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Showing 1 - 12 of 12 results for “mudasir bashir mir”
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  • Beta-Glucan: Sources, Properties and Applications

    Edited by Mudasir Bashir Mir, Shabir Ahmad Mir ...
    Series series Biomedical and Life Sciences (R0)
    Beta-glucans are the polysaccharides obtained from the cell wall of fungi, yeast, bacteria, and cereals with different physicochemical properties depending on the source. Beta-glucans are polymers with β-1,3 glucose as core linear structure and vary with respect to side branching, solubility, viscosity, gelation properties, and molecular weight. They are well known as cell response modifiers with ... Read more

    $192.19 CAD

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  • A Centum of Valuable Plant Bioactives

    Edited by Muhammad Mushtaq, Farooq Anwar ...
    During last couple of decades, a great deal of research has explored what exactly plants contain (bioactives) and how these molecules may interact with human physiology at the molecular level. It is extremely important to know what happens to plant bioactives or their biological activities when processed or isolated under various reaction conditions. Huge numbers of extraction or food ... Read more

    $220.79 CAD

  • Nutraceutical and Functional Food Components

    Effects of Innovative Processing Techniques

    Edited by Charis M. Galanakis ...
    Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components. This second edition also assesses shelf-life, sensory characteristics, and the profile of food products. Covering the ... Read more

    $176.79 CAD

  • Food Oligosaccharides

    Production, Analysis and Bioactivity

    Edited by F. Javier Moreno, María Luz Sanz ...
    Series series Institute of Food Technologists Series
    A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactiveoligosaccharides into foods can yield health benefits in the gastrointestinaltract and other parts of the ... Read more

    $283.99 CAD

  • Polar Lipids

    Biology, Chemistry, and Technology

    Edited by Moghis U. Ahmad, Xuebing Xu ...
    Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, ... Read more

    $145.59 CAD

  • Soft Chemistry and Food Fermentation

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 3 - Handbook of Food Bioengineering
    Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food ... Read more

    $132.79 CAD

  • Evidence-based Nutraceuticals and Functional Foods

    Edited by Dejian Huang, Liangli (Lucy) Yu ...
    Looking for a book to answer the why, what, and how related to functional foods and nutraceuticals?As the demand for health promotion through foods increases, functional foods and nutraceuticals have seen rapid development both in industry and academia. This book provides teaching and learning materials on functional foods and nutraceuticals for health promotion and mitigation of risk factors of ... Read more

    $127.99 CAD

  • Proteins in Food Processing

    Edited by Rickey Y. Yada ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of ... Read more

    $264.79 CAD

  • Natural and Artificial Flavoring Agents and Food Dyes

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 7 - Handbook of Food Bioengineering
    Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the ... Read more

    $132.79 CAD

  • Handbook of Nutraceuticals and Natural Products

    by Sreerag Gopi, Preetha Balakrishnan ...
    An essential treatment of nutraceuticals and natural products, their preparation techniques, and applicationsIn Handbook of Nutraceuticals and Natural Products: From Concepts to Application, a team of distinguished researchers delivers a one-stop resource describing the preparation techniques and functional uses of nutraceuticals and natural products with a focus on the technologies involved. The ... Read more

    $413.99 CAD

  • Chemical Changes During Processing and Storage of Foods

    Implications for Food Quality and Human Health

    Edited by Delia B. Rodriguez-Amaya, Jaime Amaya-Farfan ...
    Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and ... Read more

    $141.59 CAD

  • Engineering Plant-Based Food Systems

    Edited by Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani ...
    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 consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum ... Read more

    $132.79 CAD