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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Fruit and Vegetable Waste Valorization

    Basic Protocols

    Redigeret af Kandi Sridhar, Sunitha Venkata Seshamamba Burla, Minaxi Sharma, Baskaran Stephen Inbaraj ...
    Serier serie Springer Protocols
    This volume brings together cutting-edge research and expert protocols on food and vegetable waste valorization. Chapters cover a diverse range of methods and approaches for extracting bioactive compounds from fruits and vegetables that have traditionally been overlooked/undervalued.Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to ... Læs mere

    1.951,98 kr.

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  • Food Packaging

    Innovations and Shelf-Life

    Redigeret af Rui M. S. da Cruz ...
    Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food packaging. This book is divided into seven chapters, written by worldwide experts. The book is an ideal ... Læs mere

    547,07 kr.

  • Spray Drying Techniques for Food Ingredient Encapsulation

    af C. Anandharamakrishnan, Padma Ishwarya S. ...
    Serier serie Institute of Food Technologists Series
    Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last ... Læs mere

    1.509,74 kr.

  • Shelf Life and Food Safety

    Redigeret af Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir ...
    The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are ... Læs mere

    836,75 kr.

  • Green Extraction of Natural Products

    Theory and Practice

    Redigeret af Farid Chemat, Jochen Strube ...
    Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original ... Læs mere

    1.262,86 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

    1.309,24 kr.

  • Dried Fruit Products

    Redigeret af Felipe Richter Reis, Shivanand S. Shirkole ...
    Serier serie Advances in Drying Science and Technology
    Dehydration of fruits is a massive operation amounting to tens of billions of dollars’ worth in the global market. The enormous variety of fruits grown around the world and the wide range of products made therefrom make this an attractive method for the development of novel and shelf-stable consumer products.Dried Fruit Products offers a current approach linking the theory and practice of fruit ... Læs mere

    2.092,15 kr.

  • Smart Food Packaging Systems

    Innovations and Technology Applications

    Redigeret af Avik Mukherjee, Santosh Kumar, Manjusri Misra, Amar K. Mohanty ...
    Understand the future of food packaging with this timely guideFood packaging is a vital part of the food industry. It contributes to food safety and quality throughout the supply chain, reduced product loss, allows high-quality goods to be shipped safely to underserved regions, and more. Smart food packaging systems, which can sense or detect changes in the product or packaging, are at the ... Læs mere

    1.389,36 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.

  • Drying of Herbs, Spices, and Medicinal Plants

    Redigeret af Ching Lik Hii, Shivanand S. Shirkole ...
    Serier serie Advances in Drying Science and Technology
    Drying is a key operation in processing of many plant-based foods and medicines for the purpose of preservation and retention of key attributes and active compounds. Therefore, it is essential to select suitable drying techniques to ensure a product is processed under optimal operating conditions. Drying of Herbs, Spices, and Medicinal Plants presents processing aspects of these three major global ... Læs mere

    643,63 kr.

  • Food Chemistry

    The Role of Additives, Preservatives and Adulteration

    Redigeret af Mousumi Sen ...
    FOOD CHEMISTRYA unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on ... Læs mere

    1.703,49 kr.

  • Nanotechnology Interventions in Food Packaging and Shelf Life

    Redigeret af Aamir Hussain Dar, Gulzar Ahmad Nayik ...
    Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and nanodevices address aspects of the food industry, such as food safety, food security, and packaging and shelf life.Nanotechnology Interventions in Food ... Læs mere

    740,19 kr.