Chemische Technik – Bücher, CDs, LPs und mehr, Page 8

Charles Spence, Carlos Velasco
Digital Dining

From the earliest stone tools to the latest AI-driven innovations, our relationship with food has always been shaped by technology. In "Digital dining: New innovations in food and technology", C…

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Sustainability in Food Packaging

Plastic waste and single-use packaging are pressing global concerns---but food packaging is also crucial for reducing food waste, ensuring food safety and delivering essential information. Therefore, the …

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Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition

As food safety concerns become increasingly prevalent, understanding the physiological implications of foodborne pathogens, contaminants, and additives is essential for safeguarding public health. Physiol…

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Vladimir S. Kur¿ubi¿, Nemanja M. Mileti¿, Slavi¿a B. Staji¿, Marko M. Petkovi¿
Healthier Food: Design and Development of Foods with Improved Functional and Nutritional Properties

Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods …

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32nd Scientific-Expert Conference of Agriculture and Food Industry

This book gathers the proceedings of the 32nd Scientific-Experts Conference of Agriculture and Food Industry, held on December 1-2, 2022, in Sarajevo, Bosnia and Herzegovina. It reports on the application…

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Beatriz Ledesma Cano, María Alonso Sánchez, Sergio Nogales Delgado, Silvia Román Suero
Introduction to Hydrocarbonization

The book is a comprehensive exploration of hydrothermal carbonization (HTC), addressing key aspects from its definition and historical relevance to its practical applications and environmental considerati…

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Preservation and Authentication of Coconut Products

¿Coconut is an important economic crop widely cultivated in island and coastal ecosystems in the tropical and sub-tropical regions of the world. Emerging trends in biochemical characterization have highli…

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Zhaohao Li, Jinjin Yang, Hongming Fu, Haiping Chen
Hydrophobic Ceramic Membranes for CO2 Capture

This book focuses on developing and optimizing ceramic membranes with hydrophobic and superhydrophobic properties for CO2 capture in membrane contactors, aimed at improving CO2 capture technology in therm…

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Powerfuels

Powerfuels are the subject of intense and often contentious current discussions within industry, research, politics, as well as the overall society. These discussions primarily revolve around the practica…

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Value-added Products from Algae

This book provides a comprehensive overview of value-added products from algae, presenting the fundamentals of algal cultivation, metabolism, harvest, and cellular pathways of phycochemicals biosynthesis.…

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Carotenoids

Carotenoids are one of the most important groups of bioactive compounds in nature. They have been used in the food, cosmetic and pharmaceutical industries due to their wide range of chemical and biologica…

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The Role of Natural Antioxidants in Brain Disorders

Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson¿s and Alzheimer¿s diseases. Antioxidants are chemicals that bind with oxidative …

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Albert Sundrum
Public Welfare-Oriented Production of Food

Food is a means of life. The way it is produced affects us all. Largely unnoticed by the public, a system of the agricultural and food industry has developed in recent decades that supplies us with an abu…

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Advanced Computational Approaches for Drying in Food Processing

Computational methods have become important techniques for drying in food processing. There are two principle computational approaches for system analysis: continuous and discrete. In the continuous appro…

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Statistics in Food and Biotechnology

The proper use of statistical methods is essential in food processing and biotechnology, and very few publications have focused on the practical application of these methods. This book utilizes case studi…

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Sustainable Food Systems (Volume II)

Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way. The…

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Cereal-Based Food Products

Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrate…

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Microbial Bioactive Compounds

This book delves into microbial production and its implications for various industries and presents the latest advancements in the field of bioactive compound production by microorganisms.Divided into 16 …

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Emerging Solutions in Sustainable Food and Nutrition Security

Chapter 1: Brief account on the history and conceptual evolution of nutrition security: Past, Present and Future.- Part I: Traditional Foods and Biodiversity to Achieve Nutrition Security.- chapter 2: Tra…

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Traditional Foods: The Reinvented Superfoods

Traditional foods can be defined as foods that have been consumed for several generations by a specific community in a particular locality, region or country. Many of these plant- and animal-based foods h…

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