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Springer Protocols eBook-reihen

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  • Carotenoid Analysis

    Bearbeitet von Antonio J. Meléndez-Martínez …
    Serien series Springer Protocols
    This volume provides a summary on caroteniod handling and analysis, as this knowledge is essential and cannot be neglected. Chapter guide readers through methods on carotenoid analysis in different food and human matrices. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and … Lesen Sie mehr

    245,03 €

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  • Spray Drying Techniques for Food Ingredient Encapsulation

    von C. Anandharamakrishnan, Padma Ishwarya S. …
    Serien 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 … Lesen Sie mehr

    177,99 €

  • Spray Drying for the Food Industry

    Unit Operations and Processing Equipment in the Food Industry

    Bearbeitet von 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 … Lesen Sie mehr

    162,09 €

  • Handbook of Food Powders

    Processes and Properties

    Bearbeitet von Pierre Schuck, Nidhi Bansal, Bhesh Bhandari, Min Zhang …
    Serien series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional … Lesen Sie mehr

    216,02 €

  • Microencapsulation in the Food Industry

    A Practical Implementation Guide

    Bearbeitet von 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 … Lesen Sie mehr

    175,58 €

  • Food Analysis

    Bearbeitet von S. Suzanne Nielsen …
    Serien series Chemistry and Material Science (R0)
    This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods … Lesen Sie mehr

    Zuvor 93,08 € Jetzt 74,89 €

  • Functional Food Ingredients and Nutraceuticals

    Processing Technologies, Second Edition

    Bearbeitet von John Shi …
    Serien 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 … Lesen Sie mehr

    205,87 €

  • Green Extraction Techniques in Food Analysis

    von Merichel Plaza, Mara Luisa Marina …
    Serien Buch 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- … Lesen Sie mehr

    61,19 €

  • Innovative Food Analysis

    Bearbeitet von Charis M. Galanakis …
    Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in … Lesen Sie mehr

    117,90 €

  • Food Microstructure and Its Relationship with Quality and Stability

    Bearbeitet von Sakamon Devahastin …
    Serien series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their … Lesen Sie mehr

    166,59 €

  • Freeze Drying of Food Products

    Fundamentals, Processes and Applications

    Bearbeitet von 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 … Lesen Sie mehr

    158,99 €

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

    Bearbeitet von 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 … Lesen Sie mehr

    157,49 €