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Showing 1 - 12 of 12 results for “himjyoti dutta”
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  • The Science and Technology of Chilli Pepper: Processing, Products & Quality Assurance

    by Himjyoti Dutta, Geetarani Liklam Loushigam ...
    Series series Biomedical and Life Sciences (R0)
    This book offers an in-depth examination of chilli peppers, including their scientific aspects, technologies and uses in processing, product creation and quality control. It explores the distinctive qualities of chilli peppers, including their nutritional and bioactive components, along with their cultural importance and economic worth. The book begins with an overview of the extensive history, ... Read more

    $179.99 CAD

  • Recent Advances in the Modification of Plant Proteins

    Edited by Loveleen Sharma, Himjyoti Dutta ...
    Series series Biomedical and Life Sciences (R0)
    Recent Advances in the Modification of Plant Proteins aims to explore cutting-edge developments in various physical, chemical and enzymatic treatments of plant-based proteins, which are becoming increasingly important in food science, nutrition and industrial applications. The book delves into the principles and methodologies of modern modification techniques such as thermal treatments, high ... Read more

    $256.99 CAD

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  • 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

    $132.99 CAD

  • Freeze Drying of Food Products

    Fundamentals, Processes and Applications

    Edited by Roji Balaji Waghmare, Manoj Kumar, Parmjit S. Panesar ...
    FREEZE DRYING OF FOOD PRODUCTSAn accessible guide to safely dehydrating foodFreeze drying, or lyophilization, is a method for dehydrating food or other substances through the use of pressure instead of heat. This allows for the preservation and storage of high-value food products without altering their essential properties or causing a reduction in quality or value. For these reasons, freeze ... Read more

    $187.99 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

    $115.99 CAD

  • Nutraceutical and Functional Food Components

    Effects of Innovative Processing Techniques

    Edited by Charis M. Galanakis ...
    Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the ... Read more

    $176.79 CAD

  • Recent Advances in Edible Fats and Oils Technology

    Processing, Health Implications, Economic and Environmental Impact

    Edited by Yee-­Ying Lee, Teck-Kim Tang, Eng-Tong Phuah, Oi-Ming Lai ...
    Series series Biomedical and Life Sciences (R0)
    This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the ... Read more

    $154.99 CAD

  • Biopolymers for Food Design

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 20 - Handbook of Food Bioengineering
    Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. ... Read more

    $132.79 CAD

  • Chemical Changes During Processing and Storage of Foods

    Implications for Food Quality and Human Health

    Edited by Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan ...
    Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and ... Read more

    $141.59 CAD

  • Nanoemulsions in Food Technology

    Development, Characterization, and Applications

    Edited by Javed Ahmad, Leo M.L. Nollet ...
    Series series Food Analysis & Properties
    As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in ... Read more

    $131.99 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

  • Natural and Artificial Flavoring Agents and Food Dyes

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 7 - Handbook of Food Bioengineering
    Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the ... Read more

    $132.79 CAD