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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Gas Chromatography-Mass Spectrometry

    Based Metabolomics in Food Science

    Redigeret af Sastia Prama Putri ...
    Serier serie Springer Protocols
    This volume details step-by-step procedures during all major preparation stages of GC-MS analysis targeting different samples. Chapters cover methods on extraction, derivatization, potential metabolite coverages, and applications of GC-MS in food science will all be covered in detail in individual chapters. Written in the format of the Methods and Protocols in Food Science series, chapters list ... Læs mere

    1.681,11 kr.

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  • 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.

  • 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.

  • 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.

  • 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.

  • Food Safety

    Innovative Analytical Tools for Safety Assessment

    Redigeret af Umile Gianfranco Spizzirri, Giuseppe Cirillo ...
    Serier serie Insight to Modern Food Science
    Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations.The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume ... Læs mere

    1.505,24 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.

  • Engineering Aspects of Food Quality and Safety

    Redigeret af H. Umesh Hebbar, Richa Sharma, Ram Saran Chaurasiya, Shivendu Ranjan, K.S.M.S. Raghavarao ...
    Serier serie Chemistry and Material Science (R0)
    Engineering Aspects of Food Quality and Safety aims to fill the knowledge gap in current technological advances and methods for food safety and quality, dedicating entire sections to analytical techniques from quality testing to packaging, post-harvest methods from product utilization to storage to chemical engineering principles and pre-harvest interventions from genetic engineering and ... Læs mere

    1.400,85 kr.

  • Fungi

    Redigeret af Pablo Navarro Simarro ...
    Serier serie Springer Protocols
    The aim of this volume is to provide food scientists, biotechnologists and biochemists with a compilation of protocols focused on the extraction of bioactive compounds from fungi. Across its 21 chapters, the volume explores three fundamental areas: the extraction, quantification, and identification of fungal bioactive compounds; the evaluation of their effects on health; and the development of ... Læs mere

    1.867,83 kr.

  • 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

    1.756,86 kr.

  • Natural Product Isolation and Identification

    Methods and Protocols

    Redigeret af Young Hae Choi, Ozlem Erol, Sandra Irmisch ...
    Serier serie Springer Protocols
    The purpose of this book is to provide guidance in the process of extraction, separation, and identification of natural products. Chapters guide readers through HPLC, GC, NMR, TLC, deep eutectic solvents, chemical elucidation of individual groups of metabolites, phenolics, coumarins, lignans, saponins, and their integration with a biological model. Written in the highly successful Methods in ... Læs mere

    1.840,86 kr.

  • Mass Spectrometry in Food Analysis

    Redigeret af Robert Winkler, Leo Nollet ...
    Serier serie Food Analysis & Properties
    The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw materials and intermediate and finished products.Mass Spectrometry in Food Analysis covers the MS-based ... Læs mere

    740,19 kr.