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Paperback. Zustand: New. This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. It highlights key bioactive agents including bacteriocins, lysozyme, lactoferrin, chitosan, essential oils and plant extracts and their roles in enhancing food safety, extending shelf life and maintaining quality across diverse food systems such as dairy, meat, seafood and fresh produce.Designed for both academic and industry professionals, the book offers targeted solutions tailored to specific food matrices, including optimal concentration ranges and storage conditions. It also explores the mechanisms of action behind these agents while addressing critical challenges such as regulatory compliance, safety assessments and consumer acceptance.In response to growing demand for clean-label and sustainable preservation methods, the book introduces emerging technologies like nanoencapsulation, synergistic biopreservative combinations, active packaging innovations and the use of food industry by-products. Backed by current market data indicating growth in the biopreservatives sector, it positions natural preservation as a compelling alternative to chemical additives - one that supports both environmental stewardship and public health.…

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Zustand: New. 2026. 1st Edition. paperback. . . . . .

Zustand: New. 2026. 1st Edition. paperback. . . . . . Books ship from the US and Ireland.

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Paperback. Zustand: Brand New. 116 pages. 6.15x2.00x9.21 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware - This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. It highlights key bioactive agents including bacteriocins, lysozyme, lactoferrin, chitosan, essential oils and plant extracts and their roles in enhancing food safety, extending shelf life and maintaining quality across diverse food systems such as dairy, meat, seafood and fresh produce. Designed for both academic and industry professionals, the book offers targeted solutions tailored to specific food matrices, including optimal concentration ranges and storage conditions. It also explores the mechanisms of action behind these agents while addressing critical challenges such as regulatory compliance, safety assessments and consumer acceptance. In response to growing demand for clean-label and sustainable preservation methods, the book introduces emerging technologies like nanoencapsulation, synergistic biopreservative combinations, active packaging innovations and the use of food industry by-products. Backed by current market data indicating growth in the biopreservatives sector, it positions natural preservation as a compelling alternative to chemical additives - one that supports both environmental stewardship and public health. …

Paperback. Zustand: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Paperback. Zustand: New. This book explores the chemistry and practical application of natural food preservation techniques using biopreservatives sourced from microorganisms, plants and animals. It highlights key bioactive agents including bacteriocins, lysozyme, lactoferrin, chitosan, essential oils and plant extracts and their roles in enhancing food safety, extending shelf life and maintaining quality across diverse food systems such as dairy, meat, seafood and fresh produce.Designed for both academic and industry professionals, the book offers targeted solutions tailored to specific food matrices, including optimal concentration ranges and storage conditions. It also explores the mechanisms of action behind these agents while addressing critical challenges such as regulatory compliance, safety assessments and consumer acceptance.In response to growing demand for clean-label and sustainable preservation methods, the book introduces emerging technologies like nanoencapsulation, synergistic biopreservative combinations, active packaging innovations and the use of food industry by-products. Backed by current market data indicating growth in the biopreservatives sector, it positions natural preservation as a compelling alternative to chemical additives - one that supports both environmental stewardship and public health.…

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Zustand: New. 1st edition NO-PA16APR2015-KAP.

Zustand: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

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Hardback. Zustand: New. Revolutionizing Agricultural Quality Control with AI, Image Processing, and Computational Intelligence Techniques As the global demand for high-quality, sustainable agricultural products increases, advanced technology becomes critical in meeting these challenges. Computational Intelligence and Image Processing in Agriculture explores how innovative technologies are transforming agricultural quality evaluation. Combining foundational concepts with practical applications, this comprehensive text delves into innovative techniques to improve accuracy, efficiency, and sustainability in quality control. Addressing key challenges faced by researchers, practitioners, and industry professionals, contributions from leading experts in AI, agriculture, and computational intelligence provide a deep understanding of technologies such as deep learning, computer vision, and AI-driven robotics. Real-world examples, step-by-step tutorials, and code snippets make the concepts accessible and actionable, while coverage of emerging trends and future directions highlights the evolving landscape of agricultural technology. Offering interdisciplinary insights and practical tools to modernize evaluation techniques, reduce waste, enhance food safety, and meet the growing demands of sustainable farming practices, this book: Addresses challenges and solutions for real-time monitoring systems in agriculture Highlights cutting-edge applications such as AI-driven robotics and LiDAR in farming Emphasizes sustainability and environmental impact through technological innovation Offers detailed coverage of image analysis algorithms for quality control Discusses ethical and environmental implications of technology in agriculture This book is ideal for advanced undergraduate and graduate courses in agricultural engineering, computer science, and AI applications. It is also an essential reference for professionals including agricultural scientists, AI practitioners, and quality control experts. …

Zustand: New. 2026. 1st Edition. hardcover. . . . . .

Paperback. Zustand: new. Paperback. Advances in Probiotic Delivery Systems: Strategies for Enhanced Viability, Targeted Delivery and Efficacy Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This volume provides an extensive exploration of innovative and sustainable methodologies for addressing food waste challenges. Chapters detail multiple dimensions, ensuring a comprehensive understanding of food waste valorization through green technologies.Written in the format of theMethods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge,Food Waste Valorization: Green Techniques in Sustainable Managementaims to be a valuable resource for academics, researchers, industry professionals, and students focused on sustainable food systems and waste management innovations.…

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Biofilm Applications to Transform the Food Industry is a sweeping introduction to the world of biofilms, illuminating their potential to revolutionize the landscape of both food safety and culinary innovation. This groundbreaking work delves into the various methods through which biofilms improve quality and sensory aspects, while also enhancing overall safety and sustainability.At its core, this book addresses the preeminent challenge facing the food industry: how to optimize taste, enhance safety and extend shelf life without compromising nutritional value. It offers a dynamic blueprint for chefs, food scientists, and industry professionals to leverage biofilm usage, exploring cutting-edge techniques that revolutionize fermentation, flavor enhancement, and waste reduction. By decoding the intricate mechanisms of biofilm interactions, this work unveils solutions to persistent industry challenges, providing practical insights and strategies to elevate culinary experiences while meeting consumer demands for healthier, safer, and more flavorful foods.Biofilm Applications to Transform the Food Industry is an indispensable guide for culinary professionals, food technologists, and enthusiasts seeking to stay ahead in a rapidly evolving industry. It equips readers with the tools to navigate the complexities of biofilm applications, empowering them to innovate, create ethically sound products, and contribute to a more sustainable future. This title's relevance lies in its ability to bridge the gap between cutting-edge science and practical culinary applications, making it an essential resource for those passionate about shaping the future of food technology.…