Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid con...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...Lasīt vairāk
Looks at the future of food processing, highlighting emerging and disruptive technologies and their gaining influence. It focuses on computer and information technology-linked applications such as CFD modeling, robotics, automation, AI, big data,...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...Lasīt vairāk
This new 3-volume collection, Emerging Technologies for the Food Industry, is a compilation of emerging and futuristic food processing technologies, presenting fundamental concepts of food technology, trending applications, and a range of i...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 th...Lasīt vairāk
C Anandharamakrishnan, Jeyan Arthur Moses, S Priyanka
Sērija : Food Chemistry, Function and Analysis
(Izdošanas datums: 29-Nov-2023, Hardback, Izdevniecība: Royal Society of Chemistry, ISBN-13: 9781788018586)
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 bioavailab...Lasīt vairāk
