Zuhaib F. Bhat – författare

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6 produkter

Processing Technologies and Food Protein Digestion
AvZuhaib F. Bhat,James D. Mortonm. fl.
Häftad, Engelska, 2023
1 871 kr
Skickas inom 10-15 vardagar
Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area. Covers the available literature in the protein digestibility area Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion
Processing Technologies and Food Protein Digestion
AvHafiz Suleria,Alaa El-Din A. (Aladin) Bekhitm. fl.
E-bok
Engelska, 2023
2 752 kr
Läs direkt efter köp
Processing Technologies and Food Protein Digestion covers the effect of all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish and seafood. Written by experts from a multidisciplinary perspective, each chapter addresses the effects of processing technologies, particularly emerging technologies such as pulsed electric field, ultrasound, high-pressure, pulsed light, and ohmic heating on the digestion of food proteins. This remarkable reference is the first compilation of available literature in the protein digestibility area.- Covers the available literature in the protein digestibility area- Presents all the applied and emerging processing technologies, both thermal and non-thermal, on the digestion of food proteins derived from egg, milk, meat, plants, cereals, fish, or seafood- Describes, in detail, the digestion of food in the human gut, with a particular focus on animal and vegetable protein digestion
Advances in Edible Packaging Systems for Food Preservation
Processing, Bioactive Agents and Preservation
AvZuhaib F. Bhat,Alaa El-Din A. (Aladin) Bekhit
Häftad, Engelska, 2026
1 773 kr
Skickas inom 10-15 vardagar
Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception.This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition.Provides critical insights from available literature on edible packagingovers the role of emerging technologies, alternative film materials, novel bioactive agents, engineering aspects, environmental impacts, and consumer perceptionExplores the environmental aspects, social perception, and acceptance of edible packaging
Advances in Edible Packaging Systems for Food Preservation
Processing, Bioactive Agents and Preservation
AvAlaa El-Din A. (Aladin) Bekhit,Zuhaib F. Bhat
E-bok
Engelska, 2026
2 243 kr
Läs direkt efter köp
Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception.This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition. - Provides critical insights from available literature on edible packaging- overs the role of emerging technologies, alternative film materials, novel bioactive agents, engineering aspects, environmental impacts, and consumer perception- Explores the environmental aspects, social perception, and acceptance of edible packaging
Cultured Meat Production
Advances, Challenges and Opportunities
AvZuhaib F. Bhat,Alaa El-Din A. (Aladin) Bekhit
Häftad, Engelska, 2026
1 722 kr
Kommande
Cultured Meat Production: Advances, Challenges and Opportunities discusses technologies in this exciting field, along with the feasibility of commercial production of fully structured cultured meat and seafood. In addition to covering the latest science, the book examines consumer perception, religious and cultural considerations, and regulatory aspects, such as quality assurance and food safety. The book's chapters are written by academic and industry experts from around the world at the forefront of this exciting field. Researchers, entrepreneurs, and advanced student audiences who are interested in getting up-to-speed on lab-grown meat won't want to miss this timely book.The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply. Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering.Compiles literature available on cultured meat to consolidate the latest research and findingsCovers key advances in culture media, scaffolds, cell lines, bioreactor designs, consumer perception, and moreIncludes perspectives from industry professionals at cutting-edge startups and academic researchers at top universities
Novel Technologies for the Processing and Preservation of Muscle Foods
AvAlaa El-Din A. (Aladin) Bekhit,Zuhaib F. Bhat
Häftad, Engelska, 2027
1 991 kr
Kommande
Novel Technologies for Processing and Preservation of Muscle Foods explores emerging and innovative technologies in the food industry and their role in enhancing the quality, safety, and sustainability of meat, fish, and seafood. Each chapter explores the biochemistry and microbiology underlying these technologies, their applications in the food industry, and the challenges and successes encountered in commercial settings. From improving tenderness and digestibility to developing hypoallergenic and functional foods, the book highlights the transformative potential of cutting-edge methods to meet the evolving demands of consumers and the food industry. Structured to provide a thorough understanding of both theory and practical applications, this book covers a wide range of topics, including the use of robotics and automation in meat processing, the development of biodegradable packaging, and the implications of Industry 4.0 technologies in food production. With contributions from leading experts, Novel Technologies for Processing and Preservation of Muscle Foods not only addresses existing gaps in knowledge but also proposes future directions for research and innovation. This timely resource will serve as a key reference for researchers, students, and professionals interested in the latest advancements in the processing and preservation of meat, fish, and seafood.Highlights the applications of high-pressure processing, 3D and 4D printing, pulsed electric fields, and other novel technologies in enhancing quality and safety of muscle foodsCovers the principles underlying emerging technologies in food processing and preservation, such as cold plasma and ultrasoundDetails innovative strategies for developing hypoallergenic, functional, and designer muscle foods, addressing consumer needs and dietary preferencesExamines the impact of Industry 4.0 technologies, including AI and big data, on the efficiency and safety of meat, fish, and seafood production processesDiscusses the development of biodegradable and bioactive packaging solutions in the muscle food industry

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Zuhaib F. Bhat – författare

Processing Technologies and Food Protein Digestion

Processing Technologies and Food Protein Digestion

Advances in Edible Packaging Systems for Food Preservation

Advances in Edible Packaging Systems for Food Preservation

Cultured Meat Production

Novel Technologies for the Processing and Preservation of Muscle Foods

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