{"title":"Subjects \u0026 Themes (Photography)","description":"","products":[{"product_id":"biomedical-and-life-sciences-9783031409080","title":"Biomedical and Life Sciences","description":"\u003cp\u003eGiven the uncertainties in future food and nutrition security due to climate change compounded with an increasing global population, sustainable development is essential for the survival of much of the world's population. Besides the conceptual evolution of food and nutrition security, exploration of new scientific areas aids in reshaping our knowledge of nutritional requirements, and innovation of novel technologies can be utilized to tackle production and security issues in sustainable ways.  Emerging Solutions in Sustainable Food and Nutrition Security provides comprehensive and up-to-date coverage of the current problems and issues, emerging ideas, and pragmatic solutions in sustainable nutrition. The book is designed to promote an understanding of the fundamentals and changing landscapes of food systems, nutrition, and environmental sustainability. Emerging issues such as the growing importance of traditional foods in improving nutrition security, the exploration of biodiversity to promote food diversity, the sustainable management of current agroecosystems, the progress made in utilizing biotechnology to enhance crop production, the utilization of bio-fortification and food fortification as means of nutritional management, the latest research advancements in mineral research, and the functional foods are comprehensively addressed.For researchers seeking a deeper insight into sustainable nutrition security and the current technical developments, these chapters cover current technologies across the four pillars of food security, food availability, food accessibility, food utilization, and food stability, and provide a platform for critical scientific thinking in the field of food security, safety, and environmental sustainability in conjunction with Sustainable Development Goals such as Zero Hunger and Climate Action.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52894170087703,"sku":null,"price":22520.35,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031409080.jpg?v=1781256786"},{"product_id":"clinical-sociology-research-and-practice-9783031496851","title":"Clinical Sociology: Research and Practice","description":"\u003cp\u003eThis book connects clinical sociology to the food justice movement through gardens in incarcerated settings. Situated within the larger food justice movement, the authors highlight the shortcomings of the global food system and the inequalities produced by the lack of adequate nutrition, particularly in the context of marginalized populations, such as those in carceral institutions. The book provides an up-to-date overview of horticulture programs in different incarcerated settings in the US, including prisons and community correction units, and provides in-depth discussion on innovative best-practice models. It also features a detailed analysis of an ongoing multi-site research project on gardening in incarcerated settings for women at local, state, and federal levels. Unlike other literature on prison and jail horticulture, this book contextualizes gardening in incarcerated settings with critical historical analysis, presenting the theoretical background to sociological action research projects. Serving as a starting point for establishing gardening as an evidence-based practice in prisons and jails, it is essential reading for researchers and practitioners of clinical sociology and social work, criminologists, prison and corrective institution administrators, and citizen groups interested in therapeutic gardening and alternatives to industrial prison food.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52894293524759,"sku":null,"price":13700.64,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031496851.jpg?v=1781256903"},{"product_id":"biomedical-and-life-sciences-9783031478802","title":"Biomedical and Life Sciences","description":"\u003cp\u003eProtein is one of the most important ingredients of the human diet and is considered crucial for the growth development of all age groups. Studies have set the recommended dietary allowance of protein as 0.8 g\/kg body weight per day for healthy adults. The world population is projected to reach 10 billion by 2050 and it will be a significant challenge for the scientific community to overcome the growing demand for protein. The results of global warming, from shifting climactic conditions to unpredictable rainfalls, have further complicated the situation. The search for alternative protein sources that can be both sustainable and renewable is one of the major challenges in the face of potential mass protein malnutrition.Oilseed crops such as soybean, mustard, oil palm, peanuts, cottonseed, flax seed, coconut, canola and sesame are mainly cultivated for the extraction of cooking oil and are underutilized as sources of protein. Oilseed meals contain as much as 50% protein but remain under-valued since they are traditionally utilized as fertilizer or as feed for livestock animals. Numerous recent studies show that oilseed meal sources can be utilized as a sustainable and renewable source of protein and could play a major role in alleviating the global problem of protein malnutrition.Oilseed Meal as Sustainable Contributor to Plant-Based Protein explores oilseed crops that can contribute towards the regular supply of protein in an increasing population and changing climate. Each chapter focuses on a specific oilseed crop including comprehensive coverage of the processing and extraction specifics for each crop plus their amino acid profiles and other functional properties. The application of oilseed proteins for production of bioactive peptides and preparation of value-added products is also covered. This text is useful for food scientists and researchers seeking an updated single source for coverage on all the most important oilseed crops andtheir potential roles in combating protein shortages in a growing world population.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52894379802903,"sku":null,"price":19956.64,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031478802.jpg?v=1781257427"},{"product_id":"pflanzliche-lebensmittelalternativen-9783031526398","title":"Pflanzliche Lebensmittelalternativen","description":"\u003cp\u003eDie Entwicklung pflanzlicher Lebensmittelalternativen ist eines der am schnellsten fortschreitenden Gebiete in unserem modernen Ernährungssystem. Viele Verbraucher*innen reduzieren den Konsum von tierischen Lebensmitteln und greifen vermehrt zu pflanzlichen Alternativen. Die Lebensmittelindustrie greift dieses Konsummuster auf und bietet zunehmend innovative pflanzliche Alternativprodukte an.  Die Entwicklung und Herstellung dieser alternativen Lebensmittel geht jedoch mit großen Herausforderungen einher, da viele tierische Lebensmittel aus sehr komplexen Strukturen mit hochfunktionellen Inhaltsstoffen bestehen. Eine wissenschaftliche Herangehensweise ist daher eine wesentliche Voraussetzung, um pflanzliche Lebensmittelalternativen mit einer hohen Verbraucherakzeptanz und hohem Nährwert zu entwickeln. Dieses Fachbuch beschreibt die Wissenschaft und Technologie von pflanzlichen Lebensmittelalternativen. Leser*innen erhalten einen Überblick über die verwendeten Zutaten und Verarbeitungsprozesse sowie über die wichtigsten Ernährungs- und Qualitätsmerkmale spezifischer pflanzlicher Lebensmittelkategorien wie Alternativen zu Milch und Milchprodukten, Eiern und Eiprodukten sowie Fleisch und Meeresfrüchten. Fachkräfte mit Bezug zur Lebensmitteltechnologie können dieses grundlegende Wissen nutzen, um die nächste Generation gesünderer und nachhaltigerer pflanzlicher Lebensmittelalternativen herzustellen.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52894898979095,"sku":null,"price":7505.95,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031526398.jpg?v=1781258339"},{"product_id":"quest-for-quality-wine-every-time-9783030340001","title":"Quest for Quality Wine, Every Time.","description":"\u003cp\u003eWine has been around for thousands of years, grape growing and wine production is worldwide, and recipes are prolific.  However, this approach to winemaking root cause analysis is original and cannot be found in any other winemaking publications. The book start with the basics, with the authors'' own basic winemaking steps. This provides a winemaking process and common language.  With this understanding and departure point, they describe Root Cause Analysis (RCA) methods as applied to winemaking. Though winemaking appears to have simple steps, problems or flaws inevitably arise.  Instant access to online materials can provide ad-hoc answers to given conditions; however, the applicability of these solutions to one’s own situation ad particular conditions is not always clear.  Selective changes may or may not solve the problem and in the winemaking world, it may take years to finish the wine and understand if the quality actually improved or not.A finished wine will have thousands of particular current and historical conditions that played some role in its quality.The root cause analysis (RCA) approach provides a path to sort these out and guide winemakers to the solution. It creates a problem statement and systematically divides the world into six discrete groups. This book tackles each and all of these, one group at a time.  The text contains examples that prioritize the contributing factors. Observations are noted, possibilities identified, and likelihoods assessed. Actions and tests are identified to aid in assigning risk, corrective action, and preventive measures.  Given limited time and resources, prioritized risks and actions improve the chance of solving the problem. The book provides problems exploring each of their respective six group characteristics. Each RCA step is described and illustrated in detail. The process is revealed and explained through multiple examples. Feature 1: Organized systematic method for solving winemaking quality problems Feature 2: Applicable to amateur or commercial winemakers or any other product or system development activity and organization Feature 3: Unique new application to the wine making world but similar methods historically used in complex aerospace product development  Feature 4: Teaching winemakers and producers how to think about uncertainty and error. It’s possible that gold medal wine, or 95-point Wine Spectator score, or 93-point Robert Parker score was deserved for that particular wine and vintage. But it is also possible you were very lucky.  It may not be earned again in next year’s vintage. This book teaches approaches and methods to maintain and or improve the quality, every year. Feature 5: Application of a potentially ''dry'' rigorous root cause analysis approach in a world that enables the joy of creating and appreciating something very enjoyable. It will help you smile, at least once a year.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911133655319,"sku":null,"price":5629.15,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783030340001.jpg?v=1781260393"},{"product_id":"introduction-to-food-chemistry-9783031535581","title":"Introduction to Food Chemistry","description":"\u003cp\u003eThe complexity of food chemistry makes it a challenging subject for students studying in a food science course. Although there are excellent food chemistry books available in the market they have two major flaws: they are either encyclopedic or they are not pitched correctly to undergraduate food science students. The first problem creates difficulties for students to identify what is important and how much they need to know. The second problem arises when the book is written by authors that are not food scientists (e.g., chemists), they are not academics that are engaged with teaching or they are not sufficiently qualified to teach. In this case, it is difficult to find links between the chemistry of foods and its relevance to applications or, quite frequently, future employment prospects of the student.  Introduction to Food Chemistry, 2nd Edition bridges this gap in the relevant literature, as it employs the latest pedagogical theories in textbook writing to present the subject to students with broad range of cognitive skills. This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook. This new edition has been expanded to include chapters on sweeteners, glass transition, amino acids, proteins for major food commodities and food additives. All of the original chapters have been updated and expanded to include new research and technologies.  To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and other types of assessment or learning activities. For lecturers in search of a singular source to aid in their introductory food chemistry courses, look no further than this expanded new edition of Introduction to Food Chemistry.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911145943319,"sku":null,"price":9382.75,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031535581.jpg?v=1781261503"},{"product_id":"cardamom-elettaria-cardamomum-production-processing-and-properties-9783031354267","title":"Cardamom (Elettaria cardamomum): Production, Processing and Properties","description":"\u003cp\u003eCardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing \u0026amp; Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911252570391,"sku":null,"price":22520.35,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031354267.jpg?v=1781264470"},{"product_id":"natural-inflammatory-molecules-in-fruits-and-vegetables-9783030884734","title":"Natural Inflammatory Molecules in Fruits and Vegetables","description":"\u003cp\u003eThis book explores the role that some natural molecules found in fruits and vegetables, and their derivatives, play in excessive oxidation reactions that lead to inflammation in the human body. Particular attention is given to oxidation during food processing, especially when it comes to high-energy foods (derived from cereals) with notable amounts of oxidation-sensible lipids and protein chains. This book critically assesses the increased consumption of high-energy foods from a public health perspective. In addition, it provides an overview of the research into the unsaturated fatty acids and polypeptides responsible for nitric oxide production and elucidates the analytical identification of natural inflammatory molecules in fruits and vegetables. The book appeals not only to academic researchers and professors interested in public hygiene and food safety; medicine; food production; HACCP studies, but also to public health practitioners, and regulatory specialists and consultants.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911283732759,"sku":null,"price":6880.35,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783030884734.jpg?v=1781265797"},{"product_id":"nonthermal-processing-in-agri-food-bio-sciences-9783030924157","title":"Nonthermal Processing in Agri-Food-Bio Sciences","description":"\u003cp\u003eThis book addresses important questions on the legislation, regulations, sustainability, technology transfer, safety of biomaterials and mechanism of action of nonthermal processing on the molecular level of biomaterials and its impact on health. The chapters take an interdisciplinary approach that is of interest to specialists from engineering, physics, chemistry, agriculture, life sciences and beyond, with a focus on further development of existing and new applications of nonthermal processing and their combination with other methods in the processing of biomaterials, agriculture, biotechnology and the re-use of waste and by-products. Nonthermal Processing in Agri-Food-Bio Sciences: Sustainability and Future Goals aims to boost further developments and applications of nonthermal technologies to develop healthier products, to ensure consumer approval for these innovative technologies and to improve the sustainability of biomaterials production.​ The industrial application of nonthermal processing has led to an increase in innovative value products and the overall improvement of production capacity. Nonthermal processes use less energy and chemicals, reduce processing times, have less environmental impact, produce less waste, and have the potential for industrial scale-up and a return-on-investment in under 5 years. According to The United Nations and the 2030 Agenda for Sustainable Development, 17 goals should be incorporated within development projects, and researchers are starting to use novel techniques to meet them. In covering the fundamental engineering theories underlying nonthermal processing, this book will aid in this mission. The book overviews the advantages and disadvantages of novel technologies, over to sustainability goals to correct steps for the scale-up and return on investment. The book includes the chemistry and physics of nonthermal processing technologies, dedicated to specialists and researchers from a wide range of subject areas. Interdisciplinary scientists and engineers, sustainability experts can use this text to aid in their work in green technologies.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911291990295,"sku":null,"price":16203.04,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783030924157.jpg?v=1781266012"},{"product_id":"essential-oils-9783030994761","title":"Essential Oils","description":"\u003cp\u003eOver the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules. They have been used in different industrial sectors, such as the pharmaceutical and chemical industries, cosmetics and more recently in the food industry. Due to new research in the field of food science and technology, new sources of bioactive compounds have been described, as they have been shown to be a viable alternative for applications in biofilms, nano emulsions, natural antioxidants, control of microorganisms such as fungi, bacteria and protozoa that can be pathological for human health.  The use of essential oils in food science and technology is relatively new, with few articles and books in circulation covering new approaches. Essential Oils: Applications and Trends in Food Science and Technology provides relevant information on the applications of essential oils in this sector, bringing a reliable synopsis through literature reviews addressing mainly their use and perspectives and contributing in a systematic way to the dissemination of important knowledge on the use of essential oils in the area of food science and technology. This text presents new information on applications of essential oils in food science and covers Amazonian plants which are rich in essential oils plus new and developing sources of volatile and bioactive molecules. The use of essential oils in agriculture is covered in depth plus encapsulated and nano products used as food preservatives. As the first research work focusing exclusively on essential oils and their use in the food sector, this book can be used as a singular source for researchers seeking up-to-date coverage on this subject of emerging importance.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911311585559,"sku":null,"price":6254.75,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783030994761.jpg?v=1781267126"},{"product_id":"application-of-nanotechnology-in-food-science-processing-and-packaging-9783030988203","title":"Application of Nanotechnology in Food Science, Processing and Packaging","description":"\u003cp\u003eThis book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911315124503,"sku":null,"price":19956.64,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783030988203.jpg?v=1781267186"},{"product_id":"coconut-water-9783031107139","title":"Coconut Water","description":"\u003cp\u003eCoconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage. The research published thus far on coconut water has mainly focused on its specific uses, biochemical composition and health benefits as well as processing and preservation techniques and has been published mostly in journal articles. Only a few books covering a wide spectrum of coconut water for health and wellness are currently available. This work offers a comprehensive and fully updated overview of coconut water from processing techniques to value addition to safety to nutritional benefits and beyond.  Coconut Water: Processing, Distribution \u0026amp; Nutritional Benefits provides in-depth details on all of the major processing techniques required to produce and maintain a quality product free of contamination and adulteration. The book covers the standards of coconut water production and distribution in various countries enabling the processors and exporters to manufacture and export for better revenue realization. The book also provides details of patents related to coconut water granted to researchers. Another important aspect of this work is comprehensive coverage on the various nutritional and health benefits of coconut water consumption as well as on the value addition (traditional and innovative products). In markets across the world, consumers of all ages have been turning to coconut water for its taste and nutritional benefits. This book will provide researchers, processors and exporters the comprehensive information needed to produce and market quality, nutritional coconut water for consumers.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911335309591,"sku":null,"price":11198.24,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031107139.jpg?v=1781267740"},{"product_id":"guidelines-for-laboratory-quality-managers-9783031117244","title":"Guidelines for Laboratory Quality Managers","description":"\u003cp\u003eThis useful and extensive set of guidelines is designed to assist food control laboratories in gaining accreditation from an internationally recognized external body, providing all of the necessary information and practices in an easy-to-read, step-by-step fashion.  Authored by an experienced consultant for laboratory accreditation in many different countries, with this text food control lab owners now have all of the up-to-date information they need to gain accreditation in a single source.  Guidelines for Laboratory Quality Managers covers the essentials for quality management in the food control laboratory, from testing processes to current quality management systems. The ISO standards for accreditation are extensively explored, including managerial requirements, organizational aspects, complaint handling procedures, internal audits, and sampling. An entire section is dedicated to the implementation of managerial and technicalrequirements from quality control to program monitoring and evaluation. Analysis selection, preparation, and validation is covered extensively, and an entire section is dedicated to basic statistics from data presentation to distribution. Each section comes with helpful tips for lab managers plus definitions and terms.  Comprehensive, easy-to-use and up-to-date, Guidelines for Laboratory Quality Managers is the guide for accreditation for food control laboratories.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911335571735,"sku":null,"price":12449.44,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031117244.jpg?v=1781267749"},{"product_id":"functional-cereals-and-cereal-foods-9783031056116","title":"Functional Cereals and Cereal Foods","description":"\u003cp\u003eIn recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely andcomprehensive overview.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911391047959,"sku":null,"price":12449.44,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031056116.jpg?v=1781269417"},{"product_id":"sensing-data-managing-and-control-technologies-for-agricultural-systems-9783031038341","title":"Sensing, Data Managing, and Control Technologies for Agricultural Systems","description":"\u003cp\u003eAgricultural automation is the emerging technologies which heavily rely on computer-integrated management and advanced control systems. The tedious farming tasks had been taken over by agricultural machines in last century, in new millennium, computer-aided systems, automation, and robotics has been applied to precisely manage agricultural production system. With agricultural automation technologies, sustainable agriculture is being developed based on efficient use of land, increased conservation of water, fertilizer and energy resources. The agricultural automation technologies refer to related areas in sensing \u0026amp; perception, reasoning \u0026amp; learning, data communication, and task planning \u0026amp; execution. Since the literature on this diverse subject is widely scattered, it is necessary to review current status and capture the future challenges through a comprehensive monograph. In this book we focus on agricultural automation and provide critical reviews of advanced control technologies, their merits and limitations, application areas and research opportunities for further development. This collection thus serves as an authoritative treatise that can help researchers, engineers, educators, and students in the field of sensing, control, and automation technologies for production agriculture.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911409922327,"sku":null,"price":22459.04,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031038341.jpg?v=1781269898"},{"product_id":"challenges-and-potential-solutions-in-gluten-free-product-development-9783030886974","title":"Challenges and Potential Solutions in Gluten Free Product Development","description":"\u003cp\u003eThis work provides researchers with a thorough overview of all aspects related to the development of gluten-free food products. In summarizing and offering critical reviews of published works and focusing on current advances and technologies in gluten free product development, this book covers all of the important subjects related to this increasingly important aspect of the food industry. Important case studies in gluten-free breadmaking and alternative proteins are presented, making this a rich and singular source for food manufacturers and scientists seeking practical knowledge on the challenges and solutions involved in the development of gluten-free foods.  Challenges and Potential Solutions in Gluten Free Product Development covers the latest advances and strategies for gluten-free diets including the important nutritional factors involved. Traditional and alternative approaches for the development of gluten-free dough, including starch applicationsand microbial fermentations, are extensively covered. Alternative proteins including those from vegetables, cereals, legumes and eggs are presented. Novel approaches for gluten-free breadmaking such as aeration strategies, prebiotics, hydrocolloids and nutritional enhancements are also covered in depth. 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Individual chapters describe the unique aspects of these spices and their production, post harvest technology and value addition, molecular breeding, organic farming aspects, climate change effects and bioactive compounds. Seasonal, preparatory, and storage conditions resulting in composition variations are explored.  Indian Spices: The Legacy, Production and Processing of India’s Treasured Export begins by outlining the historical legacy of Indian spices and describing the many aspects that make this product so unique and highly valued. The abundance and variety of these spices are also delineated. Further chapters focus on current research involving the production technology involved in production, management, harvesting and processing of Indian spices along with post harvest processes, storage and transportation. 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Environmental protection aspects related to the protection of cultural heritage, and new nanoparticles, such as nano zerovalent iron, are also reviewed.Aimed at young researchers, professionals, chemical engineers and marine engineers, the book is the result of the joint efforts of different academic and research institutions participating in the WIMB Tempus project, 543898-TEMPUS-1-2013-1-ES-TEMPUS-JPHES, \u0026amp;quote;Development of Sustainable Interrelations between Education, Research and Innovation at WBC Universities in Nanotechnologies and Advanced Materials where Innovation Means Business\u0026amp;quote;, co-funded by the European Union Tempus Program.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52911933587735,"sku":null,"price":11198.24,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783319627670.jpg?v=1781502524"},{"product_id":"food-microbiology-and-food-safety-9783319681771","title":"Food Microbiology and Food Safety","description":"\u003cp\u003eThis book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be applied for risk assessment. Examples of application of food safety objectives and other risk metrics for microbial risk management in the vegetable industry are presented. The work also introduces readers to new preservation and packaging methods, advanced oxidative processes (AOPs) for disinfection, product shelf-life determination methods, and rapid analytic methods for quality assessment based on chemometrics applications, thus providing a quantitative basis for the most important aspects concerning safety and quality in the vegetable sector.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52912052437271,"sku":null,"price":12449.44,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783319681771.jpg?v=1781503421"},{"product_id":"introduction-to-food-chemistry-9783030856427","title":"Introduction to Food Chemistry","description":"\u003cp\u003eThe complexity of food chemistry makes it a challenging subject for students studying in a food science course. 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This book presents specific learning objectives for each chapter and is self-contained so students will not need to search for essential information outside the textbook.  To support learning, the book has: Didactic elements with information being conveyed with 3D-figures, color-coded schemes and graphs, annotations on figures that link it to the text descriptions Built-in pedagogy and learning activities at the end of each chapter that are linked to the learning objectives. Keywords and concepts for online search to instigate curiosity for further studies. Conversational writing style without losing academic rigor To support lecturers, the book has: Helps focus teaching preparation on key aspects of food chemistry relevant to both industry and modern research. Aids the preparation of exams, assignments and othertypes of assessment or learning activities. 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The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics. Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges not only covers the advantagesof using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. 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For each species processing and preservation methods such as chilling, freezing, canning and curing are examined, plus the important safety aspects specific to each shellfish type.  Shellfish Processing and Preservation is an essential publication for any researchers or industry professionals in search of a singular and up-to-date source for the processing and preservation of shellfish.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52915072532759,"sku":null,"price":16203.04,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783030603038.jpg?v=1781525953"},{"product_id":"3d-printing-of-sustainable-insect-materials-9783031259944","title":"3D Printing of Sustainable Insect Materials","description":"\u003cp\u003eThis book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional deficiencies. Recent developments in Entomphagy in 3D printing of Drosophila based materials, and their nutritional, social, economic, scientific and environmental aspects. are comprehensively covered. Readers will also find shortcomings, guidelines, and industrial prospects for these materials, with emphasis on processing methods for the extraction of sustainable materials through 3D food printing.  3D Printing of Sustainable Insect Materials focuses on the methodology, technology and processing used for utilizing insects in 3D food printing applications, establishing technology-driven knowledge to fight against hunger. Chapters cover the principles for Entomophagy, insect processing methods, modern 3D food printing technologies, and the theoretical and practical aspects of Emtomophagy in 3D printing, with a special focus on future prospects and technologies. 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The book is intended for members of the academic community who will find promising solutions to current problems of food security through the development of digital agriculture. The book will also be of interest to farmers and representatives of the state regulation of the agricultural economy. In this book, they will find practical recommendations for improving government and corporate management of food security through the development of digital agriculture.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52915620774167,"sku":null,"price":25022.75,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783031279119.jpg?v=1781528461"},{"product_id":"mediterranean-fruits-bio-wastes-9783030844363","title":"Mediterranean Fruits Bio-wastes","description":"\u003cp\u003eTraditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons, watermelon and dates) are of major commercial and nutritional value to the region. Processing of such fruits, however, results in large amounts of bio-waste material. Efficient, inexpensive and environmentally friendly use of fruit industry waste is thus highly cost-effective and minimizes environmental impact. The natural antioxidants and bioactive compounds found in Mediterranean fruit bio-wastes could play a major role in the alleged health benefits of the Mediterranean diet, and could be used in pharmaceuticals as well as novel food applications. This book presents a multidisciplinary forum of discussion on the chemistry, functional properties and health-promoting effects of bioactive compounds in Mediterranean fruit bio-wastes, as well as novel food and non-food applications. The text provides the scientific fundamentals of the health-promoting benefitsand applications of Mediterranean fruit bio-wastes, reviews the relevant recovery issues and explores different techniques to develop new applications. 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In the worst case, these fungi produce secondary metabolites called mycotoxins, which can be very harmful to humans and animals when, for example, they are consumed through food due to their various negative effects on several organs in both humans and animals. Mycotoxins in Plants and Plant Products: Cereals and Cereal Products lists the predisposition of a foodstuff for mycotoxin contamination, as well as the degree of contamination, concentration, and country of detection\/origin for each case of mycotoxin contamination of this kind of foodstuff. 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A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide comprehensive overviews of the development of functional food products and important data on biopolymer behavior and nutraceutical potential during processing. Researchers hoping to gain a basic understanding of the techno-functional, nutraceutical potential and applications of food biopolymers will find a singular source with this text.  The first section of this work focuses on the the structure, functions, bioactivity and applications of starches. The next chapters cover non-starch polysaccharides. Further sections are dedicated to proteins, lipids and oils. A detailed overview is provided for each, followed by application procedures, specifics on individual types, proteins and enzymes, and nutraceutical properties. 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Mycotoxins in Animal Products - Milk and Milk Products, and Meat comprises: More than 100 new publications and 300 publications in all Single chapter overview with all mycotoxins and each foodstuff that is contaminated Coverage of \"co-contamination,\" showing the co-occurrence of mycotoxins in a foodstuff, where possible Coverage of \"further contamination,“ describing further foodstuffs with their mycotoxins documented, where possible List of articles dealing with conventionally and organically produced foodstuffs and their mycotoxin contamination\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52916757823767,"sku":null,"price":11198.24,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783030309190.jpg?v=1781592211"},{"product_id":"african-fermented-food-products-new-trends-9783030829025","title":"African Fermented Food Products- New Trends","description":"\u003cp\u003eFermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. 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As the food industry adjusts to new consumer demands for safe and low processed foods, the time has come to harmonize product and process engineering with ‘relationship engineering’ from farm to fork. This increasingly allows the opportunity for food sector professionals to consider the existence of new drivers of food consumption. These newly discovered drivers are explored in great detail over the course of this book from industrial, economic and human resource viewpoints.   Social Drivers In Food Technology presents a series of helpful case studies are presented covering six important food sectors: chocolate, coffee, yogurt, juice, baby food and snacks. These cases have been chosen in orderto illustrate dynamic and innovative advances in food processing technology. The information provided over the course of this book has been gained through the thorough study of both scientific literature and organizational reports from food processing companies. The major economic aspects related to food technology are also outlined throughout the text. This multidisciplinary approach is motivated by the opportunity to contextualize the technological debate in strategy and organizational economics, contributing to the formation of human resources.  This text is informed by the concept that one must look beyond the technology of the food processing sector and discuss opportunities that involve re-thinking product innovation and process, knowledge generation and human resource training. These innovations have been highlighted in food science \u0026amp; technology literature, but their economic and managerial implications have remained unexplored until now. With its informative case studies, helpful illustrations and quizzes and comprehensive, well-organized scope, Social Drivers In Food Technology is a much-needed textbook that will allow students to look at food processing technology from both industrial and economic perspectives and to consider the important human resource elements involved.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52926131929367,"sku":null,"price":5629.15,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783030503741.jpg?v=1781594640"},{"product_id":"principles-of-food-sanitation-9783319671666","title":"Principles of Food Sanitation","description":"\u003cp\u003eNow in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students.  It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations. New in this edition: Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, waste handling disposal, biosecurity, allergens, quality assurance, pest control, cleaning compound and sanitizer properties and selection criteria, hygienic construction, sanitation guidelines for food and foodservice establishments, and sanitation management principles.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":52927285526807,"sku":null,"price":6880.35,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/6918\/8119\/files\/9783319671666.jpg?v=1781600730"},{"product_id":"food-waste-at-consumer-level-9783319788876","title":"Food Waste at Consumer Level","description":"\u003cp\u003eThis book presents what is the state-of-the-art in the field of the food waste phenomenon at consumer level, including a thorough literature review, and it highlights trends in the field. 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The purpose of this book is to familiarize readers with the  areas of eating  research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences  (including history, development, culinary arts, food service, business and marketing). 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Thus far there has been no compilation of this up-to-date research which would lead to better implementation of healthy gluten-free products with improved technological and sensorial properties.   Designing Gluten Free Bakery and Pasta Products provides a tool for designing gluten-free bakery and pasta products taking into account the most up-to-date advances and knowledge of gluten-related disorders , extensively covering both traditional and non-traditional gluten-free raw materials and bakery and pasta processes. 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Coconut beverages such as coconut water, inflorescence sap and coconut milk have numerous health promoting nutrients, although the highly perishable nature of coconut beverages and products causes significant post-harvest losses. Conventional thermal technologies implemented by the coconut processing industry affect the heat sensitive nutrients and create a negative impact on the color and flavor profiles of the products. Producers have been looking for an efficient alternative to thermal technologies, although most of the emerging non-thermal technologies such as cold plasma, ozone, pulsed light, UV-light, pulsed electric field and high-pressure processing are in lab scale. It is important to understand the practical application of these technologies at industry scale. Also, it is important to analyze the influence and application of these emerging technologies on the quality profile, safety and shelf-life extension of the products. 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