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Insects as Sustainable Food Ingredients

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and;

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

ingredients and food products. The book covers consumer wellness as it relates to food ingredients and functional foods, alternative ingredients, food;

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Edible Insects in the Food Sector: Methods, Current Applications and Perspectives

insects as food, predominantly for cultural reasons. Nevertheless, international interest in promoting the consumption of insects has grown;

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Edible Insects in the Food Sector

insects as food, predominantly for cultural reasons. Nevertheless, international interest in promoting the consumption of insects has grown;

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Bioactive Seaweeds for Food Applications

beneficial to human health. This evidence-based resource offers an abundance of information on the applications of seaweed as a solution to meet an;

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Natural Food Additives, Ingredients and Flavourings

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather;

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Sustainable Food Processing and Engineering Challenges

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows;

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Dictionary of Food Ingredients

numbers, as well as new information on existing and more recently approved ingredients.;

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Edible Insects and Human Evolution

Researchers who study ancient human diets tend to focus on meat eating because the practice of butch;...

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Nutraceutical and Functional Food Processing Technology

systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be;

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Insect Pests of Stored Grain

product entomology for the sustainable management of insects and other noninsect pests, such as mites, birds, rodents, and fungi, with the aim to;

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Edible Insects and Human Evolution

Researchers who study ancient human diets tend to focus on meat eating, since the practice of butche;...

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Sustainable Innovation in Food Product Design

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the ;...

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Nanoencapsulation of Food Bioactive Ingredients

ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food;

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Food Formulation - Novel Ingredients and Processing Techniques

starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational;

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Upcycling Legume Water

environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such;

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Upcycling Legume Water

environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such;

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and;

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Application of Nano/Microencapsulated Ingredients in Food Products

, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and;

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African Edible Insects As Alternative Source of Food, Oil, Protein and Bioactive Components

of beneficial unsaturated fats, and many insects have a perfect Omega 3:6 balance. African Edible Insects As Alternative Source of Food;

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Insects and Society

reports suggest dramatic declines in some important groups, such as pollinators and detritivores. Should we care? Yes, we should. Without;

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Insects and Society

reports suggest dramatic declines in some important groups, such as pollinators and detritivores. Should we care? Yes, we should. Without;

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Weight Control and Slimming Ingredients in Food Technology

available data such as capsaicin. Coverage includes analysis of slimming ingredients for new product development efforts, detailed information on;

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Release and Bioavailability of Nanoencapsulated Food Ingredients

profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and;

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Advances In Dairy Ingredients

Functional foods are emerging as key drivers of the global food economy and dairy ingredients and technology are at the forefront in these;

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Modifying Food Texture

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food;

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Microbial Production of Food Ingredients and Additives

, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as;

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