Biotechnological Innovations in Food Processing Transforming the Future of Nutrition and Sustainability /
Transforming Biotech in Food Processing is a comprehensive and forward-thinking exploration at the intersection of biotechnological innovations and global food processing. In a world where the demands for healthier, more sustainable and flavorful food options are escalating, this work is a pivotal g...
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| Format: | Elektronisch E-Book |
| Sprache: | Englisch |
| Veröffentlicht: |
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Springer Nature Switzerland : Imprint: Springer,
2025.
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| Ausgabe: | 1st ed. 2025. |
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| Online-Zugang: | https://doi.org/10.1007/978-3-031-96526-5 |
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Inhaltsangabe:
- 1. Introduction to Biotechnology in Food Processing
- 2. Nutritional Enhancement: Beyond the Basics
- 3. Flavor Engineering: Crafting the Perfect Taste
- 4. Food Safety and Preservation: Innovations for a Safer Tomorrow
- 5. Consumer Perception and Acceptance: Navigating the Challenges
- 6. Development of Functional Foods using Biotechnological Approaches
- 7. Biotechnological Innovations in Fermented Traditional Beverages
- 8. Biotechnological Revolutions in Bakery Processing
- 9. Biotechnological Advancesin Milk Processing
- 10. Biotechnological modernisation in Meat and Meat Products
- 11. Biotechnological Advancements in Seafood Processing
- 12. Biotechnological Innovations in Packaging and Sensors in Food Processing
- 13. Biotechnological Precision in Agriculture and Food Traceability
- 14. Biotechnology in Quality Analysisand Sensory Evaluation
- 15. Biotechnological Horizons in Food Processing: Future Perspectives and Challenges.