Esra capanoglu (29 Ergebnisse)

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

Hardback. Zustand: New. Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bioavailability of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide. As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic.…

Zustand: New. 2018. 1st Edition. hardcover. . . . . .

Zustand: New.

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New.

Zustand: New. Thoroughly explores improvements in bioavailability and bioaccessibility of berry bioactivesCovers processing of berries and production of functional food ingredients obtained from berriesBrings advanced technological applications .

Zustand: New. Covers valorization of by-products/wastes obtained from a variety of food products Provides detailed information about the applications of components extracted from wastes Presents a comprehensive evaluation of by-products/wastes .

Zustand: As New. Unread book in perfect condition.

Paperback. Zustand: New. Evaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets industrial engineers working in the field of food processing and within food factories. The book is divided into four sections: "Evaporation basics," "Different types of evaporators, "Application of evaporators in the food industry, and "Design, control and efficiency of evaporators. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations. …

Zustand: New.

Gebunden. Zustand: New. &Uumlber den Autor About the editors Resat Apak is Professor of Analytical Chemistry Division, Department of Chemistry, Faculty of Engineering, Istanbul University, Turkey. Esra Capanoglu is Associate Prof.

Zustand: New. 2018. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Hardback. Zustand: New. Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bioavailability of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide. As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic.…

Taschenbuch. Zustand: Neu. Retention of Bioactives in Food Processing | Seid Mahdi Jafari (u. a.) | Taschenbuch | Food Bioactive Ingredients | x | Englisch | 2023 | Springer | EAN 9783030968878 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Taschenbuch. Zustand: Neu. Neuware - Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. In eleven chapters, the book addresses, in detail, advanced technological applications in the sustainable production of berries, as well as bioactives/food ingredients obtained from berries. In addition, the book covers developments in novel processes for berries sustainable production, along with valorization of wastes and by-products of berry processing.The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists. …

Buch. Zustand: Neu. Neuware - Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bioavailability of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide. As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic.…

Kartoniert / Broschiert. Zustand: New. Explores novel applications of extrusion and size change unit operations in food industriesCovers the extrusion and size change of different food ingredientsPresents extrusion of various food ingredients and products, including cer.

Zustand: New. Thoroughly explores the processing operations and equipment necessary for the evaporation of different food products applying steamBrings new opportunities in food processing through innovative evaporation processesCovers the desig.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials.Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.…

Paperback. Zustand: New. Evaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets industrial engineers working in the field of food processing and within food factories. The book is divided into four sections: "Evaporation basics," "Different types of evaporators, "Application of evaporators in the food industry, and "Design, control and efficiency of evaporators. All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations. …

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Bioactive compounds in food, known for their positive health effects, can be lost during handling after harvest, processing and storage. While most foods are exposed to processing to increase shelf life and edibility and to ensure microbial safety, conventional processing methods may have disadvantages, such as decreasing the nutritional quality of foods, long processing times, high temperature and high energy uses. For these reasons, novel non-thermal food processing technologies (including HPP, ultrasound) and novel thermal food processing technologies (including microwave/Ohmic heating) have become widespread.This book provides a critical evaluation of the effects of conventional, novel non-thermal, and thermal food processing techniques on the retention and bioaccessibility of bioactive compounds in food materials.Within these three categories, many different processing methods are included: fermentation/germination, drying, extrusion, and modified atmosphere packaging, as well as novel technologies, such as microwave heating, ultrasound, high pressure processing, ozonation, and membrane separation processes.…

Buch. Zustand: Neu. Neuware - A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products. With contributions from world-class experts in the field, the text presents the general mechanisms underlying the various assessments, the types of molecules detected, and the key advantages and disadvantages of each method. Both thermodynamic (i.e. efficiency of scavenging reactive species) and kinetic (i.e. rates of hydrogen atom or electron transfer reactions) aspects of available methods are discussed in detail. A thorough description of all available methods provides a basis and rationale for developing standardized antioxidant capacity/activity methods for food and nutraceutical sciences and industries. This text also contains data on new antioxidant measurement techniques including nanotechnological methods in spectroscopy and electrochemistry, as well as on innovative assays combining several principles. Therefore, the comparison of conventional methods versus novel approaches is made possible. This important resource: - Offers suggestions for assessing the antioxidant potential of foods and their components - Includes strategies for the development of healthy functional food products - Contains information for identifying antioxidant activity in the body - Presents the pros and cons of the available antioxidant determination methods, and helps in the selection of the most appropriate method Written for researchers and professionals in the nutraceutical and functional food industries,academia and government laboratories, this text includes the most current knowledge in order to form a common language between research groups and to contribute to the solution of critical problems existing for all researchers working in this field.…

Paperback. Zustand: Brand New. 624 pages. 9.25x6.10x1.38 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware - Extrusion and Size Change Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, details the necessary processing operations and equipment for extruding various food products, including cereal-based items, confectionary, and protein-based foods. The book is divided into three sections: extrusion operations, size reduction processes, and size enlargement techniques, with each presenting fundamental content relating to experimental, theoretical, computational, and practical applications of food engineering principles and relevant processing equipment.Written by food engineering experts in a straightforward and engaging manner, this book targets industrial engineers involved in food processing and manufacturing. The aim is to familiarize them with specific food processing operations and equipment. Each chapter emphasizes practical applications of food engineering principles, making it a valuable resource for those in the food industry. By providing comprehensive insights into extrusion and size change unit operations, the book serves as an essential guide for optimizing food production processes and ensuring efficient use of equipment.…

Hardcover. Zustand: Brand New. 624 pages. 9.25x6.10x1.31 inches. In Stock.

Taschenbuch. Zustand: Neu. Neuware - Evaporation Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Written by experts in the field of food engineering, this book targets industrial engineers working in the field of food processing and within food factories. The book is divided into four sections: 'Evaporation basics,' 'Different types of evaporators,? 'Application of evaporators in the food industry?, and 'Design, control and efficiency of evaporators? All chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to evaporation unit operations.…