Schlagwort Lebensmitteltechnologie – alle Bücher, Seite 3

Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward

Introduction to Functional Foods and Nutraceuticals.- Proteins as functional foods and Nutraceuticals.- Lipids as functional foods and Nutraceuticals.- Dietary Fibers as functional foods and Nutraceutical…

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Fungal Additives and Bioactives in Food Processing Industries

"Fungal Additives and Bioactives in Food Processing Industries: Challenges and Prospects" provides a comprehensive exploration of fungal bioactives and additives within the realm of food process…

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Fungi

The aim of this volume is to provide food scientists, biotechnologists and biochemists with a compilation of protocols focused on the extraction of bioactive compounds from fungi. Across its 21 chapters, …

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Harnessing Nanoencapsulation: Valorization of Bioactive Compounds for Health and Beyond

Nanotechnology has emerged as a groundbreaking field with immense potential in various industries, particularly in biomedicine and food science. One of its most promising applications is the encapsulation…

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Innovations in Ayurvedic Nutrition

Chapter 1. Introduction: Diet and Nutrition.- Chapter 2. Human nutrition: The concept of a Balanced Diet.- Chapter 3. Nutrition Biology: A New Paradigm for Human Health.- Chapter 4. Impact of Nutrigenomic…

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Innovative AI Technologies Driving Sustainable Farming: Strategies for Improving Food Security

Studies in Systems, Decision and Control - Band 634

This groundbreaking book explores cutting-edge AI applications---from disease detection in crops to yield prediction and food quality classification---empowering farmers, researchers, and policymakers to …

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Lebensmittelsicherheit

DIN-Beuth-Taschenbuch - 280/1

Die gesetzlichen Grundlagen bilden einen hervorragenden und verbindlichen Rahmen für die Lebensmittelsicherheit; die vorliegenden Dokumente erweitern und konkretisieren diesen, wo es nützlich scheint. In …

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Millets and Millet starch: Chemical composition, Functional modification, and Applications

Millets, popularly known as Shree Anna, are now gaining worldwide recognition. Besides their nutritional benefits, millets have a short cultivation period, less water requirement, high adaptability toward…

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Morbus Crohn und Colitis ulcerosa

Wissen direkt aus der Sprechstunde: Chronisch entzündliche Darmerkrankungen verstehen und mit der Erkrankung leben.Immer wieder Bauchschmerzen und Durchfälle mit andauernden ärztlichen Vorstellungen. Das …

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Mushroom Bioactives: Bridging Food, Biotechnology, and Nanotechnology for Health and Innovation

Bioactive Compounds in Edible and Medicinal Mushrooms: An Overview.- Polysaccharides, Polyphenols, and Terpenoids: Key Functional Components in Mushrooms.- Mushrooms as Natural Antioxidants and Their Role…

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Organic-Based Nanomaterials in Food Packaging

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products. Up to this point there has not been a sui…

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Starch Nanomaterials and Food Applications

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "top-down" and "bottom-up" approaches. Starc…

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STARK AES - Realschulabschluss 2026 BW - Prüfungsvorbereitung

STARK-Verlag - Abschlussprüfungen

AES -Realschulabschluss 2026 BW -PrüfungsvorbereitungGeeignet für Schülerinnen und Schüler der 10. Klasse zur effektiven Vorbereitung auf die Abschlussprüfung in Alltagskultur, Ernährung und Soziales (AES…

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Stingless Bee Nest Cerumen and Propolis, Volume 2

Meliponini, the stingless bees of the tropics, process and store honey, pollen and plant resins to maintain their colonies. The chemical components of their nests are bioactive and believed to be therapeu…

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Sustainable Food Fortification

Chapter 1. Biobased Fortification: Current Challenges and Perspectives.- Chapter 2. Sustainability and economic aspects for food fortification.- Chapter 3. Plant based solution for food fortification.- Ch…

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Tea Chemistry and Health Benefits

This book outlines tea chemistry and health benefits, focusing on the elements of colour, aroma, and taste that make tea one of the most consumed non-alcoholic beverages worldwide. By exploring the distin…

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Trends in Animal-Based Foods

Animal-based foods are an important source of essential nutrients for people worldwide. Advances in processing technology and engineering, fermented food and microbiological aspects, digitization, AI tool…

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Was ist was Folge 62: Essen der Zukunft/ Was die Welt isst

Die wachsende Weltbevölkerung will auch in Zukunft satt werden, trotz weltweit schrumpfender Anbauflächen. Brauchen wir dazu genmanipulierte Getreidesorten? Welche Konsequenzen hat der hohe Fleischkonsum …

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Wild Edibles and Sustainable Development Goals

The edited book follows a systematic and situation-sensitive approach for discussing the socio-ecological, economic, cultural, and traditional perspectives of using and promoting wild edibles. This can he…

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