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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Plant Chemical Compositions and Bioactivities

    Redigeret af Mostafa Gouda, Xiaoli Li, Yong He ...
    Serier serie Springer Protocols
    This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities physicochemical changes, and explaining the functional mechanisms for facilitating the tracking of the functional molecules during the different industrial processes. Chapters guide readers through sample preparation emerging extraction ... Læs mere

    1.494,25 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

    1.295,74 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

    729,46 kr.

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

    Redigeret af 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 ... Læs mere

    1.556,36 kr.

  • High-Resolution Mass Spectroscopy for Phytochemical Analysis

    State-of-the-Art Applications and Techniques

    Redigeret af 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 ... Læs mere

    1.330,39 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

    1.267,49 kr.

  • Freeze Drying of Food Products

    Fundamentals, Processes and Applications

    Redigeret af 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 ... Læs mere

    1.108,99 kr.

  • Emerging and Traditional Technologies for Safe, Healthy and Quality Food

    Redigeret af Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas ...
    Serier serie Chemistry and Material Science (R0)
    Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26 ... Læs mere

    840,47 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

    1.176,74 kr.

  • Pharmaceutical Excipients

    Properties, Functionality, and Applications in Research and Industry

    Redigeret af Otilia M. Y. Koo ...
    This book provides an overview of excipients, their functionalities in pharmaceutical dosage forms, regulation, and selection for pharmaceutical products formulation. It includes development, characterization methodology, applications, and up-to-date advances through the perspectives of excipients developers, users, and regulatory experts.Covers the sources, characterization, and harmonization of ... Læs mere

    1.148,61 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

    2.521,31 kr.

  • Handbook of Chemical and Biological Plant Analytical Methods

    af Kurt Hostettmann ...
    Plants and plant-derived compounds and drugs are becoming more and more popular with increasing numbers of scientists researching plant analysis. The quality control of herbal drugs is also becoming essential to avoid severe health problems, and in the future many more new drugs will be developed from plant sources.This three-volume Handbook, featuring 47 detailed review articles, is unique as it ... Læs mere

    4.877,11 kr.