Thema Lebensmittelchemie / Lebensmittelwissenschaft – alle Bücher, Seite 2

Markus Schubnell
Thermal Analysis of Food

This book provides an overview of the thermal analysis of foods and presents a large number of practical examples. The main techniques used for sample measurements are differential scanning calorimetry (D…

sofort lieferbar

Buch

H. K. Sharma, Navneet Kumar, Mohd Aaqib Sheikh
Nutraceutical Values and Processing Techniques of Gourds as Vegetables

The demand for vegetables has created significant stress on global vegetable processing industries to produce safe and long-lasting produce. Many different unit operations are involved in the fruit and ve…

lieferbar innerhalb 2-3 Wochen

Buch

Javid Ahmad Sofi, Shabir Bangroo, Asim Biswas
Principle and Application of Chromatography in Pesticide Residue Analysis

This book is exclusively structured around chromatography techniques and is unique in the market for catering to these needs. It provides a complete description of experimental methodologies in high-perfo…

lieferbar innerhalb 2-3 Wochen

Buch

Advancements in Voltammetry for Biosensing Applications

This book presents a detailed description of the recent advancements in voltammetry for biosensing applications. This book discusses the emerging research trends in the preparation of voltammetry-based el…

lieferbar innerhalb 2-3 Wochen

Buch

Advances in Food Preservatives

This book presents the most up-to-date methods for extracting and analyzing food preservatives, offering readers a comprehensive view of cutting-edge research on both natural and synthetic preservation ag…

lieferbar innerhalb 2-3 Wochen

Buch

Advances in Research on Edible Flowers

Advances in Olericulture

Flowers play an important role in human life. Due to their high nutritional and chemoprotective values, the consumption of edible flowers is gaining popularity as a food source and garnish. Consequently, …

lieferbar innerhalb 2-3 Wochen

Buch

Algal Polysaccharides and Proteins for Food Applications

Seaweeds have had a role in the human diet, particularly in Japan, since 600 BC but still the use of algae for food applications is not widely adopted. This is due to a lack of available systematic inform…

lieferbar innerhalb 1-2 Wochen

Buch

All About Hops: The Crop, its Cultivation, and its Uses in Brewing and Beyond

For centuries, Humulus lupulus---more commonly known as hops---has been a fundamental ingredient in the brewing process. However, the true complexity of this plant is revealed when viewed from a different…

lieferbar innerhalb 2-3 Wochen

Buch

Application of Bio-Additives for the Food Industry

This text provides advanced and comprehensive information related to food additives based on bio-sources. A thorough overview of the many groups of microorganisms used as food additives is presented, as w…

lieferbar innerhalb 2-3 Wochen

Buch

Application of Fluorescence Spectroscopy in Food Quality and Control

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology. As a particularly sensitive analytical technique, fluorescence sp…

lieferbar innerhalb 2-3 Wochen

Buch

Beta-Glucan: Sources, Properties and Applications

Beta-glucans are the polysaccharides obtained from the cell wall of fungi, yeast, bacteria, and cereals with different physicochemical properties depending on the source. Beta-glucans are polymers with β-…

lieferbar innerhalb 2-3 Wochen

Buch

Bioactive Food Ingredients in Managing Inflammatory Diseases

Food Bioactive Ingredients

Inflammatory and non-communicable diseases (NCDs) have a significant impact on public health as well as socio-economic conditions across the globe. According to the WHO (World Health Organization), NCDs k…

lieferbar innerhalb 2-3 Wochen

Buch

Bioactive Phytochemicals in By-products from Bulb, Flower and Fruit Vegetables

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization. By-products and wastes from vegetable proces…

lieferbar innerhalb 2-3 Wochen

Buch

Bioactive Phytochemicals in By-products from Leaf, Stem, Root and Tuber Vegetables

This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and pr…

lieferbar innerhalb 2-3 Wochen

Buch

Biological Outlook to Improve the Nutritive Quality of Bakery Products

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bak…

lieferbar innerhalb 2-3 Wochen

Buch

Biomaterials for Sustainable Food Packaging

Environmental Footprints and Eco-design of Products and Processes

This book explores sustainable alternatives to conventional plastics in food packaging, with a focus on a broad spectrum of bio-based materials, including starch, pectin, cellulose nanofibers, marine-deri…

lieferbar innerhalb 2-3 Wochen

Buch

Dried Fruit Products

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…

lieferbar innerhalb 1-2 Wochen

Buch

Edible Flowers: Source of Phytonutrients, Valorization and Technological Advancements

Flowers are not only used for decoration of savory dishes and desserts but also provide a unique combination of sensations that enhance the nutritional profile of various foods. Owing to increasing knowle…

sofort lieferbar

Buch

Edible Insects: Nutritional Benefits, Culinary Innovations and Sustainability

Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention. As the global …

lieferbar innerhalb 2-3 Wochen

Buch

Engineering Solutions for Sustainable Food and Dairy Production

Food Engineering Series

This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industr…

lieferbar innerhalb 2-3 Wochen

Buch

Trefferliste "Lebensmittelchemie / Lebensmittelwissenschaft" - alle Bücher