Sunooj (50 results)
- Softcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 105.68
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- Softcover
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
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US$ 115.24
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PAP. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Softcover
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 129.28
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- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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US$ 133.73
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Starch: Structure, Properties, And Modifications For Food Applications
Bangar, Sneh Punia (Editor)/ Kumar Siroha, Anil (Editor)/ Sunooj, K.V. (Editor)
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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US$ 150.05
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Paperback. Condition: Brand New. 386 pages. 7.00x0.84x10.00 inches. In Stock.
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- Softcover
Seller: moluna, Greven, Germanymoluna
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US$ 118.60
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Condition: New. Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. Her research interest includes the extraction and functional characterization of functional f.
- Hardcover
Seller: Basi6 International, Irving, TX, U.S.A.Basi6 International
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US$ 180.09
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Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 160.23
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Taschenbuch. Condition: Neu. Neuware - Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. 'Starch: Structure, Properties, and Modifi…cations for Food Applications' explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features: - This book will cover the functional characteristics of conventional and non-conventional starches - It covers the different methods of starch modification, including physical, chemical, and enzymatic methods - The latest information on the properties of modified starch is from different sources - This book will explore the current and emerging application trends of modified starches With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology.
Starch : Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (EDT); Sunooj, K. V. (EDT); Siroha, Anil Kumar (EDT)
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: Used - As new
US$ 224.68
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Condition: As New. Unread book in perfect condition.
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
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US$ 233.71
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Condition: New. In.
Starch : Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (EDT); Sunooj, K. V. (EDT); Siroha, Anil Kumar (EDT)
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
US$ 267.90
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Condition: As New. Unread book in perfect condition.
Starch : Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (EDT); Sunooj, K. V. (EDT); Siroha, Anil Kumar (EDT)
- Hardcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
Contact seller5-star sellerCondition: New
US$ 280.35
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Condition: New.
- Hardcover
Seller: California Books, Miami, FL, U.S.A.California Books
Contact seller4-star sellerCondition: New
US$ 283.00
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Condition: New.
- Hardcover
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 275.95
US$ 8.75 shippingShips from United Kingdom to U.S.A.Quantity: 3 available
Condition: New.
Starch : Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (EDT); Sunooj, K. V. (EDT); Siroha, Anil Kumar (EDT)
- Hardcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: New
US$ 282.68
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Condition: New.
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- Softcover
Seller: preigu, Osnabrück, Germanypreigu
Contact seller5-star sellerCondition: New
US$ 219.52
US$ 80.66 shippingShips from Germany to U.S.A.Quantity: 5 available
Taschenbuch. Condition: Neu. Cereal-Based Food Products | Manzoor Ahmad Shah (u. a.) | Taschenbuch | viii | Englisch | 2024 | Springer | EAN 9783031403101 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
US$ 291.35
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Condition: New. 1st edition NO-PA16APR2015-KAP.
- Hardcover
Seller: PBShop.store US, Wood Dale, IL, U.S.A.PBShop.store US
Contact seller5-star sellerCondition: New
US$ 296.33
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Hardcover
Seller: PBShop.store UK, Fairford, GLOS, United KingdomPBShop.store UK
Contact seller5-star sellerCondition: New
US$ 299.47
US$ 9.10 shippingShips from United Kingdom to U.S.A.Quantity: Over 20 available
HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.
- Hardcover
Seller: Ria Christie Collections, Uxbridge, United KingdomRia Christie Collections
Contact seller5-star sellerCondition: New
US$ 294.06
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Condition: New. In.
- Hardcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
Contact seller4-star sellerCondition: New
US$ 305.22
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Condition: New. pp. 380.
- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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US$ 312.13
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Condition: New.
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- Hardcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 253.99
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Buch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varying amou…nts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products.Covers different types of products prepared from cereal grains;Focuses on production technology for the development of cereal products;Presents information on packaging requirements of cereal products.
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- Softcover
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 264.81
US$ 72.46 shippingShips from Germany to U.S.A.Quantity: 1 available
Taschenbuch. Condition: Neu. Druck auf Anfrage Neuware - Printed after ordering - Cereal grains and their products are staples in the diet of almost every culture of the world and have made an important contribution to daily nutrient requirements. Cereal grains are high in carbohydrates, good sources of protein and provide varyi…ng amounts of fibre, vitamins and minerals. The nutritional composition of grains may vary depending on the variety and environmental growing conditions. A number of cereal products are prepared from all the regions of the world. Cereals are processed into many products such as bread, cookies, cakes and pasta and are consumed daily by the majority of the population and play an important place in human nutrition. Cereal Based Food Products is the first book of its kind, focusing on the preparation methodology of cereal products. The chapters focus on different types of cereal products, processing technology, quality aspects and packaging requirements. All of the important cereal-based foods are covered in full, including sections on bread, cookies, cakes and muffins, pasta and noodles and many more including their packaging, preparation methods and ingredients. With this text researchers will find a comprehensive single source for information on the processing of cereal-based food products.Covers different types of products prepared from cereal grains;Focuses on production technology for the development of cereal products;Presents information on packaging requirements of cereal products.
- Hardcover
- International Edition
Seller: UK BOOKS STORE, London, LONDO, United KingdomUK BOOKS STORE
Contact seller5-star sellerInternational EditionCondition: Used
US$ 344.46
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Condition: New Books. 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.
Cereal-Based Food Products
Shah, Manzoor Ahmad (Editor)/ Sunooj, Kappat Valiyapeediyekkal (Editor)/ Mir, Shabir Ahmad (Editor)
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
US$ 353.15
US$ 16.83 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Hardcover. Condition: Brand New. 377 pages. 9.25x6.10x9.21 inches. In Stock.
Starch: Structure, Properties, and Modifications for Food Applications
Bangar, Sneh Punia (Editor)/ Sunooj, K. V. (Editor)/ Siroha, Anil Kumar (Editor)
- Hardcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
Contact seller5-star sellerCondition: New
US$ 387.30
US$ 16.83 shippingShips from United Kingdom to U.S.A.Quantity: 2 available
Hardcover. Condition: Brand New. 376 pages. 10.00x7.00x10.00 inches. In Stock.
- Softcover
- Print on Demand
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.Grand Eagle Retail
Contact seller5-star sellerCondition: New
US$ 114.31
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Paperback. Condition: new. Paperback. Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modific…ations for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
- Softcover
- Print on Demand
Seller: CitiRetail, Stevenage, United KingdomCitiRetail
Contact seller5-star sellerCondition: New
US$ 122.68
US$ 49.81 shippingShips from United Kingdom to U.S.A.Quantity: 1 available
Paperback. Condition: new. Paperback. Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. "Starch: Structure, Properties, and Modific…ations for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features:This book will cover the functional characteristics of conventional and non-conventional starchesIt covers the different methods of starch modification, including physical, chemical, and enzymatic methodsThe latest information on the properties of modified starch is from different sourcesThis book will explore the current and emerging application trends of modified starchesWith contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. "Starch: Structure, Properties, and Modifications for Food Applications" explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
