Bhesh Bhandari – författare
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22 produkter
Non-Equilibrium States and Glass Transitions in Foods
Processing Effects and Product-Specific Implications
Av Bhesh Bhandari, Yrj� H. Roos
Inbunden, 2016
2676 kr
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Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods. After …
Non-Equilibrium States and Glass Transitions in Foods
Processing Effects and Product-Specific Implications
Av Yrjo H. Roos, Bhesh Bhandari
E-bok, 2016
3284 kr
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Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods.After brief …
Fundamentals of 3D Food Printing and Applications
Av Fernanda C. Godoi, Bhesh Bhandari m. fl.
Häftad, 2018
2522 kr
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Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and …
Fundamentals of 3D Food Printing and Applications
Av Min Zhang, Sangeeta Prakash m. fl.
E-bok, 2018
3498 kr
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Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of food texture and nutritional content required by specific diets. This book discusses 3D food printing technologies and …
Engineering Plant-Based Food Systems
Av Sangeeta Prakash, Bhesh Bhandari m. fl.
Häftad, 2022
1483 kr
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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 …
Handbook of Food Powders
Processes and Properties
Av Bhesh Bhandari, Nidhi Bansal m. fl.
Häftad, 2023
2766 kr
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Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing …
Handbook of Food Powders
Processes and Properties
Av Pierre Schuck, Min Zhang m. fl.
E-bok, 2023
3942 kr
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Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing …
Fundamentals of 3D Food Printing and Applications
Av Fernanda C. Godoi, Sangeeta Prakash m. fl.
Häftad, 2027
3338 kr
Kommande
Fundamentals of 3D Food Printing and Applications, Second Edition offers a broad overview of 3D printing technology applied to food. This new edition outlines emerging 3D food printing technologies and their working mechanisms across a wide range of application areas, including the development of …
Oil-Encapsulated Powders for Functional Foods
Preparation and Practice
Av Jian Zhong, Xuebing Xu m. fl.
Häftad, 2027
2035 kr
Kommande
Oil-Encapsulated Powders for Functional Foods: Preparation and Practice bridges the gap between fundamental research and industrial practice, emphasizing how encapsulation can enhance bioavailability, protect bioactives from environmental degradation, and improve sensory attributes. The book …
Handbook of Food Powders
Processes and Properties
Av Bhesh Bhandari, Nidhi Bansal m. fl.
Inbunden, 2013
2445 kr
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Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are …
Handbook of Food Powders
Processes and Properties
Av Pierre Schuck, Min Zhang m. fl.
E-bok, 2013
2998 kr
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Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are …
Food Materials Science and Engineering
E-bok, 2012
2550 kr
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Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application …
Food Materials Science and Engineering
E-bok, 2012
2550 kr
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Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application …
Handbook of Drying of Vegetables and Vegetable Products
Av Zhongxiang Fang, Bhesh Bhandari m. fl.
E-bok, 2017
3428 kr
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This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, …
Food Materials Science and Engineering
Inbunden, 2012
2216 kr
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Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application …
Handbook of Drying of Vegetables and Vegetable Products
Av Min Zhang, Bhesh Bhandari m. fl.
Inbunden, 2017
3070 kr
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This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, …
Handbook of Drying of Vegetables and Vegetable Products
Av Zhongxiang Fang, Bhesh Bhandari m. fl.
E-bok, 2017
3329 kr
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This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable Products discusses various technologies such as hot airflow drying, freeze drying, solar drying, microwave drying, …
Dairy Fat Products and Functionality
Fundamental Science and Technology
Av Tuyen Truong, Christelle Lopez m. fl.
Inbunden, 2020
2185 kr
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This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized …
Dairy Fat Products and Functionality
Fundamental Science and Technology
Av Sangeeta Prakash, Bhesh Bhandari m. fl.
E-bok, 2020
2575 kr
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This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized …
Dairy Fat Products and Functionality
Fundamental Science and Technology
Av Tuyen Truong, Christelle Lopez m. fl.
Häftad, 2021
1967 kr
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This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized …
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Av Tuyen Truong, Martin Palmer m. fl.
Häftad, 2015
552 kr
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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in …
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Av Bhesh Bhandari, Nidhi Bansal m. fl.
E-bok, 2015
734 kr
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Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in fat-structured dairy products. The text aims to highlight the importance of both native and emulsified milk fat globule size in …
