for at udvide
kategorilisten.
Søgning på underkategorier- og emner:
Bemærk: Kan ikke leveres før jul.
Bemærk: Kan ikke leveres før jul.
This book volume sheds light on the health benefits of selected cereal grains, processing... Læs mere
Bemærk: Kan ikke leveres før jul.
Bemærk: Kan ikke leveres før jul.
The bioactive compounds are produced either during biotransformation of food metabolites or directly produced by microorganisms. The book discusses... Læs mere
Bemærk: Kan ikke leveres før jul.
This new volume explores the importance of phytochemicals from plants in therapeutics and human health. Its focus is on the extraction of bioactive compounds and their applications in human health.
Bemærk: Kan ikke leveres før jul.
Caffeine provides information on composition, processing, consumption, health effects, and epidemiological correlations for the methylxanthine beverages and foods and serves as a useful tool for anyone interested in the methylxanthine–containing products.
Bemærk: Kan ikke leveres før jul.
The book covers key topics in food adulteration and the applications of cutting-edge technologies in its detection. Topics include growth of food... Læs mere
Bemærk: Kan ikke leveres før jul.
This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores... Læs mere
Bemærk: Kan ikke leveres før jul.
This new volume presents original research and scientific advances in the field of the food bioprocessing, bioproducts, valorization of agricultural and food wastes, microbiology, and biotechnology.
Bemærk: Kan ikke leveres før jul.
This book covers the basic and applied aspects of bioreactors, collecting and collating the information on bioreactors found scattered in the literature as reviews,... Læs mere
Bemærk: Kan ikke leveres før jul.
This book deals with the current state and future prospects of using various bio-management techniques that are natural, eco-friendly, and... Læs mere
Bemærk: Kan ikke leveres før jul.
This book provides updated information on bread and its fortification for health benefits. It presents advances in areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry.