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Reformulation as a Strategy for Developing Healthier Food Products: Challenges, Recent Developments and Future Prospects

healthier. In recent years the concept of food reformulation has evolved significantly as additional benefits of re-designing food have become;

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Dairy Product Technology Recent Advances

with special reference to cheese: scope and challenges, cheese: a novel milieu of probiotics, genetically modified cheese: a novel;

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Advances in Processing Technologies for Bio-based Nanosystems in Food

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or;

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Valorization of Agri-Food Wastes and By-Products

Valorization of Agri-Food Wastes and By-Products: Recent Trends, Innovations and Sustainability Challenges addresses the waste and by;

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Developing Food Products for Consumers with Specific Dietary Needs

foods, as well as the development of organic and vegetarian products for consumers who are following diets for personal reasons. The;

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Innovative and Emerging Technologies in the Bio-marine Food Sector

as these technological approaches represent a future alternative to develop more efficient industrial processes. Researchers and scientists;

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Population and Food

Population and Food examines recent trends in food production and assesses the prospects for feeding humanity in the twenty-first century;

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Enzymes in Food and Beverage Processing

properties and functions for use in food industries and use of enzymes as analytical tools for monitoring in food and beverage processing. It also;

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New and Future Developments in Microbial Biotechnology and Bioengineering

Metabolites: Environmental and Industrial Aspects provides a comprehensive overview of recent development and applied aspects of fungi and its;

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Innovative Food Science and Emerging Technologies

ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss;

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Innovative Food Science and Emerging Technologies

ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines;

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Global Economic Prospects

key challenges and opportunities confronting developing countries. This volume addresses, among other topics, spillovers from large emerging;

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Advances In Dairy Ingredients

scientific basis for the success of dairy ingredients in modern food products, and a glimpse into the future of new dairy ingredients and foods on;

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Nanotechnologies in Food

discussing some of the aspects that have attracted a lot of debate and research in recent years, such as how the regulatory definition;

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Regional economic outlook

Recent economic developments and prospects for the region are discussed as a whole, as well as for specific countries. Includes key data;

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Salt, Fat and Sugar Reduction

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and;

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Case Studies on the Business of Nutraceuticals, Functional and Super Foods

from a strategic marketing perspective, exploring consumer needs and trends as a pathway to defining novel opportunities in developing and;

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Natural Products Interactions on Genomes

products on microbial growth and a final chapter that discusses future challenges and prospects in the field. This book also presents a unique;

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Fermented Food Products

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a;

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Present and Future of High Pressure Processing

processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure;

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Innovation in Food Engineering

of a range of solutions for these challenges, Innovation in Food Engineering: New Techniques and Products addresses not only new or alternative;

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The WTO Regime on Government Procurement

pillar of the WTO system as a result of important developments since the Uruguay Round. This collection examines the issues and challenges that;

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Sustainable Food Drying Techniques in Developing Countries

Challenges is a singular work in the field of food preservation and affordable drying technology.;

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Sustainable Food Drying Techniques in Developing Countries

Challenges is a singular work in the field of food preservation and affordable drying technology.;

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Focus on Food Engineering

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and;

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Bioactive Food Proteins and Peptides

discuss recent developments in proteomics, bioavailability, and opportunities for designing future peptide-based foods. Providing a;

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Bioactive Food Proteins and Peptides

discuss recent developments in proteomics, bioavailability, and opportunities for designing future peptide-based foods. Providing a;

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