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cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous;
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in peoples' cabinets all over the world. Modernization of Traditional Food Processes and Products is divided into two sections. The first section;
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This Brief concerns the influence of chemistry in the modern food and beverages industry. The world of traditional foods has been;
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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food;
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rest of the world. The final section contains a number of case studies which evaluate how food traceability has been successfully;
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world. This issue contains annual data on the production and trade of forest products for the years 2000-2004 and on the direction of trade;
Vergelijkbare producten zoals FAO yearbook [of] forest products 2004
The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these;
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Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series;
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supply is one of the safest in the world, yet estimate that Salmonella and Campylobacter contamination in food causes over 2 million human;
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as training tools to discuss important quality and manufacturing issues encountered by food companies around the world as they bring food;
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Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by;
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In the food industry, scientists are exploring the potential of nanotechnology to enhance the flavor and other sensory characteristics;
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> In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments;
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The development of food and drink products for children and adolescents represents an expanding market sector, which has received little;
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, valorization can help offset growing environmental problems and facilitate the sustainable use of available natural resources. Valorization of Food;
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More than 250 remarkable masterpieces from all over the world have been carefully selected to represent the trend of modern liquid;
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The Preservation of Fruit and Vegetable Food Products is een boek van Donald Holdsworth;
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The growing food industry is currently employing a large number of microbial products. Microbial products are of biological origin and are;
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Authenticity in our globalized world is a paradox. This collection examines how authenticity relates to cultural products, looking closely;
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Authenticity in our globalized world is a paradox. This collection examines how authenticity relates to cultural products, looking closely;
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Food engineering studies the nature of food and processes related to the production of food. It helps in the development of new processed;
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Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the;
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domains of food production or food science. As the World Health Organization has declared that acrylamide represents a potential health;
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For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the;
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The shelf life of fresh products is one of the most important parameters in the fresh food supply chain, and therefore, the natural decay;
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This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals;
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