Ergebnisse für: nutritional engineering
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This book presents a detailed overview and critical evaluation of recent advances and remaining challenges in improving nutritional quality and/or avoiding the accumulation of undesirable substances in plants using a variety of strategies based on modern biological tools and techniques. Each review ...
Food reformulation is a modern strategy aimed at developing healthier or functional foods, with proven positive effects on human health. Minimal food processing using innovative food preservation methods (with thermal processing at more moderate temperature regimes) allows for maximum preservation o...
This book reviews the state of knowledge and progress of research on food proteins, and in particular, milk proteins. Its basis is the Symposium on Milk Proteins that was held at the Federal Dairy Research Centre in Kiel, FRG, in June, 1988. Scien tists from around the world attended and addressed p...
This book entitled, “Advances in Animal Biotechnology,” is a compilation of state-of-the-art in the field of Animal Biotechnology including fishery, that are not sheltered in depth in earlier publications. It offers an update on avant-garde technologies and advances in key aspects of genetic eng...
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The bread you buy at the supermarket today bears almost no physical resemblance to the bread consumed just a century ago. In 1961, a quiet laboratory experiment fundamentally altered global diets forever. It completely bypassed the ancient, slow process of natural fermentation in favor of aggressive...