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Springer Protocols eBook Series

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  • Fungi

    Edited by Pablo Navarro Simarro ...
    Series series Springer Protocols
    The aim of this volume is to provide food scientists, biotechnologists and biochemists with a compilation of protocols focused on the extraction of bioactive compounds from fungi. Across its 21 chapters, the volume explores three fundamental areas: the extraction, quantification, and identification of fungal bioactive compounds; the evaluation of their effects on health; and the development of ... Read more

    $213.89 USD

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  • Coffee

    Production, Quality and Chemistry

    Edited by Adriana Farah ...
    Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the ... Read more

    $125.99 USD

  • Shelf Life and Food Safety

    Edited by Basharat Nabi Dar, Manzoor Ahmad Shah, Shabir Ahmad Mir ...
    The quality and safety of the food we eat deserves the utmost attention and is a priority for producers and consumers alike. Shelf life studies provide important information to manufacturers and consumers to ensure a high-quality food product. Various evaluation methods are used for shelf life determination and they are usually performed at the manufacturer level. Moreover, various techniques are ... Read more

    $103.99 USD

  • Sustainable Materials for Food Packaging and Preservation

    Food Security and Sustainability

    Edited by Tabli Ghosh, Ruchir Priyadarshi, Swarup Roy ...
    Sustainable Materials for Food Packaging and Preservation: Food Security and Sustainability discusses the recent trends and development of bio-based sustainable materials, focusing on their fabrication and application in food packaging and food preservation. This book brings together fundamental information and the most recent advances in the characterization, processing, and modification of ... Read more

    $215.99 USD

  • Dried Fruit Products

    Edited by Felipe Richter Reis, Shivanand S. Shirkole ...
    Series series 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 ... Read more

    $265.00 USD

  • Freeze Drying of Food Products

    Fundamentals, Processes and Applications

    Edited by 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 ... Read more

    $141.09 USD

  • Engineering Aspects of Food Biotechnology

    Edited by Jose A. Teixeira, Antonio A. Vicente ...
    Series series Contemporary Food Engineering
    Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clear lack of information on the engineering aspects ... Read more

    $135.00 USD

  • Future Proteins

    Sources, Processing, Applications and the Bioeconomy

    Edited by Brijesh K Tiwari, Laura E Healy ...
    Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, ... Read more

    $179.99 USD

  • Sustainable Protein Sources

    Advances for a Healthier Tomorrow

    Edited by Sudarshan Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin ...
    Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and ... Read more

    $224.99 USD

  • Novel Postharvest Treatments of Fresh Produce

    Edited by Sunil Pareek ...
    Series series Innovations in Postharvest Technology Series
    Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage and shipment of horticultural crops, including fruit and vegetable products has increased in ... Read more

    $255.00 USD

  • Tomato Processing by-Products

    Sustainable Applications

    Edited by Mejdi Jeguirim, Antonis A. Zorpas ...
    In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup. Generally, in processing these products, different by-products including peels, seeds and pulps are produced. The rational disposal of Tomato waste represents not only a resource problem but also an environmental and economic one for ... Read more

    $179.99 USD

  • 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

    $134.99 USD