Skip to main content
Search Button
Librairie Kobo Suisse Cartes cadeau Aide
Kobo Rakuten
Liste d'envies

Panier

Vous profitez des avantages réservés aux VIP !

Article(s) non disponible(s) à la vente
Veuillez vérifier votre panier. Vous pouvez supprimer le ou les articles qui ne sont pas disponibles maintenant ou nous les supprimerons automatiquement au moment du règlement de la commande.
articlesarticle
articlesarticle

Recommandé pour vous

Loading...


Springer Protocols Collections de eBooks

1 - 12 sur 12 résultats
Skip side bar filters

  • Functional Meat Products

    Modifié par Silvani Verruck, Eliane Teixeira Marsico ...
    Collection series Springer Protocols
    This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, ... En savoir plus

    CHF 138.60

Les lecteurs de ce livre ont aussi aimé

  • Fermented Meat Products

    Health Aspects

    Modifié par Nevijo Zdolec ...
    Collection series Food Biology Series
    This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat ... En savoir plus

    CHF 57.21

  • Essential Oils in Food Processing: Chemistry, Safety and Applications

    Modifié par Seyed Mohammed Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana ...
    Collection series Institute of Food Technologists Series
    A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applicationsConsumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural ... En savoir plus

    CHF 186.00

  • Food Product Optimization for Quality and Safety Control

    Process, Monitoring, and Standards

    Modifié par Juan Carlos Contreras-Esquivel, Laxmikant S. Badwaik, Porteen Kannan, A. K. Haghi ...
    This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. The editors consider that food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues ... En savoir plus

    CHF 136.96

  • Biopolymers for Food Design

    Modifié par Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Collection Livre 20 - Handbook of Food Bioengineering
    Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. ... En savoir plus

    CHF 106.28

  • Soft Chemistry and Food Fermentation

    Modifié par Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Collection Livre 3 - Handbook of Food Bioengineering
    Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food ... En savoir plus

    CHF 109.77

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

    par Cristina M. Rosell, Filiz Koksel ...
    Collection Livre 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 ... En savoir plus

    CHF 128.96

  • Nutraceutical and Functional Food Components

    Effects of Innovative Processing Techniques

    Modifié par Charis M. Galanakis ...
    Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the ... En savoir plus

    CHF 141.68

  • Research Methodology in Food Sciences

    Integrated Theory and Practice

    Modifié par 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 ... En savoir plus

    CHF 145.02

  • Engineering Plant-Based Food Systems

    Modifié par Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani ...
    Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum ... En savoir plus

    CHF 106.28

  • Antimicrobial Food Packaging

    Modifié par Jorge Barros-Velazquez ...
    Antimicrobial Food Packaging takes an interdisciplinary approach to provide a complete and robust understanding of packaging from some of the most well-known international experts. This practical reference provides basic information and practical applications for the potential uses of various films in food packaging, describes the different types of microbial targets (fungal, bacteria, etc.), and ... En savoir plus

    CHF 141.68

  • Microbial Production of Food Ingredients and Additives

    Modifié par Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Collection Livre 5 - Handbook of Food Bioengineering
    Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book ... En savoir plus

    CHF 109.77