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“pradyuman kumar”

1 - 12 de 12 resultados para “pradyuman kumar”
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  • Recent Advances in Ready-to-Eat Food Technology

    Edición de Hari Niwas Mishra, Pradyuman Kumar, Ajay Singh ...
    Ready-to-Eat (RTE) describes foods that need not be cooked, reheated, or otherwise prepared before consuming them. Recent Advances in Ready-to-Eat Food Technology covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten-free, consumer behavior, control of foodborne illness and hygiene, packaging requirements, and improved ... Leer más

    $202.99 USD

  • Frying Technology

    Recent Development, Challenges, and Prospects

    Edición de Ajay Singh, Sajad Ahmad Wani, Pradyuman Kumar ...
    Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the ... Leer más

    $96.99 USD

  • Food Processing Waste and Utilization

    Tackling Pollution and Enhancing Product Recovery

    Edición de Sanju Bala Dhull, Ajay Singh, Pradyuman Kumar ...
    Because of its high Chemical Oxygen Demand (COD) and sheer volume, waste from food processing has significant potential to pollute land, water, and air. Both environmentally and economically, it is important to properly treat food processing wastes including the recovery of valuable products.Food Processing Waste and Utilization: Tackling Pollution and Enhancing Product Recovery discusses possible ... Leer más

    $77.99 USD

  • Spice Bioactive Compounds

    Properties, Applications, and Health Benefits

    Edición de Sajad Ahmad Wani, Ajay Singh, Pradyuman Kumar ...
    Nature offers us spices, which are a significant part of healthy and nutritious foods. The presence of abundant bioactive compounds in these spices makes them interesting from a scientific and health perspective. Extracts obtained from spice materials possess many health benefits and are rich sources of antioxidants, which suppress reactive oxygen species.Spice Bioactive Compounds: Properties, ... Leer más

    $96.99 USD

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  • Flour and Breads and their Fortification in Health and Disease Prevention

    Edición de Ronald Ross Watson, Vinood B. Patel, Victor R. Preedy ...
    Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, ... Leer más

    $179.99 USD

  • Biopolymers for Food Design

    Edición de Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Libro 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. ... Leer más

    $134.99 USD

  • Millets

    Properties, Processing, and Health Benefits

    de Anil Kumar Siroha, Sneh Punia, Sukhvinder Singh Purewal, Kawaljit Singh Sandhu ...
    Millets are low cost cereal grains and widely used in the food industry and animal husbandry as an important source of food and feed. As a rich source of starch, protein, minerals, vitamins, and specific bioactive compounds that contain beneficial antioxidant properties, they have gained considerable attention as a botanical dietary supplement and various functional foods.Millets: Properties, ... Leer más

    $77.99 USD

  • Natural and Artificial Flavoring Agents and Food Dyes

    Edición de Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Libro 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 ... Leer más

    $134.99 USD

  • Analysis of Food Spices

    Identification and Authentication

    Edición de Leo M.L. Nollet, Javed Ahmad, Javed Ahamad ...
    Series series Food Analysis & Properties
    Spices are obtained from natural sources, especially from plants, and are used in cooking food in whole or grounded forms mainly for imparting flavor, aroma, and piquancy. Besides their role in improving food quality, spices also have health benefits that are anticancer, antidiabetic, antimicrobial, antioxidant, hypolipidemic, analgesic, immunostimulant, and more.Spices are generally marketed in ... Leer más

    $96.99 USD

  • Handbook of Coriander (Coriandrum sativum)

    Chemistry, Functionality, and Applications

    Edición de Mohamed Fawzy Ramadan ...
    Coriander (Coriandrum sativum L., family Umbelliferae/Apiaceae) is one of the most popular spices globally. Different parts of Coriandrum sativum are edible and widely used as a seasoning due to their unique flavor and aroma. Coriandrum sativum medical uses have been recognized since ancient times. Coriander leaves (cilantro) and coriander fruit (seed) are used in different ethnic foodstuffs, meat ... Leer más

    $96.99 USD

  • Handbook of Oleoresins

    Extraction, Characterization, and Applications

    Edición de Gulzar Ahmad Nayik, Amir Gull, Tariq Ahmad Ganaie ...
    An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste. Therefore, it is designated as "true essence" of the spice and can replace spice powders in food products without altering the flavor profile. Our earth ... Leer más

    $96.99 USD

  • Saffron

    Edición de Charis M. Galanakis ...
    Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects. The book addresses the in vitro and in vivo antioxidant activities of bioactive compounds found in saffron and investigates recovery methods for the extraction of these target ingredients, as well as their ... Leer más

    $157.99 USD