Trends in Animal-Based Foods
暫譯: 動物性食品的趨勢
Nimmanapalli, Ramadevi, Kumar Singh, Manish
- 出版商: Springer
- 出版日期: 2025-10-02
- 售價: $8,650
- 貴賓價: 9.5 折 $8,218
- 語言: 英文
- 頁數: 347
- 裝訂: Hardcover - also called cloth, retail trade, or trade
- ISBN: 3032005744
- ISBN-13: 9783032005748
海外代購書籍(需單獨結帳)
商品描述
Animal-based foods are an important source of essential nutrients for people worldwide. Advances in processing technology and engineering, fermented food and microbiological aspects, digitization, AI tools, traceability, non-bovine milk and more are crucial to facing the challenge of building a sustainable food system for the future of our planet.
Trends in Animal-Based Foods focuses on the exploitation of animal-based products through extensive research, analysis, and technological advancement. With a vision for improving the quality and functionality of meat, poultry, fish and dairy products, this book will cover advanced biotechnological tools and techniques for animal product identification, including emerging dairy processing, waste and by-product utilization, biotechnological potential, yoghurt fortification, detection methods of milk powder adulteration, and sensor technology.
Unlike the existing literature on animal products, this book focuses on the latest research areas, technological advancement, and sustainable biotransformation of these foods. In addition, the book provides theoretical and practical information to present the various aspects of animal-based foods and some alternatives. Trends in Animal-based Foods will be a valuable resource for researchers, dairy technologists, food technologists, students, and professionals working on sustainable and effective utilization of animal-based products as well as their wastes and by-products.
商品描述(中文翻譯)
動物性食品是全球人們獲取必需營養素的重要來源。加工技術和工程的進步、發酵食品和微生物學方面的發展、數位化、人工智慧工具、可追溯性、非牛奶等，對於面對未來可持續食品系統的挑戰至關重要。
《動物性食品趨勢》專注於通過廣泛的研究、分析和技術進步來開發動物性產品。這本書旨在改善肉類、家禽、魚類和乳製品的質量和功能，將涵蓋動物產品識別的先進生物技術工具和技術，包括新興的乳製品加工、廢物和副產品的利用、生物技術潛力、優格強化、奶粉掺假檢測方法以及感測器技術。
與現有的動物產品文獻不同，本書專注於這些食品的最新研究領域、技術進步和可持續生物轉化。此外，本書提供理論和實踐信息，以呈現動物性食品的各個方面及一些替代品。《動物性食品趨勢》將成為研究人員、乳品技術專家、食品技術專家、學生以及致力於可持續和有效利用動物性產品及其廢物和副產品的專業人士的重要資源。
作者簡介
Editor-in-cheif
Dr. Ramadevi Nimmanapalli is an Indian-American veterinary microbiologist and a highly accomplished academician and scientist with valuable experience in research, administration, and entrepreneurship. She was awarded a Doctor of Philosophy in Molecular Virology from the University of Oxford. She has made a good number of contributions to academic journals and has been an invited speaker at plenary sessions at several international conferences with 05 patent awards and products to her credit. Her extensive network and professional expertise span across India, the UK, and the USA. She was the founding Dean of the Faculty of Veterinary and Animal Sciences at the Institute of Agricultural Sciences at Banaras Hindu University, India. Also served as a Member of the Technical Expert Committee on Livestock/Animal and Allied Sciences, Department of Biotechnology, India. Dr. Ramadevi has guided 14 Masters and 4 Ph.D. students and was also involved in managing funds of $20 million for diverse programs, including Research and Development. Her research area is focused on Cancer biology, Veterinary microbiology, and Livestock product technology.
Mr. Manish Kumar Singh Co-editorMr. Manish Kumar Singh is working as an Assistant Professor at the Department of Food Technology, School of Engineering and Technology, Mizoram University, Aizawl, India where he is actively involved in academics and research. He is a Master of Science in Food Science and Technology from Banaras Hindu University and holds a Junior Research Fellowship from the University Grant Commission, India. He is supervising 08 M.Sc. Food Technology students in the department. Mr. Singh started his research career in the year 2022 when he was working on milk protein polymorphism analysis of an indigenous cow breed under the RKVY project at BHU. He has published a good number of publications in the last two years, subject to milk protein variant analysis, metabolomics, valorization, traceability, and functional foods.
作者簡介(中文翻譯)
拉瑪德維·尼曼納帕利博士
主編
拉瑪德維·尼曼納帕利博士是一位印度裔美國獸醫微生物學家，並且是一位成就卓越的學者和科學家，擁有在研究、管理和創業方面的寶貴經驗。她獲得了牛津大學分子病毒學的哲學博士學位。她在學術期刊上發表了大量貢獻，並在多個國際會議的全體會議上擔任受邀演講者，擁有5項專利獎和產品。她的廣泛人脈和專業知識遍及印度、英國和美國。她曾擔任印度瓦拉納西印度大學農業科學研究所獸醫與動物科學學院的創院院長，並且曾擔任印度生物技術部畜牧/動物及相關科學技術專家委員會的成員。拉瑪德維博士指導了14名碩士生和4名博士生，並參與管理2000萬美元的資金，用於包括研究與開發在內的多項計畫。她的研究領域專注於癌症生物學、獸醫微生物學和畜產品技術。
馬尼什·庫馬爾·辛格先生 副編輯馬尼什·庫馬爾·辛格先生目前在印度米佐拉姆大學工程與技術學院食品技術系擔任助理教授，積極參與學術和研究工作。他擁有瓦拉納西印度大學的食品科學與技術碩士學位，並持有印度大學資助委員會的初級研究獎學金。他在系內指導8名食品技術碩士生。辛格先生於2022年開始他的研究生涯，當時他在BHU的RKVY項目下研究本土牛品種的牛奶蛋白多態性分析。在過去兩年中，他在牛奶蛋白變異分析、代謝組學、增值、可追溯性和功能性食品等主題上發表了大量的研究成果。
