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Modern Extraction Methods of Biologically Active Components in Food Biotechnology
This monograph is an innovative synthesis of three important areas of food biotechnology. The first chapter covers modern methods of extracting biologically active components from food. The choice of the appropriate method is the first and key aspect of obtaining a quality extract, which could further be used in the various sectors of the food industry. The second chapter discusses biologically active components in food products. The third chapter explores the potential health benefits of extracted compounds. Additionally, the monograph includes an appendix showcasing Bio-Soup, the first functional industrially produced dehydrated soup enriched with lyophilized mushroom extracts. The monograph presents a unique and creative perspective on the production of safe, high-quality, and functional food. It is a valuable resource for researchers, scientists, professors, students, and employees in the food industry. Additionally, it is suitable for anyone who is looking to learn how to eat healthier and improve their life habits.
Chess Results, 1981-1985
This reference work continues a comprehensive series chronicling men's chess competitions. Listed in this volume are the results of chess competitions from all over the world--including individual and team matches--from 1981 through 1985. Entries record location and, when available, the group that sponsored the event. First and last names of players are included whenever possible and are standardized for easy reference. Compiled from contemporary sources such as newspapers, periodicals, tournament records and match books, this work contains 1,508 tournament crosstables and 205 match scores, and is indexed by events and by players.
Antimicrobials in Food
Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the food industry has undergone radical transformations because of changes on several fronts. Reported consumer demands for the use of "natural" and "clean-label" antimicrobials have increased significantly. The discovery of new foodborne pathogen niches and potentially hazardous foods, along with a critical need to reduce food spoilage waste, has increased the need for suitable antimicrobial compounds or systems. Novel natural antimicrobials co...
