Schlagwort Technologie / Lebensmitteltechnologie – alle Bücher, Seite 3

Citrus Fruit Processing By-Products

This volume details methodologies and procedures on the analysis of citrus by-products. Each chapter offers comprehensive insights into the techniques and protocols for the extraction of bioactive compoun…

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Collection and Analysis of Text Data in Sensory and Consumer Science

Understanding how consumers truly perceive products is at the heart of sensory and consumer science. While traditional surveys rely on limited, predefined response options, open-ended questions invite par…

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Date Fruits and By-Products Processing Volume 1

The use of dates in non-traditional food products and their by-products for nutritional supplements has been practiced for centuries in many regions across the globe. Unlike many traditional foods, there …

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Der große Larousse Gastronomique. Das internationale Standardwerk für Küche, Kochkunst, Esskultur.

Köche, Foodexperten und Genießer aufgepasst: Diese Koch-Enzyklopädie ist umfassendes Lexikon, Lehrbuch der Küchenpraxis, hervorragende Rezeptsammlung und anregendes Lesebuch der Kochkunst in einem mit Kom…

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Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater

Methods and Protocols in Food Science

This second edition details updated methods and protocols for detection and quantification of bacteria, viruses and protozoan in different food matrices (fresh or processed) and freshwater. Chapters intro…

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Diet and Alzheimer's Disease: Let Food be Our Medicine

Nutritional Neurosciences

This book addresses all aspects of diet in preventing and managing Alzheimer's disease. It highlights the role of specific dietary components like polyphenols, flavonoids, catechins, lignans etc., along w…

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Food Management und Nachhaltigkeit

SDG - Forschung, Konzepte, Lösungsansätze zur Nachhaltigkeit

Ernährung ist eines der zentralen Themen unserer Gesellschaft. Die Entwicklungen der letzten Jahrzehnte wie komplexe Lieferketten und ein hoher Verarbeitungsgrad haben allerdings dazu geführt, dass Konsum…

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Fungal Additives and Bioactives in Food Processing Industries

Fungal Biology

"Fungal Additives and Bioactives in Food Processing Industries: Challenges and Prospects" provides a comprehensive exploration of fungal bioactives and additives within the realm of food process…

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Gas Chromatography-Mass Spectrometry

Methods and Protocols in Food Science

This volume details step-by-step procedures during all major preparation stages of GC-MS analysis targeting different samples. Chapters cover methods on extraction, derivatization, potential metabolite co…

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Global Food Value Chains: An In-depth Exploration of International Trade Dynamics

Global Food Value Chains: An In-depth Exploration of International Trade Dynamics is a timely and important contribution to the literature of international trade and food systems. The global food industry…

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Importance of Plant Based Byproducts: Nutritional and Functional Properties

This book covers the most important plants-based byproducts including the extraction of bioactive compounds, phytochemistry and biological activities of different bioactive compounds present in these bypr…

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Improving Crops for Future Sustainability and Climate Resilience

Sustainability Sciences in Asia and Africa

This book addresses the need to develop future crops that are highly resilient and adaptable to fluctuating environmental conditions, in order to sustain global food security in the years ahead. Climate c…

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Innovative AI Technologies Driving Sustainable Farming: Strategies for Improving Food Security

Studies in Systems, Decision and Control - Band 634

This groundbreaking book explores cutting-edge AI applications---from disease detection in crops to yield prediction and food quality classification---empowering farmers, researchers, and policymakers to …

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Kultiviertes Fleisch

Dies ist ein Open-Access-Buch. Kultiviertes Fleisch steht exemplarisch für eine neue Generation biotechnologischer Innovationen, die bestehende Ernährungssysteme grundlegend neu denken. Es entsteht nicht …

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Membrane Processes

Methods and Protocols in Food Science

This volume details membrane characterization and the application of membrane separation processes in food science research. This book follows Methods and Protocols in Food Science series format. All chap…

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Millets and Millet Starch: Chemical Composition, Functional Modification, and Applications

Millets, popularly known as Shree Anna, are now gaining worldwide recognition. Besides their nutritional benefits, millets have a short cultivation period, less water requirement, high adaptability toward…

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Mycology in a Changing Planet: Applications and Perspectives from Southeast Asia

This book provides a comprehensive examination of the diverse applications and challenges of fungi, particularly in the context of Southeast Asia. It addresses two pivotal questions: How are fungi contrib…

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Nanotechnology in Food Safety and Sustainability

The proliferation of nanotechnology in agriculture, food processing, storage and distribution has allowed for improvements in safety and nutritional preservation across various stages of processing. This …

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STARK AES - Realschulabschluss 2027 BW - Prüfungsvorbereitung

Abschlussprüfungen

AES - Realschulabschluss 2027 BW - PrüfungsvorbereitungGeeignet für Schülerinnen und Schüler der 10. Klasse zur effektiven Vorbereitung auf die Abschlussprüfung in Alltagskultur, Ernährung und Soziales (A…

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Sustainable Food Systems in Sub-Saharan Africa

This open access book provides a synthesis of the knowledge generated on relevant and adaptive technologies for the betterment of farmer's livelihood. The book is based on contribution made primarily by r…

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