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Springer Protocols eBook Serie

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  • Food Chemistry

    Basic Protocols

    Bewerkt door Lilian Mariutti, Frank Vriesekoop ...
    Serie series Springer Protocols
    This volume details practical protocols and theoretical foundations for analyzing major and minor food components. Chapters guide readers on diverse range of food constituents, including macronutrients, micronutrients, vitamins, pigments, and volatile compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily ... Meer lezen

    201,39 €

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  • Emulsion-based Systems for Delivery of Food Active Compounds

    Formation, Application, Health and Safety

    Bewerkt door Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen ...
    A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systemsEmulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The ... Meer lezen

    178,99 €

  • Spray Drying for the Food Industry

    Unit Operations and Processing Equipment in the Food Industry

    Bewerkt door Seid Mahdi Jafari, Katarzyna Samborska ...
    Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food ... Meer lezen

    180,00 €

  • Functional Food Ingredients and Nutraceuticals

    Processing Technologies, Second Edition

    Bewerkt door John Shi ...
    Serie series Functional Foods and Nutraceuticals
    The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno ... Meer lezen

    203,95 €

  • Green Extraction Techniques in Food Analysis

    door Merichel Plaza, Mara Luisa Marina ...
    Serie Boek 3 - Current and Future Developments in Food Science
    This book aims to inform readers about the latest trends in environment-friendly extraction techniques in food analysis. Fourteen edited chapters cover relevant topics. These topics include a primer green food analysis and extraction, environment-friendly solvents, (such as deep eutectic solvents, ionic liquids, and supramolecular solvents), and different extraction techniques. Key Features- ... Meer lezen

    55,00 €

  • Microencapsulation in the Food Industry

    A Practical Implementation Guide

    Bewerkt door Robert Sobel ...
    Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It's rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into ... Meer lezen

    195,00 €

  • Nano- and Microencapsulation for Foods

    Bewerkt door Hae-Soo Kwak ...
    Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the ... Meer lezen

    146,99 €

  • Applications in Food Sciences

    door Atta-ur-Rahman, M. Iqbal Choudhary ...
    Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry, biochemistry, health and agriculture.The fourth volume of the series features several reviews focusing on NMR spectroscopic techniques in food sciences. Readers will find references on methods used ... Meer lezen

    35,99 €

  • Encapsulation Technologies for Active Food Ingredients and Food Processing

    Bewerkt door N.J. Zuidam, Viktor Nedovic ...
    Serie series Chemistry and Material Science (R0)
    Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to ... Meer lezen

    148,39 €

  • Membranes for Food Applications

    Bewerkt door Klaus-Viktor Peinemann, Suzana Pereira Nunes, Lidietta Giorno ...
    Serie series Membrane Technology
    Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, ... Meer lezen

    178,99 €

  • Processing of Food Products and Wastes with High Voltage Electrical Discharges

    Bewerkt door Eugene Vorobiev, Nadia Boussetta, Nikolai Lebovka ...
    Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and ... Meer lezen

    175,00 €

  • Antioxidant Methods

    A Guideline for Understanding and Determining Antioxidant Capacity

    door Francisco Avelino ...
    Antioxidant Methods: A Guideline for Understanding and Determining Antioxidant Capacity summarizes the importance of antioxidants as a class of compounds within numerous areas of science and technology. Content shows how to measure the antioxidant capacity of an antioxidant by different methods, as well as how to relate its performance to its structure. Chapters include descriptions of protocols ... Meer lezen

    155,00 €