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Handbook of Fruit and Vegetable Flavors
HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise. Today’s consumers want interesting, healthy, pleasurable, and exciting taste experiences, creating new challenges for today’s food and flavor scientists. Fortunately, they can turn to this comprehensive reference on the flavor science and technology of fruits, vegetables, spices, and oils for guidance on everything from basic science to new technologies to commercialization. Handbook of Fruit and Vegetable Flavors is divided into two sections. The first section, dedicated to fruit flavor, is organized into five parts: Part I: Biolo...
Organic Farming
Organic Farming: Global Perspectives and Methods, Second Edition provides the core definition and concepts of organic farming, also addressing current challenges and goals. The book provides a comprehensive resource, from sustainability to influences on the ecosystem, including the significance of seed, soil, water and weed management, and other important aspects. In addition, it presents advancements in the field and insights on the future. This fully revised and updated edition expands coverage to include important economic considerations, understanding the influence of nanotechnology on organic farming, vertical farming, organic farming and livestock management, as well as the future of o...
Wild Fruits: Composition, Nutritional Value and Products
Wild fruits play an important role in mitigating hunger in the developing world. As a sustainable and natural food source in rural areas, these fruits have a strong effect on regional food security and poverty alleviation. This makes the utilization of wild foods incredibly important for native populations both in terms of food security and economics. There are many traditional methods for wild fruit harvesting, indigenous tree and plant domestication and cultivation passed down through generations that are sustainable and economically viable, ultimately contributing to a better quality of life for large sections of the developing world. To date there has not been a reference work focusing o...
Handbook of Food and Feed from Microalgae
Handbook of Food and Feed From Microalgae: Production, Application, Regulation, and Sustainability is a comprehensive resource on all aspects of using microalgae in food and feed. This book covers applied processes, including the utilization of compounds found in microalgae, the development of food products with microalgae biomass in their composition, the use of microalgae in animal nutrition, and associated challenges and recent advances in this field. Written by global leading experts in microalgae, this book begins with the fundamentals of food and feed, including microalgal biodiversity, biogeography, and nutritional purposes. The book continues to describe compounds found within microa...
Solar Drying Systems
Solar energy has found its widespread use in direct conversion into electricity either by photovoltaic conversion or through thermal energy, reduction in post-harvest losses, and crop drying. Solar Drying Systems analyzes the fundamentals, principles and applications, heat transfer, elements of drying and solar dryer designs, and related modeling and analysis aspects of solar energy. Discusses both technical and policy-related issues Explores up-to-date status reviews of different solar drying systems Reviews the highlights of present and future solar drying options Includes many figures, solved examples, and tables with problems/exercises at the end of each chapter This book is aimed at senior undergraduate and graduate students in energy engineering.
Sensory Science Applications for Food Production
Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving scholars and practitioners needing a unified reference for understanding the complex interplay of sensory organs, evaluation techniques, and technological advancements. This gap hinders the development of skilled sensory panelists and restricts innovation in food product development and quality control. Sensory Science Applications for Food Production bridges this gap by offering a comprehensive and cohesive overview of sensory science. Through ...
Current Drying Processes
The drying stage is important in biotechnological and chemical processes because it allows the pretreatment of feedstocks with different moisture contents for their physical or chemical transformation. Drying also enables the post-treatment of products for their final presentation and packaging, thus having wide application in the food, agro-industrial, pharmaceutical, and chemical industries. Current Drying Processes presents recent advances in the development of drying operations through the presentation of chapters dealing with theoretical and experimental aspects of different technologies, namely solar, convective, fluidized, and ultrasonic drying, for organic and inorganic materials.
New Omnivorism and Strict Veganism
A growing number of animal ethicists defend new omnivorism—the view that it’s permissible, if not obligatory, to consume certain kinds of animal flesh and products. This book puts defenders of new omnivorism and advocates of strict veganism into conversation with one another to further debate in food ethics in novel and meaningful ways. The book includes six chapters that defend distinct versions of new omnivorism and six critical responses from scholars who are sympathetic to strict veganism. The contributors debate whether it’s ethically permissible to eat the following: "freegan" meat; roadkill; cultured meat; genetically disenhanced animals; possibly insentient animals, such as insects; and fish. The volume concludes with two chapters that examine strict vegan and new omnivore policies. Presenting readers with clear defenses and criticisms of the various dietary proposals, this book draws attention to the most important ethical challenges facing traditional animal agriculture and alternative systems of food production. New Omnivorism and Strict Veganism will appeal to scholars and students interested in food ethics, animal ethics, and agricultural ethics.
Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia
The 2nd International Joint Conference on Hospitality and Tourism (IJCHT) is an international forum that organized by the faculty of engineering and vocational, Universitas Pendidikan Ganesha, Bali, Indonesia as main organizer, previously the first (IJCHT) was held in UiTM Mara, Cawanag Pulau Pinang, Malaysia. The co-organized come from any other international institutions such as (1) Çanakkale Onsekiz Mart University, Turkiye/TROAS International Tourism Research Association (Turki), (2) Thammasat University, GSTM, National Institute of Development Administration (Thailand), (3) Universiti Teknologi MARA Cawangan Pulau Pinang (Malaysia), (4) the University of South Florida, Muma College of ...
Frontiers in Natural Product Chemistry
Frontiers in Natural Product Chemistry is an Ebook series devoted to publishing monographs that highlight important advances in natural product chemistry. The Ebook series covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds including coverage of work on natural substances of land and sea and of plants, microbes and animals. Reviews of structure elucidation, biological activity, organic and experimental synthesis of natural products as well as developments of new methods are included. The second volume of the series brings seven reviews covering polyphenols of various types, Sambucus nigra as a health promoter, corrinoids in food samples, flavonoids in infected plants and much more.
