Jian Zhong – författare

Visar alla böcker från författaren Jian Zhong. Handla med fri frakt och snabb leverans.

5 produkter

Kategorier

5 produkter

Evaluation Technologies for Food Quality
AvJian Zhong,Xichang Wang
Häftad, Engelska, 2019
2 857 kr
Skickas inom 10-15 vardagar
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.
Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Evaluation Technologies for Food Quality
AvXichang Wang,Jian Zhong
E-bok
Engelska, 2019
4 036 kr
Läs direkt efter köp
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.- Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies- Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry- Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Fundamentals and Application of Atomic Force Microscopy for Food Research
AvJian Zhong,Claire Gaianim. fl.
Häftad, Engelska, 2022
1 451 kr
Skickas inom 10-15 vardagar
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research.

Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.
Describes the application of AFM for food research Covers applications of AFM for different types of food substances Addresses future uses and perspectives of AFM for the development of food nanotechnology
Fundamentals and Application of Atomic Force Microscopy for Food Research
AvYang Hongshun,Claire Gaianim. fl.
E-bok
Engelska, 2022
2 063 kr
Läs direkt efter köp
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research.Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.- Describes the application of AFM for food research- Covers applications of AFM for different types of food substances- Addresses future uses and perspectives of AFM for the development of food nanotechnology
Oil-Encapsulated Powders for Functional Foods
Preparation and Practice
AvJian Zhong,Xuebing Xum. fl.
Häftad, Engelska, 2027
1 991 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 provides an in-depth guide for overcoming the scientific and technical challenges associated with stabilizing and delivering sensitive oils in food matrices, offering detailed insights into encapsulation science, advanced preparation techniques, and practical application strategies that are essential for creating effective, stable, and appealing functional foods. It covers core materials such as oils and wall substances, state-of-the-art encapsulation and drying methods, and robust characterization techniques.With real-world examples spanning formula foods, meat, dairy, and bakery products, this book is an essential resource for food scientists, nutritionists, and product developers dedicated to innovating health-oriented foods that meet modern consumer needs and promote overall wellness.Demonstrates how to incorporate oil-encapsulated powders into various food products to develop functional foods that deliver targeted health benefits and meet consumer preferencesExplains the fundamental principles of oil encapsulation technologies and their role in protecting sensitive bioactivesShowcases diverse applications of oil-encapsulated powders in various food matrices, including meat, dairy, and bakeryHighlights formulation strategies and health benefitsIllustrates how to characterize encapsulated powders through structural, physicochemical, and stability assessments to ensure quality and functionalityHighlights practical methods for preparing and drying oil-encapsulated powders using state-of-the-art techniques like spray-drying, freeze-drying, and electrospraying

Jian Zhong – författare

Visar alla böcker från författaren Jian Zhong. Handla med fri frakt och snabb leverans.

5 produkter

Kategorier

5 produkter

Evaluation Technologies for Food Quality
AvJian Zhong,Xichang Wang
Häftad, Engelska, 2019
2 857 kr
Skickas inom 10-15 vardagar
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.
Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Evaluation Technologies for Food Quality
AvXichang Wang,Jian Zhong
E-bok
Engelska, 2019
4 036 kr
Läs direkt efter köp
Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.- Explains basic principles, procedures, advantages, limitations, and current applications of recent food quality technologies- Provides guidance on the understanding and application of food quality evaluation technology in the field of food research and food industry- Introduces many novel micro/nano evaluation techniques, such as atomic force and scanning electron microscopies and other nanomaterial-based methods
Fundamentals and Application of Atomic Force Microscopy for Food Research
AvJian Zhong,Claire Gaianim. fl.
Häftad, Engelska, 2022
1 451 kr
Skickas inom 10-15 vardagar
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research.

Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.
Describes the application of AFM for food research Covers applications of AFM for different types of food substances Addresses future uses and perspectives of AFM for the development of food nanotechnology
Fundamentals and Application of Atomic Force Microscopy for Food Research
AvYang Hongshun,Claire Gaianim. fl.
E-bok
Engelska, 2022
2 063 kr
Läs direkt efter köp
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research.Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.- Describes the application of AFM for food research- Covers applications of AFM for different types of food substances- Addresses future uses and perspectives of AFM for the development of food nanotechnology
Oil-Encapsulated Powders for Functional Foods
Preparation and Practice
AvJian Zhong,Xuebing Xum. fl.
Häftad, Engelska, 2027
1 991 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 provides an in-depth guide for overcoming the scientific and technical challenges associated with stabilizing and delivering sensitive oils in food matrices, offering detailed insights into encapsulation science, advanced preparation techniques, and practical application strategies that are essential for creating effective, stable, and appealing functional foods. It covers core materials such as oils and wall substances, state-of-the-art encapsulation and drying methods, and robust characterization techniques.With real-world examples spanning formula foods, meat, dairy, and bakery products, this book is an essential resource for food scientists, nutritionists, and product developers dedicated to innovating health-oriented foods that meet modern consumer needs and promote overall wellness.Demonstrates how to incorporate oil-encapsulated powders into various food products to develop functional foods that deliver targeted health benefits and meet consumer preferencesExplains the fundamental principles of oil encapsulation technologies and their role in protecting sensitive bioactivesShowcases diverse applications of oil-encapsulated powders in various food matrices, including meat, dairy, and bakeryHighlights formulation strategies and health benefitsIllustrates how to characterize encapsulated powders through structural, physicochemical, and stability assessments to ensure quality and functionalityHighlights practical methods for preparing and drying oil-encapsulated powders using state-of-the-art techniques like spray-drying, freeze-drying, and electrospraying

Jian Zhong – författare

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality

Fundamentals and Application of Atomic Force Microscopy for Food Research

Fundamentals and Application of Atomic Force Microscopy for Food Research

Oil-Encapsulated Powders for Functional Foods

Jian Zhong – författare

Evaluation Technologies for Food Quality

Evaluation Technologies for Food Quality

Fundamentals and Application of Atomic Force Microscopy for Food Research

Fundamentals and Application of Atomic Force Microscopy for Food Research

Oil-Encapsulated Powders for Functional Foods