Jan Kulsum (98 results)

Hardcover. Condition: New. ISBN:9789394490512.

Condition: New.

Condition: New.

Hardcover. Condition: New. This book "Bakery and Confectionery Technology" gives a concise explanation of the principles, science, methods and processes involved in the development of various bakery products. The book aims to introduce students and professionals to basic as well as advanced topics on baking science and technology. The book covers wealth of information regarding the status of bakery industry, quality parameters of bakery and confectionery ingredients, chemistry of dough development, technology for manufacture of yeast-made products-bread, cakes, biscuits, desserts and pizza. This book provides information with respect to the standards and regulations of Bakery and Confectionery Products and also discusses the use of modern technological machineries for bakery production, icings and decoration. This book is designed for undergraduate and postgraduate students pursuing courses in Food Technology and allied fields. Besides, the book can serve as a guide for home and industrial bakers as well as those engaged in the profession. The book will also be beneficial for technical professional working in flour milling and bakery industry which is one of the largest organized sectors in the Indian food industry.…

Condition: New.

Condition: New.

Condition: New.

Condition: As New. Unread book in perfect condition.

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

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New. Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients. The functional components found in pumpkin enhance immunity and provide a litany of health benefits for the consumer. Pumpkin is high in proteins, beneficial seed oils and antioxidant properties. Many different types of foods can be developed from pumpkin seed as well. To date there has been no reference work that documents the up-to-date knowledge regarding pumpkin seed its production, structure, health benefits and utilization to develop food products, plus the health benefits, bioavailability and accessibility. Pumpkin Seed: Newer Perspectives addresses the most recent advances and future prospects in pumpkin seed chemistry and valorization of pumpkin byproducts. The text provides researchers with a thorough understanding of new product development, use of protein in food supplementation, packaging films and many other uses. Different extraction techniques, phytochemical composition and applications in food and nutraceuticals are studied in full. Chapters deliver up-to-date information regarding the trends for the development of functional foods through pumpkin byproducts utilizing novel methods and updated technology, serving as a multidisciplinary source for researchers in food science and technology and biotechnology.…

Condition: New.

Hardcover. Condition: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Gebunden. Condition: New.

Condition: New.

Condition: New.

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

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

Condition: New.

Condition: New.

Hardcover. Condition: new. Hardcover. Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods. Considerable evidence from epidemiological, clinical and laboratory studies have shown numerous functional components in foods which may enhance immunity and help in preventing various lifestyle diseases. This book specifically documents the therapeutic roles of functional foods and their ingredients and explains their bioavailability and accessibility.Functional Foods and Nutraceuticals: Chemistry, Health Benefits and the Way Forward addresses recent advances and future prospects of health benefits in different functional foods. It also provides a thorough understanding of the bioavailability of fortificants, their mechanisms of action, extraction techniques, effects of processing, nutraceutical and nanomaterial development and legislation. The book also delivers up-to-date information regarding the techniques of fortification, their bio-accessibility and trends along with the application of nanotechnology for the development of functional foods. This text serves as a multidisciplinary source appropriate for researchers from food science and technology, biotechnology, pharmaceutical and allied sciences, Provides recent advances in extraction of phytochemicalsExplores the role of Nutraceuticals as immunity boosters and in combatting lifestyle diseases Progress in understanding the association between the health benefits of foods, prevention of diseases and immunity enhancers has led researchers to focus on functional components of foods. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condition: As New. Unread book in perfect condition.

Hardcover. Condition: Brand New. 200 pages. 9.25x6.10x9.21 inches. In Stock.

Condition: As New. Unread book in perfect condition.

Hardback. Condition: New. Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients. The functional components found in pumpkin enhance immunity and provide a litany of health benefits for the consumer. Pumpkin is high in proteins, beneficial seed oils and antioxidant properties. Many different types of foods can be developed from pumpkin seed as well. To date there has been no reference work that documents the up-to-date knowledge regarding pumpkin seed its production, structure, health benefits and utilization to develop food products, plus the health benefits, bioavailability and accessibility. Pumpkin Seed: Newer Perspectives addresses the most recent advances and future prospects in pumpkin seed chemistry and valorization of pumpkin byproducts. The text provides researchers with a thorough understanding of new product development, use of protein in food supplementation, packaging films and many other uses. Different extraction techniques, phytochemical composition and applications in food and nutraceuticals are studied in full. Chapters deliver up-to-date information regarding the trends for the development of functional foods through pumpkin byproducts utilizing novel methods and updated technology, serving as a multidisciplinary source for researchers in food science and technology and biotechnology.…

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: As New. Unread book in perfect condition.

Condition: New.

Condition: New. In English.