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Springer Protocols eBook Serie

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  • Fungi

    Bewerkt door Pablo Navarro Simarro ...
    Serie series Springer Protocols
    The aim of this volume is to provide food scientists, biotechnologists and biochemists with a compilation of protocols focused on the extraction of bioactive compounds from fungi. Across its 21 chapters, the volume explores three fundamental areas: the extraction, quantification, and identification of fungal bioactive compounds; the evaluation of their effects on health; and the development of ... Meer lezen

    211,99 €

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  • Coffee

    Production, Quality and Chemistry

    Bewerkt door Adriana Farah ...
    Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the ... Meer lezen

    132,50 €

  • Shelf Life and Food Safety

    Bewerkt door Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir ...
    The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are ... Meer lezen

    100,14 €

  • Sustainable Materials for Food Packaging and Preservation

    Food Security and Sustainability

    Bewerkt door Tabli Ghosh, Ruchir Priyadarshi, Swarup Roy ...
    Sustainable Materials for Food Packaging and Preservation: Food Security and Sustainability discusses the recent trends and development of bio-based sustainable materials, focusing on their fabrication and application in food packaging and food preservation. This book brings together fundamental information and the most recent advances in the characterization, processing, and modification of ... Meer lezen

    210,00 €

  • Dried Fruit Products

    Bewerkt door Felipe Richter Reis, Shivanand S. Shirkole ...
    Serie series Advances in Drying Science and Technology
    Dehydration of fruits is a massive operation amounting to tens of billions of dollars’ worth in the global market. The enormous variety of fruits grown around the world and the wide range of products made therefrom make this an attractive method for the development of novel and shelf-stable consumer products.Dried Fruit Products offers a current approach linking the theory and practice of fruit ... Meer lezen

    250,37 €

  • Freeze Drying of Food Products

    Fundamentals, Processes and Applications

    Bewerkt door Roji Balaji Waghmare, Manoj Kumar, Parmjit S. Panesar ...
    FREEZE DRYING OF FOOD PRODUCTSAn accessible guide to safely dehydrating foodFreeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze ... Meer lezen

    158,99 €

  • Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health

    door Cristina M. Rosell, Filiz Koksel ...
    Serie Boek 117 - Advances in Food and Nutrition Research
    Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Volume 117 offers an in-depth examination of the latest advancements in cereal science, processing techniques, and health-oriented applications. This volume gathers insights from global experts, focusing on functional ingredient development, foodomics, and novel analytical methods aimed at ... Meer lezen

    130,00 €

  • Engineering Aspects of Food Biotechnology

    Bewerkt door Jose A. Teixeira, Antonio A. Vicente ...
    Serie series Contemporary Food Engineering
    Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects ... Meer lezen

    127,00 €

  • Future Proteins

    Sources, Processing, Applications and the Bioeconomy

    Bewerkt door Brijesh K Tiwari, Laura E Healy ...
    Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, ... Meer lezen

    175,00 €

  • Sustainable Protein Sources

    Advances for a Healthier Tomorrow

    Bewerkt door Sudarshan Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin ...
    Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and ... Meer lezen

    231,99 €

  • Handbook on Natural Pigments in Food and Beverages

    Industrial Applications for Improving Food Color

    Bewerkt door Ralf Schweiggert ...
    Serie series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well ... Meer lezen

    220,00 €

  • Novel Postharvest Treatments of Fresh Produce

    Bewerkt door Sunil Pareek ...
    Serie series Innovations in Postharvest Technology Series
    Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage and shipment of horticultural crops, including fruit and vegetable products has increased in ... Meer lezen

    241,81 €