Alaa El-Din A. (Aladin) Bekhit – författare
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10 produkter
10 produkter
Häftad, Engelska, 2022
1 951 kr
Skickas inom 10-15 vardagar
Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes.
Fish Roe: Biochemistry, Products, and Safety describes various components available in fish roe and introduces their biological and nutritional effects. In addition to addressing biological and nutritional effects, this book also explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing, thereby outlining the maximum benefits that can be obtained from this natural resource.
Beginning with the introduction of fish roe production procedures worldwide, this book further explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is frequently consumed. This book also discusses the sensory and safety attributes of fish roe and will be a comprehensive reference for food scientists, chemists, food process engineers, developers, researchers, and students in the field of seafood science.
Reviews the composition of fish roe and fish roe products Evaluates the biological and nutritional aspects of components found in fish roe and their products Presents extensive information on the processing and safety of fish roe products
E-bok
Engelska, 20222 742 kr
Läs direkt efter köp
Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes.Fish Roe: Biochemistry, Products, and Safety describes various components available in fish roe and introduces their biological and nutritional effects. In addition to addressing biological and nutritional effects, this book also explores fish roe products and their safety while also providing coverage of the bioactives that are naturally available in fish roe or generated during processing, thereby outlining the maximum benefits that can be obtained from this natural resource.Beginning with the introduction of fish roe production procedures worldwide, this book further explores the processing of traditional fish roe products from Europe, Asia, and the Middle East, where fish roe is frequently consumed. This book also discusses the sensory and safety attributes of fish roe and will be a comprehensive reference for food scientists, chemists, food process engineers, developers, researchers, and students in the field of seafood science.- Reviews the composition of fish roe and fish roe products- Evaluates the biological and nutritional aspects of components found in fish roe and their products- Presents extensive information on the processing and safety of fish roe products
Häftad, Engelska, 2023
1 871 kr
Skickas inom 10-15 vardagar
Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area. Covers the available literature in the protein digestibility area Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion
E-bok
Engelska, 20232 662 kr
Läs direkt efter köp
Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area.- Covers the available literature in the protein digestibility area- Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood- Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion
Häftad, Engelska, 2024
1 702 kr
Skickas inom 10-15 vardagar
Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies. This book highlights various biological activities and health benefits of fish protein hydrolysates, their food and nutraceutical industry applications, and associated safety concerns.Written by international experts in the field of fisheries and seafood processing, this book provides its readership with a wealth of recent developments and guidance on each production method, including current and emerging technologies. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides real-time industrial scale-up process, commercialization, safety, and regulatory issue of fish protein hydrolysate as a food ingredient.Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications is a valuable resource for fish processing industries, researchers, or scientists to update their knowledge on production techniques, bittering issues of fish protein hydrolysates, and scale-up processes. In addition, this is a valuable source for academic scholars and students to keep up to date with the current changes and improvements in fish protein hydrolysate production and applications in the food industry.
Provides methods to utilize low-value fish discards and minimize seafood processing wasteDiscusses current technologies and the impact of different processing parameters on fish protein hydrolysate productionExplains the de-bittering process, functional properties, bioactivities, food applications, and health benefits of fish protein hydrolysatesOutlines food safety concerns and regulation of fish protein hydrolysate as a food ingredient
E-bok
Engelska, 20242 153 kr
Läs direkt efter köp
Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies. This book highlights various biological activities and health benefits of fish protein hydrolysates, their food and nutraceutical industry applications, and associated safety concerns.Written by international experts in the field of fisheries and seafood processing, this book provides its readership with a wealth of recent developments and guidance on each production method, including current and emerging technologies. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides real-time industrial scale-up process, commercialization, safety, and regulatory issue of fish protein hydrolysate as a food ingredient.Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications is a valuable resource for fish processing industries, researchers, or scientists to update their knowledge on production techniques, bittering issues of fish protein hydrolysates, and scale-up processes. In addition, this is a valuable source for academic scholars and students to keep up to date with the current changes and improvements in fish protein hydrolysate production and applications in the food industry.- Provides methods to utilize low-value fish discards and minimize seafood processing waste- Discusses current technologies and the impact of different processing parameters on fish protein hydrolysate production- Explains the de-bittering process, functional properties, bioactivities, food applications, and health benefits of fish protein hydrolysates- Outlines food safety concerns and regulation of fish protein hydrolysate as a food ingredient
Häftad, Engelska, 2026
1 716 kr
Skickas inom 10-15 vardagar
Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception.This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition.Provides critical insights from available literature on edible packagingovers the role of emerging technologies, alternative film materials, novel bioactive agents, engineering aspects, environmental impacts, and consumer perceptionExplores the environmental aspects, social perception, and acceptance of edible packaging
E-bok
Engelska, 20262 170 kr
Läs direkt efter köp
Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception.This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition. - Provides critical insights from available literature on edible packaging- overs the role of emerging technologies, alternative film materials, novel bioactive agents, engineering aspects, environmental impacts, and consumer perception- Explores the environmental aspects, social perception, and acceptance of edible packaging
Häftad, Engelska, 2026
1 666 kr
Kommande
The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply. Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering. Cultured Meat Production: Advances, Challenges, and Opportunities will discuss the existing technologies in this exciting field and the feasibility of the commercial production of fully structured cultured meat and seafood. In addition to covering the latest science, the book examines consumer perception, religious and cultural considerations, and regulatory aspects, such as quality assurance and food safety. The chapters are written by academic and industry experts from around the world at the forefront of this exciting field. Researchers, entrepreneurs, and advanced student audiences who are interested in getting up-to-speed on lab-grown meat won't want to miss this timely book.Compiles literature available on cultured meat to consolidate the latest research and findingsCovers key advances in culture media, scaffolds, cell lines, bioreactor designs, consumer perception, and moreIncludes perspectives from industry professionals at cutting-edge startups and academic researchers at top universities
Häftad, Engelska, 2027
1 906 kr
Kommande
Novel Technologies for Processing and Preservation of Muscle Foods explores emerging and innovative technologies in the food industry and their role in enhancing the quality, safety, and sustainability of meat, fish, and seafood. Each chapter explores the biochemistry and microbiology underlying these technologies, their applications in the food industry, and the challenges and successes encountered in commercial settings. From improving tenderness and digestibility to developing hypoallergenic and functional foods, the book highlights the transformative potential of cutting-edge methods to meet the evolving demands of consumers and the food industry. Structured to provide a thorough understanding of both theory and practical applications, this book covers a wide range of topics, including the use of robotics and automation in meat processing, the development of biodegradable packaging, and the implications of Industry 4.0 technologies in food production. With contributions from leading experts, Novel Technologies for Processing and Preservation of Muscle Foods not only addresses existing gaps in knowledge but also proposes future directions for research and innovation. This timely resource will serve as a key reference for researchers, students, and professionals interested in the latest advancements in the processing and preservation of meat, fish, and seafood.Highlights the applications of high-pressure processing, 3D and 4D printing, pulsed electric fields, and other novel technologies in enhancing quality and safety of muscle foodsCovers the principles underlying emerging technologies in food processing and preservation, such as cold plasma and ultrasoundDetails innovative strategies for developing hypoallergenic, functional, and designer muscle foods, addressing consumer needs and dietary preferencesExamines the impact of Industry 4.0 technologies, including AI and big data, on the efficiency and safety of meat, fish, and seafood production processesDiscusses the development of biodegradable and bioactive packaging solutions in the muscle food industry