Product details:
| ISBN13: | 9780443296505 |
| ISBN10: | 0443296502 |
| Binding: | Hardback |
| No. of pages: | 312 pages |
| Size: | 229x152 mm |
| Language: | English |
| 700 |
Category:
Cutting Edge Artificial Intelligence, Spatial Transcriptomics and Proteomics Approaches to Analyze Cancer
Series:
Advances in Cancer Research;
163;
Publisher: Academic Press
Date of Publication: 1 September 2024
Normal price:
Publisher's listprice:
EUR 122.00
EUR 122.00
Your price:
40 275 (38 357 HUF + 5% VAT )
discount is: 20% (approx 10 069 HUF off)
Discount is valid until: 30 June 2024
The discount is only available for 'Alert of Favourite Topics' newsletter recipients.
Click here to subscribe.
Click here to subscribe.
Availability:
Not yet published.
Long description:
Cutting Edge Artificial Intelligence, Spatial Transcriptomics and Proteomics Approaches to Analyze Cancer, Volume 163 in the Advances in Cancer Research series, highlights new advances in the field, with this new volume presenting interesting topics on the Impact of thermal processing on food flavonoids, Bioinformatics and bioactive peptides from foods: does it work together?, Food off-flavor volatiles generation, characterization and advances in novel strategies for mitigating off-flavor perception, Innovations in Food Packaging for a Sustainable and Circular economy, Upcycling of seafood side streams for circularity, Edible insects in foods, Effect of novel food processing technologies on Bacillus cereus spores, and more.
- Contains contributions that have been carefully selected based on their vast experience and expertise on the subject
- Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn
- Encompasses a broad view of the topics at hand
Table of Contents:
1. Impact of thermal processing on food flavonoids
2. Bioinformatics and bioactive peptides from foods: does it work together?
3. Food off-flavor volatiles generation, characterization and advances in novel strategies for mitigating off-flavor perception
4. Innovations in Food Packaging for a Sustainable and Circular economy
5. Upcycling of seafood side streams for circularity
6. Edible insects in foods
7. Effect of novel food processing technologies on Bacillus cereus spores
8. Salmonella spp. in poultry production - A review of the role of interventions along the production continuum
2. Bioinformatics and bioactive peptides from foods: does it work together?
3. Food off-flavor volatiles generation, characterization and advances in novel strategies for mitigating off-flavor perception
4. Innovations in Food Packaging for a Sustainable and Circular economy
5. Upcycling of seafood side streams for circularity
6. Edible insects in foods
7. Effect of novel food processing technologies on Bacillus cereus spores
8. Salmonella spp. in poultry production - A review of the role of interventions along the production continuum