"e;Microfluidics for the food industry thoroughly covers the state-of-the-art applications of microfluidic system for food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication t...Lasīt vairāk
"e;Microfluidics for the food industry thoroughly covers the state-of-the-art applications of microfluidic system for food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication t...Lasīt vairāk
Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food pr...Lasīt vairāk
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain...Lasīt vairāk
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain...Lasīt vairāk
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this this...Lasīt vairāk
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3...Lasīt vairāk
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3...Lasīt vairāk
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this this...Lasīt vairāk
With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-v...Lasīt vairāk
With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3-v...Lasīt vairāk
C. Anandharamakrishnan, V. R. Sinija, R. Mahendran
(Izdošanas datums: 29-Feb-2024, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781003838159)
Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable re...Lasīt vairāk
C. Anandharamakrishnan, V. R. Sinija, R. Mahendran
(Izdošanas datums: 29-Feb-2024, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9781003838142)
Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable re...Lasīt vairāk
C Anandharamakrishnan, Jeyan Arthur Moses, S Priyanka
Sērija : Food Chemistry, Function and Analysis
(Izdošanas datums: 29-Nov-2023, PDF+DRM, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839162428)
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailabili...Lasīt vairāk
C Anandharamakrishnan, Jeyan Arthur Moses, S Priyanka
Sērija : Food Chemistry, Function and Analysis
(Izdošanas datums: 29-Nov-2023, EPUB+DRM, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781839162435)
Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailabili...Lasīt vairāk
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical proce...Lasīt vairāk
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical proce...Lasīt vairāk
The book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target groups - from pediatrics to geriatrics. Recent trends su...Lasīt vairāk
The book offers an updated perspective on the unique characteristics of millets. Millets are consumed for their health/nutritional benefits, and in the preparation of specialty foods for target groups - from pediatrics to geriatrics. Recent trends su...Lasīt vairāk
Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as...Lasīt vairāk
Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as...Lasīt vairāk
3D Printing of Foods Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food...Lasīt vairāk
3D Printing of Foods Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food...Lasīt vairāk
(Izdošanas datums: 15-Mar-2019, PDF+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9780429772399)
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice que...Lasīt vairāk
(Izdošanas datums: 15-Mar-2019, EPUB+DRM, Izdevniecība: Taylor & Francis Ltd, ISBN-13: 9780429772382)
Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice que...Lasīt vairāk
(Izdošanas datums: 22-Jan-2019, EPUB+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781351649919)
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorp...Lasīt vairāk
(Izdošanas datums: 22-Jan-2019, PDF+DRM, Izdevniecība: Taylor & Francis Inc, ISBN-13: 9781498767187)
Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorp...Lasīt vairāk
(Izdošanas datums: 07-Feb-2017, EPUB+DRM, Izdevniecība: John Wiley and Sons Ltd, ISBN-13: 9781118930502)
Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum dr...Lasīt vairāk
(Izdošanas datums: 03-Feb-2017, PDF+DRM, Izdevniecība: John Wiley and Sons Ltd, ISBN-13: 9781118930519)
Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum dr...Lasīt vairāk
(Izdošanas datums: 23-Jul-2015, PDF+DRM, Izdevniecība: John Wiley and Sons Ltd, ISBN-13: 9781118864272)
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide rang...Lasīt vairāk
