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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Fermented Foods, Part II

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food;

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Functional Foods

saccharomyces cerevisiae boulardii; and market strategies to maximise consumer acceptance of functional dairy-based foods and beverages.;

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Handbook of Functional Beverages and Human Health

Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages;

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Fermented Foods and Beverages of the World

in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts;

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Health Benefits of Fermented Foods and Beverages

aroma. The diversity of functional microorganisms in fermented foods and beverages consists of bacteria, yeasts, and fungi. The most;

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Ethnic Fermented Foods and Beverages of India

This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food;

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Bioactive Molecules in Plant Foods

importance; antioxidants and health effects; micronutrients, botanicals and other dietary molecules; bioactive peptides; functional beverages/food;

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Bioactive Molecules in Plant Foods

importance; antioxidants and health effects; micronutrients, botanicals and other dietary molecules; bioactive peptides; functional beverages/food;

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Functional Ingredients from Algae for Foods and Nutraceuticals

exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and;

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Nutrition Standards for Foods in Schools

health behaviors. For some children, foods consumed at school can provide a major portion of their daily nutrient intake. Foods and beverages;

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Functional Properties of Traditional Foods

Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and;

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Volatile Compounds in Foods and Beverages

Collects the information available in the literature on volatile compounds in foods and beverages. This information is given in 17 chapters;

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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

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Asian Foods: Science and Technology

, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be;

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Gluten-Free Cereal Products and Beverages

, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and;

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Asian Foods

, soybeans, meat, poultry, fish, fruits, and vegetables, as well as functional foods and alcoholic beverages. This timely book will be;

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Advances in Fermented Foods and Beverages

evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health;

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Foods Of Association

examines the biology and culture of foods and beverages that are consumed in communal settings, with special attention to their health implications;

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Functional Foods

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the;

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Functional Foods and Chronic Diseases

is entitled, Functional Foods and Chronic Diseases: Science and Practice. Main conference topics include: the role of nutrition in chronic diseases;

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Himalayan Fermented Foods

foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;

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Himalayan Fermented Foods

foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic;

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Korean Food and Foodways

This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and;

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Food Enrichment with Omega-3 Fatty Acids

itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega;

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Cold Chain Collaboration of High Pressure Processing Foods & Beverages

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Rapid Microbiological Methods for Foods, Beverages and Pharmaceuticals

sought for foods, beverages and pharmaceuticals are much more varied. In this volume, leading experts from research and industry review the wide;

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