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Springer Protocols e-Bøker Serie

Viser 1 – 12 av 12 resultater resultater
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  • Basic Methods and Protocols on Sourdough

    Redigert av Marco Gobbetti, Carlo Giuseppe Rizzello ...
    Serie serien Springer Protocols
    This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional ... Les mer

    1 186,94 kr

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  • Handbook on Sourdough Biotechnology

    Redigert av Marco Gobbetti, Michael Gänzle ...
    Serie serien Chemistry and Material Science (R0)
    In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being ... Les mer

    1 726,51 kr

  • Advances in Meat Processing Technology

    Redigert av Alaa El-Din A. Bekhit ...
    Serie serien Contemporary Food Engineering
    Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by ... Les mer

    2 673,24 kr

  • High Pressure Processing of Food

    Principles, Technology and Applications

    Redigert av V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld ...
    Serie serien Chemistry and Material Science (R0)
    High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial ... Les mer

    3 550,37 kr

  • Food Chemistry

    A Laboratory Manual

    av Dennis D. Miller, C. K. Yeung ...
    FOOD CHEMISTRYA manual designed for Food Chemistry Laboratory courses that meet Institute of Food Technologists undergraduate education standards for degrees in Food ScienceIn the newly revised second edition of Food Chemistry: A Laboratory Manual, two professors with a combined 50 years of experience teaching food chemistry and dairy chemistry laboratory courses deliver an in-depth exploration of ... Les mer

    637,39 kr

  • Food Safety

    Innovative Analytical Tools for Safety Assessment

    Redigert av Umile Gianfranco Spizzirri, Giuseppe Cirillo ...
    Serie serien Insight to Modern Food Science
    Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations.The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume ... Les mer

    2 093,89 kr

  • Lentils

    Production, Processing Technologies, Products, and Nutritional Profile

    Redigert av Jasim Ahmed, Muhammad Siddiq, Mark A. Uebersax ...
    LENTILSUnderstand the future of plant protein with this comprehensive overviewLentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing ... Les mer

    1 715,99 kr

  • Freeze Drying of Food Products

    Fundamentals, Processes and Applications

    Redigert av 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 ... Les mer

    1 542,79 kr

  • Encapsulation and Controlled Release Technologies in Food Systems

    Redigert av 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 ... Les mer

    1 715,99 kr

  • Technological Interventions in Dairy Science

    Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

    Redigert av Rupesh S. Chavan, Megh R. Goyal ...
    Serie serien Innovations in Agricultural & Biological Engineering
    This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk.Milk is a perishable commodity, and being rich in nutrients, it acts as the ... Les mer

    1 528,31 kr

  • Food Aroma Evolution

    During Food Processing, Cooking, and Aging

    Redigert av Matteo Bordiga, Leo M.L. Nollet ...
    Serie serien Food Analysis & Properties
    Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the description of the aroma evolution in several food matrices. Not only cooking, but also processing (such as ... Les mer

    2 461,75 kr

  • Encapsulation Technologies for Active Food Ingredients and Food Processing

    Redigert av N.J. Zuidam, Viktor Nedovic ...
    Serie serien 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 ... Les mer

    1 510,69 kr