Ingredients for Successful System Level Design Methodology
von Sandeep Kumar Shukla, Hiren D. Patel
2010 Kartoniert, 224 Seiten, 235mm x 155mm x 13mm, Sprache(n): eng A first book to discuss the wish lists for an ESL language and environment in a comprehensive manner and provide solutions that enable the wish list The solutions in this book are all implemented in prototypes available from our…
121,78 EUR
Basic Protocols in Encapsulation of Food Ingredients
2022 Kartoniert, 216 Seiten, 254mm x 178mm x 12mm, Sprache(n): eng Includes cutting-edge methods and protocolProvides step-by-step detail essential for reproducible resultContains key notes and implementation advice from the expertsThis volume provides a comprehensive introduction into methods a…
185,74 EUR
Basic Protocols in Encapsulation of Food Ingredients
2021 Gebunden, 216 Seiten, 260mm x 183mm x 18mm, Sprache(n): eng Includes cutting-edge methods and protocolProvides step-by-step detail essential for reproducible resultContains key notes and implementation advice from the expertsThis volume provides a comprehensive introduction into methods and…
263,64 EUR
Extraction and Analysis of Plant Active Ingredients
2023 Gebunden, 184 Seiten, 250mm x 175mm x 17mm, Sprache(n): eng The extraction of active ingredients from vegetable matter is one of the most attractive research fields in the literature. A perspective that promotes this large interest is the possibility of identifying eco-friendly and innovati…
105,74 EUR
Upcycling Legume Water: from wastewater to food ingredients
von Luca Serventi
2021 Kartoniert, 192 Seiten, 235mm x 155mm x 11mm, Sprache(n): eng Presents a sustainable solution to reducing wastewater in legume processingDiscusses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, ge…
121,78 EUR
Upcycling Legume Water: from wastewater to food ingredients
von Luca Serventi
2020 Gebunden, 192 Seiten, 241mm x 160mm x 17mm, Sprache(n): eng Presents a sustainable solution to reducing wastewater in legume processingDiscusses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, gell…
121,78 EUR
Plant-Based Foods: Ingredients, Technology and Health Aspects
2024 Kartoniert, 196 Seiten, 235mm x 155mm x 11mm, Sprache(n): eng The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market. Consumers have become interested in a plant-based diet that includes grains, legumes,…
194,85 EUR
Plant-Based Foods: Ingredients, Technology and Health Aspects
2023 Gebunden, 196 Seiten, 241mm x 160mm x 17mm, Sprache(n): eng Examines plant-based meat replacement products, their ingredients and productionComprehensively examines a wide variety of dairy replacement plant-based productsExplores the health-related aspects of plant-based foods plus their sa…
194,85 EUR
Effects of Plants' Ingredients on Dough and Final Product
2022 Gebunden, 198 Seiten, 250mm x 175mm x 17mm, Sprache(n): eng The Special Issue presents valuable information on the perspective of using cereals/pseudocereal grains, vegetable byproducts, or flour processed by applying various techniques in baked goods and pasta products. At the same time, t…
108,13 EUR
Encapsulation Technologies for Active Food Ingredients and Food Processing
2014 Kartoniert, 412 Seiten, 235mm x 155mm x 23mm, Sprache(n): eng A reference for those working on food processing using immobilized cells or enzymes and on delivery of food compounds via encapsulation Includes supplementary material: sn.pub/extrasConsumers prefer food products that are tasty,…