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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Production of Traditional Mediterranean Meat Products

    Redigeret af José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata ...
    Serier serie Springer Protocols
    This volume details the inventory and characterizes traditional meat products within each geographic region. Consisting of 21 chapters, chapters guide readers through comprehensive descriptions of the materials and processing conditions used to make each meat product so that it can be manufactured by other researchers or industries. In addition, each book chapter includes explanatory notes and ... Læs mere

    1.027,44 kr.

  • Methods to Assess the Quality of Meat Products

    Redigeret af José Manuel Lorenzo, Rubén Domínguez, Mirian Pateiro, Paulo E.S. Munekata ...
    Serier serie Springer Protocols
    This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products. Chapters guide readers through methods on different chemical parameters, measurement of pH, correct determination of texture parameters in different meat and meat products, fat extraction, free amino acids, hydrolyzed amino acids extraction, nitrites and nitrates in meat and meat ... Læs mere

    1.027,44 kr.

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  • Food Process Engineering and Quality Assurance

    Redigeret af C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi ...
    This new book, Food Process Engineering and Quality Assurance,** provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry.The food process related application of ... Læs mere

    1.452,97 kr.

  • Advances in Meat Processing Technology

    Redigeret af Alaa El-Din A. Bekhit ...
    Serier serie Contemporary Food Engineering
    Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by ... Læs mere

    2.314,00 kr.

  • Practical Applications of Physical Chemistry in Food Science and Technology

    Redigeret af Cristóbal Noé Aguilar, Jose Sandoval Cortes, Juan Alberto Ascacio-Valdés, A. K. Haghi ...
    Serier serie Innovations in Physical Chemistry
    Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and ... Læs mere

    1.409,92 kr.

  • High Pressure Processing of Food

    Principles, Technology and Applications

    Redigeret af V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld ...
    Serier serie Chemistry and Material Science (R0)
    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial ... Læs mere

    3.073,25 kr.

  • Handbook of Vegetables and Vegetable Processing

    af Y. H. Hui, Muhammad Siddiq, Jasim Ahmed, E. Özgül Evranuz, Nirmal K. Sinha ...
    Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui ... Læs mere

    2.855,24 kr.

  • Research Methodology in Food Sciences

    Integrated Theory and Practice

    Redigeret af 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 ... Læs mere

    1.496,03 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.

  • Tropical and Subtropical Fruits

    Postharvest Physiology, Processing and Packaging

    af Maria Gloria Lobo, Ferhan Ozadali, Jasim Ahmed ...
    Tropical and sub-tropical fruits have gained significant importance in global commerce. This book examines recent developments in the area of fruit technology including: postharvest physiology and storage; novel processing technologies applied to fruits; and in-depth coverage on processing, packaging, and nutritional quality of tropical and sub-tropical fruits. This contemporary handbook uniquely ... Læs mere

    1.941,99 kr.

  • Handbook of Vanilla Science and Technology

    Redigeret af Daphna Havkin-Frenkel, Faith C. Belanger ...
    An updated guide to the production, science, and uses of vanillaVanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products. Now in its second edition, the Handbook of Vanilla Science and Technology provides a comprehensive and updated review of the science and technology used in these items’ production and supply.Featuring contributions from an ... Læs mere

    1.560,36 kr.

  • Advances in Food Diagnostics

    Redigeret af Fidel Toldrá, Leo M. L. Nollet ...
    Still the most up-to-date, comprehensive, and authoritative book on food diagnostics availableFeaturing seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated. Once again delivering food professionals the latest advances in food diagnostics and analysis, the book approaches the topic in several different ways: reviewing novel ... Læs mere

    1.580,86 kr.