Pothiyappan Karthik – författare

Visar alla böcker från författaren Pothiyappan Karthik. Handla med fri frakt och snabb leverans.

5 produkter

Kategorier

5 produkter

Native and Modified Starches for Food Applications
AvPothiyappan Karthik,Tanmay Sarkarm. fl.
Häftad, Engelska, 2026
1 722 kr
Skickas inom 10-15 vardagar
Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.Covers sustainability practices and their applications in the food industryBrings detailed exploration of starch functionality for product formulationIncludes practical strategies for incorporating starches into innovative and sustainable food products
Native and Modified Starches for Food Applications
AvWing-Fu Lai,Tanmay Sarkarm. fl.
E-bok
Engelska, 2026
2 200 kr
Läs direkt efter köp
Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products. - Covers sustainability practices and their applications in the food industry- Brings detailed exploration of starch functionality for product formulation- Includes practical strategies for incorporating starches into innovative and sustainable food products
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
Advances and Opportunities in Product Formulation, Technology, and Delivery
AvPothiyappan Karthik,Bharathipriya Rajasekaranm. fl.
Häftad, Engelska, 2026
2 050 kr
Skickas inom 10-15 vardagar
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book.Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched productsProvides practical guidance for formulating PUFA-enriched products for maximum health benefitsExplores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, and personalized nutrition solutionsNavigates regulatory requirements and safety considerations to help professionals understand frameworks governing PUFA use for new product developmentDiscusses the consumer preferences and market trends that are crucial for the successful commercialization of PUFA products
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
Advances and Opportunities in Product Formulation, Technology, and Delivery
AvTanmay Sarkar,Sajid Maqsoodm. fl.
E-bok
Engelska, 2026
2 519 kr
Läs direkt efter köp
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book. - Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched products- Provides practical guidance for formulating PUFA-enriched products for maximum health benefits- Explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, and personalized nutrition solutions- Navigates regulatory requirements and safety considerations to help professionals understand frameworks governing PUFA use for new product development- Discusses the consumer preferences and market trends that are crucial for the successful commercialization of PUFA products
Insect Bioactives
Innovations in Food, Feed, Pharma and Cosmetics
AvAbdalbasit Adam Mariod,Pothiyappan Karthikm. fl.
Häftad, Engelska, 2027
2 029 kr
Kommande
Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics serves as a comprehensive resource for researchers and professionals seeking to harness the power of insects as sustainable bioactive sources and beneficial health and wellness solutions. The book identifies the nutritional and chemical composition of insects, presenting them as versatile ingredients for the development of functional foods, nutraceuticals, animal feed and cosmetics. By examining how edible insects can be reared on agri-food by-products and organic waste, this volume illustrates how feeding strategies can influence their nutritional and bioactive profiles. The text also addresses potential allergenic risks and consumer behavior insights, equipping readers with strategies to promote acceptance of insect-based products in the market.Structured into eight sections, Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics covers a wide array of topics essential for understanding insect bioactives. From the foundational overview of insect-based compounds to their applications in functional foods, animal feed, pharmaceuticals, and cosmetics, each section provides insights into the health benefits and technological innovations associated with insect bioactives. The text also discusses regulatory considerations and features case studies that showcase successful applications in various industries.Identifies insects as a sustainable and versatile bioactive source for the development of functional foods, nutraceuticals, animal feed and cosmeticsExplores the health benefits of insect bioactives to improve the gut microbiomeDiscusses how edible insects can be reared on agri-food by-products and organic wastes, and how these feeding strategies influence nutritional and bioactive profilesAddresses allergenic risks associated with insect consumptionHighlights consumer behavior insights and strategies to overcome resistance to insect-based products

Pothiyappan Karthik – författare

Visar alla böcker från författaren Pothiyappan Karthik. Handla med fri frakt och snabb leverans.

5 produkter

Kategorier

5 produkter

Native and Modified Starches for Food Applications
AvPothiyappan Karthik,Tanmay Sarkarm. fl.
Häftad, Engelska, 2026
1 722 kr
Skickas inom 10-15 vardagar
Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products.Covers sustainability practices and their applications in the food industryBrings detailed exploration of starch functionality for product formulationIncludes practical strategies for incorporating starches into innovative and sustainable food products
Native and Modified Starches for Food Applications
AvWing-Fu Lai,Tanmay Sarkarm. fl.
E-bok
Engelska, 2026
2 200 kr
Läs direkt efter köp
Native and Modified Starches for Food Applications, a volume in the Applications of Starches in Food and Packaging series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. Chapters cover the gelatinization process, texture modification, and sustainable utilization of starches in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.Users will find this to be a great resource for facilitating informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products. - Covers sustainability practices and their applications in the food industry- Brings detailed exploration of starch functionality for product formulation- Includes practical strategies for incorporating starches into innovative and sustainable food products
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
Advances and Opportunities in Product Formulation, Technology, and Delivery
AvPothiyappan Karthik,Bharathipriya Rajasekaranm. fl.
Häftad, Engelska, 2026
2 050 kr
Skickas inom 10-15 vardagar
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book.Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched productsProvides practical guidance for formulating PUFA-enriched products for maximum health benefitsExplores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, and personalized nutrition solutionsNavigates regulatory requirements and safety considerations to help professionals understand frameworks governing PUFA use for new product developmentDiscusses the consumer preferences and market trends that are crucial for the successful commercialization of PUFA products
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems
Advances and Opportunities in Product Formulation, Technology, and Delivery
AvTanmay Sarkar,Sajid Maqsoodm. fl.
E-bok
Engelska, 2026
2 519 kr
Läs direkt efter köp
Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems: Advances and Opportunities in Product Formulation, Technology and Delivery introduces readers to the health and nutritional benefits for DHA and EPA in inflammation regulation, advances in new delivery systems, commercialization strategies, and the use of PUFAs in functional foods and new product development. The book not only provides practical guidance for formulating PUFA-enriched products for maximum health benefits, but also explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, the role of microorganisms as a promising source of microbial oils, and personalized nutrition solutions.With detailed information on how PUFAs can be effectively and sustainably sourced, processed, formulated, and marketed in the food industry, readers will better understand and learn how to overcome the challenges of scaling up PUFA production for industrial use and maximum nutritional value. Researchers, grad students working in the fields of nutrition, food science, and biochemistry, and industry professionals in the food and pharmaceutical industries involved in product development, functional foods, and formulation will benefit from this book. - Addresses lipid oxidation, sensory acceptability, and stability throughout PUFA processing to ensure quality and efficacy of PUFA-enriched products- Provides practical guidance for formulating PUFA-enriched products for maximum health benefits- Explores emerging trends and opportunities, including the development of novel functional foods, nutraceuticals, and personalized nutrition solutions- Navigates regulatory requirements and safety considerations to help professionals understand frameworks governing PUFA use for new product development- Discusses the consumer preferences and market trends that are crucial for the successful commercialization of PUFA products
Insect Bioactives
Innovations in Food, Feed, Pharma and Cosmetics
AvAbdalbasit Adam Mariod,Pothiyappan Karthikm. fl.
Häftad, Engelska, 2027
2 029 kr
Kommande
Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics serves as a comprehensive resource for researchers and professionals seeking to harness the power of insects as sustainable bioactive sources and beneficial health and wellness solutions. The book identifies the nutritional and chemical composition of insects, presenting them as versatile ingredients for the development of functional foods, nutraceuticals, animal feed and cosmetics. By examining how edible insects can be reared on agri-food by-products and organic waste, this volume illustrates how feeding strategies can influence their nutritional and bioactive profiles. The text also addresses potential allergenic risks and consumer behavior insights, equipping readers with strategies to promote acceptance of insect-based products in the market.Structured into eight sections, Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics covers a wide array of topics essential for understanding insect bioactives. From the foundational overview of insect-based compounds to their applications in functional foods, animal feed, pharmaceuticals, and cosmetics, each section provides insights into the health benefits and technological innovations associated with insect bioactives. The text also discusses regulatory considerations and features case studies that showcase successful applications in various industries.Identifies insects as a sustainable and versatile bioactive source for the development of functional foods, nutraceuticals, animal feed and cosmeticsExplores the health benefits of insect bioactives to improve the gut microbiomeDiscusses how edible insects can be reared on agri-food by-products and organic wastes, and how these feeding strategies influence nutritional and bioactive profilesAddresses allergenic risks associated with insect consumptionHighlights consumer behavior insights and strategies to overcome resistance to insect-based products

Pothiyappan Karthik – författare

Native and Modified Starches for Food Applications

Native and Modified Starches for Food Applications

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Insect Bioactives

Pothiyappan Karthik – författare

Native and Modified Starches for Food Applications

Native and Modified Starches for Food Applications

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Insect Bioactives

Pothiyappan Karthik – författare

Native and Modified Starches for Food Applications

Native and Modified Starches for Food Applications

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Insect Bioactives

Pothiyappan Karthik – författare

Native and Modified Starches for Food Applications

Native and Modified Starches for Food Applications

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Insect Bioactives