Ahmed jasim (54 Ergebnisse)

1st ed. 1 online resource (512 p.). Hardcover. Versand aus Deutschland / We dispatch from Germany via Air Mail. Einband bestoßen, daher Mängelexemplar gestempelt, sonst sehr guter Zustand. Imperfect copy due to slightly bumped cover, apart from this in very good condition. Stamped. Electro-technologies for food processing series. Sprache: Englisch. …

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hardcover. Zustand: Good. Very Good text, Previous owner name inside cover. Fast shipping from Northern California via US MAIL. Most International orders shipped via DHL/Asendia. Additional postage may be required on oversize books and sets. Please, NO prison orders.

Zustand: New. pp. 510.

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Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

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Paperback. Zustand: Brand New. 510 pages. 10.00x7.01x1.18 inches. In Stock.

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Taschenbuch. Zustand: Neu. Neuware.

Paperback. Zustand: Brand New. reprint edition. 416 pages. 10.00x7.01x0.79 inches. In Stock.

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Zustand: New. pp. 648.

Zustand: New. Jasim Ahmed is a Research Scientist at the Kuwait Institute for Scientific Research, Safat, Kuwait.Muhammad Siddiq is a Food Science Consultant in Windsor, Ontario, Canada.Mark A. Uebersax is an Emeritus Professor in the Department of Food Science and Human.

Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 510 | Sprache: Englisch | Produktart: Bücher | Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional Properties covers structural and functional changes at the micro level, and their implications at the macro level, in food exposed to new and emerging technologies. Contributions from an international panel with academic and professional credentials form the backbone of this work. They focus on the functional, rheological, and micro-structural changes that occur in foods when using emerging technologies such as high pressure processing, Ohmic heating, pulse electric fields, and ultraviolet radiation. The book examines new and innovative applications and presents the impact of these research findings on the nutritional aspects of protein and carbohydrate containing foods. It also considers the synergic effects of protein-starch components. Each chapter provides an in-depth analysis of a novel technology and its effect on food structure and function. New directions in food processing will continue to be influenced by diverse fields and used to respond to consumer concerns about food safety, quality, sensory attributes, and nutrition. Combining coverage of technological applications with the chemistry of food and biomaterials, this book illustrates in a very clear and concise fashion the structure-functionality relationship and how it is affected by newly developed and increasingly popular processing technologies.…

Zustand: New. In English.

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Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Hardcover. Zustand: Brand New. 420 pages. 9.75x7.00x1.25 inches. In Stock.

Hardcover. Zustand: Brand New. 278 pages. 9.75x7.00x0.75 inches. In Stock.

Gebunden. Zustand: New. Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas.&Uumlber den Autor.

Zustand: New. 2023. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Buch. Zustand: Neu. Neuware - LENTILSUnderstand the future of plant protein with this comprehensive overviewLentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops.Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to sale to consumption. It focuses particularly on pre- and post-harvest processing, alerting readers to the possibilities of lentils in a newly health and environmentally conscious global food marketplace. The result is a thorough, highly accessible, and navigable introduction to a vital subject.The reader can also find:\* Detailed coverage of lentils including global production/trade, breeding practices, value-addition, nutrition, consumption trends, and quality assessment\* Innovative three-part structure to facilitate reader navigation\* Dedicated chapters on lentil-based meat analogs, engineering properties, and innovative processing technologiesThe book can be used as a useful reference for academics and researchers who are working in the fields of food science, food technology, food process engineering, and applied nutrition, as well as for food industry professionals and government regulators with an interest in food production, food security, and the global food market dynamics.…

Zustand: New. Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. Editor(s): Ahmed, Jasim. Num Pages: 496 pages. BIC Classification: TDCQ; TDCT. Category: (P) Professional & Vocational. Dimension: 244 x 170. . . 2017. Hardback. . . . . Books ship from the US and Ireland.…

Taschenbuch. Zustand: Neu. Advances in Food Rheology and Its Applications | Development in Food Rheology | Jasim Ahmed (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2022 | Elsevier Inc | EAN 9780128239834 | Verantwortliche Person für die EU: Elsevier B.V., Radarweg 29, 1043 NX AMSTERDAM, NIEDERLANDE, productsafety[at]elsevier[dot]com | Anbieter: preigu.…