Advances in fish processing technologies :, Edited By Ranendra K. Majumder, Amjad K. Balange
Название: Advances in cereals processing technologies ISBN: 1032198451 ISBN-13(EAN): 9781032198453 Издательство: Taylor&Francis Рейтинг: Цена: 102070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The present book presents its reader with comprehensive knowledge related to cereals processing. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Автор: N.J. Zuidam; Viktor Nedovic Название: Encapsulation Technologies for Active Food Ingredients and Food Processing ISBN: 1441910077 ISBN-13(EAN): 9781441910073 Издательство: Springer Рейтинг: Цена: 130610.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
Автор: Green Dorothy Название: Food Processing Technologies: Quality and Safety ISBN: 1682865746 ISBN-13(EAN): 9781682865743 Издательство: Неизвестно Цена: 161990.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Oscar Leandro da Silva Ramos, Ricardo Nuno Correia Pereira, Miguel Angelo Parente Ribeiro Cerqueria, Jose Antonio Couto Teixeira, Antonio Augusto Vice Название: Advances in Processing Technologies for Bio-based Nanosystems in Food ISBN: 1138037303 ISBN-13(EAN): 9781138037304 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book provides an overview of the most recent advances made on the field of nanoscience and nanotechnology that significantly influenced the food industry. It provides a multidisciplinary review of the complex mechanisms involved in the research, development, production and legislation of food containing nanostructures systems.
Автор: Navid Razmjooy, Vania Vieira Estrela Название: Applications of Image Processing and Soft Computing Systems in Agriculture ISBN: 1522580271 ISBN-13(EAN): 9781522580270 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 200510.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The variety and abundance of qualitative characteristics of agricultural products have been the main reasons for the development of different types of non-destructive methods (NDTs). Quality control of these products is one of the most important tasks in manufacturing processes. The use of control and automation has become more widespread, and new approaches provide opportunities for production competition through new technologies. Applications of Image Processing and Soft Computing Systems in Agriculture examines applications of artificial intelligence in agriculture and the main uses of shape analysis on agricultural products such as relationships between form and genetics, adaptation, product characteristics, and product sorting. Additionally, it provides insights developed through computer vision techniques. Highlighting such topics as deep learning, agribusiness, and augmented reality, it is designed for academicians, researchers, agricultural practitioners, and industry professionals.
Название: Food processing ISBN: 0367337207 ISBN-13(EAN): 9780367337209 Издательство: Taylor&Francis Рейтинг: Цена: 168430.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: In food processing, thermal operations are the most common and conventional methods for obtaining and treating different products. This book covers basics and advances in thermal processing of food. These include drying processes, evaporation, blanching, deep fat frying, crystallization, extraction, and ohmic heating, in terms of food engineering and process design aspect. It further describes theoretical aspects, the basics of rate kinetics, and their application for the analysis of food quality indices including practical-oriented issues related to food technology. Traditional and new extraction techniques are also covered.Key features:Presents engineering focus on thermal food processing technologies.Discusses sub-classification for recent trends and relevant industry information/examples.Different current research-oriented results are included as a key parameter.Covers advances in drying, evaporation, blanching, crystallization, and ohmic heating.Includes mathematical modeling and numerical simulations.Food Processing: Advances in Thermal Technologies is aimed at graduate students and professionals in food engineering, food technology, and biological systems engineering
Автор: Dash Kshirod Kumar, Chakraborty Sourav Название: Food Processing: Advances in Non-Thermal Technologies ISBN: 0367756102 ISBN-13(EAN): 9780367756109 Издательство: Taylor&Francis Рейтинг: Цена: 117390.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This volume covers the different non-thermal processing technologies such as high-pressure processing, ultrasound, ohmic heating, pulse electric field, pulse light, membrane processing, cryogenic freezing, nanofiltration, and cold plasma processing technologies, with a focus on both fundamentals and on recent advances.
Автор: Edited By Kshirod Kumar Dash, Sourav Chakraborty Название: Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set ISBN: 0367756188 ISBN-13(EAN): 9780367756185 Издательство: Taylor&Francis Рейтинг: Цена: 193950.00 T Наличие на складе: Невозможна поставка. Описание: Advances in thermal and non-thermal food processing set aims to discuss emerging trends based on the future scope and challenges and to explain uncertain challenges in food processing including common and conventional methods including mathematical modeling and numerical simulations.
Автор: Hossain Название: Herbs and Spices: Processing Technology and Health Benefits ISBN: 1119036615 ISBN-13(EAN): 9781119036616 Издательство: Wiley Рейтинг: Цена: 172070.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
The latest research on the health benefits and optimal processing technologies of herbs and spices
This book provides a comprehensive overview of the health benefits, analytical techniques used, and effects of processing upon the physicochemical properties of herbs and spices. Presented in three parts, it opens with a section on the technological and health benefits of herbs and spices. The second part reviews the effect of classical and novel processing techniques on the properties of herbs/spices. The third section examines extraction techniques and analytical methodologies used for herbs and spices.
Filled with contributions from experts in academia and industry, Herbs, Spices and Medicinal Plants: Processing, Health Benefits and Safety offers chapters covering thermal and non-thermal processing of herbs and spices, recent developments in high-quality drying of herbs and spices, conventional and novel techniques for extracting bioactive compounds from herbs and spices, and approaches to analytical techniques. It also examines purification and isolation techniques for enriching bioactive phytochemicals, medicinal properties of herbs and spices, synergy in whole-plant medicine, potential applications of polyphenols from herbs and spices in dairy products, biotic and abiotic safety concerns, and adverse human health effects and regulation of metal contaminants in terrestrial plant-derived food and phytopharmaceuticals.
Covers the emerging health benefits of herbs and spices, including their use as anti-diabetics, anti-inflammatories, and anti-oxidants
Reviews the effect of classical and novel processing techniques on the properties of herbs and spices
Features informed perspectives from noted academics and professionals in the industry
Part of Wiley's new IFST Advances in Food Science series
Herbs, Spices and Medicinal Plants is an important book for companies, research institutions, and universities active in the areas of food processing and the agri-food environment. It will appeal to food scientists and engineers, environmentalists, and food regulatory agencies.
Автор: Knipe Название: Thermal Processing of Ready-to-Eat Meat Products ISBN: 0813801486 ISBN-13(EAN): 9780813801483 Издательство: Wiley Рейтинг: Цена: 220650.00 T Наличие на складе: Поставка под заказ. Описание: Critical technical information on thermal processing of RTE meat products Editors and authors are renowned meat industry experts Covers key regulatory aspects of RTE meat production.
Автор: A.M. Pearson; T.R. Dutson Название: Production and Processing of Healthy Meat, Poultry and Fish Products ISBN: 1461284295 ISBN-13(EAN): 9781461284291 Издательство: Springer Рейтинг: Цена: 139310.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.
Автор: Nesli Sozer Название: Imaging Technologies and Data Processing for Food Engineers ISBN: 3319247336 ISBN-13(EAN): 9783319247335 Издательство: Springer Рейтинг: Цена: 139310.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Food products are complex in nature which makes their analysis difficult. However, imaging of food materials and data analysis has gained more importance due to innovations in the food industry, as well as the emergence of food nanotechnology.
Казахстан, 010000 г. Астана, проспект Туран 43/5, НП2 (офис 2) ТОО "Логобук" Тел:+7 707 857-29-98 ,+7(7172) 65-23-70 www.logobook.kz
