This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India. The health benefits of these crops, many used in Ayurvedic medicine,are also included, particularly in re...Lasīt vairāk
With 20 agro-climatic regions, India has the second largest agricultural land mass. This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India, forming part of its agr...Lasīt vairāk
This book explores the present era of globalized food supply chains, associated complexities, and concerns over the maintenance of food quality and safety. It deepens the knowledge on technological innovations and applications of natural additives...Lasīt vairāk
This book provides readers with a comprehensive overview of the bioavailability of nutraceuticals, including the fundamental basis, assessment methods, influencing factors, and enhancement approaches. It emphasizes on the individual form of nutrac...Lasīt vairāk
In this second edition, food allergy statistics are updated for the US and now presented worldwide. It covers the updated food allergy laws, includes the newest food allergen, sesame, and presents the new gluten-free labeling law. New recipes, free f...Lasīt vairāk
Diet is key to understanding the past, present, and future of our species. Much of human evolutionary success can be attributed to our ability to consume and preserve a wide range of foods. Technological advances changed the types of foods we eat....Lasīt vairāk
In this second edition, food allergy statistics are updated for the US and now presented worldwide. It covers the updated food allergy laws, includes the newest food allergen, sesame, and presents the new gluten-free labeling law. New recipes, free f...Lasīt vairāk
This book offers an updated comprehensive knowledge of emerging techniques that are reshaping the modern food industry. This book presents in-depth insights into advanced and emerging technologies aimed at improving food quality, safety, functionali...Lasīt vairāk
Featuring over 120 entries from international experts, this Encyclopedia provides a comprehensive overview of the activities, ideas, issues and challenges that shape relationships between food systems and society. Each entry includes an accessible a...Lasīt vairāk
This book provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains.The book gives practical information on cultivation procedures, equipment, food processing using pseudocereals and use of b...Lasīt vairāk
Healthy gut function is associated with normal central nervous system (CNS) function. Hormones, neurotransmitters, and immunological factors released from the gut are known to send signals to the brain either directly or via autonomic neurons. Rec...Lasīt vairāk
The book examines sustainable food procurement policy and practice in the European Union and beyond, exploring the extent to which sustainability objectives have been achieved and evaluating the new developments taking place at both EU and nationa...Lasīt vairāk
The term Nutri-Cereals has been dedicated to ten cereals due to their unique nutritional benefits. This book covers those ten cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated...Lasīt vairāk
The aim of Novel Approaches in Biopreservation for Food and Clinical Purposes is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book has one chapter dedicated to each major food categor...Lasīt vairāk
It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits. They may protect against disease, prevent nutrient deficiencies, and promote proper growth and development. It is report...Lasīt vairāk
Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes. This book covers specific topics with a focus on ghee chemistry and physicochemical properties, ghee processing an...Lasīt vairāk
The use of different foods, herbs, and spices to treat or prevent disease has been recorded for thousands of years. Egyptian papyrus, hieroglyphics and ancient texts from the Middle East have described the cultivation and preparations of herbs an...Lasīt vairāk
The book provides an overview of spices of different categories such as terpenes and terpenoids, oleoresins, alkaloids, and polyphenolics and flavonoids; and it provides qualitative and quantitative guidelines for ensuring their quality and safety us...Lasīt vairāk
The goal of Advances in Plant Biotechnology is to integrate the most recent knowledge on tissue culture, secondary metabolites production under controlled conditions, scaling up to produce them at bioreactor level, and their industrial appl...Lasīt vairāk
Bioconversion of agricultural and industrial waste into useful products plays an important role both in the economy and in the prevention of environmental pollution. Technological approaches to biotransformation of different wastes into valuable p...Lasīt vairāk
Terahertz Technology, a non-destructive and contact-less testing technique, is gaining attention as a food quality inspection methodology. This book describes the operating principles of terahertz technology, and discusses applications and advanta...Lasīt vairāk
Smart Food Industry: The Blockchain for Sustainable Engineering, Volume I - Fundamentals, Technologies, and Management is a comprehensive overview of the current state of knowledge about food engineering and processing, under sustainable engineeri...Lasīt vairāk
While disease is inevitable in humankind, the current century has been burdened with many chronic diseases, most of which are lifestyle mediated and, which in part can be controlled by consuming foods with specific functions. Functional F...Lasīt vairāk
Legumes can act as good sources of nutrients, especially for those who are suffering from protein related nutritional deficiency. Chickpea (Cicer arietinum) and cowpea (Vigna unguiculata) are annual legumes grown throughout the world...Lasīt vairāk
A veteran of four decades at the frontline of global food policy exposes how malnutrition is enmeshed with other crises and what we can all do to turn things around...Lasīt vairāk
Why our love affair with processed meat is killing us. The chilling exposé the food industry doesnt want YOU to see. Theyre totally delicious. We love crispy bacon with our eggs for breakfast, and ham sandwiches for lunch. Lucie Morris-...Lasīt vairāk
Divided into 4 chapters and 13 sections, this book elaborately expounds on the historical background, cultural heritage, and developmental trajectory of fermented vegetables in China. It comprehensively analyzes the production techniques of distinct...Lasīt vairāk
The Handbook of Starch Science and Technology explores new developments on starch science and technologies to achieve new paradigms of the development of natural glucose polymer. Fifteen years have passed since the las...Lasīt vairāk
(Izdošanas datums: 27-Mar-2025, Hardback, Izdevniecība: The History Press Ltd, ISBN-13: 9781803994987)
A celebratory feast of all things food, Moreish chews the fat with a range of foodie insiders to unpick the codes of consumption. Chances are you probably eat food. Its a fairly long running trend.Fast forward to the...Lasīt vairāk
This book addresses the roles played by food co-operatives in the attempt to build alternative food networks, drawing on an in-depth analysis of case studies in Turkey....Lasīt vairāk
Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic of COVID-19 and continual routine outbreaks with traditional foodborne pathogens. In addition, climate change and global warming also affect agriculture a...Lasīt vairāk
This beautifully illustrated book promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes. The book is centered around a discussion of why so many people dislike the taste of p...Lasīt vairāk
Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.The book addresses the urgent need to mak...Lasīt vairāk
Biopolymer-Based Films and Coatings: Trends and Challenges elaborates on the methods & ingredients for making biodegradable films & coatings, & current requirements for food security and environmental issues. With the growing conce...Lasīt vairāk
This book develops organizing eating as an organizational-communication centered framework for understanding how communication and power combine to actively shape eating and working in the U.S. food system.Drawing together established sch...Lasīt vairāk
The proposed book titled as Bioprospection of Co-products and Agro-industrial Wastes: A Sustainable Biotechnological Approach, seeks to offer the importance of the recycling, reuse of food residue, byproducts of fruits and agri-wastes to the aca...Lasīt vairāk
This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology. Different topics are discussed to provide a comprehensive knowledge of the theoret...Lasīt vairāk
Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of produc...Lasīt vairāk
(Izdošanas datums: 30-Oct-2024, Paperback / softback, Izdevniecība: John Wiley & Sons Australia Ltd, ISBN-13: 9781394268375)
How a global industry icon was created right here in Australia with insights, stories and recipes from a co-founder of Four Pillars Gin How did a small business from a regional Aussie town get voted the worlds best gin producer TH...Lasīt vairāk
Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therapeutic approach to disease and overall health and well-being. The book covers various bioactive c...Lasīt vairāk
This book is an attempt to comprehend and compile the history, present status, and future trends of the gender roles in agriculture. The book comprises of three divisions viz., Gender in agriculture development (Part I), Gender in allied se...Lasīt vairāk
Producing and Consuming the Craft Beer Movement is an ethnographic analysis of the craft beer movement and its rapid development as an industry that articulated a different set of values: celebrating, quality, community, and good taste....Lasīt vairāk
The aim of Chemometrics and Authenticity of Foods of Plant Origin is to deal with issues related with chemometrics of the most important food products of plant origin such as cereals, nuts, legumes, olives and olive oil, coffe...Lasīt vairāk
This book presents all necessary features related to spices and their properties. Exploring recent research related to the extraction, isolation, encapsulation, identification, and characterization of bioactive compounds present in spices, it cove...Lasīt vairāk
The book reviews of existing research on various aspects of starch, including physicochemical, nutritional and functional properties, as well as on various applications in addition to foods. Particular emphasis is on the various physical and chemi...Lasīt vairāk
The worlds ever increasing use of plastics has created large areas of floating plastic waste in the oceansso-called plastic soup. This floating plastic debris is gradually fragmenting into smaller particles which eventually become microplastics,...Lasīt vairāk
Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywherewhether it is the...Lasīt vairāk
Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating...Lasīt vairāk
Provides an overview of non-thermal food processing technologies that can preserve food color and appearance. It covers the application of emerging technologies on the color profile of different food products. Discusses the impact of emerging tech...Lasīt vairāk
