Bøger i Advances in Food and Nutrition Research serien

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications. Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition Written by invited experts with years of hands-on experience on the field Provides the latest advancements of research and application of emerging sources of food proteins Aims to inspire new protein products development using emerging sources of food proteins

Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

The Latest Research and Development of Minerals in Human Nutrition, Volume 96 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors.Provides the authority and expertise of leading contributors from an international board of authorsPresents the latest release in the Advances in Food and Nutrition Research seriesUpdated release includes the Latest Research and Development of Minerals in Human Nutrition

Recognizes the integral relationship between the food and nutritional sciences and brings together the reviews that highlight this relationship. This title features the important information for food scientists and nutritionists.

Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health. The series provides the latest advances on the identification and characterisation of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption, always having in mind its nutritional benefits and health effects.Contains contributions that have been carefully selected based on their vast experience and expertise on the subjectIncludes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learnEncompasses a broad view of the topics at hand

Recognizes the integral relationship between the food and nutritional sciences and brings together comprehensive reviews that highlight this relationship. This book details the scientific developments in the areas encompassed by the fields of food science and nutrition. It is useful for food scientists in academic and industry, and nutritionists.

Recognizes the integral relationship between the food and nutritional sciences and brings together comprehensive reviews that highlight this relationship. This book details the scientific developments in the areas encompassed by the fields of food science and nutrition. It is useful for food scientists in academic and industry, and nutritionists.

Developed from a series of conferences to facilitate the application of mathematical modeling to experimental nutrition, this book contains examples of applications of modeling to vitamins, proteins, amino acids, and energy metabolism. It includes mathematical treatment of complex metabolic processes.

Recognizes the integral relationship between the food and nutritional sciences and brings together comprehensive reviews that highlight this relationship. This book details the scientific developments in the areas encompassed by the fields of food science and nutrition. It is useful for food scientists in academic and industry, and nutritionists.

Recognizes the integral relationship between the food and nutritional sciences and brings together comprehensive reviews that highlight this relationship.

Recently evolved from "Advances in Food Research" this expanded title recognizes the integral relationships between food science and nutrition and presents reviews of topics in nutrition as well as food science. This allows nutritionists and food scientists to become aware of new advances.

Recognizes the integral relationship between the food and nutritional sciences and brings together comprehensive reviews that highlight this relationship. This book detail the scientific developments in the areas encompassed by the fields of food science and nutrition. It is useful for food scientists in academic and industry, and nutritionists.

Presents the physiological and biochemical aspects of storage carbohydrates, or starch granules, in plants. This work discusses the chemistry of the starch granule and the biochemistry, molecular biology, and genetics of plant starch synthesis. It also describes implications of these studies for seed, biotechnology, and modified starch industries.

Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption.Contains contributions that have been carefully selected based on their vast experience and expertise on the subjectIncludes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learnEncompasses a broad view of the topics at hand

Marine Enzymes Biotechnology: Production and Industrial Applications, Part III, Application of Marine Enzymes provides a huge treasure trove of information on marine organisms and how they are not only good candidates for enzyme production, but also a rich source of biological molecules that are of potential interest to various industries. Marine enzymes such as amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase, and tyrosinases are widely used in the industry for the manufacture of pharmaceuticals, foods, beverages, and confectioneries, as well as in textile and leather processing and waste water treatment. The majority of the enzymes used in the industry are of microbial origin because microbial enzymes are relatively more stable than the corresponding enzymes derived from plants and animals.Focuses on the isolation, characterization, and industrial application of marine enzymesProvides current trends in industrial important marine enzymes, including amylases, carboxymethylcellulases, proteases, chitinases, keratinases, xylanases, agarases, lipases, peroxidase, and tyrosinasesPresents insights into current trends and approaches for marine enzymes