Food Engineering – alle Bücher, CDs und LPs, Seite 2 online kaufen

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delive…

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Nonthermal Food Processing, Safety, and Preservation

Food engineering involves a variety of processes and technologies that deal with the construction, design, operations, and associated engineering principles to produce valuable edible goods and byproducts…

lieferbar innerhalb 2-3 Wochen

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Antimicrobial Food Packaging

Antimicrobial Food Packaging, Second Edition continues to be an essential resource covering all aspects in the development and application of novel antimicrobial films to all types of packaged foods. The …

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Prevention of the Biological Contamination of Food

This book deals with risk management by focusing on microbiological risks. Throughout the food chain, foodstuff may be exposed to dangerous agents that can potentially affect its quality and thus the heal…

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Chemistry of Thermal and Non-Thermal Food Processing Technologies

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the …

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Conductive Hydro Drying of Foods

Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro dry…

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Food Industry 4.0

Developments in Food Quality and Safety Series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceabi…

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A Mukherjee
Smart Food Packaging Systems: Innovations and Tech nology Applications

Understand the future of food packaging with this timely guide Food packaging is a vital part of the food industry. It contributes to food safety and quality throughout the supply chain, reduced product l…

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Bioactive Polyphenols for Health and Pathology Treatment

Bioactive Polyphenols for Health and Pathology Treatment presents the most up-to-date research on the role of polyphenols in physiological function, organs, and disease. Presenting preclinical animal stud…

lieferbar ab 18.4.2025.

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Oilseed Crops

Oilseed Crops offers essential insights into sustainable biotechnological advancements that are vital for enhancing oil production and meeting the skyrocketing global demand for food, fuel, and energy. P…

lieferbar ab 21.4.2025.

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Milk and Dairy Products: Some Challenges for the Dairy Industry

Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of…

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Green Microbiology

Green Microbiology: Sustainability, Climate Change, Food, and Water provides a comprehensive overview of the principles and applications of green microbiology. The book introduces readers to various ways …

lieferbar ab 1.8.2025.

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Hassan Vatanparast
Plant-Based Milk Alternatives and Human Health

Plant-Based Milk Alternatives and Human Health: Current Trends, Nutrition, and Public Health Implications covers plant-based milk alternatives and their impact on human health and nutrition. The book incl…

lieferbar ab 1.6.2025.

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Craft Beer

Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers…

lieferbar ab 23.5.2025.

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Pigmented Grains

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the r…

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Edible Oil Blends

Edible Oil Blends: Chemistry, Functionality and Health Aspects, gives readers insight into the advantages of blending traditional and non-traditional oils for optimal nutrition and enhanced product develo…

lieferbar ab 15.8.2025.

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Natural Antioxidants to Enhance the Shelf-Life of Food

Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of to…

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Applications in Microwave Processing

Applications in Microwave Processing: Expanding the Scope beyond Cooking, Benefits and Risks provides a comprehensive guide on the principles and recent interest in microwave technology, along with its cr…

lieferbar ab 1.10.2025.

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Sustainable Analytical Techniques in Food Science

Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as…

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Casein

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products in addition to exploring its health…

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