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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Food Chemistry

    Basic Protocols

    Redigeret af Lilian Mariutti, Frank Vriesekoop ...
    Serier serie Springer Protocols
    This volume details practical protocols and theoretical foundations for analyzing major and minor food components. Chapters guide readers on diverse range of food constituents, including macronutrients, micronutrients, vitamins, pigments, and volatile compounds. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily ... Læs mere

    1.774,73 kr.

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  • Emulsion-based Systems for Delivery of Food Active Compounds

    Formation, Application, Health and Safety

    Redigeret af Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen ...
    A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systemsEmulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The ... Læs mere

    1.560,36 kr.

  • Functional Food Ingredients and Nutraceuticals

    Processing Technologies, Second Edition

    Redigeret af John Shi ...
    Serier serie 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 ... Læs mere

    1.797,28 kr.

  • Green Extraction Techniques in Food Analysis

    af Merichel Plaza, María Luisa Marina ...
    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. ... Læs mere

    801,71 kr.

  • Nano- and Microencapsulation for Foods

    Redigeret af Hae-Soo Kwak ...
    Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the ... Læs mere

    1.526,24 kr.

  • Applications of NMR Spectroscopy: Volume 4: Applications in Food Sciences

    af Atta-ur-Rahman, M. Iqbal Chaudhary ...
    Serier Bog 4 - Applications of NMR Spectroscopy
    Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry, biochemistry, health and agriculture.The fourth volume of the series features several reviews focusing on NMR spectroscopic techniques in food sciences. Readers will find references on methods used ... Læs mere

    212,74 kr.

  • Encapsulation Technologies for Active Food Ingredients and Food Processing

    Redigeret af N.J. Zuidam, Viktor Nedovic ...
    Serier serie 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 ... Læs mere

    1.307,67 kr.

  • Membranes for Food Applications

    Redigeret af Klaus-Viktor Peinemann, Suzana Pereira Nunes, Lidietta Giorno ...
    Serier serie Membrane Technology
    Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, ... Læs mere

    1.437,74 kr.

  • Nanoemulsions in Food Technology

    Development, Characterization, and Applications

    Redigeret af Javed Ahmad, Leo M.L. Nollet ...
    Serier serie Food Analysis & Properties
    As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in ... Læs mere

    764,05 kr.

  • Food Analysis

    Redigeret af S. Suzanne Nielsen ...
    Serier serie 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 ... Læs mere

    653,79 kr.

  • Food Applications of Nanotechnology

    Redigeret af Gustavo Molina, Inamuddin, Franciele Maria Pelissari, Abdullah Mohamed Asiri ...
    Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries.Food ... Læs mere

    2.636,88 kr.

  • Frontiers in Bioactive Compounds Volume: 1

    af 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 ... Læs mere

    703,36 kr.