Viktor Stabnikov – författare

Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables, and fruits. The book demonstrates real developments in food technology and reviews current knowledge in the biotechnological processing and bioenhancement of food.

Key Features:

Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products.

Also available in the Food Biotechnology and Engineering series:

Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901)

Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects, edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás (ISBN: 9780367531409)

For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG

Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions of cereals, dairy products, vegetables, and fruits. The book demonstrates real developments in food technology and reviews current knowledge in the biotechnological processing and bioenhancement of food.

Key Features:

Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products.

Also available in the Food Biotechnology and Engineering series:

Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901)

Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects, edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás (ISBN: 9780367531409)

For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG

Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control.

Features:

The book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.

Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control.

Features:

The book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.

Wild plants have been used since ancient times as a source of human nutrition. They are a source of compounds valuable for human health such as phenols, flavonoids, antioxidants, vitamins, microelements, and fibers. When these materials are used as main components of foods, or as additives, they enhance the nutritional, functional and sensory properties. The book will present new developments in applications of wild edible plants as emulsifiers, stabilizers, and thickeners of water-in-oil emulsions in food emulsion-based foods. Covered too, are biotechnological aspects of manufacturing of meat, bakery, and confectionary products and beverages incorporating wild edible plants.

Wild plants have been used since ancient times as a source of human nutrition. They are a source of compounds valuable for human health such as phenols, flavonoids, antioxidants, vitamins, microelements, and fibers. When these materials are used as main components of foods, or as additives, they enhance the nutritional, functional and sensory properties. The book will present new developments in applications of wild edible plants as emulsifiers, stabilizers, and thickeners of water-in-oil emulsions in food emulsion-based foods. Covered too, are biotechnological aspects of manufacturing of meat, bakery, and confectionary products and beverages incorporating wild edible plants.