Fatih Ozogul - Böcker
Nano/micro-Plastics Toxicity on Food Quality and Food Safety
1 959 kr
Skickas inom 7-10 vardagar
Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research. Topics covered in this volume include the sources and occurrence of nano/microplastics in terrestrial/marine environments, release mechanisms of microplastics from packaging into foods, influencing factors of microplastic on food products, their translocation and accumulations potential, microplastic as a critical vector for pollutant transfer, toxicology impact, cycling in the marine environment and seafood safety, and more.
Moreover, microplastic migration by enhancing public awareness as well as improving waste management, complications and toxicity associated with the presence of nano/microplastics and quantification methods are highlighted. Finally, existing regulations and requirements of a robust framework of nano/microplastics are provided.
Presents precise reviews from selected specialists on the topic of nano/micro-plastics toxicity on food quality and food safety Provides valuable visual material, making it easier for readers Covers the latest insights and future research recommendations on nano/micro-plastics toxicity on food quality Includes standardization methods for the collection, characterization and analysis of nano/micro-plastics toxicity for food safety and human healthPlant-Based Proteins
Sources, Extraction, Applications, Value-chain and Sustainability
1 898 kr
Skickas inom 7-10 vardagar
Handbook of Sourdough Microbiota and Fermentation
Food Safety, Health Benefits, and Product Development
2 386 kr
Skickas inom 7-10 vardagar
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation.
Covers how cereal-based and sourdough microorganisms and microbial metabolites can be used to extend the shelf-life of bread and other agro-food productsPresents microbial safety, fermentations, ropiness of baking-based products, bacterial and mold food spoilage, and the health promotion of sourdough and cereal-based productsDescribes how cereal and sourdough-based products can contribute to convenient, nutritious, stable, natural, low-processed and healthy foodSeaweeds and Seaweed-Derived Compounds
Meeting the Growing Need for Healthy Biologically Active Compounds
1 577 kr
Skickas inom 10-15 vardagar