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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • 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.

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  • 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

    2.199,44 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

    3.072,74 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.

  • Handbook of Drying of Vegetables and Vegetable Products

    Redigeret af Min Zhang, Bhesh Bhandari, Zhongxiang Fang ...
    Serier serie Advances in Drying Science and Technology
    This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, radio frequency drying, infrared radiation drying, ultrasound assisted drying, and smart drying. The ... Læs mere

    2.038,51 kr.

  • Conventional and Advanced Food Processing Technologies

    Redigeret af Suvendu Bhattacharya ...
    Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages.Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, ... Læs mere

    1.877,11 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.

  • 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.

  • 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

    1.176,99 kr.

  • Technological Interventions in Dairy Science

    Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

    Redigeret af Rupesh S. Chavan, Megh R. Goyal ...
    Serier serie Innovations in Agricultural & Biological Engineering
    This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk.Milk is a perishable commodity, and being rich in nutrients, it acts as the ... Læs mere

    1.394,77 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.

  • 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

    756,49 kr.