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Springer Protocols eBook Serie

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  • Basic Protocols in Encapsulation of Food Ingredients

    Bewerkt door Andrea Gomez-Zavaglia ...
    Serie series Springer Protocols
    This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative ... Meer lezen

    211,99 €

  • Basic Protocols in Encapsulation of Food Ingredients

    Bewerkt door Andrea Gomez-Zavaglia ...
    Serie series Springer Protocols
    This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique.Authoritative and cutting ... Meer lezen

    158,99 €

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  • Nanoemulsions

    Formulation, Applications, and Characterization

    Bewerkt door Seid Mahdi Jafari, D. Julian McClements ...
    Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and ... Meer lezen

    143,00 €

  • Spray Drying Techniques for Food Ingredient Encapsulation

    door C. Anandharamakrishnan, Padma Ishwarya S. ...
    Serie series Institute of Food Technologists Series
    Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last ... Meer lezen

    177,99 €

  • 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 €

  • Frontiers in Bioactive Compounds Volume: 1

    door Constantin Apetrei ...
    This volume presents different aspects related to bioactive compounds, starting with their natural state in raw sources, physicochemical characterization and employment in pharmacy and medicine. The volume is divided into three parts. The first part describes the chemicals structure of bioactive compounds from different natural sources such as olive oils, wines, and medicinal plants. Special ... Meer lezen

    78,22 €

  • High-Resolution Mass Spectroscopy for Phytochemical Analysis

    State-of-the-Art Applications and Techniques

    Bewerkt door Sreeraj Gopi, Augustine Amalraj, Shintu Jude ...
    This new volume provides a bird’s-eye view of the properties, utilization, and importance of high resolution mass spectrometry (HRMS) for phytochemical analysis. The book discusses the new and state-of-the-art technologies related to HRMS in phytochemical analysis for the food industry in a comprehensive manner.Phytochemical characterization of plants is important in the food and nutraceutical ... Meer lezen

    150,99 €

  • Water Extraction of Bioactive Compounds

    From Plants to Drug Development

    Bewerkt door Herminia Dominguez, Maria Jesus Gonzalez Munoz ...
    Water Extraction of Bioactive Compounds: From Plants to Drug Development draws together the expert knowledge of researchers from around the world to outline the essential knowledge and techniques required to successfully extract bioactive compounds for further study. The book is a practical tool for medicinal chemists, biochemists, pharmaceutical scientists and academics working in the discovery ... Meer lezen

    220,00 €

  • New Polymers for Encapsulation of Nutraceutical Compounds

    Bewerkt door Jorge Carlos Ruiz Ruiz, Maira Rubi Segura Campos ...
    The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation ... Meer lezen

    146,99 €

  • Bio- and Nano-sensing Technologies for Food Processing and Packaging

    Bewerkt door Ashutosh Kumar Shukla ...
    The importance of processing and packaging food items so that they are safe for the consumer cannot be underestimated. Sensors have an important role to play in this, and sensing technologies have attracted the attention of the scientific community in view of increasing environmental and societal concerns.This edited volume presents a collection of ten chapters discussing the current trends of bio ... Meer lezen

    209,88 €

  • 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 €

  • Research Methodology in Food Sciences

    Integrated Theory and Practice

    Bewerkt door C. O. Mohan, Elizabeth Carvajal-Millan, C. N. Ravishankar ...
    Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety.The book looks at the latest nanotechnology aspects for the detection of ... Meer lezen

    169,26 €