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Springer Protocols Série de Livres électroniques

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  • Dairy Foods Processing

    Modifié par Adriano Gomes da Cruz, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck ...
    Collections series Springer Protocols
    This volume aims to introduce the broad field of protocols that can be used for dairy foods and beverages production. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain ... En savoir plus

    $217.99 CAD

  • Probiotic Foods and Beverages

    Technologies and Protocols

    Modifié par Adriano Gomes da Cruz, Marcia Cristina Silva, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Silvani Verruck ...
    Collections series Springer Protocols
    This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream manufacturing, probiotic butter, plant-based beverages, probiotic plant-based cheeses, probiotic-fermented vegetables, Kombucha, probiotic beer, Friolano ... En savoir plus

    $204.99 CAD

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  • Dairy Ingredients for Food Processing

    Modifié par Ramesh C. Chandan, Arun Kilara ...
    The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of ... En savoir plus

    $335.99 CAD

  • Flour and Breads and their Fortification in Health and Disease Prevention

    Modifié par Ronald Ross Watson, Vinood B. Patel, Victor R. Preedy ...
    Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, ... En savoir plus

    $176.99 CAD

  • Dried Fruits

    Phytochemicals and Health Effects

    par Fereidoon Shahidi ...
    Collections Livre 8 - Hui: Food Science and Technology
    Dried fruits serve as important healthful snack items around the world. They provide a concentrated form of fresh fruits, prepared by different drying techniques. With their unique combination of taste/aroma, essential nutrients, fibre, and phytochemicals or bioactive compounds, dried fruits are convenient for healthy eating and can bridge the gap between recommended intake of fruits and actual ... En savoir plus

    $263.99 CAD

  • Chemistry, Biology and Potential Applications of Honeybee Plant- Derived Products Volume: 1

    par Susana M. Cardoso ...
    This eBook presents a comprehensive review on the chemical composition of natural products derived from honeybee farming. These products include honey, pollen and propolis. Each chapter details specific products and the contents are complemented with an explanation of distinct analytical techniques for studying these products. Readers will also find a summary of current information about ... En savoir plus

    $42.89 CAD

  • Fermented Meat Products

    Health Aspects

    Modifié par Nevijo Zdolec ...
    Collections series Food Biology Series
    This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat ... En savoir plus

    $97.99 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

  • Ingredients in Meat Products

    Properties, Functionality and Applications

    Modifié par Rodrigo Tarté ...
    There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around ... En savoir plus

    $115.99 CAD

  • Nuts and Seeds in Health and Disease Prevention

    Modifié par Ronald Ross Watson, Victor R. Preedy ...
    The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control. Nuts and Seeds in Health and Disease Prevention is a complete guide to the health benefits of nuts and seeds. This book is the only single-source scientific reference to explore the ... En savoir plus

    $176.99 CAD

  • Lactic Acid Fermentation of Fruits and Vegetables

    Modifié par Spiros Paramithiotis ...
    Collections series Food Biology Series
    Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book ... En savoir plus

    $97.99 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