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6 produkter
6 produkter
E-bok
Engelska, 20242 662 kr
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Approx.460 pages- Thoroughly explores novel applications of low-temperature unit operations in food industries- Brings innovative freezing technologies- Clarifies phase change of water, freezing processes, mass and heat transfer phenomena
Häftad, Engelska, 2024
1 871 kr
Skickas inom 10-15 vardagar
Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, "Basics of low-temperature processing ", "Different types of cooling and freezing systems�, "Application of freezing in the food industry�, and "Design, control and efficiency of freezers�, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment to low-temperature unit operations.Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.Thoroughly explores novel applications of low-temperature unit operations in food industriesBrings innovative freezing technologiesClarifies phase change of water, freezing processes, mass and heat transfer phenomena
1 848 kr
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Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities.This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in the various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.- Provides a blueprint to arrange novel experiments for precise characterization of developed nanostructures- Offers information on how to attain highly tunable electrospun fibers/ electrosprayed particles- Includes information on how to fabricate structured polymer fibers through electrospinning/electrospraying- Serves as a compendium of recent advancements in the design and engineering of electrospun fibers/electrospraying particles
Häftad, Engelska, 2025
1 462 kr
Skickas inom 10-15 vardagar
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities.
This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in the various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.
Provides a blueprint to arrange novel experiments for precise characterization of developed nanostructuresOffers information on how to attain highly tunable electrospun fibers/ electrosprayed particlesIncludes information on how to fabricate structured polymer fibers through electrospinning/electrosprayingServes as a compendium of recent advancements in the design and engineering of electrospun fibers/electrospraying particles
Häftad, Engelska, 2025
1 714 kr
Skickas inom 10-15 vardagar
Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural - along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) - through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas.Discusses the effects of non- thermal processing on food macromoleculesIncludes the following techniques: sonication, high-pressure processing, ozonation, PEF, irradiation, and cold plasma treatmentPresents the regulatory considerations for implementation of non-thermal processingCovers safety issues and health risks associated with the use of non-thermal processing techniquesOffers new information on how non-thermal processing treatment of foods can affect consumer acceptance
E-bok
Engelska, 20252 168 kr
Läs direkt efter köp
Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural – along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) – through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas.- Discusses the effects of non- thermal processing on food macromolecules- Includes the following techniques: sonication, high-pressure processing, ozonation, PEF, irradiation, and cold plasma treatment- Presents the regulatory considerations for implementation of non-thermal processing- Covers safety issues and health risks associated with the use of non-thermal processing techniques- Offers new information on how non-thermal processing treatment of foods can affect consumer acceptance