Food Processing By-Products and their Utilization, Anal
Автор: Edited By Ranendra K. Majumder, Amjad K. Balange Название: Advances in fish processing technologies : ISBN: 1774911078 ISBN-13(EAN): 9781774911075 Издательство: Taylor&Francis Рейтинг: Цена: 150060.00 T Наличие на складе: Нет в наличии. Описание: Covers advancements in fish processing technology, green technologies for extracting nutraceuticals, the role of endogenous enzymes in the quality of fish/shellfish and their products, disruptive technologies, and restructured product-based technologies.
Автор: Ben-Dror, Elad (Bar Ilan University, Israel) Название: Food Processing Waste and Utilization ISBN: 1032062940 ISBN-13(EAN): 9781032062945 Издательство: Taylor&Francis Рейтинг: Цена: 163330.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book discusses possible solutions to tackle food waste generation and its further utilization. It addresses process engineering economics, microbiology of waste recycling and biochemical, and nutritional aspects of food waste processing. The book includes detailed guidance and case-studies about utilization/valorization of food waste.
Автор: Barba, Francisco J. Soto, Elena Rosello Brncic, Mladen Rodriquez, Jose Manuel Lorenzo Название: Green extraction and valorization of by-products from food processing ISBN: 1138544043 ISBN-13(EAN): 9781138544048 Издательство: Taylor&Francis Рейтинг: Цена: 168430.00 T Наличие на складе: Нет в наличии. Описание: With more than 700 million tons of food waste per year in Europe alone, there is immense interest in is reuse/recycle/valorisation through various processes. This book focuses on the innovative and green extraction processes for the valorization of waste and byproducts generated in the food production and processing.
Автор: Cui, Steve W. Название: Polysaccharide Gums from Agricultural Products ISBN: 0367397994 ISBN-13(EAN): 9780367397999 Издательство: Taylor&Francis Рейтинг: Цена: 65320.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more.
As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.
Название: Functional Bakery Products: Novel Ingredients and Processing Technology for Personalized Nutrition: Volume 99 ISBN: 0323855571 ISBN-13(EAN): 9780323855570 Издательство: Elsevier Science Рейтинг: Цена: 141480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.
Provides the authority and expertise of leading contributors from an international board of authors
Presents the latest release in the Advances in Food and Nutrition Research series
Includes the latest information on Functional Bakery Products
Название: High-temperature processing of food products ISBN: 0128186186 ISBN-13(EAN): 9780128186183 Издательство: Elsevier Science Рейтинг: Цена: 174050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Love is in the heir in this royally good rom com debut releasing in Spring 2023 - perfect for anyone who likes relatable heroines (with great hair), hot and aloof book boyfriends (with great hats), near misses, almost kisses and a corgi or two.
Автор: Jafari, Seid Mahdi Название: Thermal Processing Of Food Products By Steam And Hot Water ISBN: 012818616X ISBN-13(EAN): 9780128186169 Издательство: Elsevier Science Рейтинг: Цена: 174050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: My experience as a State Correction Officer inside New Yorks Prisons. As you read Paul Harringtons day-to-day and month-to-month experiences within the states prison system, you will see a broken system one that is full of loopholes, lies, cover-ups and corruption. This system is full of daily violence and numerous officers are injured by violent inmates. Each officer has their unique view of the prison system. Here, Harrington wishes to share his perspective of how different administrations created changes in the daily operations at Fishkill Correctional Facility, where he was stationed after a 15-month stint at Sing Sing. Not every day was
Автор: Chandrasekaran, M. Название: Valorization of Food Processing By-Products ISBN: 1439848858 ISBN-13(EAN): 9781439848852 Издательство: Taylor&Francis Рейтинг: Цена: 234790.00 T Наличие на складе: Нет в наличии.
Автор: Deeth Название: High Temperature Processing of Milk and Milk Products ISBN: 1118460502 ISBN-13(EAN): 9781118460504 Издательство: Wiley Рейтинг: Цена: 173130.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: S Featherstone Название: A Complete Course in Canning and Related Processes ISBN: 0857096796 ISBN-13(EAN): 9780857096791 Издательство: Elsevier Science Рейтинг: Цена: 194260.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes.
Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage.
The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion.
Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics.
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.
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