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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Bioactives Encapsulation

    Food Applications

    Redigeret af Samantha Cristina de Pinho, Carmen Silvia Favaro-Trindade ...
    Serier serie Springer Protocols
    The purpose of this book is to give a comprehensive introduction into methods and procedures on the production of micro and nanoencapsulation systems suitable for posterior incorporation in food products. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well ... Læs mere

    1.774,73 kr.

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  • 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

    1.539,86 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

    801,71 kr.

  • Characterization of Molecular Interactions

    Redigeret af Ana Clarissa dos Santos Pires, Luis Henrique Mendes da Silva ...
    Serier serie Springer Protocols
    This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science. Chapters detail spectroscopic methods and non-spectroscopic methods used to assess the molecular interactions between food constituents. Written in the format of the Methods and ... Læs mere

    2.045,72 kr.

  • Membranes for Food Applications

    Redigeret af Klaus-Viktor Peinemann, Suzana Pereira Nunes, Lidietta Giorno ...
    Serier serie Membrane Technology
    Edited by an internationally recognized leader in the field, this third volume in the series represents the complete reference to membrane processes in the food industry. The handbook adopts a highly practical approach to this hot topic, combining the hands-on experience of the expert authors involved. They provide chapters devoted to such varied applications as dairy fractionation, ... Læs mere

    1.437,74 kr.

  • Functional Food Ingredients and Nutraceuticals

    Processing Technologies, Second Edition

    Redigeret af John Shi ...
    Serier serie Functional Foods and Nutraceuticals
    The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization techno ... Læs mere

    1.797,28 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.

  • 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

    1.334,58 kr.

  • Glass Transition and Phase Transitions in Food and Biological Materials

    af Mohammad Shafiur Rahman, Yrjo H. Roos ...
    Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the ... Læs mere

    1.628,49 kr.

  • Carotenoid Analysis

    Redigeret af Antonio J. Meléndez-Martínez ...
    Serier serie Springer Protocols
    This volume provides a summary on caroteniod handling and analysis, as this knowledge is essential and cannot be neglected. Chapter guide readers through methods on carotenoid analysis in different food and human matrices. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and ... Læs mere

    2.139,13 kr.

  • Basic Protocols in Encapsulation of Food Ingredients

    Redigeret af Andrea Gomez-Zavaglia ...
    Serier serie Springer Protocols
    This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique.Authoritative and cutting ... Læs mere

    1.401,08 kr.

  • Basic Protocols in Encapsulation of Food Ingredients

    Redigeret af Andrea Gomez-Zavaglia ...
    Serier serie Springer Protocols
    This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative ... Læs mere

    1.868,14 kr.