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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Standardized Procedures and Protocols for Starch

    Redigeret af Sneh Punia Bangar ...
    Serier serie Springer Protocols
    This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission electron microscope,amylose, amylopectin, chromatographic methods, X-rays by crystals,physical modification methods, and provides a comprehensive discussion of enzymatic modifications of starch. ritten in the format of the ... Læs mere

    1.494,25 kr.

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  • Food Analysis Laboratory Manual

    af S. Suzanne Nielsen ...
    Serier serie Chemistry and Material Science (R0)
    This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple ... Læs mere

    588,36 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

    653,68 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

    785,97 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

    1.729,28 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

    1.307,45 kr.

  • Membrane Processing

    Dairy and Beverage Applications

    Redigeret af Adnan Y. Tamime ...
    Serier serie Society of Dairy Technology
    In the last two decades, there have been significant developments in membrane filtration processes for the dairy and beverage industries. The filtration systems can be classified into four main groups: reverse osmosis, nanofiltration, ultrafiltration and microfiltration. The primary objective of this book is to assess critically the pool of scientific knowledge available to the dairy and beverages ... Læs mere

    1.596,49 kr.

  • Starch: Advances in Modifications, Technologies and Applications

    Redigeret af Vijay Singh Sharanagat, Dharmesh Chandra Saxena, Kshitiz Kumar, Yogesh Kumar ...
    Serier serie Biomedical and Life Sciences (R0)
    Starch is one of the major components responsible for the structure of final food products. A recent report by Industrial Starch Market predicts the industrial starch market to reach about 106.64 billion by 2022. The major portion of the starch volume will be contributed by conventional sources like maize, wheat and potato. These native starch sources are well capable to meet the industrial ... Læs mere

    1.867,83 kr.

  • Advanced Research in Starch

    Redigeret af Nirmal Mazumder, Md. Hafizur Rahman ...
    Serier serie Biomedical and Life Sciences (R0)
    This book focuses on the various invasive and non-invasive techniques which can be used for the characterization of starch macromolecules along with, the various types of physical, chemical, and enzymatic modifications of starch to enhance its usage in the food industry. It discusses various biophysical techniques, including scanning electron microscopy, Fourier transforms infrared spectroscopy, X ... Læs mere

    1.681,04 kr.

  • Plant-Based Proteins

    Production, Physicochemical, Functional, and Sensory Properties

    Redigeret af Yonghui Li ...
    Serier serie Springer Protocols
    This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical, functional, and sensory properties of these proteins. Written in the format of the Methods and Protocols in Food Science series, ... Læs mere

    2.325,57 kr.

  • Edible Films and Coatings for Food Applications

    Redigeret af Kerry C. Huber, Milda E. Embuscado ...
    Edible films and coatings play an important role in the quality, safety, transportation, storage, and display of a wide range of fresh and processed foods. Edible films and coatings, while preventing moisture loss and maintaining quality, prevent spoilage and microbial contamination of foods.The edible film and coating industry is now a multimillion dollar industry. Less than $1 million in 1999, ... Læs mere

    840,47 kr.

  • Emerging Technologies in Food Preservation

    Redigeret af Santosh Kumar, Avik Mukherjee, Atanu Mitra, Dipankar Halder ...
    Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands for fresh, minimally processed foods, foods subjected to less severe preservation and processing, and for foods with no synthetic chemical preservatives are expanding rapidly. Food businesses worldwide are innovating advanced processing and ... Læs mere

    729,46 kr.