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Analysis and Identification of Biosurfactants Postbiotics
Postbiotics are soluble metabolites produced during the growth as well as fermentation of food-grade bacteria in complex microbiological cultures,...
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Essential Oils: Sustainable Extraction Techniques and Nutraceuticals Perspectives
Essential oils in their unadulterated form, can be primarily classified into two fundamental chemical constituents, namely: hydrocarbons, oxygenated...
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Technologies for Extraction of Bioactive Compounds and Its Applications
The successively growing consumer interest in natural bioactive compounds associated with human health promotion and disease prevention has received...
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Super- and Subcritical Fluid Extraction of Nutraceuticals and Novel Phytocompound
Alternative methods are currently being investigated to reduce the overuse of organic solvents, which have serious environmental and health...
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Genetic Improvement of Rural Landraces Through Mutation Research
Rural landraces are heterogeneous cultivars possessing valuable, unique characteristics, and are widely adapted to specific eco-geographical areas....
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Development of Improved Landraces in Agriculture for Rural Development
Landraces serve as reservoirs of genetic diversity, contributing to the enrichment of biodiversity and the preservation and stabilization of...
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Mutagenesis—A Tool for Improving Rice Landraces
Rice is an important staple food for half of the world’s population. Development of high yielding varieties and large-scale cultivation of these...
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Application of Mutagenesis in Food Production and Sustainable Development
Induced mutations play an important role in increasing the genetic diversity of desirable traits in various edible and agricultural plants. It is...
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Texture of Fish and Fish Products
This chapter reviews the factors that contribute to the texture of fish. We review the methods used to assess the texture of fish from both an...
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Consumer Perception of Food Texture in Relation to Preferences and Food Intake
In this chapter, we review the relation between food texture perception, consumer preferences and satiety expectations. We assess the methods used to...
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Candy Texture (Sugar Confectionery)
The ingredients and processing methods in sugar confections determine their microstructures, which in turn affect mechanical and sensory properties....
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Ernährung und Mikrobiom
Mit der Keimtheorie zur Entstehung von Infektionskrankheiten revolutionierten der französische Wissenschaftler Louis Pasteur und der deutsche...
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Mineralstoffe
Bereits seit dem Altertum ist den Menschen die Unentbehrlichkeit von in der Erde vorkommenden bzw. aus (Meer-)Wasser zu gewinnenden „festen“ Stoffen...
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Erfassung des individuellen Ernährungsstatus
Die große Mehrheit der Bevölkerung wird sicherlich der Aussage zustimmen, dass Gesundheit, Leistungsfähigkeit und Wohlbefinden mit einem „guten...
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Lipide und Fettsäuren
Unter dem Oberbegriff „Lipide“ (Benennung abgeleitet von dem griechischen Wort λίπος für „Fett“) subsumiert die Ernährungsphysiologie in der Natur...
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Vitamine
Es gibt wohl keine andere Nährstoffgruppe, die sich so positiv und nachhaltig in das kollektive Ernährungswissen eingeprägt hat: Vitamine dürfen nach...
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Wasser- und Säure-Basen-Haushalt
Der menschliche Organismus ist in gewisser Weise eine wässrige Lösung, die von verschiedenen strukturgebenden Elementen „in Form“ gehalten wird!...
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Energieumsatz
Bei einer physikalischen Verbrennung (z. B. von Holz oder Gas) wird die gesamte, in chemischer Form gebundene Energie ausschließlich, unmittelbar und...
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Korea’s Food Situation in Relation to the May 16 Military Coup and Economic Development
The 5.16 military coup, which took place during chaos after the Rhee Syngman administration collapsed with the April 19 student revolution, was a...