Technology, Kinetics and Modelization
Edited by
Mohamed Ghoul, Université de Lorraine, France.
December 2024
The use of bioreactors in food ingredient production has expanded rapidly in recent years. These processes create a controlled environment that is tailored to the specific needs of each microorganism, while also minimizing their environmental impact. H... (Read more)
Some Challenges for the Dairy Industry
Edited by
Valérie Gagnaire, INRAE Institut Agro, UMR Science et Technologie du Lait et de l’Œuf, France.
Thomas Croguennec, Institut Agro Rennes Angers, INRAE Institut Agro, UMR Science et Technologie du Lait et de l’Œuf, France.
September 2024
Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years. Th... (Read more)
Edited by
Mohamed Ghoul, University of Lorraine, France.
September 2024
Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation of bioprocesses using enzymes and micro-organisms as biocatalysts represent a promising alternative to satis... (Read more)
Processing/Distribution and Consumer Usage
Edited by
Thierry Bénézech, INRAE, France
Christine Faille, INRAE, France
July 2024
This book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the health of consumers. A good knowledge of the strateg... (Read more)
Edited by
Véronique Verrez-Bagnis, Ifremer, France.
January 2024
This book offers a state-of-the-art analysis on the main challenges facing the aquatic products processing industry. The topics explored are particularly relevant to the issues faced by European consumers and processors, but the information provided within... (Read more)
Edited by
Nabila Haddad, National College of Veterinary Medicine, Food Science and Engineering, Nantes, France
October 2022
Foodstuffs can be the vector of a variety of hazards that adversely affect the health of the consumer. Viruses are the leading causes of foodborne infectious diseases, and pathogenic bacteria and bacterial toxins are the leading agents of zoonotic diseases... (Read more)
Edited by
Jeanne-Marie Membré, National Research Institute for Agriculture - Food and Environment, France
June 2022
According to the World Health Organization, one in every ten people worldwide falls ill from eating contaminated food every year, with 550 million cases of diarrheal diseases. Microbiological risk assessment aims to characterize the nature and probabili... (Read more)
Rethinking Consumption Models
Edited by
Sihem Dekhili, BETA-CNRS laboratory - University of Strasbourg, France
January 2022
Many people see a weak association between marketing and sustainable development and even consider them as two incompatible fields. However, marketing benefits from an extremely powerful position to encourage transformations at the production level and to ... (Read more)
Edited by
Gilles Séré de Lanauze, University of Montpellier, France
January 2022
We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital revolution, community development, growing concerns around health and the planet, and now an unprecedented gl... (Read more)
Edited by
Frédéric Debeaufort, University of Burgundy, France
Kata Galic, University of Zagreb, Croatia
Mia Kurek, University of Zagreb, Croatia
Nasreddine Benbettaieb, University of Burgundy, France
Mario Šcetar, University of Zagreb, Croatia
September 2021
This book provides valuable information on a range of food packaging topics. It serves as a source for students, professionals and packaging engineers who need to know more about the characteristics, applications and consequences of different packaging mat... (Read more)
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