Zobrazeno 1 - 10
of 57
pro vyhledávání: '"TECHNOLOGY & ENGINEERING / Food Science / Food Types"'
Este livro, em seus treze capítulos assinados por talentosos e renomados pesquisadores, expõe as infindáveis possibilidades do arroz, abrangendo aspectos da qualidade do grão, do engenho ao prato, com foco na pós-colheita e na industrialização
Foods and Beverages in Islamic and Science Perspectives covers several foods and beverages that has been widely used in Islamic history as health supplement in order to maintain our overall well-being. It discusses the benefits of salts, olive oil, g
Here is an informative volume on the importance of nutraceuticals and herbal remedies for bone health. It explains the probable mechanisms of nutraceuticals for the prevention, treatment, and management of bone-related diseases as well as their curab
Autor:
Sally Coulthard
'Crisp and refreshing'Pen Vogler, The SpectatorSin, cider and apple crumble… the 10,000-year story of the world's most tempting fruit.The Apple: A Delicious History takes the reader on an extraordinary journey, from the apple's prehistoric beginnin
Microbial Pigments: Applications in Food and Beverage Industry offers a comprehensive and updated review of the impact of microbial pigments as value-added products in the food and beverage industry. Microbes produce a range of valuable pigments such
Autor:
A. K. M. Humayun Kober
Milk and Dairy Foods: Nutirtion, Processing and Healthy Aging focuses on updated knowledge about the effect of milk and dairy foods on healthy aging. It outlines the nutritional and health benefits of milk and major dairy foods. This book also covers
Autor:
Prakash Chandra Gupta, Sayan Bhattacharyya, Nisha Sharma, Rajesh K. Kesharwani, Raj K. Keservani
This new volume explains in detail the properties of micronutrients and macronutrients and their diverse uses as nutraceuticals for their beneficial properties, such as their antioxidant activity and immunity-boosting properties and how they can be i
Autor:
Neelam Singh, I. S. Singh
This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It discusses the innovations and principles driving the future of nourishment. The latest scientific information on food nu
This reference book provides updated knowledge on fundamentals and applications of aptasensorsin food science. It discusses aptamer selection strategies including Systematic Evolution of Ligandsthrough EXponential enrichment (SELEX), Capture SELEX, C
Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techn