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Springer Protocols eBook Series

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  • Basic Methods and Protocols on Sourdough

    Edited by Marco Gobbetti, Carlo Giuseppe Rizzello ...
    Series series 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 ... Read more

    PHP7,104.19

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  • Handbook on Sourdough Biotechnology

    Edited by Marco Gobbetti, Michael Gänzle ...
    Series series 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 ... Read more

    PHP10,333.69

  • Advances in Meat Processing Technology

    Edited by Alaa El-Din A. Bekhit ...
    Series series 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 ... Read more

    PHP18,171.51

  • High Pressure Processing of Food

    Principles, Technology and Applications

    Edited by V.M. Balasubramaniam, Gustavo V. Barbosa-Cánovas, Huub Lelieveld ...
    Series series 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 ... Read more

    PHP21,249.99

  • Pulse Foods

    Processing, Quality and Nutraceutical Applications

    Edited by Brijesh K. Tiwari, Aoife Gowen, Brian McKenna ...
    Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of ... Read more

    PHP8,044.69

  • Spray Drying for the Food Industry

    Unit Operations and Processing Equipment in the Food Industry

    Edited by Seid Mahdi Jafari, Katarzyna Samborska ...
    Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food ... Read more

    PHP13,407.69

  • Biopolymers for Food Design

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 20 - Handbook of Food Bioengineering
    Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. ... Read more

    PHP8,044.69

  • Food Microstructure and Its Relationship with Quality and Stability

    Edited by Sakamon Devahastin ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their ... Read more

    PHP10,726.19

  • Deep Frying

    Chemistry, Nutrition, and Practical Applications

    Edited by Michael D. Erickson ...
    Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. - Focuses ... Read more

    PHP10,189.39

  • Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

    Edited by Min Hu, Charlotte Jacobsen ...
    Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food ... Read more

    PHP7,461.69

  • Handbook of Food Proteins

    Edited by Glyn O. Phillips, Peter A. Williams ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry ... Read more

    PHP14,748.49

  • Processed Cheese Science and Technology

    Ingredients, Manufacture, Functionality, Quality, and Regulations

    Edited by Mamdouh El-Bakry, Bhavbhuti M. Mehta ...
    Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details the most recent developments and updates regarding processed cheeses and cheese products. It offers comprehensive information on all aspects of processed cheese, including manufacturing, types, ingredients, flavors, colors, preservatives, functionality (texture and rheology), analyses ... Read more

    PHP10,726.19