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Springer Protocols Serie de eBooks

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  • Meat Product Quality Improvement

    Strategies and Technology

    Edición de José Manuel Lorenzo Rodriguez ...
    Series series Springer Protocols
    This book focuses on strategies to improve meat quality using trending topics in food quality and safety. Chapters guide readers through reduction of salt, new technologies, reduction of fat, natural colorants, probiotics, prebiotics, and postbiotics. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible ... Leer más

    $179.99 USD

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  • Tortillas: Wheat Flour and Corn Products

    de LW Rooney, Sergio O. Serna-Saldivar ...
    Series series American Association of Cereal Chemists International
    Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour and Corn Products answers the food industry's need to meet the growing demand for high-quality tortillas ... Leer más

    $233.09 USD

  • Food Process Engineering and Quality Assurance

    Edición de C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi ...
    This new book, Food Process Engineering and Quality Assurance,** provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry.The food process related application of ... Leer más

    $205.99 USD

  • Fermented Meat Products

    Health Aspects

    Edición de Nevijo Zdolec ...
    Series series Food Biology Series
    This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat ... Leer más

    $70.99 USD

  • Coffee

    Production, Quality and Chemistry

    Edición de Adriana Farah ...
    Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the ... Leer más

    $125.99 USD

  • Novel Technologies in Food Science

    Their Impact on Products, Consumer Trends and the Environment

    Edición de Anna McElhatton, Paulo José do Amaral Sobral ...
    Series series Chemistry and Material Science (R0)
    The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact. ... Leer más

    $89.99 USD

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

    de Cristina M. Rosell, Filiz Koksel ...
    Series Libro 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 ... Leer más

    $163.79 USD

  • Pseudocereals

    Chemistry and Technology

    Edición de Claudia Monika Haros, Regine Schoenlechner ...
    The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular amaranth and quinoa – have acquired increased importance (which is also due to the increased demand for gluten]free ... Leer más

    $165.00 USD

  • Dried Fruit Products

    Edición de Felipe Richter Reis, Shivanand S. Shirkole ...
    Series series Advances in Drying Science and Technology
    Dehydration of fruits is a massive operation amounting to tens of billions of dollars’ worth in the global market. The enormous variety of fruits grown around the world and the wide range of products made therefrom make this an attractive method for the development of novel and shelf-stable consumer products.Dried Fruit Products offers a current approach linking the theory and practice of fruit ... Leer más

    $280.99 USD

  • Lentils

    Production, Processing Technologies, Products, and Nutritional Profile

    Edición de Jasim Ahmed, Muhammad Siddiq, Mark A. Uebersax ...
    LENTILSUnderstand the future of plant protein with this comprehensive overviewLentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing ... Leer más

    $174.00 USD

  • Engineering Plant-Based Food Systems

    Edición de 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 ... Leer más

    $134.99 USD

  • Freeze Drying of Food Products

    Fundamentals, Processes and Applications

    Edición de 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 ... Leer más

    $157.00 USD