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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Basic Protocols in Starch Characterization

    Redigeret af Maria Teresa Pedrosa Silva Clerici, Pedro H. Campelo ...
    Serier serie Springer Protocols
    This book presents a comprehensive and up-to-date collection of analytical methods for starch characterization. Chapters cover techniques such as classical and emerging approaches for evaluating physicochemical properties, structural features, and functional behavior.Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily ... Læs mere

    1.868,14 kr.

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  • Food Process Engineering and Quality Assurance

    Redigeret af C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi ...
    This new book, Food Process Engineering and Quality Assurance,** provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry.The food process related application of ... Læs mere

    1.452,97 kr.

  • Green Extraction Techniques in Food Analysis

    af Merichel Plaza, Mara Luisa Marina ...
    Serier Bog 3 - Current and Future Developments in Food Science
    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. Key Features- ... Læs mere

    485,24 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.

  • 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

    2.206,37 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

    1.335,49 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

    1.763,90 kr.

  • Applications in Food Sciences

    af Atta-ur-Rahman, M. Iqbal Choudhary ...
    Applications of NMR Spectroscopy is a book series devoted to publishing the latest advances in the applications of nuclear magnetic resonance (NMR) spectroscopy in various fields of organic chemistry, biochemistry, health and agriculture.The fourth volume of the series features several reviews focusing on NMR spectroscopic techniques in food sciences. Readers will find references on methods used ... Læs mere

    312,69 kr.

  • Handbook of Olive Oil

    Analysis and Properties

    Redigeret af John Harwood, Ramón Aparicio ...
    The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most ... Læs mere

    2.512,78 kr.

  • Nielsen's Food Analysis Laboratory Manual

    Redigeret af B. Pam Ismail, S. Suzanne Nielsen ...
    Serier serie Chemistry and Material Science (R0)
    This fourth edition laboratory manual was written to accompany Nielsen’s Food Analysis, Sixth Edition, by the same authors. New to this fourth edition of the laboratory manual are three new chapters that complement both the textbook chapters and the laboratory exercises. The book again contains four introductory chapters that help prepare students for doing food analysis laboratory exercises. The ... Læs mere

    653,79 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.

  • 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.