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Food Biochemistry and Food Processing
The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw ...
Emerging Methods for Oil Extraction from Food Processing Waste
Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding...
Physicochemical Aspects of Food Engineering and Processing
Physical and chemical interactions between various constituents resulting from processing operations often lead to physical, sensory, and nutritional changes in foods. Combining important information on processing and food quality, Physicochemical Aspects of Food Engineering and Processing describes the effects of various processing technologies on
Handbook of Indigenous Foods Involving Alkaline Fermentation
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fer
Innovative Technologies in Seafood Processing
While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood Processing gives information on advances in chilling, freezing, thawing, and packaging of seafood and also updates knowledge of novel process technologies (high-pressure processing, irradiation, ultrasound, pulsed electric field, microwave and radio frequency, sous vide technology, novel thermal sterilization technologies, ozone and nanotechnological applications, and other innovative technologies such as ...
Biomaterials from Nature for Advanced Devices and Therapies
In-depth information on natural biomaterials and their applications for translational medicine! Undiluted expertise: edited by world-leading experts with contributions from top-notch international scientists, collating experience and cutting-edge knowledge on natural biomaterials from all over the world A must-have on the shelf in every biomaterials lab: graduate and PhD students beginning their career in biomaterials science and experienced researchers and practitioners alike will turn to this comprehensive reference in their daily work Link to clinical practice: chapters on translational research make readers aware of what needs to be considered when a biomaterial leaves the lab to be routinely used
Valorization of Agro-Industrial Byproducts
This book covers sustainable approaches for industrial transformation pertaining to valorization of agro-industrial byproducts. Divided into four sections, it starts with information about the agro/food industry and its byproducts, including their characterization, followed by different green technologies (principle, process strategies and extraction of bioactive compounds) applied for the management of agro industry byproducts. It further explains biotechnological interventions involved in the value addition of these byproducts. Various regulatory and environmental concerns related to by-product management along with biorefinery concept and future strategies are provided as well. Features: ...
Biodegradation, Pollutants and Bioremediation Principles
This book presents a broad compendium of biodegradation research and discussions on the most up-to-date bioremediation strategies. The most relevant microbiological, biochemical and genetic concepts are presented alongside the fundamentals of bioremediation. The topics include: a wide variety of contaminant impacts evaluation, key methodologies required to measure biodegradation and propose new bioremediation protocols, as well as the handling of microbial communities related to such processes. The selected collaborating authors are renowned for their microbiology expertise and will provide an in-depth reference for students and specialists. The contents provide a valuable source of information for researchers, professionals, and policy makers alike.
Medicine And Biopharmaceutical - Proceedings Of The 2015 International Conference
This book provides an all-embracing review of each and every author's study on the related topics and areas. For instance, some author's study on Chinese Medicine, and some other researchers' survey on biomedical engineering. Moreover, there are also papers that focus on information based bioinformatics, pharmacy and medicinal chemistry and biopharmaceutical technology.
Advances in Food Bioproducts and Bioprocessing Technologies
The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and bioprocesses that can be given quantitative expression. Its 40 chapters will describe how research results can be used in engineering design, include procedures to produce food additives and ingredients, and discuss accounts of experimental or theoretical research and recent advances in food bioproducts and bioprocessing technologies.
