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Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and …
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based …
Bioactive Polyphenols for Health and Pathology Treatment summarizes the role of polyphenols on physiological function, organs, and disease. Presenting preclinical animal studies …
Intelligent Packaging: Current Technologies and Applications, Volume Six in the Developments in Food Quality and Safety series is the most up-to-date resource on topics such as …
Sustainable Cassava: Strategies from Production through Waste Management presents viable approaches to promote sustainability in this globally important crop, enabling future …
Brewing Microbiology: Managing Microbes, Ensuring Quality and Valorising Waste, Second Edition covers micro-organisms of significance to the brewing industry, including the most …
Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize …
Plant-Based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. …
Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date …
The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. …