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« manuela pintado »

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  • Food Byproducts Management and Their Utilization

    Modifié par Ricardo Gómez-García, Ana A. Vilas-Boas, Débora A. Campos, Maria Manuela Pintado, Cristóbal Noé Aguilar ...
    Food byproducts derived from industrial processing is a serious worldwide problem because it generates environmental pollution and results in significant food and economic losses from food waste. This new volume shows how food byproducts can be value-added renewable sources with the application of novel biotechnologies that avoid hazardous chemicals.The volume discusses the importance of ... En savoir plus

    $261.99 CAD

  • Technologies to Recover Polyphenols from AgroFood By-products and Wastes

    Modifié par Elisabete M.C. Alexandre, Jorge M.A. Saraiva, Manuela Pintado ...
    Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors. Polyphenols are characterized by different AgroFood by-products and waste sources, hence this book explores the ... En savoir plus

    $132.99 CAD

  • Bioactive Lipids

    Modifié par Manuela Pintado, Manuela Machado, Ana Maria Gomes, Ana Sofia Salsinha, Luis Miguel Rodriguez-Alcala ...
    Bioactive Lipids presents the topic of bioactive lipids from a functional food development perspective. This book explores the potential of dietary lipids to understand how such bioactive compounds can be used in the development of functional foods and nutraceuticals. The book includes case studies to enable readers to understand the potential of several dietary lipids and the possibilities ... En savoir plus

    $220.99 CAD

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  • Fruit and Vegetable Phytochemicals

    Chemistry and Human Health, 2 Volumes

    Modifié par Elhadi M. Yahia ...
    Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and ... En savoir plus

    $439.99 CAD

  • Microbial Production of Food Ingredients and Additives

    Modifié par Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Collections Livre 5 - Handbook of Food Bioengineering
    Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book ... 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

  • Value-Addition in Food Products and Processing Through Enzyme Technology

    Modifié par Mohammed Kuddus, Cristobal Noe Aguilar ...
    Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be ... En savoir plus

    $176.99 CAD

  • Handbook of Plant Food Phytochemicals

    Sources, Stability and Extraction

    Modifié par Nigel P. Brunton, Charles Brennan, Brijesh K. Tiwari ...
    Handbook of Plant Food PhytochemicalsPhytochemicals are plant-derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet. Given that plant foods are a major component of most diets worldwide, it is unsurprising that these foods represent the greatest source of phytochemicals for most people. Yet it is only relatively recently that due ... En savoir plus

    $240.99 CAD

  • Natural Bioactive Compounds from Fruits and Vegetables as Health Promoters: Part 2

    par Luis Rodrigues da Silva, Branca Maria Silva ...
    Plants have been widely used to treat diseases, owing to the presence of bioactive compounds (phytochemicals) which play important roles in health promotion and disease prevention. In recent years, advances in chemical extraction techniques, lifestyle and dietary choices for human health have increased the interest in the consumption and study of fruits, vegetables, and foods enriched with ... En savoir plus

    $42.89 CAD

  • Nutraceutical and Functional Food Components

    Effects of Innovative Processing Techniques

    Modifié par 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 ... En savoir plus

    $176.99 CAD

  • Proteins in Food Processing

    Modifié par Rickey Y. Yada ...
    Collections 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 ... En savoir plus

    $264.99 CAD

  • Sustainable Recovery and Reutilization of Cereal Processing By-Products

    Modifié par Charis M. Galanakis ...
    Sustainable Recovery and Reutilization of Cereal Processing By-Products addresses topics associated with the sustainable management of cereal manufacturing. Emphasis is placed on current, advisable practices, general valorization techniques of cereal processing by-products, and the functional properties of healthy cereal by-product components that lead to target applications in foods and ... En savoir plus

    $220.99 CAD