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“hamad rafique”

Showing 1 - 12 of 12 results for “hamad rafique”
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  • Oat Protein

    Processing, Function, and Applications

    by Xinzhong Hu, Hamad Rafique, Tian Ren ...
    Unlock oat protein's full potential from extraction to food applicationOat protein offers a hypoallergenic, gluten-free alternative with 12-20% protein content and a balanced amino acid profile, yet extraction challenges and limited consolidated research have slowed its adoption. Oat Protein: Processing, Function, and Applications provides a focused, data-driven treatment of oat protein's ... Read more

    $200.99 CAD

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  • Functional Food Product Development

    by Fereidoon Shahidi ...
    Series series Hui: Food Science and Technology
    According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and ... Read more

    $290.99 CAD

  • Engineering Plant-Based Food Systems

    Edited by Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani ...
    Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum ... Read more

    $132.79 CAD

  • Emerging and Traditional Technologies for Safe, Healthy and Quality Food

    Edited by Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas ...
    Series series Chemistry and Material Science (R0)
    Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26 ... Read more

    $115.29 CAD

  • Whole Grains and Health

    Edited by Rikard Landberg, Nathalie Scheers ...
    WHOLE GRAINS AND HEALTHThe updated guide to whole grains and their integral role in nutritional healthIn an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains’ functional ... Read more

    $189.99 CAD

  • Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods

    Edited by Abdur Rauf, Giovanni Ribaudo ...
    Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods investigates the diverse sources of bioactive compounds found in various foods and their physiological effects on the human body. This comprehensive volume emphasizes the chemical structures that maximize nutritional benefits, offering insights into how different phenolic compounds can improve health and ... Read more

    $165.59 CAD

  • Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health

    by Cristina M. Rosell, Filiz Koksel ...
    Series Book 117 - Advances in Food and Nutrition Research
    Next-Generation Cereal-Based Foods and Beverages: Breakthroughs in Technology, Sustainability, and Health, Volume 117 offers an in-depth examination of the latest advancements in cereal science, processing techniques, and health-oriented applications. This volume gathers insights from global experts, focusing on functional ingredient development, foodomics, and novel analytical methods aimed at ... Read more

    $160.79 CAD

  • Oats

    Chemistry and Technology

    by Francis Webster ...
    Series series American Association of Cereal Chemists International
    For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in ... Read more

    $263.99 CAD

  • Proteins in Food Processing

    Edited by Rickey Y. Yada ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of ... Read more

    $264.79 CAD

  • Future Proteins

    Sources, Processing, Applications and the Bioeconomy

    Edited by Brijesh K Tiwari, Laura E Healy ...
    Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, ... Read more

    $176.79 CAD

  • Sustainable Recovery and Reutilization of Cereal Processing By-Products

    Edited by Charis M. Galanakis ...
    Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and ... Read more

    $220.79 CAD

  • Sustainable Protein Sources

    Advances for a Healthier Tomorrow

    Edited by Sudarshan Nadathur, Janitha P.D. Wanasundara, Laurie Scanlin ...
    Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs. This revised edition presents the benefits of plant and alternative protein consumption, including those that benefit the environment, population, and ... Read more

    $275.19 CAD