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Advances in Food Quality, Safety, Processing, and Preservation: Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours - Softcover
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Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems.
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Advances in Food Quality, Safety, Processing, and Preservation
Published by
LAP LAMBERT Academic Publishing, 2026
ISBN 10: 6630126041
ISBN 13: 9786630126044
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Advances in Food Quality, Safety, Processing, and Preservation (Paperback)
Published by
LAP Lambert Academic Publishing, 2026
ISBN 10: 6630126041
ISBN 13: 9786630126044
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Paperback
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
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Paperback. Condition: new. Paperback. Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9786630126044
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Advances in Food Quality, Safety, Processing, and Preservation
Published by
LAP Lambert Academic Publishing, 2026
ISBN 10: 6630126041
ISBN 13: 9786630126044
New
Softcover
Seller: California Books, Miami, FL, U.S.A.
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Condition: New. Seller Inventory # I-9786630126044
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Advances in Food Quality, Safety, Processing, and Preservation
Published by
LAP LAMBERT Academic Publishing Jul 2026, 2026
ISBN 10: 6630126041
ISBN 13: 9786630126044
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Taschenbuch
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germany
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 68 pp. Englisch. Seller Inventory # 9786630126044
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Advances in Food Quality, Safety, Processing, and Preservation : Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours
Published by
LAP LAMBERT Academic Publishing, 2026
ISBN 10: 6630126041
ISBN 13: 9786630126044
New
Taschenbuch
Seller: AHA-BUCH GmbH, Einbeck, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems. Seller Inventory # 9786630126044
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Advances in Food Quality, Safety, Processing, and Preservation (Paperback)
Published by
LAP Lambert Academic Publishing, 2026
ISBN 10: 6630126041
ISBN 13: 9786630126044
New
Paperback
Seller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Paperback. Condition: new. Paperback. Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9786630126044
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Advances in Food Quality, Safety, Processing, and Preservation
Published by
LAP LAMBERT Academic Publishing Jul 2026, 2026
ISBN 10: 6630126041
ISBN 13: 9786630126044
New
Taschenbuch
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems.OmniScriptum SRL, Str. Armeneasca 28/1, office 1, 2012 Chisinau 68 pp. Englisch. Seller Inventory # 9786630126044
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Advances in Food Quality, Safety, Processing, and Preservation | Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours
Published by
LAP LAMBERT Academic Publishing, 2026
ISBN 10: 6630126041
ISBN 13: 9786630126044
New
Taschenbuch
Seller: preigu, Osnabrück, Germany
Seller rating 5 out of 5 stars
Taschenbuch. Condition: Neu. Advances in Food Quality, Safety, Processing, and Preservation | Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours | Melaku Tafese Awulachew | Taschenbuch | Englisch | 2026 | LAP LAMBERT Academic Publishing | EAN 9786630126044 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. Seller Inventory # 136146475