Shulph Ink
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research
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Advancements in Food and Nutrition Research,Volume 108,covers various topics such as thermal processing, bioactive peptides, sustainable food packaging, edible insects, food safety, and Bacillus cereus spores.
Format: Hardback
Length: 230 pages
Publication date: 08 March 2024
Publisher: Elsevier Science Publishing Co Inc
The 108th volume of Advances in Food and Nutrition Research delves into a plethora of groundbreaking advancements in the realm of food and nutrition. It explores the profound impact of thermal processing on the retention of food flavonoids, the utilization of bioinformatics to unravel the enigmatic world of food bioactive peptides, innovative approaches to mitigate off-flavor perception, groundbreaking innovations in sustainable food packaging, a comprehensive examination of the nutritional and safety implications of incorporating edible insects into foods, a detailed investigation into the effects of novel food processing technologies on Bacillus cereus spores, and effective strategies for controlling Salmonella in poultry production.
This comprehensive volume serves as a vital resource for researchers, industry professionals, and policymakers alike, shedding light on the latest developments and trends in the field of food and nutrition. By presenting a wealth of empirical evidence and expert insights, it contributes to a better understanding of the complex interplay between food processing, nutrition, and health, ultimately paving the way for the development of more sustainable and healthful food systems.
Weight: 450g
Dimension: 229 x 152 (mm)
ISBN-13: 9780443293924
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Shulph Ink now ships to Australia, Belgium, Canada, France, Germany, Ireland, Italy, India, Luxembourg Saudi Arabia, Singapore, Spain, Netherlands, New Zealand, United Arab Emirates, United States of America.
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