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Springer Protocols Bogserier

1 - 12 af 12 resultater
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  • Novel Food Analysis

    Techniques and Applications

    Redigeret af Tanmay Sarkar ...
    Serier serie Springer Protocols
    This book focuses on cutting-edge protocols for novel food analysis, covering advanced techniques for food safety, quality assessment, authentication, and nutritional profiling. It provides step-by-step methodologies for emerging analytical tools such as CRISPR-based detection, nano-sensors, mass spectrometry, lab-on-a-chip technology, spectroscopic techniques, and ultrasonication methods. Written ... Læs mere

    1.867,83 kr.

  • Food Waste Valorization

    Green Techniques in Sustainable Management

    Redigeret af Tanmay Sarkar ...
    Serier serie Springer Protocols
    This volume provides an extensive exploration of innovative and sustainable methodologies for addressing food waste challenges. Chapters detail multiple dimensions, ensuring a comprehensive understanding of food waste valorization through green technologies. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily ... Læs mere

    1.681,11 kr.

  • Fortified Foods

    Redigeret af Tanmay Sarkar ...
    Serier serie Springer Protocols
    This volume details the newest breakthroughs that are changing how researchers think about fortified foods. Chapters guide readers through nanoemulsions, liposome encapsulation, cutting-edge extrusion processes, and genetic tweaks. Subsequent chapters investigate liposome encapsulation to deliver vitamins, iron biofortification in meat products, and enzymatic hydrolysis to enhance protein in dairy ... Læs mere

    2.138,77 kr.

  • Bioactive Extraction and Application in Food and Nutraceutical Industries

    Redigeret af Tanmay Sarkar, Siddhartha Pati ...
    Serier serie Springer Protocols
    This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the field, catering to the needs of researchers, industry professionals, and students who are interested in this rapidly evolving area. ... Læs mere

    1.214,06 kr.

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  • 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.

  • Nonthermal Food Processing, Safety, and Preservation

    Redigeret af Anand Prakash, Arindam Kuila ...
    NONTHERMAL FOOD PROCESSING SAFETY AND PRESERVATIONThis book is essential for learning how biological processes are translated into commercial products and services under food biotechnology and will significantly broaden users’ scope, capabilities, and application of bioprocess engineering, food processes, biochemical engineering, nanotechnology, biotechnology, and microbiology.Food engineering ... Læs mere

    1.476,86 kr.

  • Functional Food Product Development

    Redigeret af Jim Smith, Edward Charter ...
    Serier serie Hui: Food Science and Technology
    According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and ... Læs mere

    1.623,99 kr.

  • Microbial Fermentation and Enzyme Technology

    Redigeret af Hrudayanath Thatoi, Pradeep K. Das Mohapatra, Sonali Mohapatra, Keshab C. Mondal ...
    The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly ... Læs mere

    600,72 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

    1.556,36 kr.

  • The Chemistry of Food Additives and Preservatives

    af Titus A. M. Msagati ...
    Chemistry of Food Additives and PreservativesFood additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a ... Læs mere

    1.318,36 kr.

  • Recent Advances in Edible Fats and Oils Technology

    Processing, Health Implications, Economic and Environmental Impact

    Redigeret af Yee-­Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, Oi-Ming Lai ...
    Serier serie Biomedical and Life Sciences (R0)
    This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the ... Læs mere

    1.008,61 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.