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Meilleures séries dans ce pays : Canada

1-12 sur 12 résultats pour « lovedeep kaur »
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  • Science of Rice Chemistry and Nutrition

    Modifié par Jinhu Tian, Yukiharu Ogawa, Jaspreet Singh, Lovedeep Kaur ...
    Collections series Biomedical and Life Sciences (R0)
    This book presents the knowledge of rice chemistry and nutrition. It includes identification, analysis, and application of bioactive chemical components of rice, the starch digestibility after pre-treatment, domestic cooking or processing, and the structure changes at multiple scales during processing and digestion. The novel application of rice starch, protein, polyphenols, dietary fiber, and the ... En savoir plus

    $281.79 CAD

  • Advances in Potato Chemistry and Technology

    Modifié par Jaspreet Singh, Lovedeep Kaur ...
    Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, ... En savoir plus

    $150.99 CAD

  • Advances in Potato Chemistry and Technology

    Modifié par Jaspreet Singh, Lovedeep Kaur ...
    Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and ... En savoir plus

    $141.99 CAD

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  • Starch

    Chemistry and Technology

    Modifié par James N. BeMiller, Roy L. Whistler ...
    Collections series Food Science and Technology
    The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. - Includes specific information on corn, wheat, potato, rice, and new chapters on rye, oat and barley (including waxy barley) starches - Covers the isolation ... En savoir plus

    $194.99 CAD

  • Agro-Industrial Wastes as Feedstock for Enzyme Production

    Apply and Exploit the Emerging and Valuable Use Options of Waste Biomass

    Modifié par Gurpreet S. Dhillon, Surinder Kaur ...
    Agro-industrial Wastes as Feedstock for Enzyme Production: Apply and Exploit the Emerging and Valuable Use Options of Waste Biomass explores the current state-of-the-art bioprocesses in enzyme production using agro-industrial wastes with respect to their generation, current methods of disposal, the problems faced in terms of waste and regulation, and potential value-added protocols for these ... En savoir plus

    $132.99 CAD

  • Handbook of Vegetables and Vegetable Processing

    par Y. H. Hui, Muhammad Siddiq, Jasim Ahmed, E. Özgül Evranuz, Nirmal K. Sinha ...
    Vegetables are an important article of commerce both in developed and developing economies. Many studies point to importance of vegetables in our diet. Handbook of Vegetables and Vegetable Processing serves as a reference handbook on vegetables and vegetable processing containing the latest developments and advances in this fast growing field. The book can be considered as a companion to Y. H. Hui ... En savoir plus

    $434.99 CAD

  • Microbial Fermentation and Enzyme Technology

    Modifié par Hrudayanath Thatoi, Pradeep K. Das Mohapatra, Sonali Mohapatra, Keshab C. Mondal ...
    The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical reactions both in vivo and in vitro has led them to applications in various industries, such as food, feed, pharmaceutical, diagnostics, detergent, textile, paper, leather, and fine chemical industries. Microbial Fermentation and Enzyme Technology mainly ... En savoir plus

    $107.99 CAD

  • Handbook of Food Proteins

    Modifié par Glyn O. Phillips, Peter A. Williams ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry ... En savoir plus

    $243.99 CAD

  • Pulse Foods

    Processing, Quality and Nutraceutical Applications

    Modifié par Brijesh K. Tiwari, Aoife Gowen, Brian McKenna ...
    Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of ... En savoir plus

    $132.99 CAD

  • Biopolymers for Food Design

    Modifié par Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Collections Livre 20 - Handbook of Food Bioengineering
    Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. ... En savoir plus

    $132.99 CAD

  • Natural and Artificial Flavoring Agents and Food Dyes

    Modifié par Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Collections Livre 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 ... En savoir plus

    $132.99 CAD

  • Soft Chemistry and Food Fermentation

    Modifié par Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Collections Livre 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 ... En savoir plus

    $132.99 CAD