{"title":"Food Biotechnology And Engineering","description":"\u003cp\u003eExplore the innovative world of Food Biotechnology and Engineering. Discover how science is shaping the future of food production, nutrition, and sustainability. Browse our collection for the latest advances.\u003c\/p\u003e","products":[{"product_id":"bioenhancement-and-fortification-of-foods-for-a-healthy-diet-book-viktor-stabnikov-9781032113777","title":"Bioenhancement and Fortification of Foods for a Healthy Diet","description":"Organized in five parts, this book addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products.","brand":"WoB","offers":[{"title":"GB \/ NEW \/ GARDNERS","offer_id":50698300162321,"sku":"NGR9781032113777","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ NEW \/ INGRAM","offer_id":51252880441617,"sku":"NIN9781032113777","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52483939926289,"sku":"NLS9781032113777","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032113774.jpg?v=1750887727"},{"product_id":"volatile-compounds-formation-in-specialty-beverages-book-caroline-eleutriodossantos-9780367631901","title":"Volatile Compounds Formation in Specialty Beverages","description":"Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51093831057681,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51093834203409,"sku":"NIN9780367631901","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52423614791953,"sku":"NLS9780367631901","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0367631903.jpg?v=1751038187"},{"product_id":"health-promoting-food-ingredients-during-processing-book-rosalva-mora-escobedo-9781032365367","title":"Health-Promoting Food Ingredients during Processing","description":"Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.  Key features include:  · Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry.  · Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products.  · Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds.   - Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51155078545681,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51155083690257,"sku":"NIN9781032365367","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52588641517841,"sku":"NLS9781032365367","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032365366.jpg?v=1751238181"},{"product_id":"bioenhancement-and-fortification-of-foods-for-a-healthy-diet-book-oleksandr-shevchenko-9781032125909","title":"Bioenhancement and Fortification of Foods for a Healthy Diet","description":"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 of cereals, dairy products, vegetables, and fruits. The book demonstrates real developments in food technology and reviews current knowledge in the biotechnological processing and bioenhancement of food.  Key Features:    Promotes the use of iron-containing nanoadditive in bakery and confectionary Explains the use of food additives for enrichment of butter mixtures Covers the use of artichoke powder and buckwheat bran in diabetic bakery products Describes the use of milk proteins in the technology of bakery products Proposes the use of spice compositions for sour milk products  Organized in five parts, Bioenhancement and Fortification of Foods for a Healthy Diet addresses bakery and confectionery products, technologies for cereals enhancement, technologies for dairy products enhancement, food supplements, and finally, new technology processes. The book is an aide to food scientists and engineers contributing to the development of high-quality food products.  Also available in the Food Biotechnology and Engineering series:  Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901)  Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects, edited by Ritva Repo-Carrasco-Valencia and Mabel C. Tomás (ISBN: 9780367531409)  For a complete list of books in this series, please visit our website at: https:\/\/www.routledge.com\/Food-Biotechnology-and-Engineering\/book-series\/CRCFOOBIOENG","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284931412241,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284933542161,"sku":"NIN9781032125909","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52587039850769,"sku":"NLS9781032125909","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/103212590X.jpg?v=1750853998"},{"product_id":"volatile-compounds-formation-in-specialty-beverages-book-caroline-eleutriodossantos-9781032161938","title":"Volatile Compounds Formation in Specialty Beverages","description":"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 contained inside them. Volatile Compounds Formation in Specialty Beverages contains remarkable information about volatile compounds of specialty beverages, addressing aspects involved from production processes to biochemical pathways.   Divided in two sections, this book answers such key-questions as like how different classes of volatile compounds affect the specialty beverage sensory profile; furthermore, the section on distilled beverages brings supplies information on the contribution of maturation to the beverage volatile profile.  Key Features:         Provides information on the contribution of each class of volatile compounds to the beverages’ aroma      Describes the biochemical pathways involved in the volatile compounds generation      Covers both traditional and exotic, fermented, and distilled beverages      Shows how the production process affects the volatile compounds formation  Organized by experienced editors and written by authors from around the world, this book describes the most important aspects of volatile compounds formation in traditional beverages like whisky and sparkling wine, as well as in exotic beverages like cachaça and kombucha. It is a unique source for food scientists, chemists, chemical engineers and other professionals interested in learning about volatile compounds formation in fermented and distilled beverages.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284934066449,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284936556817,"sku":"NIN9781032161938","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52590584791313,"sku":"NLS9781032161938","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032161930.jpg?v=1751142834"},{"product_id":"native-crops-in-latin-america-book-ritva-repo-carrasco-valencia-9781032187778","title":"Native Crops in Latin America","description":"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, antimicrobials, anticariogenics, among others.   There is a revalorization and mounting characterization on ancient grain crops of Latin America such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This area also posseses a huge variety of native fruits such as camu camu, goldenberry, lucuma, which have health-promoting compounds. Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects explores recent investigations related to the potential use of the native crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, essential lipids, dietary fiber, pre- and probiotics) and as ingredients in functional foods.   Key Features:         Contributes to increasing knowledge of Latin American crops      Contains information of various native crops and nutraceutical potentiality      Discusses characterization of their by-products      Explores revaluation and food application for enrichment food matrices  This book contains recent findings impacting research in subjects such as cardiovascular and gastrointestinal systems, gut microbiota, delivery systems, product development, and gastronomy. Such information on Latin American crops may significantly influence the well-being, health, and nutrition of consumers. This will be a useful resource for food scientists, food technologists, nutritionists, ingredient manufacturers, and health care professionals, and relevent knowledge for any University’s Food Science department.   Also available in the Food Biotechnology and Engineering series:  Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901)  For a complete list of books in this series, please visit our website at: https:\/\/www.routledge.com\/Food-Biotechnology-and-Engineering\/book-series\/CRCFOOBIOENG","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51284938752273,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51284940521745,"sku":"NIN9781032187778","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52585238757649,"sku":"NLS9781032187778","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032187778.jpg?v=1750751131"},{"product_id":"starch-and-starchy-food-products-book-luis-belloprez-9781032346243","title":"Starch and Starchy Food Products","description":"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 sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.   Key Features     Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods  Provides a broad view on the field of starch and starchy foods","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51284973912337,"sku":"NIN9781032346243","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52588403163409,"sku":"NLS9781032346243","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032346248.jpg?v=1751334187"},{"product_id":"latin-american-seeds-book-claudia-m-haros-9781032367392","title":"Latin-American Seeds","description":"In the last few years, the Latin-American seeds have gained increased importance (also due to the increased demand for gluten-free foods). Worldwide demand for Latin-American seeds and grains has risen in a high proportion. In parallel, seeds and grains' research from this region in all relevant fields has been intensified. Latin-American Seeds: Agronomic, Processing and Health Aspects summarizes the recent research on Latin-American crops regarding agronomic and botanical characteristics, composition, structure, use, production, technology, and impact on human health.  Latin-American cultivars studied here are included in the groups of cereals, pseudo-cereals, oilseeds, and legumes that are used in a great variety of innovative and traditional foods. The main crops that are covered in this book are Latin-American maize (Zea mays), amaranth (Amaranthus spp), quinoa (Chenopodium spp), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica), sacha inchi (Plukenetia volubilis) and legumes such as black turtle and common beans (Phaseolus vulgaris) and tarwi (Lupinus mutabilis).  Key Features:    Contains updated information about recent research works on Latin-American crops Includes a variety of Latin-American plant species that are used in a great variety of innovative and traditional foods Addresses a wide range of topics related to agronomy, plant physiology, and nutritional and technological properties, processing, fractionation and development of new products for human health","brand":"WoB","offers":[{"title":"US \/ NEW \/ INGRAM","offer_id":51284977451281,"sku":"NIN9781032367392","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52593460183313,"sku":"NLS9781032367392","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032367393.jpg?v=1750886832"},{"product_id":"bioconversion-of-wastes-to-value-added-products-book-olena-stabnikova-9781032348797","title":"Bioconversion of Wastes to Value-added Products","description":"Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. 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Features:    Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery products Presents new technologies for utilization of wastes from the meat, dairy, and wine industries, among others Promotes bioconversion of agricultural wastes into energy such as hydrogen or biogas Proposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetes Describes design, construction and testing of biosensors for food control  The book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51306845733137,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":51306848026897,"sku":"NIN9781032348797","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52129213448465,"sku":"NLS9781032348797","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032348798.jpg?v=1751269026"},{"product_id":"advances-in-plant-biotechnology-book-alma-anglica-del-villar-martne-9780367763381","title":"Advances in Plant Biotechnology","description":"The goal of Advances in Plant Biotechnology is to integrate the most recent knowledge on tissue culture, secondary metabolites production under controlled conditions, scaling up to produce them at bioreactor level, and their industrial applications. 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This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India, forming part of its agro-economy. It covers the uses of the crops in Indian food products and\/or future food developments, highlighting product developments through traditional and innovative processing and engineering and\/or microbial technologies to produce nutraceutical and functional food ingredients. The health benefits of these crops, many used in Ayurvedic medicine, are also covered, particularly in regard to alleviating prevalent non-communicable diseases.  Key Features:    Discusses increasing crop biodiversity, promoting sustainable, climate- and eco-friendly, circular agriculture Reviews industry standards\/regulations, by-product\/s recovery and use, and other value-added processes Presents future prospects, particularly in reference to sustainability, responsible water use, crop\/food waste reduction, and benefits to the agro-economy","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51599454961937,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51599455158545,"sku":"NGR9781032402857","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52590071546129,"sku":"NLS9781032402857","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032402857.jpg?v=1755498576"},{"product_id":"native-crops-in-india-book-devina-lobine-9781032402888","title":"Native Crops in India","description":"With 20 agro-climatic regions, India has the second-largest agricultural land mass. This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India, forming part of its agro-economy. It covers the uses of the crops in Indian food products and\/or future food developments, highlighting product developments through traditional and innovative processing and engineering and\/or microbial technologies to produce nutraceutical and functional food ingredients. The health benefits of these crops, many used in Ayurvedic medicine, are also covered, particularly in regard to alleviating prevalent non-communicable diseases.  Key Features:    Discusses increasing crop biodiversity, promoting sustainable, climate- and eco-friendly, circular agriculture Reviews industry standards\/regulations, by-product\/s recovery and use, and other value-added processes Presents future prospects, particularly in reference to sustainability, responsible water use, crop\/food waste reduction, and benefits to the agro-economy","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51599455256849,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51599455551761,"sku":"NGR9781032402888","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52594262147345,"sku":"NLS9781032402888","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53334368354577,"sku":"NIN9781032402888","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032402881.jpg?v=1755858628"},{"product_id":"wild-edible-plants-book-sergey-gubsky-9781032765204","title":"Wild Edible Plants","description":"Wild plants have been used by humans as an important source of nutrition since ancient times. They are rich in health-promoting compounds such as phenols, flavonoids, antioxidants, vitamins, trace elements, and dietary fibers. When incorporated into food products, these materials enhance the nutritional value, functionality, and sensory qualities of traditional foods. This book explores the biotechnological approaches to developing meat, bakery, and confectionery products, as well as beverages, enriched with wild edible plants. It highlights recent advancements in the use of wild plants as natural emulsifiers, stabilizers, and thickeners in water-in-oil emulsion-based food systems. Additionally, it discusses the potential applications of edible algae and wild mushrooms in both food and medicine.      Key Features:           Describes novel functional foods utilizing edible wild plant-based raw materialsPresents innovative technologies for producing meat, bakery, and confectionery products and beverages enriched with wild plant-based ingredients Proposes the application of wild plants in water-in-oil emulsion-based food systems Explores the use of wild algae in the development of functional food products Covers the medicinal applications of wild edible mushrooms This book presents recent developments in the field of food biotechnology and serves as a visual educational tool, offering comprehensive knowledge about wild edible plants, algae, and mushrooms, and their applications in food production. It is intended for students, educators, scientists, and engineers in the food industry and biotechnology sectors. Additionally, this publication can serve as a valuable resource for developers of innovative food technologies.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51627232887057,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51627233181969,"sku":"NGR9781032765204","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52474800046353,"sku":"NLS9781032765204","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":52735576310033,"sku":"NIN9781032765204","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032765208.jpg?v=1751985304"},{"product_id":"bioconversion-of-wastes-to-value-added-products-book-olena-stabnikova-9781032359830","title":"Bioconversion of Wastes to Value-added Products","description":"Bioconversion of agricultural and industrial wastes into useful products plays an important role both in the economy and in the prevention of environmental pollution. This book presents technological approaches to the biotransformation of different wastes into valuable products and demonstrates developments in the field of organic waste disposal. Organized in four parts, Bioconversion of Wastes to Value-added Products addresses the bioconversion of wastes to (a) new food products, (b) energy; (c) biotechnological products, and (d) describes the construction of biosensors for food control.  Features:    Covers the use of different food waste to enrich meat, dairy, bakery, and confectionery products Presents new technologies for utilization of wastes from the meat, dairy, and wine industries, among others Promotes bioconversion of agricultural wastes into energy such as hydrogen or biogas Proposes the use of industrial wastes to produce exopolysaccharides using bacteria or macromycetes Describes design, construction and testing of biosensors for food control  The book is an aid to scientists and engineers contributing to manufacturing of useful products from non-recyclable wastes, as well as the creation of environmentally friendly technologies that protect the environment from potential contaminants.","brand":"WoB","offers":[{"title":"- \/ - \/ -","offer_id":51630259568913,"sku":"","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ GARDNERS","offer_id":51630259994897,"sku":"NGR9781032359830","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ NEW \/ INGRAM","offer_id":52588541673745,"sku":"NLS9781032359830","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ NEW \/ INGRAM","offer_id":53357470056721,"sku":"NIN9781032359830","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/1032359838.jpg?v=1751143135"},{"product_id":"native-crops-in-latin-america-book-ritva-repo-carrasco-valencia-9780367531409","title":"Native Crops in Latin America","description":"Recently, there has been notable growth in interest in ancient Latin American crops, such as chia, amaranth, quinoa, and Andean lupin. 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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 sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch.   Key Features     Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods  Provides a broad view on the field of starch and starchy foods","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52335522054417,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52335522611473,"sku":"NLS9780367543433","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780367543433.jpg?v=1758160297"},{"product_id":"advances-in-plant-biotechnology-book-alma-del-villarmartnez-9780367746926","title":"Advances in Plant Biotechnology","description":"The goal of Advances in Plant Biotechnology is to integrate the most recent knowledge on tissue culture, secondary metabolites production under controlled conditions, scaling up to produce them at bioreactor level, and their industrial applications. The biosynthetic pathways and the factors that affect them and the accumulation of metabolites, including metabolomics in medicinal plants, are key components as well. Several extraction and encapsulation technological procedures are reviewed. The structure and function of metabolites from selected commercial crops are reported in detail. Finally, items of paramount importance, such as bioavailability and stability of metabolites in pharma and food products are deeply analyzed.  Key Features:    Strategies for obtaining selected metabolites through in vitro culture Application of biotechnological and bioengineering principles to the management of plant metabolites Description of the encapsulation of selected metabolites Bioavailability and stability of metabolites in pharma, food, and industrial sectors  This book is mainly addressed to research scientists, technical staff, and private and public organizations involved in plant biotechnology and in its processing industries. Last, but not least, students at all levels and postdoctoral researchers have received special attention from all editors and authors in this publication.","brand":"WoB","offers":[{"title":"- \/ - \/ INTERNAL","offer_id":52462605336849,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ NEW \/ INGRAM","offer_id":52462606024977,"sku":"NLS9780367746926","price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/9780367746926.jpg?v=1759833589"}],"url":"https:\/\/www.worldofbooks.com\/fr-fr\/collections\/food-biotechnology-and-engineering-series-de-livres.oembed","provider":"World of Books ","version":"1.0","type":"link"}