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Springer Protocols e-Bøker Serie

Viser 1 – 12 av 12 resultater resultater
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  • Functional Meat Products

    Redigert av Silvani Verruck, Eliane Teixeira Marsico ...
    Serie serien Springer Protocols
    This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the utilization of natural additives and bioactive compounds. Written in the format of the Methods and Protocols in Food Science series, ... Les mer

    1 402,77 kr

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  • Fermented Meat Products

    Health Aspects

    Redigert av Nevijo Zdolec ...
    Serie serien Food Biology Series
    This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat ... Les mer

    671,29 kr

  • Essential Oils in Food Processing: Chemistry, Safety and Applications

    Redigert av Seyed Mohammed Bagher Hashemi, Amin Mousavi Khaneghah, Anderson de Souza Sant'Ana ...
    Serie serien Institute of Food Technologists Series
    A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applicationsConsumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural ... Les mer

    1 881,29 kr

  • Food Product Optimization for Quality and Safety Control

    Process, Monitoring, and Standards

    Redigert av Juan Carlos Contreras-Esquivel, Laxmikant S. Badwaik, Porteen Kannan, A. K. Haghi ...
    This new book discusses food quality and safety standards that are critically important for both developed and developing economies, where consumer safety is among the primary issues to be considered in food supply chain management. The editors consider that food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues ... Les mer

    1 574,16 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

  • Research Methodology in Food Sciences

    Integrated Theory and Practice

    Redigert av 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 ... Les mer

    1 666,78 kr

  • Dried Fruit Products

    Redigert av Felipe Richter Reis, Shivanand S. Shirkole ...
    Serie serien 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 ... Les mer

    2 548,91 kr

  • Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters: Part 2

    av Luís Rodrigues da Silva, Branca Maria Silva ...
    Plants have been widely used to treat diseases, owing to the presence of bioactive compounds (phytochemicals) which play important roles in health promotion and disease prevention. In recent years, advances in chemical extraction techniques, lifestyle and dietary choices for human health have increased the interest in the consumption and study of fruits, vegetables, and foods enriched with ... Les mer

    361,24 kr

  • Fruit and Vegetable Phytochemicals

    Chemistry and Human Health, 2 Volumes

    Redigert av Elhadi M. Yahia ...
    Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and ... Les mer

    3 377,19 kr

  • Progress in Food Preservation

    Redigert av Rajeev Bhat, Abd Karim Alias, Gopinadhan Paliyath ...
    This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and ... Les mer

    2 298,59 kr

  • Emerging and Traditional Technologies for Safe, Healthy and Quality Food

    Redigert av Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas ...
    Serie serien Chemistry and Material Science (R0)
    Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26 ... Les mer

    971,12 kr

  • Probiotic Foods and Beverages

    Technologies and Protocols

    Redigert av Adriano Gomes da Cruz, Marcia Cristina Silva, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck ...
    Serie serien Springer Protocols
    This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream manufacturing, probiotic butter, plant-based beverages, probiotic plant-based cheeses, probiotic-fermented vegetables, Kombucha, probiotic beer, Friolano ... Les mer

    1 726,51 kr