Advances in Food and Nutrition Research
Specificaties
Gebonden, blz.
|
Engels
Elsevier Science |
e druk, 2024
ISBN13: 9780443293924
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Juridisch
:
Onderdeel van serie
Advances in Food and Nutrition Research
Levertijd ongeveer 9 werkdagen
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Samenvatting
Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.
Specificaties
Inhoudsopgave
1. Impact of thermal processing on food flavonoids<br>2. Bioinformatics and bioactive peptides from foods: does it work together?<br>3. Food off-flavor volatiles generation, characterization and advances in novel strategies for mitigating off-flavor perception<br>4. Innovations in Food Packaging for a Sustainable and Circular economy<br>5. Upcycling of seafood side streams for circularity<br>6. Edible insects in foods<br>7. Effect of novel food processing technologies on Bacillus cereus spores<br>8. Salmonella spp. in poultry production – A review of the role of interventions along the production continuum
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