Gubsky Sergey (20 results)

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Hardcover. Condition: Brand New. 464 pages. 9.18x6.12x9.45 inches. In Stock.

Hardcover. Condition: new. Hardcover. 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 ingredientsProposes the application of wild plants in water-in-oil emulsion-based food systemsExplores the use of wild algae in the development of functional food productsCovers the medicinal applications of wild edible mushroomsThis 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. Wild plants have been used since ancient times as a source of human nutrition. The book presents new developments in applications of wild edible plants as emulsifiers, stabilizers, and thickeners of water-in-oil emulsions in food emulsion-based foods. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Hardcover. Condition: new. Hardcover. 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 ingredientsProposes the application of wild plants in water-in-oil emulsion-based food systemsExplores the use of wild algae in the development of functional food productsCovers the medicinal applications of wild edible mushroomsThis 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. Wild plants have been used since ancient times as a source of human nutrition. The book presents new developments in applications of wild edible plants as emulsifiers, stabilizers, and thickeners of water-in-oil emulsions in food emulsion-based foods. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.

HRD. Condition: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condition: Neu. Wild Edible Plants | Improving Food's Nutritional Value and Human Health through Biotechnology | Sergey Gubsky (u. a.) | Buch | Englisch | 2025 | CRC Press | EAN 9781032765204 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Wild plants have been used since ancient times as a source of human nutrition. The book presents new developments in applications of wild edible plants as emulsifiers, stabilizers, and thickeners of water-in-oil emulsions in food emulsion-based foods.

Hardcover. Condition: new. Hardcover. 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 ingredientsProposes the application of wild plants in water-in-oil emulsion-based food systemsExplores the use of wild algae in the development of functional food productsCovers the medicinal applications of wild edible mushroomsThis 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. Wild plants have been used since ancient times as a source of human nutrition. The book presents new developments in applications of wild edible plants as emulsifiers, stabilizers, and thickeners of water-in-oil emulsions in food emulsion-based foods. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.