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High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, …
Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food …
Developed using different matrices such as dairy, cereals, legumes, fruits, and vegetables, synbiotic food products combine the benefits of both probiotics and prebiotics. This …
Phytochemicals are receiving increasing attention due to their observed nutritional and health-promoting effects in numerous food applications. As plant secondary metabolites with …
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 …
This book is an updated reference source on food safety best practices. The chapters discuss analytical approaches to measuring food contaminants, quality control and risk …
In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now …