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Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition

Advances in Food and Nutrition Research series Includes the latest information on Functional Bakery Products;

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Bakery Products Science and Technology

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain;

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

health effects, selected superfoods and related super diets, edible insects, microalgae as health ingredients for functional foods and spirulina;

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Nutraceutical and Functional Food Processing Technology

addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends;

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Bakery Science and Cereal Technology

Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective;

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Food Formulation - Novel Ingredients and Processing Techniques

of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and;

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Nutraceutical and Functional Food Components

novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products;

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Innovative Technologies in Beverage Processing

color enhancers. Such drinks require specialized knowledge of exotic ingredients, novel processing techniques, and various functional;

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Handbook of Food Nanotechnology

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the;

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Processed Meats

editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals;

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Application of Nano/Microencapsulated Ingredients in Food Products

, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum;

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Advances in Food Science and Nutrition, Volume 2

This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition Advances;

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New Polymers for Encapsulation of Nutraceutical Compounds

improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the;

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Food Bioactives and Health

applications in personalized nutrition, functional foods and nutraceuticals, Food Bioactives and Health serves as a one-stop reference.;

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Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound

of food quality, ultrasound use for the development of novel applications, and more. As the definitive resource in new innovative;

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Food Technology Disruptions

and food processing, modern eating habits, personalized nutrition, and relevant innovative food products Brings alternative protein;

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Sustainable Meat Production and Processing

and processing systems for meat products, techno-functional ingredients for meat products, protein recovery from meat processing by-products;

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Dairy Processing and Quality Assurance

overview of the dairy industry, dairy production and consumption trends. Next are discussions related to chemical, physical and functional;

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Medical Foods from Natural Sources

regarding worldwide need for enteral nutrition support and cost involved; enumerating the processing technology to develop natural ingredients-based;

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Innovation in Healthy and Functional Foods

healthy and functional foods. Today's consumers desire foods that go beyond basic nutrition-foods capable of promoting better health, or even;

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Functional Foods and Biotechnology

with obesity. Biotechnology has become an important tool in recent years and scientists are now investigating advanced and novel strategies for;

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Functional Foods and Biotechnology

with obesity. Biotechnology has become an important tool in recent years and scientists are now investigating advanced and novel strategies for;

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Trends in Personalized Nutrition

nutrition for athletes, women, infants and children Contemplates the role of modern technology in personalized nutrition;

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Pulse Foods

Applicationsis the first book toprovide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques;

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Natural Food Products and Waste Recovery: Healthy Foods, Nutrition Design, and Extraction of Valuable Compounds

in the design of functional foods and nutraceuticals, extraction of essential compounds, and food waste management. Topics in the nutrition;

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Functional Foods

sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing. It presents the;

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Confectionery Science and Technology

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry;

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