The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on product...Lasīt vairāk
A good understanding of the magnitude of the risks and potential impact of the COVID-19 pandemic and other pandemics in general on food and nutrition security is essential for an appropriate response to contain food insecurity and malnutrition. Thus...Lasīt vairāk
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...Lasīt vairāk
The book reviews developments in the field of authenticity of foods of plant origin, examines concepts such as traceability, how they are applied to support claims, and legislative practices in some major economies. It offers an easy-to-follow ref...Lasīt vairāk
The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses different types of bioactive compounds and concludes with the impact of gut fermentation on product...Lasīt vairāk
A good understanding of the magnitude of the risks and potential impact of the COVID-19 pandemic and other pandemics in general on food and nutrition security is essential for an appropriate response to contain food insecurity and malnutrition. Thus...Lasīt vairāk
The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimations of impacts of c...Lasīt vairāk
The book reviews the latest literature and innovations on important aspects of mycotoxins, e.g. mycotoxin producing fungi and the related ecosystems, mycotoxin occurrence, toxicity, analysis and management. Quantitative estimations of impacts of c...Lasīt vairāk
This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertis...Lasīt vairāk
The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in a manner that even readers who are not familiar with encapsulation will find the information...Lasīt vairāk
Authenticity of Foods of Plant Origin consists of five parts that collect and classify the terms of authenticity of foods from plant origins. The book discusses traceability and its implementation in the industry, along with relevant...Lasīt vairāk
Bioactive Compounds in Fermented Foods: Health Aspects discusses the recent advances in health benefits of the various types of bioactive components produced during food fermentation. In recent years, a lot of attention has been given to ch...Lasīt vairāk
Today, bread supplies over half of the caloric intake of the worlds 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. A...Lasīt vairāk
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...Lasīt vairāk
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...Lasīt vairāk
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...Lasīt vairāk
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...Lasīt vairāk
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 pro...Lasīt vairāk
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,...Lasīt vairāk
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 microbiologic...Lasīt vairāk
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 m...Lasīt vairāk
