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Zustand: As New. Unread book in perfect condition.

Paperback. Zustand: Brand New. 80 pages. 9.25x6.25x0.50 inches. In Stock.

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Zustand: New. pp. 548.

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Taschenbuch. Zustand: Neu. Functionality of Cyclodextrins in Encapsulation for Food Applications | Thao M. Ho (u. a.) | Taschenbuch | xi | Englisch | 2022 | Springer | EAN 9783030800581 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units ( , beta or Gamma-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, 'natural products' in Japan, and as 'novel food' in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders.The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber.Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.…

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units ( , beta or Gamma-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, 'natural products' in Japan, and as 'novel food' in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders.The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber.Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.…

Zustand: New. Explores the plant sources available for extraction of proteins, the various extraction methods and the quality and functionality of the extracted proteins Describes existing plant-based foods such as beverages, yogurts, spreads, fermented.

Zustand: Hervorragend. Zustand: Hervorragend | Seiten: 356 | Sprache: Englisch | Produktart: Bücher | Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (¿, ¿ or ¿-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, ¿natural products¿ in Japan, and as ¿novel food¿ in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.…

Taschenbuch. Zustand: Neu. Dairy Fat Products and Functionality | Fundamental Science and Technology | Tuyen Truong (u. a.) | Taschenbuch | xiii | Englisch | 2021 | Springer | EAN 9783030416638 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Paperback. Zustand: Brand New. 354 pages. 9.25x6.10x0.74 inches. In Stock.

Hardcover. Zustand: Brand New. 354 pages. 9.25x6.10x1.10 inches. In Stock.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.…

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Taschenbuch. Zustand: Neu. Neuware - Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing environmental footprints (climate change, greenhouse gas emissions, deforestation, and loss of biodiversity) and human health issues related to animal source food intakes has shifted the attention of researchers, dietitians and health professionals from animal-based diets to diets rich in plant-based foods (legumes, nuts, seeds). …

Zustand: New. Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. Num Pages: 414 pages, Illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 249 x 177 x 23. Weight in Grams: 974. . 2012. . . . . Books ship from the US and Ireland.…

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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made. Cutting edge topics such as tribology of dairy fats and dairy products, manipulation of differentiated-sized milk fat globules, milk fat interesterification for infant formula, structuring of lipids in dairy products and production of human milk fat substitutes by including dairy fats are featured in dedicated chapters authored by international scientific experts from across the globe. The text also presents in-depth research on proteomic characterization, digestion and the nutritional functionality of milk fat globule membrane. The biosynthesis, chemistry, digestion and nutritional roles of milk lipids, physics of dairy fats, structure and functionality of the milk fat globule membrane, analytical methods, materials science, technology and manufacturing of dairy fat-rich products such as butter, dairy fat spreads, dairy creams, cream powders and ghee are also covered in-depth.Dairy Fat Products and Functionality: Fundamental Science and Technology is a useful reference text for technologists and scientists interested in advancing their fundamental knowledge of dairy fat and dairy products as well as using a materials science and technology approach to guide efforts or widen research opportunities in optimizing the functionality of these products. From their physics and chemistry to their nutritional values and methodologies, this comprehensive and innovative text covers all the necessary information needed to understand the new methods and technologies driving the modern production of milk fat products.…

Paperback. Zustand: Brand New. 619 pages. 9.25x6.10x1.25 inches. In Stock.

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Buch. Zustand: Neu. Neuware - Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control.The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.…

Hardcover. Zustand: Brand New. 619 pages. 9.25x6.10x9.21 inches. In Stock.

Zustand: New. Details existing 3D food printing techniques, with an in-depth discussion on the mechanisms of formation of self-supporting layersIncludes the effects of flow behaviour and viscoelastic properties of printing materialsPresents stra.

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Zustand: New. Introduces six new chapters that incorporate the current developments in food powder technology Examines powder properties, including surface composition, shelf life and techniques used to examine particle size Focuses on specialt.