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Fatty Acids in Foods and their Health Implications (Bog, Hardback, Engelsk)Offers an examination of certain types of fatty acids and their role in the aetiology of cancer, cardiovascular disease, immune and inflammatory diseases, renal disease, diabetes, neuromuscular disorders, liver disease, mental illness, visual dysfunction and ageing.
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Amino Acids: Biochemistry and Nutrition (Bog, Hardback, Engelsk)The second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and... Læs mere
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Active Packaging for Various Food Applications (Bog, Hardback, Engelsk)This book addresses the significance of active packaging for enhancing quality and safety of various packaged foods. It also addresses bioactive materials used for packing food products, and application of nano materials in an active packaging system.
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Sustainability in High-Excellence Italian Food and Wine (Bog, Hardback, Engelsk)This book presents contemporary case studies on selected Italian food and wine products, to explore how traditional production and consumption models address and adapt to the sustainability challenges in the Italian high excellence agri-food sector.
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Amino Acids: Biochemistry and Nutrition (Bog, Paperback / softback, Engelsk)The second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and... Læs mere
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Natural Food Products and Waste Recovery: Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds (Bog, Hardback, Engelsk)Addresses issues in the design of functional and nutraceuticals, extraction of essential... Læs mere
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Handbook of Research on Food Processing and Preservation Technologies: Volume 1: Nonthermal and Innovative Food Processing Methods (Bog, Hardback, Engelsk)Provides a detailed discussion of many nonthermal food process... Læs mere
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Packaging and Storage of Fruits and Vegetables: Emerging Trends (Bog, Hardback, Engelsk)This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables.
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Phytochemicals and Medicinal Plants in Food Design: Strategies and Technologies for Improved Healthcare (Bog, Hardback, Engelsk)Discusses plant-based secondary metabolites for healthcare, focusing on the health aspects of herbs and medicinal plants and nutraceuticals for livestock production and for the treatment of diseases such as HIV and diabetes.
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Food Processing and Preservation Technology: Advances, Methods, and Applications (Bog, Hardback, Engelsk)Focuses on novel and nonthermal processing of food and food products, incluing dielectric heating and ohmic heating as well as three-dimensional printing of foods and ozonization of food products. It also delves into process interventions for food processing and preservations.
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Handbook of Research on Food Processing and Preservation Technologies: Volume 2: Nonthermal Food Preservation and Novel Processing Strategies (Bog, Hardback, Engelsk)In this volume, several new food processing and preservation technologies have been investigated by researchers that have the potential to increase shelf life and preserve the quality of foods.
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Handbook of Research on Food Processing and Preservation Technologies: Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety (Bog, Hardback, Engelsk)Presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety.
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