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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • 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

    1.867,83 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

    1.400,85 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

    1.509,74 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

    689,61 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.

  • New Polymers for Encapsulation of Nutraceutical Compounds

    Redigeret af Jorge Carlos Ruiz Ruiz, Maira Rubi Segura Campos ...
    The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation ... Læs mere

    1.489,61 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.

  • Encapsulation Technologies for Active Food Ingredients and Food Processing

    Redigeret af N.J. Zuidam, Viktor Nedovic ...
    Serier serie Chemistry and Material Science (R0)
    Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to ... Læs mere

    1.307,45 kr.

  • Research Methodology in Food Sciences

    Integrated Theory and Practice

    Redigeret af C. O. Mohan, Elizabeth Carvajal-Millan, C. N. Ravishankar ...
    Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety.The book looks at the latest nanotechnology aspects for the detection of ... Læs mere

    1.491,33 kr.

  • Nano- and Microencapsulation for Foods

    Redigeret af Hae-Soo Kwak ...
    Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the ... Læs mere

    1.267,49 kr.

  • Encapsulation and Controlled Release Technologies in Food Systems

    Redigeret af Jamileh M. Lakkis ...
    The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors ... Læs mere

    1.456,24 kr.

  • Nano-Technological Intervention in Agricultural Productivity

    af Javid A. Parray, Mohammad Yaseen Mir, Nowsheen Shameem ...
    Provides detailed information about the use of nanotechnology in remediating waste and pollution in agricultureNano-Technological Intervention in Agricultural Productivity explores sustainable, eco-friendly technologies for remediating wastes and contaminated areas in both water and land ecosystems. Focusing on nano-technological innovations that use microbes and microbial agents to improve the ... Læs mere

    1.396,11 kr.