A Philosophy of Sweetness : Aesthetics in the Age of Sugarization (Hardcover)

Introduction??Part 1: An Aesthetic Genealogy of Sweetness??1. Sweet Taste? 2. Polysemic Sweetness??Part 2: On the Blurring Boundaries Between Art and Aesthetics??3. Can Pastry Be Art?? 4. Sweet Art? 5. Aesthetic Expression??Part 3: The Stickiness of Sweetness??6. Sweetish? 7. The Age of Sugarization? Conclusive Remarks: Sweetness as an Aesth-ethic Education

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Functional Foods : Nutrients, Health, and Beyond (Hardcover)

Preface. 1. Nutritional and Health Benefits of Functional Foods. 2. Chemistry of Functional Foods. 3. Vitamins and Minerals in Functional Foods Sources and Health Benefits. 4. Role of Phytochemicals in Functional Foods. 5. Probiotics and Prebiotics Gut Health and Beyond. 6. Impact of Functional Foods on Immune System Support. 7. Functional Foods in Cancer Prevention and Management. 8. Fortification and Enrichment of Foods Methods and Challenges. 9. Functional Foods: Quality Control and Regulatory Considerations. 10. Consumer Awareness and Acceptance of Functional Foods. 11. Marketing Strategies for Functional Foods Opportunities and Challenges. 12. The Role of Biotechnology in the Development of Functional Foods. 13. Functional Foods Nutritional Insights, Bioactive Molecules, and Future Directions. 14. Phenolic Bioactives in Functional Foods Antioxidant and Anti-Inflammatory Health-Promoting Properties.

Nanoscale Innovations in Food Processing and Preservation (Hardcover, 1)

Chapter 1 Challenges and Opportunities in Modern Food System Neha Saxena, Kuldeep Kumar, Rayees Ul Islam, and Tariq Khan Chapter 2 Nanotechnology’s Role in Shaping the Food Industry Bushra Fatima, Kumari Suzain, and Swaleha Naseem Chapter 3 Understanding Nanotechnology and Its Applications Nusrat Parveen, Sadaf Zaidi, Mohammad Danish and Rumman zaidi Chapter 4 Rise of Nanotechnology in Food Science Tanzeel Bashir and Rayees Ul Islam Chapter 5 Nanostructures for Enhanced Food Quality and Food Safety Abdullah Ahmed Butt and Farhan Saeed Chapter 6 Nanosensors for Food Quality Monitoring Siraj Azam, Saleh Allehabi, Ameer Azam, Faheem Ahmed Chapter 7 Nanofiltration and Nanomembranes for Food Processing Neethu Asokan and Pushpendra Kumar Chapter 8 Nano-based Techniques for Food Authentication and Traceability Rafael Zambelli, and Rayees Ul Islam Chapter 9 Antimicrobial Nanomaterials for Food Packaging Nishchhal Madaan, Irin Elsa Oommen, Khalid Mehmood Wani Information Classification: General Chapter 10 Nanocomposite Packaging Materials with Enhanced Barrier Properties Shakthi Sree, Abhipriya Patra, V. Arun Prasath, Aarthy Viswanath and Rayees Ul Islam Chapter 11 Bionanocomposites from Polysaccharides: A Novel Material for Green Applications Ranjitha Varanchi Ramesha, Ravishankar Rai Vittal and Rayees Ul Islam Chapter 12 Nano Coatings for Fruits and Vegetables Mehuli Das, Amit Ghosh and Suman Bhandary Chapter 13 Consumer Perception and Acceptance of Nanotechnology in Food Aisha Shabbir, Muhammad Afzaal, Abid Ali, Tuba Mustafa, Maryam Ehsan Chapter 14 Ethical Considerations and Potential Risks of Nanotechnology in Food Industry Maitri Shah, Vasundhara Raina, Shailesh Srivastava, Poonam Jain, Rayees Ul Islam, and Audil Hassan Lone Chapter 15 Assessing the Safety of Nanomaterials in Food: Regulations and Challenges Rayees Ul Islam, Pir Mohammad Junaid, Tariq Khan, and Audil Hassan Lone Chapter 16 Future Directions and Emerging Trends in Food Nanotechnology Fathima Dilr...


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Deep in the Heart of Tex-Mex: The Story Behind El Chico and the Cuellar Family Volume 4 (Hardcover)

Next-Generation Food Enzymes : AI Design, Circular Bioeconomy, and Sustainable Innovation (Hardcover)

Reimagining Enzymes for the Future of Food. Fundamentals and Frontiers of Food Enzymology. Artificial Intelligence and Machine Learning in Enzyme Discovery. Directed Evolution and Protein Engineering for Food Applications. Computational Approaches for Enzyme Optimization and Design. Enzymatic Valorization of Food Waste and By-products. Enzymes in the Circular Food Bioeconomy. Life Cycle Assessment of Enzymatic Processes in Food Systems. Enzymes for Plant-Based and Hybrid Food Innovation. Enzymatic Modulation of Texture, Flavor, and Nutrient Profiles. Clean-Label and Sustainable Processing through Enzymatic Technologies. Enzyme?Microbiome Interactions in Human Nutrition. Personalized Nutrition through Tailored Enzymatic Solutions. Regulatory, Safety, and Ethical Aspects of Enzyme Applications. Food Directions: Autonomous and Self-Evolving Enzyme Systems in Food Science.

Negative Incentives and Disciplinary Action in China’s Food Safety Regulation (Hardcover)

Chapter 1: When Punishment Shapes Regulation: Unpacking Negative Incentives in China’s Food Safety Governance??Chapter 2: From Criticism to Crackdown: 75 Years of China’s Food Safety Disciplinary System (1949?2024)??Chapter 3: The Missing Piece: Why Negative Incentives in Non-Western Regulation Have Been Overlooked??Chapter 4: Inside the Black Box: A Mixed-Methods Journey to Study Regulatory Discipline??Chapter 5: Two Cities, One Challenge: How Shenzhen and Beijing Shape Disciplinary Choices??Chapter 6: Incentives Under Pressure: A Principal-Agent Framework for Regulatory Discipline??Chapter 7: Numbers Don’t Lie: Quantifying What Drives Regulatory Discipline??Chapter 8: Beyond Punishment: Rethinking Regulatory Accountability in China and Globally

Nanofillers in Food Packaging : Classification, Properties, and Emerging Applications (Hardcover)

Part I: Carbon-Based Nanofillers. Carbon Nanotubes (CNTs): Structure, Properties, and Packaging Applications. Graphene and Graphene Oxide (GO): Synthesis, Functionalization, and Performance. Fullerenes: Structures and Potential in Active Packaging. Carbon Black. Part II: Polymer-Based Nanofillers. Nanocellulose: Types, Properties, and Applications in Sustainable Packaging. Starch Nanocrystals (SNCs): Extraction, Functionalization, and Role in Packaging Films. Starch Nanocrystals (SNCs): Extraction, Functionalization, and Role in Packaging Films. Chitosan Nanoparticles: Antimicrobial Functionality and Edible Packaging Applications. Polymeric Nanoparticles: Synthetic Approaches and Role in Smart Packaging. Part III: Inorganic Nanofillers. Silver Nanoparticles (AgNPs): Antimicrobial Properties and Applications in Food Packaging. Zinc Oxide (ZnO) Nanoparticles: Antibacterial Performance in Packaging. Titanium Dioxide (TiO₂) Nanoparticles in Packaging. Silicon Dioxide (SiO₂) (Silica Nanoparticles): Role in Reinforcement and Oxygen Barrier Improvement. Copper Oxide (CuO) Nanoparticles: Antimicrobial Activity and Application in Active Packaging. Magnesium Oxide (MgO) Nanoparticles: Antibacterial Mechanisms and Reinforcement in Polymer Films. Part IV: Clay-Based Nanofillers. Halloysite Nanotubes (HNTs): Natural Nanostructures for Smart Packaging Applications. Kaolinite: Properties, Processing, and Packaging Reinforcement Capabilities. Bentonite: Enhanced Packaging Performance. Part V: Hybrid and Composite Nanofillers. Organic-Inorganic Nanohybrids: Advanced Architectures for High-Performance Packaging. Bionanocomposites: Sustainable Alternatives for Packaging Applications. Functionalized Nanoparticles: Tailored Surface Modifications for Enhanced Packaging Performance.

Agri-Food Waste Valorization in a Circular Economy : Biomolecules and Bioproducts (Hardcover)

Chapter 1?? Agricultural Residues, Environmental Impacts, and Valorization in a Circular Economy

Chapter 2?? Bioactive Compounds from Agro-Industrial Residues: Extraction Techniques and Their Clinical Significance

Chapter 3?? Microbial Enzyme Production from Agricultural Wastes and Their Potential Applications

Chapter 4?? Microbial Production of Organic Acids Using Agricultural Residues

Chapter 5?? Microbial Pigment Production from Agri-Food Residues and Their Potential Applications?

Chapter 6?? Production of Microbial Exopolysaccharides, Dextran, and Pullulan Using Agro-Residues: Waste to Wealth

Chapter 7?? A Review on Xanthan Gum and Utilization of Agricultural Wastes as Substrate for its Production

Chapter 8?? Sophorolipids: Production in Agricultural Residue and Development of Bioproducts

Chapter 9?? A Study of Statins and Application of Agricultural Residues as?Substrates for Lovastatin Biosynthesis

Chapter 10?Biopolymers and Biocomposites and their Applications, and Utilization of Agricultural Wastes for their Production

Chapter 11?Transforming Agricultural?Waste into Organic Fertilizer, with an Emphasis on Potato and Cassava Peel Waste

Chapter 12?Harnessing Microbial Fermentation: Transforming Organic Residues into Sustainable Single-Cell Protein-Based High-Protein Diet

Chapter 13?Agricultural Waste Valorization for Feed Compounds: A Paradigm Shift for Circular Economy

Chapter 14?Biosorption?for the Removal of Toxic Pollutants Using Agricultural Residues

Chapter 15?Emerging Technologies for Efficient Extraction of Value-added Products from Agricultural Waste (Focusing on Nanotechnology and Artificial Intelligence)????????

Chapter 16?Economic Aspects for the Sustainable Generation of Bioproducts Using Agricultural Waste

Emulsifiers and Surfactants in Bakery and Confectionery Products : Functionality and Applications (Hardcover)

Introduction to food emulsifiers and surfactants. Application and Functional Properties of Natural Emulsifiers and Surfactants in Bakery Products. Application and Functional Properties of Natural Emulsifiers and Surfactants in Confectionery Products. Application and Functional Properties of Synthetic Emulsifiers and Surfactants in Bakery Products. Application and Functional Properties of Synthetic Emulsifiers and Surfactants in Confectionery Products. Novel physically, chemically, and enzymatically modified Emulsifiers and Surfactants in Bakery and Confectionery Products. Synergist Effects of Emulsifiers and Surfactants in Bakery and Confectionery Products. International Standards and Legislation for Application and Labelling of Emulsifiers and Surfactants in Bakery and Confectionery Products. The Impact of Emulsifiers and Surfactants on Human Health and Safety Assessment Pricing and Marketing Considerations of Applications of Emulsifiers and Surfactants in Bakery and Confectionery Products.

Chitosan-Based Edible Coatings in the Food Industry (Hardcover, 1)

Chapter 1: Application of Chitosan-Based Edible Coatings in the Food Industry.?Chapter 2: Utilization of Chitosan Derived from Natural Sources to Enhance Food Quality and Shelf Life in Agriculture, Seafoods, and Poultry Sectors.?Chapter 3: The Effect of the Edible Coating and Their Combinative Effect During the Storage of Fruits and Vegetables Using Evaporative Coolant Structure.?Chapter 4: Recent Advances in Food Coating in the Management of Diseases.?Chapter 5: Engineering Properties of Chitosan-Based Edible Film/Coating.?Chapter 6: Application of Chitosan-Based Edible Coatings in the Prevention of the Growth of Spoilage Microorganisms.?Chapter 7: Integration of Chitosan Edible Coating and Modified Atmosphere Packaging.?Chapter 8: The Application of Chitosan for the Extension of the Shelf Life of Poultry, Meat and Fishery Products.?Chapter 9: Biodegradability Studies of Chitosan-Based Packaging.?Chapter 10: Application of Chitosan-Based Composite Coating When Combined with Antimicrobial Agents with Nanocompounds.?Chapter 11: Chitosan and Its Derivatives as Potential Biomaterials for Medical and Food Technologies.?Chapter 12: Application of Chitosan-Based Composite Coatings Enhanced with Antimicrobial Agents, Including Essential Oils.?Chapter 13: The Health, Nutraceutical and Nutritional Benefits of Edible Coating Based on Chitosan.?Chapter 14: Antioxidant Prospects of Combining Chitosan and Essential Oil Biofilm Inhibitors in Fruits and Vegetables.?Chapter 15: Chitosan and Its Modification: A Promising Biomaterial for Food and Medical Technology.

Industrializing Food Systems in Africa : Power, Concentration, and Inclusion in Food Value Chains in South Africa and Tanzania (Hardcover)

Maillard Reaction (Hardcover, 2)

Food & Beverage Market Place: Volume 3 - Brokers/Wholesalers/Importer, Etc, 2027: 0 (Paperback, 26)

Food & Beverage Market Place: Volume 2 - Suppliers, 2027: 0 (Paperback, 26)

Food & Beverage Market Place: Volume 1 - Manufacturers, 2027: 0 (Paperback, 26)

Food & Beverage Market Place, 3 Volume Set, 2027: Print Purchase Includes 1 Year Free Online Access (Paperback, 26)

Lumpy Tums : Derbyshire's Food and Drink (Paperback)