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Food Legumes
This new MDPI book should be of interest to a wide range of readers. Students of a variety of faculties, employees of the food industry, producers of functional food, farmers, and nutritionists will certainly be interested. The book provides new information on legumes, their nutritional value, the content of biologically active compounds, and changes in the activity of these compounds as a result of the application of various technological processes. The book will not only increase the knowledge of readers but also potentially motivate them to change their diets by including legumes on the menu. According to nutritionists' recommendations, such a change has a positive effect on health.
Food Fortification
In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortification: Trends and Technologies presents a comprehensive exploration of food fortification—from its historical roots to its modern applications. Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, popu...
Nanotechnology
This reference text discusses recent advances in the field of nanotechnology with applications in the fields of electronics sector, agriculture, health services, smart cities, food industry, and energy sector in a comprehensive manner. The text begins by discussing important concepts including bio nanotechnology, nano electronics, nano devices, nano medicine, and nano memories. It then comprehensively covers applications of nanotechnology in different areas including healthcare, energy sector, environment, security and defense, agriculture sector, food industry, automotive sector, smart cities, and Internet of Things (IoT). Aimed at senior undergraduate, graduate students and professionals in the fields of electrical engineering, electronics engineering, nanoscience and nanotechnology, this text: Discusses nano image sensors useful for imaging in medical and for security applications. Covers advances in the field of nanotechnology with their applications. It covers important concepts including neuro simulators, nano medicine, and nano materials. Covers applications of nanotechnology in diverse fields including health sector, agriculture, energy sector, and electronics.
Workshop Statistics
Workshop Statistics: Discovery Through Data has been hailed by the community for its hands-on approach to introductory statistics. This popular book has now been modified to incorporate Minitab commands and worksheets which interactively and graphically illustrate statistical concepts and facilitate the understanding of statistical processes.
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.
Inositol Phosphates
This book brings together critical reviews on inositol phosphates in agriculture, ecology, and the environment. It includes 16 chapters covering a diverse range of topics, including the synthesis and hydrolysis of inositol phosphates, their role in animal nutrition, and their fate in soils and aquatic ecosystems.
Mathematical and Statistical Applications in Food Engineering
Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology. Combining theory with a practical, hands-on approach, this book covers key aspects of food engineering. Presenting cuttingedge information, the book is an essential reference on the fundamental concepts associated with food engineering.
Enzymes in Farm Animal Nutrition, 3rd Edition
From alpha-galactosidases to xylanases, Enzymes in Farm Animal Nutrition provides a comprehensive guide to all aspects associated with enzyme-supplemented animal feeds. It details the history and size of the feed enzyme market, before describing how feed enzymes are manufactured and employed in monogastric, aqua and ruminant diets. This new edition explores considerable advances such as the use of enzymes in fish and shrimp diets, new understanding of how phytases function in the animal, NSPase research and enzymes' extended use in ruminant markets. Covering biochemistry, enzymology and characteristics relevant to animal feed use, this book forms a valuable resource for academics and students of animal nutrition and production, as well as professionals in the animal feed industry.
Emerging Nanomaterials and Their Impact on Society in the 21st Century
The book covers the synthesis, classification, characterization, applications and historical background of nanomaterials in various sectors, such as nanosensors, healthcare, solar cells, energy storage, hydrogels, nanocatalysts, sport industry, automobile sector, construction industry, lubricant industry, defense and security, textiles, food sciences, agriculture and biomedical applications. Keywords: Carbon Nanomaterials , Functionalized Carbon Nanomaterials, Smart Nanomaterials, Hybrid Nanomaterials, Biomedical Applications, Drug Delivery, Soy Protein Isolate, Healthcare, Perovskite Solar Cells, Nanoemulsions, Lubricant Industry, Binding Materials, Construction Industry, Toxicological Effects, Aquatic Biota, Safety Concerns.
Essential Oils in Food Processing: Chemistry, Safety and Applications
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, ...
