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Plant Food By-Products
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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Plant Food By-Products
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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Plant-Based Natural Products
The book deals with novel applications of plant derived natural agents and their derivatives in the food, textile dyeing, medicinal, and;
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Plant Secondary Metabolites, Three-Volume Set
survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines;
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Handbook of Plant-Based Fermented Food and Beverage Technology
of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It;
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Handbook of Plant Food Phytochemicals
of this commercially important sector of food science, enabling manufacturers to increase the level of health-promoting plant phytochemicals;
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Valorization of Food Processing by-Products
instrumentation. Individual chapters examine the by-products of plant-based and animal-based food industries. The book also delves into socioeconomic;
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Plant Secondary Metabolites, Volume Two
metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by;
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Plant-derived Natural Products
to competition and invasiveness by suppressing the growth of neighboring plant species (a phenomenon known as allelopathy). Humans exploit;
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Bioactive Molecules in Plant Foods
physiologically active components of several plant foods. It is a collection of findings of basic and applied research on plant bioactive molecules, their;
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Bioactive Molecules in Plant Foods
physiologically active components of several plant foods. It is a collection of findings of basic and applied research on plant bioactive molecules, their;
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Natural Products in Plant Pest Management
Overzealous and indiscriminate use of many synthetic pesticides during recent decades in the control of plant pests has resulted in a;
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Handbook of Fermented Food and Beverage Technology Two Volume Set
food products derived from both plant and animal sources. Each book in the set begins by describing fermented product manufacturing;
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Food Plant Design
Although chemical engineering and food technology are subject areas closely related to food processing systems and food plant design;
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Progress in Food Preservation
and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters;
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Dietary Plant Products & Human Health
Plant-based foods such as fruit and vegetables, nuts, natural vegetable oils and whole grains are an important component of traditional;
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Sustainable Innovation in Food Product Design
development of PLANT-BASED ALTERNATIVES TO DAIRY AND GLUTEN BASED CEREALS. The fourth section tackles CONSUMER BEHAVIOR regarding food products with;
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Encyclopedia of Food Science Research
industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds;
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Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition
, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation;
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Silver Nanomaterials for Agri-Food Applications
plant protection, and for water purification. Sections highlight the effect of silver nanoantimicrobials and drug synergism on drug-resistant;
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Advances in Food Analysis Research
authors of the first chapter of this book confirm strategies that work in food analysis by liquid chromatography-mass spectrometry. Furthermore;
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Carotenoids: Properties, Processing and Applications
particular applications, including colorants, antioxidants and recovery from plant processing by-products. These trends take into account the health;
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The Influence of Chemistry on New Foods and Traditional Products
additives in the food plant to the complex matter of the formulation of traditional products with the consequent production of alternative;
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Chemical Engineering for the Food Industry
Industrial food processing involves the production of added value foods on a large scale; these foods are made by mixing and processing;
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Food Biofortification Technologies
agronomic biofortification with micronutrients where the fertilization strategies are pointed out as a key to plant/cereals fortification. Other;
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Food By-Product Based Functional Food Powders
The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these;
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