1. Ecophysiology of Pesticides: Interface between Pesticide Chemistry and Plant Physiology. / Parween, Talat. - USA:Elsevier, 2019. - 319 p.,
Tóm tắt: The book is the first comprehensive overview of the physical impact of this increasingly complex environmental challenge. Designed to offer state-of-the-art knowledge, the book covers pesticide usage and its consequences on the ecophysiology of plants. It includes the challenge of policymaking in pesticide consumption and a risk analysis of conventional and modern approaches on standard usage. In addition, it summarizes research reports pertaining to the physio-ecological effects of pesticides, discusses the environmental risks associated with the over-utilization of pesticides, and covers pesticide usage on the micro-flora and rhizosphere
2. Environmental Nutrition: Connecting Health and Nutrition with Environmentally Sustainable Diets. / Sabate, Joan. - USA:Elsevier, 2019. - 339 p.,
Tóm tắt: The book explores the connection between diet, environmental sustainability and human health. Current food systems are a major contributor to our most pressing health and environmental issues, including climate change, water scarcity, food insecurity and chronic diseases. This book not only seeks to increase our understanding of the interrelatedness of these major global issues, but also aids in the creation of new solutions. Sections discuss the diet, the health and environment trilemma, food systems and their trends, environmental nutrition as an all-encompassing discipline, and the environmental nutrition model.
3. Enzymes in Food Biotechnology. / Mohammed Kuddus. - USA:Elsevier, 2019. - 912 p.,
Tóm tắt: Review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes
4. Evaluation Technologies for Food Quality. / Jian Zhong. - USA:Elsevier, 2019. - 850 p.,
Tóm tắt: Summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.
5. Feed Additives: Aromatic Plants and Herbs in Animal Nutrition and Health. / Florou-Paneri, Panagiota. - USA:Elsevier, 2020. - 382 p.,
Tóm tắt: The book explores the use of aromatic plants and their extracts, including essential oils in animal nutrition. It provides details about the development of bacteria resistance to antibiotics. All chapters provide a holistic approach on how aromatic plants can provide an efficient solution to animal health, also covering the main categories of animals, including poultry, pigs, ruminants and aquaculture. This book represents an up-to-date review of the existing knowledge on aromatic plants, both in vitro and in vivo and the basis for future research.
6. Food Safety and Quality Systems in Developing Countries. / Gordon, André. - USA:Elsevier, 2020. - 435 p.,
Tóm tắt: The book begins with a general overview of some of the issues and considerations that impact effective implementation of food safety and quality systems and put this in the context of some of the more noteworthy foodborne illness incidents in the recent past. This book is a rich source of information about the practical application of food science and technology to solving food safety and quality problems in the food industry. Students, researchers, professionals, regulators and market access practitioners will find this book an irreplaceable addition to their arsenal as they deal with issues regarding food safety and quality for the products with which they are working
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