands? Heal your microbiome and improve your shape and body composition with Dr. William Davis' revolutionary new book.Forget everything you've been told ab…

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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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