| Author | : Elena Ibañez |
| File Size | : 54,8 Mb |
| Publisher | : Frontiers Media SA |
| Language | : English |
| Release Date | : 08 February 2023 |
| ISBN | : 9782832514047 |
| Pages | : 146 pages |
Download or read online Insights in Nutrition and Food Science Technology written by Elena Ibañez,Alejandro Cifuentes, published by Frontiers Media SA which was released on 2023-02-08. Get Insights in Nutrition and Food Science Technology Books now! Available in PDF, ePub and Kindle.
Get BookNUTRITIONAL SCIENCE AND TECHNOLOGY Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes. The book Nutritional Science and Technology: Concept to Application in the series, “
Get BookA selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were
Get BookThis book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability. With a major focus on developing nations, like India, the book is divided into four main sections. The first section provides an overview
Get BookNUTRITIONAL SCIENCE AND TECHNOLOGY Food science is a rapidly changing and complicated subject. This new series addresses the current state-of-the-art concepts and technologies associated with the industry and will cover new ideas and emerging novel technologies and processes. The book Nutritional Science and Technology: Concept to Application in the series, “
Get BookAdvances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on
Get BookAlmost two decades have passed since the first edition of Food Science was published in 1968. Previous editions have been widely circulated in the United States and abroad and have been accepted as a textbook in many colleges and universities. The book also has been translated into Japanese and Spanish. This
Get BookDeveloping Sustainable and Health Promoting Cereals and Pseudocereals: Conventional and Molecular Breeding reviews the most recent developments in the fields of cereal and pseudocereal breeding, with particular emphasis on the latest biotechnological techniques likely to lead to breakthrough changes in plant breeding. The book provides comprehensive information on the use
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