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This book presents a universal picture of the impact of climate change on food production, diversity, and concerns regarding food safety. The book also highlights the traditional …
The complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the …
Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains. The …
This is a book about food, philosophy, and intellectual property rights.Taken separately, these are three well-known subjects, but it is uncommon to consider them together. The …
This new textbook provides an accessible introduction to sustainable aquaculture through its relationship with three key pillars: the environment, the economy, and society.As the …
Food Safety: Contaminants and Risk Assessment is a state-of-art reference on food safety, which is the biggest challenge in the food supply chains worldwide. Despite advancements …
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic …
With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, …
This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation …
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, …