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Food Science and Technology
Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.
Food Science and Technology
Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.
Handbook of Agricultural Biotechnology, Volume 5
This book details recent advances in the applications of nanobiofertilizers as a substitute for synthetic fertilizers in boosting food production. With the steady rise of the world’s population, there is a need to increase the production of safe and nutritious food. The constant loss of arable land, as a result of various anthropogenic activities from human action, has become a threat to global biodiversity and ecosystems. Additionally, the issue of climate change has imposed many obstacles to increasing agricultural productivity, especially from biotic and abiotic stressors and temperature-limited environments, such as in high altitudes or seasonally hot regions. Because of these factors,...
Bio- and Nano-sensing Technologies for Food Processing and Packaging
This edited volume presents a collection of ten chapters discussing the current trends of bio- and nano-sensing technologies for processing and packaging of food items.
Handbook of Nanoethics
With nanotechnology being a relatively new field, the questions regarding safety and ethics are steadily increasing with the development of the research. This book aims to give an overview on the ethics associated with employing nanoscience for products with everyday applications. The risks as well as the regulations are discussed, and an outlook for the future of nanoscience on a manufacturer’s scale and for the society is provided. Handbook of Nanoethics is perfect for , academicians and scientist, as well as all other industry professionals and researchers. It is a good introduction for newcomers in the field who do not want to dive deep into the details but are eager to understand the ethical challenges and possible solution related to nanotechnology and ethics.
Poultry Science
The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production. Each chapter of the book is written by acknowledged experts in a range of disciplines including chemistry, microbiology, nutrition, food technology, meat science, health sciences, biotechnology and animal science. Current technologies, safety, use of antibiotics and welfare issues to address the challenges of Green Deal and circular economy, are a few of the topics that this book examines.
Nanotechnology in Agriculture and Food Science
A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural scientists, food chemists and technologists, as well as toxicologists and ecotoxicologists.
Food Nanotechnology
Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book introduces the history of nanotechnology applications in the food industry. It then discusses the key physicochemical and structural characteristics of the different kinds of nanoparticles found in foods, as well as showing how these characteristics lead to their unique functional attributes. Applications of nanotechnology in the food and agricultural industries are then covered, including the creation of nanopesticides, nanofertilizers, nutrient delivery systems, functional ingredients, smart packaging materials, nanofilters, and sensors, as well as...
Nanoscience and Nanotechnology
Innovations in Nanoscience and Nanotechnology summarizes the state of the art in nano-sized materials. The authors focus on innovation aspects and highlight potentials for future developments and applications in health care, including pharmaceutics, dentistry, and cosmetics; information and communications; energy; and chemical engineering. The chapters are written by leading researchers in nanoscience, chemistry, pharmacy, biology, chemistry, physics, engineering, medicine, and social science. The authors come from a range of backgrounds including academia, industry, and national and international laboratories around the world. This book is ideally suited for researchers and students in chemistry, physics, biology, engineering, materials science, and medicine and is a useful guide for industrialists. It aims to provide inspiration for scientists, new ideas for developers and innovators in industry, and guidelines for toxicologists. It also provides guidelines for agencies and government authorities to establish safe working conditions.
Environmental Toxicology
The book about Non-bacterial toxins will cover those toxins that affect food safety and are produced by fungi (mycotoxins), cyanobacteria (cyanotoxins) and marine microalgae (phycotoxins). These three group of toxins affect food safety and drinking water quality at a global scale, and they pose three main challenges for scientists: 1) Climate change is causing a slow but steady change on the chemical profile of each of these groups, causing intoxications in areas that are geographically new to the intoxications map. For this reason, emerging toxins are a new topic that requires an important reallocation of resources to understand the new toxins trends, their toxicology, their analytical cont...
