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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • 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.

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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.

  • Food Analysis

    Redigeret af S. Suzanne Nielsen ...
    Serier serie Chemistry and Material Science (R0)
    This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties. The book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information chapters on regulations, labeling, sampling, and data handling provide background information for chapters on specific methods ... Læs mere

    653,79 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.

  • 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.

  • 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.

  • Nanoemulsions in Food Technology

    Development, Characterization, and Applications

    Redigeret af Javed Ahmad, Leo M.L. Nollet ...
    Serier serie Food Analysis & Properties
    As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in ... Læs mere

    764,05 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.

  • 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.

  • 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

    1.526,24 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

    1.307,67 kr.

  • NMR Spectroscopy in Food Analysis

    af Apostolos Spyros, Photis Dais ...
    Serier Bog 10 - RSC Food Analysis Monographs
    During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today. Currently, there exists no book that fulfils specifically the needs of food scientists that are interested in adding or expanding the use of NMR spectroscopy in their arsenal of food analysis techniques. Current books and ... Læs mere

    1.731,83 kr.