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Enzyme Technology
Publisher Description
Handbook of Food Products Manufacturing, 2 Volume Set
The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing.
Microorganisms for Functional Food, 2nd Edition
Nowadays, most of Western consumers are aware that a targeted diet could be an important tool for fighting ageing and diseases such as hypertension, diabetes, and obesity. Microorganisms may be exploited for setting up novel foods that, beside their nutritional value, may positively impact on consumers’ health. Some microorganisms may benefit host when ingested as viable cells carried by food and beverages. This falls in the intriguing field of probiotics, recently brought forward by the numerous probiotic claims rejected by the European Food Safety Authority. This research topic includes research articles and reviews/perspectives that (i) contribute to understand the mechanism underlying the health effects of probiotic microorganisms; (ii) show integrated approaches for selecting new probiotics; (iii) report about non-dairy food items as novel carriers of probiotics; and (iv) deal with biologically active compounds from microorganisms.
Microalgae-Based Systems
Process integration and intensification are means to improve the sustainability metrics of the industrial processes, balancing the pillars of economy, environment, and social demand. The book covers a sequential framework for the design and operation of microalgae-based facilities using process integration and intensifi cation, discusses products and applications,and provides a global perspective with contributions from renowned experts. Covers relevant opportunities of process integration and intensification applied to microalgae-based systems. Provides a complete review of the state of the art of these industrial approaches. Presents new insights into industrial sustainability.
Handbook of Food Products Manufacturing, Volume 2
This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. * Includes an overview of food manufacturing principles * Presents details of commercial processing for each commodity including (where appropriate) a general introduction, ingredients, technologies, types and evaluation of industrial products, special problems, types and evaluation of consumer products, and processing and product trends * For each commodity, information includes the details of commercial processing of several representative foods.
Handbook of Fruit and Vegetable Flavors
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biolo...
Current Topics on Bioprocesses in Food Industry
Contributed papers presented at the 3rd conference jointly organized by ICBF Forum and Biotech Research Society of India on Nov. 6-8, 2008 at Hyderabad, India.
Microbial Biotechnology for Sustainable Development and Productivity
The Book Has Been Brought Out On The Occasion Of Superannuation Of Prof. Suresh K. Hasija, An Eminent Mycologist Of The Country. The Main Objective In Compilation Of This Volume Is To Highlight The Developments And Achievements Of Biotechnology Of Microbe
