Trends in Animal-Based Foods
Animal-based foods are an important source of essential nutrients for people worldwide. Advances in processing technology and engineering, fermented food and microbiological aspects, digitization, AI tools, traceability, non-bovine milk and more are crucial to facing the challenge of building a sust...
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| Övriga upphovsmän: | , |
| Materialtyp: | Elektronisk E-bok |
| Språk: | engelska |
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Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| Upplaga: | 1st ed. 2025. |
| Ämnen: | |
| Länkar: | https://doi.org/10.1007/978-3-032-00575-5 |
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Innehållsförteckning:
- 1. Research trends in non-bovine milk: Key areas, advancement, and challenges
- 2. Emerging processing technologies in dairy processing
- 3. A2 milk: Status, technology, and limitation
- 4. Trends in the yoghurt fortification: Ingredients and challenges
- 5. Current trends on coagulated and heat-desiccated dairy products
- 6. Novel methods of adulteration detection of milk powder
- 7. Traceability and digitization tools in the dairy industry
- 8. Quality, nutritional, and functionality of meat products
- 9. Advanced biotechnological tools and techniques for muscle food identification
- 10. Recent developments in meat alternatives
- 11. Traceability, digitization, and processing trends in the meat industry
- 12. Trends in poultry and egg-based food
- 13. Public health concerns about animal-based foods
- 14. Therapeutics potential of animal-based fermented foods
- 15. Animal-based food waste and by-product utilization.