Advances in Food and Nutrition Research, Volume 118 provides the latest advances on nanoformulations that can be used in the food industry, including chapters that cover important topics such as Nanoformulation Used In The Food Industry, Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity, Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions, Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juicesm Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides, and more.
Additional chapters explore Maximizing the utilisation of seafood resources, A novel cooking technique for seafood: sous-vide, and Vegetable oils as a source of omega-3 fatty acids – transgenic vegetable oil.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. xi 8. Preface - p. xiii 9. Chapter One: Nanoformulations used in the food industry - p. 1 10. Chapter Two: Advances in rapid on-site detection techniques for food safety and authenticity - p. 43 11. Chapter Three: Utilizing artificial intelligence to enhance sustainable high-quality food production: Current state, challenges, and future directions - p. 89 12. Chapter Four: Advances in high pressure processing of fruit and vegetable juices - p. 125 13. Chapter Five: Production, functionality, bioactivity, and application of fish protein hydrolysates and peptides - p. 165 14. Chapter Six: Maximizing the utilization of seafood resources - p. 215 15. Chapter Seven: A novel cooking technique for seafood: Sous vide - p. 265 16. Chapter Eight: Vegetable oils as a source of Omega-3 fatty acids—An update and controversials about future applications - p. 305
Advances in Food and Nutrition Research, Volume 118 provides the latest advances on nanoformulations that can be used in the food industry, including chapters that cover important topics such as Nanoformulation Used In The Food Industry, Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity, Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions, Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juicesm Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides, and more.
Additional chapters explore Maximizing the utilisation of seafood resources, A novel cooking technique for seafood: sous-vide, and Vegetable oils as a source of omega-3 fatty acids – transgenic vegetable oil.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Advisory Board - p. iii 6. Copyright - p. iv 7. Contributors - p. xi 8. Preface - p. xiii 9. Chapter One: Nanoformulations used in the food industry - p. 1 10. Chapter Two: Advances in rapid on-site detection techniques for food safety and authenticity - p. 43 11. Chapter Three: Utilizing artificial intelligence to enhance sustainable high-quality food production: Current state, challenges, and future directions - p. 89 12. Chapter Four: Advances in high pressure processing of fruit and vegetable juices - p. 125 13. Chapter Five: Production, functionality, bioactivity, and application of fish protein hydrolysates and peptides - p. 165 14. Chapter Six: Maximizing the utilization of seafood resources - p. 215 15. Chapter Seven: A novel cooking technique for seafood: Sous vide - p. 265 16. Chapter Eight: Vegetable oils as a source of Omega-3 fatty acids—An update and controversials about future applications - p. 305
