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Food Biotechnology and Engineering


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Starch and Starchy Food Products Improving Human Health

Starch and Starchy Food Products: Improving Human Health

1st Edition

Forthcoming

Edited By Luis A. Bello-Pérez, José Alvarez-Ramírez, Sushil Dhital
September 20, 2022

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and ...

Bioenhancement and Fortification of Foods for a Healthy Diet

Bioenhancement and Fortification of Foods for a Healthy Diet

1st Edition

Edited By Octavio Paredes-López, Oleksandr Shevchenko, Viktor Stabnikov, Volodymyr Ivanov
August 08, 2022

Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological and nutritional aspects of the compositions ...

Native Crops in Latin America Biochemical, Processing, and Nutraceutical Aspects

Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects

1st Edition

Edited By Ritva Repo-Carrasco-Valencia, Mabel Cristina Tomás
April 12, 2022

Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, ...

Volatile Compounds Formation in Specialty Beverages

Volatile Compounds Formation in Specialty Beverages

1st Edition

Edited By Felipe Richter Reis, Caroline Mongruel Eleutério dos Santos
March 09, 2022

Beverages are a convenient and versatile product that may either serve to fulfill consumers’ needs for hydration or as a pleasant liquor. Among the sensory attributes of beverages that drive consumer acceptability is aroma, directly influenced by the quantity and type of volatile compounds ...

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