Biotechnical Processing in the Food Industry - Kumar Verma, Deepak; Patel, Ami R.; Singh Sandhu, Kawaljit; Baldi, Ashish; Garcia, Sandra; (szerk.) - Prospero Internetes Könyváruház
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Értesítés a kedvenc témákról
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Biotechnical Processing in the Food Industry

New Methods, Techniques, and Applications
 
Kiadás sorszáma: 1
Kiadó: Apple Academic Press
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Kiadói listaár:
GBP 131.00
Becsült forint ár:
68 775 Ft (65 500 Ft + 5% áfa)
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Az Ön ára:
55 020 (52 400 Ft + 5% áfa )
Kedvezmény(ek): 20% (kb. 13 755 Ft)
A kedvezmény érvényes eddig: 2024. december 31.
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Rövid leírás:

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable.

Hosszú leírás:

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost.


Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry.

Tartalomjegyzék:
Part 1: Technological Trends and Advances For The Dairy Research And Industry  1. Nonconventional Technologies: Promising Stabilization Methods for the Fresh Dairy Sector  2. Bulgarian White-Brined Cheese: Beneficial Microbiota and Technology for Development of New Functional Foods  3. Bioactive Carbohydrates: Safety Regulations and Applications for Dairy-Based Functional Foods  Part 2: Emerging Technological Developments in The Food Research Industry  4. Assessment of Quality of Confectionery Products using Electronic Nose Technology  5. Supercritical Carbon Dioxide (SC-CO2) Extraction of Piperine: A Green Extraction Method for Biomolecule of Therapeutic Importance  6. Silver-Based Solvent Extraction of EPA/DHA from Fish Oil: Chemistry and Process Development  Part 3: Potential Advanced Research in The Food, Health, And Processing Industry  7. Metabiotics as Functional Metabolites of Probiotics: An Emerging Concept and Its Potential Application in Food and Health  8. Bacteriocins: Biosynthesis, Production, Purification, and Its Potential Applications in Food and Human Health  9. Microbial Chitin Extraction from Waste Chitin: An Eco-Friendly Approach for Emerging Biotechnological Processes and Industrial Application