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This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and functional quality of different food matrices; increased preservation of biodiversity through the use of genetic resources; nutritional and functional characterization of food matrices; and evaluation of the main bioactive substances that give food its functional qualities.
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Citrus fruit industry --- By-products. --- Citrus fruits --- Citrus products --- By-products
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Sugar --- Sucre --- Manufacture and refining --- By-products --- Fabrication et raffinage --- Sous-produits --- By-products.
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Bagasse. --- Sugar --- Sugarcane products --- Manufacture and refining --- By-products
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Food industry and trade --- Agricultural wastes. --- Waste products. --- By-products.
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Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry. Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors.
Wine and wine making. --- Wine and wine making --- By-products.
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Biomass energy --- Biomass energy industries --- Economic aspects. --- By-products.
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Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality. The text examines the properties and management of these microorganisms in brewing, along with tactics for reducing spoilage and optimizing beer quality. It opens with an introduction to beer microbiology, covering yeast properties and management, and then delves into a review of spoilage bacteria and other contaminants and tactics to reduce microbial spoilage. Final sections explore the impact of micro
Brewing --- Brewing industry --- Microbiology. --- Quality control. --- By-products.
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Agricultural wastes --- Food industry and trade --- Recycling. --- By-products. --- Food processing by-products industry --- Recycling (Waste, etc.)
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