Food Biology Series – serie
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43 produkter
Bioactive Compounds in Fermented Foods
Health Aspects
Av Amit Kumar Rai, Anu Appaiah K. A.
Inbunden, 2021
3063 kr
Lägg i varukorg
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of …
Authenticity of Foods of Plant Origin
Inbunden, 2022
2743 kr
Lägg i varukorg
Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of …
Encapsulation in Food Processing and Fermentation
Av Steva Lević, Viktor Nedović m. fl.
Inbunden, 2022
2743 kr
Lägg i varukorg
Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same …
Mycotoxins in Food and Beverages
Innovations and Advances Part I
Av Didier Montet, Catherine Brabet m. fl.
Inbunden, 2021
2743 kr
Lägg i varukorg
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in …
Mycotoxins in Food and Beverages
Innovations and Advances Part I
Av Didier Montet, Catherine Brabet m. fl.
Häftad, 2023
1084 kr
Lägg i varukorg
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in …
Winemaking
Basics and Applied Aspects
Häftad, 2022
1448 kr
Lägg i varukorg
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the …
Authenticity of Foods of Animal Origin
Av Ioannis Sotirios Arvanitoyannis
Häftad, 2020
793 kr
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Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These …
Fermented Foods, Part I
Biochemistry and Biotechnology
Av Didier Montet, Ramesh C. Ray
Häftad, 2020
793 kr
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Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food …
Foodborne Pathogens and Food Safety
Av Md. Latiful Bari, Dike O. Ukuku
Häftad, 2021
793 kr
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Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other …
Food Molecular Microbiology
Av Spiros Paramithiotis, Jayanta Kumar Patra
Häftad, 2021
851 kr
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With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, …
Seafood Safety and Quality
Av Md. Latiful Bari, Koji Yamazaki
Häftad, 2021
793 kr
Lägg i varukorg
Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants …
Food Traceability and Authenticity
Analytical Techniques
Av Didier Montet, Ramesh C. Ray
Häftad, 2021
793 kr
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Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import …
Fermented Foods, Part II
Technological Interventions
Av Ramesh C. Ray, Didier Montet
Häftad, 2021
793 kr
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This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections …
Acetic Acid Bacteria
Fundamentals and Food Applications
Häftad, 2021
793 kr
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This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as …
Microbial Enzyme Technology in Food Applications
Av Ramesh C. Ray, Cristina M. Rosell
Häftad, 2021
793 kr
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The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade …
Lactic Acid Fermentation of Fruits and Vegetables
Häftad, 2021
793 kr
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Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which …
Fermented Foods of Latin America
From Traditional Knowledge to Innovative Applications
Av Ana Lucia Barretto Penna, Luis A. Nero m. fl.
Häftad, 2021
793 kr
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Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American …
Fermented Meat Products
Health Aspects
Häftad, 2021
793 kr
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This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad …
Mycotoxins in Food and Beverages
Innovations and Advances, Part II
Av Didier Montet, Catherine Brabet m. fl.
Inbunden, 2021
3063 kr
Lägg i varukorg
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in …
Mycotoxins in Food and Beverages
Innovations and Advances, Part II
Av Didier Montet, Catherine Brabet m. fl.
Häftad, 2023
1040 kr
Lägg i varukorg
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in processed foods of plant origin, or by transfer, in …
Bioactive Compounds in Fermented Foods
Health Aspects
Av Amit Kumar Rai, Anu Appaiah K. A.
Häftad, 2024
1084 kr
Lägg i varukorg
The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of …
Pandemics and Innovative Food Systems
Inbunden, 2023
2510 kr
Lägg i varukorg
The debate on health, nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals, families, and communities. The crisis threatened the food security and nutrition of millions of people, …
Pandemics and Innovative Food Systems
Häftad, 2024
950 kr
Lägg i varukorg
The debate on health, nutrition and food security could not have arisen at a more opportune time. The recent pandemic has given rise to increased food and nutrition insecurity for individuals, families, and communities. The crisis threatened the food security and nutrition of millions of people, …
Encapsulation in Food Processing and Fermentation
Av Steva Lević, Viktor Nedović m. fl.
Häftad, 2024
924 kr
Lägg i varukorg
Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same …
Authenticity of Foods of Plant Origin
Häftad, 2024
851 kr
Lägg i varukorg
Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may undermine consumer trust and the reputation of the food industry. As such, it is very important to monitor, control and detect adulteration. A number of …
Bread and Its Fortification
Nutrition and Health Benefits
Av Cristina M. Rosell, Joanna Bajerska m. fl.
Häftad, 2021
816 kr
Lägg i varukorg
Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow …
Food Molecular Microbiology
Av Spiros Paramithiotis, Jayanta Kumar Patra
Inbunden, 2019
3063 kr
Lägg i varukorg
With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications, …
Winemaking
Basics and Applied Aspects
Inbunden, 2021
3791 kr
Lägg i varukorg
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the …
Seafood Safety and Quality
Av Md. Latiful Bari, Koji Yamazaki
Inbunden, 2018
3063 kr
Lägg i varukorg
Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants …
Fermented Foods, Part II
Technological Interventions
Av Ramesh C. Ray, Didier Montet
Inbunden, 2017
3738 kr
Lägg i varukorg
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections …
