Vaibhav Kumar Maurya (63 results)

Condition: New.

Paperback. Condition: Brand New. 406 pages. 7.00x0.86x10.00 inches. In Stock.

Hardcover. Condition: new. Hardcover. This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods. This book provides up to date information on the emerging trends and technology in food nanotechnology. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.…

Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.…

Condition: New.

Hardcover. Condition: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condition: New.

Condition: New. 1st ed. 2021 edition NO-PA16APR2015-KAP.

Condition: As New. Unread book in perfect condition.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New. 1st edition NO-PA16APR2015-KAP.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Condition: Brand New. 339 pages. 9.25x6.10x0.91 inches. In Stock.

Hardcover. Condition: Brand New. 358 pages. 6.15x2.00x9.21 inches. In Stock.

Condition: new.

Hardback. Condition: New. Cutaneous synthesis from sun exposure (specifically ultraviolet B light) is the major contributor to human vitamin D status, the rest of our daily requirement is fulfilled through dietary sources. Today, as vitamin D deficiency is increasing globally, we are looking for more efficient and effective ways to get bioavailable vitamin D into our diet. Its poor water solubility, susceptibility to environmental factors such as pH, temperature, ionic strength, humidity and photodegradation pose several challenges while addressing its deficiency through oral and dietary delivery. Diet diversification, biofortification, supplementation and food fortification are feasible strategies to address this. Also important to consider is loss during processing and storage, as well as interactions with other components of the food matrix into which vitamin D is incorporated. All these factors will result in a reduction in its bioavailability.This book provides a complete reference on vitamin D with respect to its role in human health; factors affecting its synthesis and stability; its deficiency and factors influencing that deficiency around the world; physicochemical challenges and strategies adopted to address the deficiency; its bioavailability in supplements as well as food; experience, opportunities and challenges in food fortification; the role of nanotechnology in improving its bioavailability; nano-delivery systems and encapsulation techniques that have been adopted so far; and experience and challenges in its fortification using microencapsulation techniques.Providing a complete view on fortification and encapsulation, this book appeals to food developers and processors, nutritionists, food technologists and research scientists. It may also help public health organisations looking at where food fortification can be adopted to decrease deficiencies.…

Condition: New.

Hardcover. Condition: new. Hardcover. Cutaneous synthesis from sun exposure (specifically ultraviolet B light) is the major contributor to human vitamin D status, the rest of our daily requirement is fulfilled through dietary sources. Today, as vitamin D deficiency is increasing globally, we are looking for more efficient and effective ways to get bioavailable vitamin D into our diet. Its poor water solubility, susceptibility to environmental factors such as pH, temperature, ionic strength, humidity and photodegradation pose several challenges while addressing its deficiency through oral and dietary delivery. Diet diversification, biofortification, supplementation and food fortification are feasible strategies to address this. Also important to consider is loss during processing and storage, as well as interactions with other components of the food matrix into which vitamin D is incorporated. All these factors will result in a reduction in its bioavailability.This book provides a complete reference on vitamin D with respect to its role in human health; factors affecting its synthesis and stability; its deficiency and factors influencing that deficiency around the world; physicochemical challenges and strategies adopted to address the deficiency; its bioavailability in supplements as well as food; experience, opportunities and challenges in food fortification; the role of nanotechnology in improving its bioavailability; nano-delivery systems and encapsulation techniques that have been adopted so far; and experience and challenges in its fortification using microencapsulation techniques.Providing a complete view on fortification and encapsulation, this book appeals to food developers and processors, nutritionists, food technologists and research scientists. It may also help public health organisations looking at where food fortification can be adopted to decrease deficiencies. Provides a complete reference on vitamin D with respect to its role in human health, physicochemical challenges and strategies adopted to address deficiencies, opportunities and challenges in food fortification and the use of microencapsulation techniques. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condition: New.

Condition: New.

Hardback. Condition: New. 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 information on algae and its various food applications. This book provides details on algae applications for students, food technologists and developers in the food industry who will all gain a better understanding of how to exploit the untapped potential of algae in food processes. Algae act as a reservoir of macro- and micronutrients including proteins, carbohydrates, lipids, peptides, vitamins, minerals and dietary fibres. They offer numerous health benefits, for example acting as anti-inflammatories, anti-coagulants, anti-oxidants and blood sugar regulators to name but a few. The oceans house these abundant and valuable products but their use is still in its infancy and the details contained in this single reference will encourage investigation into this sustainable source of food.…

Condition: New. In English.

Hardcover. Condition: new. Hardcover. 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 information on algae and its various food applications. This book provides details on algae applications for students, food technologists and developers in the food industry who will all gain a better understanding of how to exploit the untapped potential of algae in food processes. Algae act as a reservoir of macro- and micronutrients including proteins, carbohydrates, lipids, peptides, vitamins, minerals and dietary fibres. They offer numerous health benefits, for example acting as anti-inflammatories, anti-coagulants, anti-oxidants and blood sugar regulators to name but a few. The oceans house these abundant and valuable products but their use is still in its infancy and the details contained in this single reference will encourage investigation into this sustainable source of food. Application of algae to food products is in its infancy, but this book provides information on the potential of algae in the food supply chain and the benefits of this untapped food resource. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condition: New. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Hardback. Condition: New. Cutaneous synthesis from sun exposure (specifically ultraviolet B light) is the major contributor to human vitamin D status, the rest of our daily requirement is fulfilled through dietary sources. Today, as vitamin D deficiency is increasing globally, we are looking for more efficient and effective ways to get bioavailable vitamin D into our diet. Its poor water solubility, susceptibility to environmental factors such as pH, temperature, ionic strength, humidity and photodegradation pose several challenges while addressing its deficiency through oral and dietary delivery. Diet diversification, biofortification, supplementation and food fortification are feasible strategies to address this. Also important to consider is loss during processing and storage, as well as interactions with other components of the food matrix into which vitamin D is incorporated. All these factors will result in a reduction in its bioavailability.This book provides a complete reference on vitamin D with respect to its role in human health; factors affecting its synthesis and stability; its deficiency and factors influencing that deficiency around the world; physicochemical challenges and strategies adopted to address the deficiency; its bioavailability in supplements as well as food; experience, opportunities and challenges in food fortification; the role of nanotechnology in improving its bioavailability; nano-delivery systems and encapsulation techniques that have been adopted so far; and experience and challenges in its fortification using microencapsulation techniques.Providing a complete view on fortification and encapsulation, this book appeals to food developers and processors, nutritionists, food technologists and research scientists. It may also help public health organisations looking at where food fortification can be adopted to decrease deficiencies.…