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![Stock image for Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges [Paperback] Roohinejad, Shahin; Koubaa, Mohamed; Greiner, Ralf and Mallikarjunan, Kumar for sale by SpringBooks](https://pictures.abebooks.com/isbn/9783030181932-us-300.jpg)
Softcover. Condition: Very Good. 1. Auflage. Unread, with a mimimum of shelfwear. Immediately dispatched from Germany.
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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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Fermentation Processes: Emerging and Conventional Technologies
Language: English
Published by Wiley-Blackwell (edition 1), 2021
ISBN 10: 1119505852 ISBN 13: 9781119505853
Hardcover. Condition: Very Good. 1. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.
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Effect of Emerging Processing Methods on the Food Quality: Advantages and Challenges
Seller: Ria Christie Collections, Uxbridge, United Kingdom
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Fermentation Processes: Emerging and Conventional Technologies
Seller: PBShop.store UK, Fairford, GLOS, United Kingdom
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Fermentation Processes : Emerging and Conventional Technologies
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
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Condition: New. pp. 200.
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Fermentation Processes : Emerging and Conventional Technologies
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
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Emulsion-based Systems for Delivery of Food Active Compounds (Hardcover)
Language: English
Published by John Wiley & Sons Inc, New York, 2018
ISBN 10: 1119247144 ISBN 13: 9781119247142
Hardcover. Condition: new. Hardcover. A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors noted experts in the field review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compoundsPresents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compoundsIncludes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Emulsion-Based Systems for Delivery of Food Active Compounds : Formation, Application, Health and Safety
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
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Fermentation Processes: Emerging and Conventional Technologies
Language: English
Published by John Wiley and Sons Ltd, GB, 2021
ISBN 10: 1119505852 ISBN 13: 9781119505853
Seller: Rarewaves.com USA, London, LONDO, United Kingdom
Seller rating 5 out of 5 stars
Hardback. Condition: New. Explores the use of conventional and novel technologies to enhance fermentation processes Fermentation Processes reviews the application of both conventional and emerging technologies for enhancing fermentation conditions, examining the principles and mechanisms of fermentation processes, the microorganisms used in bioprocesses, their implementation in industrial fermentation, and more. Designed for scientists and industry professionals alike, this authoritative and up-to-date volume describes how non-conventional technologies can be used to increase accessibly and bioavailability of substrates by microorganisms during fermentation, which in turn promotes microbial?growth and?can improve processes and?productivity across the agri-food, nutraceutical, pharmaceutical, and beverage industries. The text begins by covering the conventional fermentation process, discussing cell division and growth kinetics, current technologies and developments in industrial fermentation processes, the parameters and modes of fermentation, various culture media, and the impact of culture conditions on fermentation processes. Subsequent chapters provide in-depth examination of the use of emerging technologies-such as pulsed electric fields, ultrasound, high-hydrostatic pressure, and microwave irradiation-for biomass fractionation and microbial stimulation. This authoritative resource: Explores emerging technologies that shorten fermentation time, accelerate substrate consumption, and increase microbial biomassDescribes enhancing fermentation at conventional conditions by changing oxygenation, agitation, temperature, and other medium conditionsHighlights the advantages of new technologies, such as reduced energy consumption and increased efficiencyDiscusses the integration and implementation of conventional and emerging technologies to meet consumer and industry demand Offers perspectives on the future direction of fermentation technologies and applications Fermentation Processes: Emerging and Conventional Technologies is ideal for microbiologists and bioprocess technologists in need of an up-to-date overview of the subject, and for instructors and students in courses such as bioprocess technology, microbiology, new product development, fermentation, food processing, biotechnology, and bioprocess engineering.
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Condition: New. pp. 213.
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Effect Of Emerging Processing Methods On
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New.
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Effect Of Emerging Processing Methods O
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New.
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Emulsion-Based Systems for Delivery of Food Active Compounds : Formation, Application, Health and Safety
Seller: GreatBookPricesUK, Woodford Green, United Kingdom
Seller rating 5 out of 5 stars
US$ 228.24
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Taschenbuch. Condition: Neu. Effect of Emerging Processing Methods on the Food Quality | Advantages and Challenges | Shahin Roohinejad (u. a.) | Taschenbuch | xiii | Englisch | 2020 | Springer | EAN 9783030181932 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
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Effect of Emerging Processing Methods on the Food Quality : Advantages and Challenges
Language: English
Published by Springer International Publishing, 2020
ISBN 10: 3030181936 ISBN 13: 9783030181932
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics.Effect of Emerging Processing Methods on the Food Quality: Advantages and Challengesnot only covers the advantagesof using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.
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Effect of Emerging Processing Methods on the Food Quality : Advantages and Challenges
Language: English
Published by Springer International Publishing, 2019
ISBN 10: 3030181901 ISBN 13: 9783030181901
Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers. The research provided in these chapters aims to show that the traditional pasteurization and commercial sterilization of foods result in unacceptable quality and nutrient retention, creating an important need for alternative methods used to minimize undesirable reactions such as thermal decomposition or degradation. Emerging processing methods to minimize heat induced alterations in foods and their applications are covered in-depth, demonstrating that these methods are useful not only for the inactivation of microorganisms and enzymes but also for improving the yield and development of ingredients and marketable foods with higher quality and better nutritional characteristics.Effect of Emerging Processing Methods on the Food Quality: Advantages and Challengesnot only covers the advantagesof using innovative processing methods, but also the disadvantages and challenges of using these techniques on food quality. Each chapter focuses on a different emerging processing technique, breaking down the sensory, textural and nutritional aspects for different food products in addition to the advantages and challenges for each method. New technologies and advanced theories are a major focus, pointing to innovative new paths for the quality and safety assurance in food products. From pulsed electric fields to ultrasounds, this work covers all aspects of emerging processing techniques for fruits and vegetables, foods and dairy products.
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US$ 253.44
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Fermentation Processes: Emerging and Conventional Technologies
Language: English
Published by John Wiley and Sons Ltd, 2021
ISBN 10: 1119505852 ISBN 13: 9781119505853
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
First Edition
Condition: New. 2021. 1st Edition. Hardcover. . . . . .
