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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Dairy Foods Processing

    Redigeret af Adriano Gomes da Cruz, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck ...
    Serier serie Springer Protocols
    This volume aims to introduce the broad field of protocols that can be used for dairy foods and beverages production. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain ... Læs mere

    1.587,91 kr.

  • Probiotic Foods and Beverages

    Technologies and Protocols

    Redigeret af Adriano Gomes da Cruz, Marcia Cristina Silva, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck ...
    Serier serie Springer Protocols
    This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream manufacturing, probiotic butter, plant-based beverages, probiotic plant-based cheeses, probiotic-fermented vegetables, Kombucha, probiotic beer, Friolano ... Læs mere

    1.494,50 kr.

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  • Dairy Ingredients for Food Processing

    Redigeret af Ramesh C. Chandan, Arun Kilara ...
    The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of ... Læs mere

    2.207,74 kr.

  • Dried Fruits

    Phytochemicals and Health Effects

    af Fereidoon Shahidi ...
    Serier Bog 8 - Hui: Food Science and Technology
    Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual ... Læs mere

    1.730,74 kr.

  • Chemistry, Biology and Potential Applications of Honeybee Plant- Derived Products Volume: 1

    af Susana M. Cardoso ...
    This eBook presents a comprehensive review on the chemical composition of natural products derived from honeybee farming. These products include honey, pollen and propolis. Each chapter details specific products and the contents are complemented with an explanation of distinct analytical techniques for studying these products. Readers will also find a summary of current information about ... Læs mere

    212,74 kr.

  • Fermented Meat Products

    Health Aspects

    Redigeret af Nevijo Zdolec ...
    Serier serie 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 ... Læs mere

    581,08 kr.

  • Ingredients in Meat Products

    Properties, Functionality and Applications

    Redigeret af Rodrigo Tarté ...
    There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around ... Læs mere

    840,61 kr.

  • Lactic Acid Fermentation of Fruits and Vegetables

    Redigeret af Spiros Paramithiotis ...
    Serier serie Food Biology Series
    Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book ... Læs mere

    581,08 kr.

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

    Redigeret af Seyed Mohammed Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana ...
    Serier serie 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 ... Læs mere

    1.628,49 kr.

  • Pseudocereals

    Chemistry and Technology

    Redigeret af Claudia Monika Haros, Regine Schoenlechner ...
    The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten]free ... Læs mere

    1.403,61 kr.

  • Food Product Optimization for Quality and Safety Control

    Process, Monitoring, and Standards

    Redigeret af 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 ... Læs mere

    1.409,92 kr.

  • Health and Safety Aspects of Food Processing Technologies

    Redigeret af Abdul Malik, Zerrin Erginkaya, Hüseyin Erten ...
    Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history. Traditional technologies, such as the use of antimicrobials and thermal processing, are efficient in increasing nutritional value to an extent, though they may not be effective at addressing food safety, particularly when it ... Læs mere

    1.868,14 kr.