Bøker av Venet Josh

The aim of the book "Nutrition and Dietetics" is to cover essential concepts and emerging trends in the field of nutrition science. The book discusses the latest research on the identification and characterization of emerging bioactive compounds that may have health benefits. By providing this information, the book aims to help student's access practice guidelines and participate in evidence-based nutrition and dietetics practice. While the book is primarily aimed at master's and doctoral level students and beginning researchers, it is also useful for teachers, technicians, and counselors. The book is designed in a way that is accessible to a wide range of readers, including those with a background in nutrition and those who are new to the field.The book aims to provide a comprehensive overview of nutrition and dietetics that is relevant to both researchers and practitioners in the field. It covers the latest research and practical applications of nutrition science, making it a valuable resource for anyone interested in this topic. The editor has collected reliable and scientifically proven information from various credible sources to provide readers with the latest and most accurate information available. The book is a compilation of contributions from various experts in the field, and the editor expresses gratitude to these contributors for sharing their knowledge and expertise.

Consumers today demand safe, tasty, fresh, and minimally processed food products with a long shelf life and maintained quality. This has led to the rise of novel food processing technologies that address these needs. The recent trend of lifestyle changes, where consumers demand products with significant nutritional contribution, bioactive compounds, and good sensory properties, posed a great challenge to the food processing sector to evolve novel and innovative food processing techniques. One such innovation is High-Pressure Processing (HPP), a non-thermal technology that subjects packaged foods to high hydrostatic pressure, resulting in microbial inactivation, shelf-life extension, and retention of fresh-like quality. The main goal of the book "Food Technology" is to offer fundamental information about innovative techniques used for processing food, including their methods of preserving food, their effectiveness, and their suitability for different types of food. The editor has collected reliable and scientifically proven information from various credible sources to provide readers with the latest and most accurate information available. The book is a compilation of contributions from various experts in the field, and the editor expresses gratitude to these contributors for sharing their knowledge and expertise.