Thema Lebensmittelchemie – alle Bücher, Seite 3

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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Cheese

Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from t…

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Collection and Analysis of Text Data in Sensory and Consumer Science

Understanding how consumers truly perceive products is at the heart of sensory and consumer science. While traditional surveys rely on limited, predefined response options, open-ended questions invite par…

lieferbar ab 6.1.2026.

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Date Fruits and By-Products Processing Volume 1

The use of dates in non-traditional food products and their by-products for nutritional supplements has been practiced for centuries in many regions across the globe. Unlike many traditional foods, there …

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Dry Fish: A Global Perspective on Nutritional Security and Economic Sustainability

Dry fish is an excellent and cheap source of protein and fat in both developed and developing nations, especially for vulnerable populations. Its nutritional value, cultural importance, and economic relev…

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Edible Flowers: Source of Phytonutrients, Valorization and Technological Advancements

Flowers are not only used for decoration of savory dishes and desserts but also provide a unique combination of sensations that enhance the nutritional profile of various foods. Owing to increasing knowle…

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Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability

Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global …

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Evidence-Based Nutraceuticals and Functional Foods

This textbook provides teaching and learning materials on functional foods and nutraceuticals for health promotion and mitigation of risk factors of chronic diseases.

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Flavor-Associated Applications in Health and Wellness Food Products

Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to esca…

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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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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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Importance of Plant Based Byproducts: Nutritional and Functional Properties

This book covers the most important plants-based byproducts including the extraction of bioactive compounds, phytochemistry and biological activities of different bioactive compounds present in these bypr…

lieferbar ab 7.1.2026.

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Integrated Food and Bioprocessing

History and Importance of Food Processing.- Introduction to Bioprocessing.- Sustainable Food Production.- Fermentation and Bioreactors.- Enzymatic Conversion.- Genetic Modification and Biotechnology.- Ben…

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Lactose Hydrolysis in Dairy Products

Lactose is the major disaccharide present in milk. Metabolism of lactose requires lactase which is present in the brush border of epithelial cells of the small intestine. Deficiency of this enzyme leads t…

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Microbial Biotechnology in the Food Industry

Biotechnology approaches for food security, risks, and solution.- An Overview., Microbial contamination in the food processing environment.- Use of Microbe-Free Contact Surfaces to Control Food Spoilage: …

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Microwave Processing of Foods: Challenges, Advances and Prospects

Introduction.- Microwave ovens: domestic and industrial.- Factors influencing microwave processing.- Dielectric & thermal properties for microwave processing.- Effect of microwaves on food microorgani…

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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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Nanotechnology in Food Packaging

For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information. The book begins …

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Non-invasive and Non-destructive Methods for Food Integrity

There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-linetechnologies for full process control along …

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