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8 produkter
8 produkter
Häftad, Engelska, 2023
1 826 kr
Skickas inom 10-15 vardagar
Bioaerosols Emission from Anthropogenic Sources: Influencing Factors, Microbial Diversity, Epidemiological Threats, and Control Approaches covers various sources of biohazards and their associated risk factors. These air contaminants are developing concerns to people and the environment and must be addressed to avert future dangers. As little is known about their precise sources, controlling variables, microbial diversity, the involvement of co-pollutants, and dispersion and control methods, this book� will assist stakeholders, including the public, government officials, and policymakers in developing successful strategies for ensuring society's safety. Identifies potential emission stages at different anthropogenic sources of bioaerosols Discusses characteristics, fate and development of effective control strategies for minimizing exposure to site specific bioaerosols Presents cleaner production and sustainable development tactics of bioaerosols
E-bok
Engelska, 20232 599 kr
Läs direkt efter köp
Bioaerosols Emission from Anthropogenic Sources: Influencing Factors, Microbial Diversity, Epidemiological Threats, and Control Approaches covers various sources of biohazards and their associated risk factors. These air contaminants are developing concerns to people and the environment and must be addressed to avert future dangers. As little is known about their precise sources, controlling variables, microbial diversity, the involvement of co-pollutants, and dispersion and control methods, this book will assist stakeholders, including the public, government officials, and policymakers in developing successful strategies for ensuring society''s safety.- Identifies potential emission stages at different anthropogenic sources of bioaerosols- Discusses characteristics, fate and development of effective control strategies for minimizing exposure to site specific bioaerosols- Presents cleaner production and sustainable development tactics of bioaerosols
Inbunden, Engelska, 2026
1 611 kr
Kommande
Flavour Engineering: Biochemistry of Taste, Innovation, and Nutritional Enhancement presents a comprehensive exploration of the science and technology shaping the future of food flavor and nutrition. This edited volume brings together global expertise to examine the biochemical foundations of taste perception, emerging strategies in flavor design, and innovative approaches for developing healthier and more appealing food products.The book highlights recent advances in taste receptor biology, flavor modulation, clean-label ingredients, sustainable flavor production, and nutritionally enhanced formulations. It further explores the integration of flavor engineering with personalized nutrition, functional foods, and consumer-driven product innovation in response to evolving health and sustainability demands.Bridging fundamental science with industrial application, the chapters provide valuable insights into how flavor can be optimized without compromising nutritional quality, safety, or sensory acceptance. The book also addresses current challenges and future opportunities in the development of next-generation food systems that align with global trends in health, wellness, and environmental responsibility.Written by internationally recognized researchers and experts from diverse scientific backgrounds, this book serves as an essential resource for food scientists, flavor chemists, nutritionists, researchers, academicians, and professionals working in the food and health sectors.
Inbunden, Engelska, 2025
2 160 kr
Skickas inom 10-15 vardagar
This book addresses the pressing global challenge of malnutrition, particularly the nutritional deficit impacting longevity. It delves into the limitations of traditional methods, such as supplements and crop fortification, which often struggle with affordability and sustainability. By focusing on biobased strategies, the book highlights innovative biofortification techniques that enhance the nutritional value of functional foods using advanced technologies.Each chapter explores diverse ecological sources—ranging from aquatic and microbial to plant-based—that contribute to nutrient bioavailability. Additionally, the economic aspects of nutrient improvement across various food sources are thoroughly examined. The book’s unique holistic approach spans the entire food chain, from crop production to consumption, while emphasizing the role of technological advancements in boosting nutrient bioavailability.This resource serves as a valuable guide for food science researchers, policymakers, and stakeholders, equipping them with insights to accelerate the implementation of effective biofortification programs.
E-bok
Engelska, 20252 925 kr
Läs direkt efter köp
This book addresses the pressing global challenge of malnutrition, particularly the nutritional deficit impacting longevity. It delves into the limitations of traditional methods, such as supplements and crop fortification, which often struggle with affordability and sustainability. By focusing on biobased strategies, the book highlights innovative biofortification techniques that enhance the nutritional value of functional foods using advanced technologies.Each chapter explores diverse ecological sources—ranging from aquatic and microbial to plant-based—that contribute to nutrient bioavailability. Additionally, the economic aspects of nutrient improvement across various food sources are thoroughly examined. The book’s unique holistic approach spans the entire food chain, from crop production to consumption, while emphasizing the role of technological advancements in boosting nutrient bioavailability.This resource serves as a valuable guide for food science researchers, policymakers, and stakeholders, equipping them with insights to accelerate the implementation of effective biofortification programs.
Inbunden, Engelska, 2025
2 375 kr
Skickas inom 10-15 vardagar
This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it’s expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day’s available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.
E-bok
Engelska, 20253 157 kr
Läs direkt efter köp
This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it’s expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day’s available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.
Häftad, Engelska, 2026
2 375 kr
Skickas inom 10-15 vardagar
This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it’s expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day’s available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.