F a masoodi (15 Ergebnisse)

Paperback. Zustand: Brand New. 240 pages. 9.19x6.13x0.75 inches. In Stock.

hardcover. Zustand: Very Good.

Zustand: New.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Taschenbuch. Zustand: Neu. Hand Book of Processed Functional Meat Products | Sajad A. Rather (u. a.) | Taschenbuch | xix | Englisch | 2025 | Springer | EAN 9783031698705 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be associated with high consumption of processed meat. In addition, consumers often associate meat with a negative health image. This negative image of meat is mainly due to fat content such as saturated fatty acids and cholesterol and process induced toxicants like N-nitroso compounds and polycyclic aromatic hydrocarbons (PAHs) and the alliance of these with chronic diseases. In this context, the functional food concept applied to meat processing has gained importance, especially by reduction/replacement of fat, sodium, nitrites, reduction of process induced toxicants and addition of beneficial components such as probiotics and bioactive compounds.Hand Book of Processed Functional Meat Products provides meat industry professionals with a step-by-step guide to post-mortem muscle chemistry, functional and cultured meat products-design and development, bioactive compounds, reduction of carcinogenic compounds, application of enzymes and nanotechnology, innovation in sensory assessment, authentication and marketing, 3D printing in the development of meat based products and regulatory and consumer challenges in functional meat products. This book differs from other publications on functional meat product processing in that it offers comprehensive coverage and in-depth discussion of the most recent scientific and technological applications in functional meat products. Many meat science and technology books available on the market describe meat chemistry, properties and basic science with only a rudimentary understanding of meat processing, functional meat products development and applications. Therefore, this work will be helpful for food industry professionals, policy makers, researchers, students, teachers and nutritionists and dieticians for a complete and up-to-date overview of functional meats processing and quality evaluation. …

Zustand: New. Amir Gull completed his Masters Degree in Food Technology from Islamic University of Science &amp Technology, Awantipora, J&ampK, India and PhD from Sant Longowal Institute of Engineering &amp Technology, Longowal, Sangrur, Punjab, India. Dr Gu.

Hardcover. Zustand: Brand New. 296 pages. 9.18x6.12x9.45 inches. In Stock.

Zustand: New.

Buch. Zustand: Neu. Neuware - As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.It explores their unique nutritional and bioactive components, innovative milling and extraction methods, and their potential to support food security, health, and sustainable development. The chapters provide a detailed examination of their techno-functional properties, utilization in food and non-food industries, and growing relevance in functional food markets.The book also addresses consumer acceptance, market strategies, and safety considerations, offering a balanced perspective that connects traditional knowledge with modern food science. It serves as a comprehensive reference for researchers, food technologists, nutritionists, and industry professionals looking to harness the potential of pseudocereals in product development and industrial applications.Features Examines the chemistry and nutritional composition of key pseudocereals Explores techno-functional properties of dietary fibers and their role in food innovation Covers emerging milling techniques and valorization of pseudocereal by-products Discusses bioactive compound extraction, health benefits, and functional food applications Reviews starch and protein extraction methods, functional roles, and industrial uses Addresses anti-nutritional factors and safety strategies for improved utilizationIdeal for researchers, food technologists, nutritionists, and industry professionals, this book offers a clear and comprehensive resource on the science and applications of pseudocereals. It is equally valuable for students and early-career scientists seeking to deepen their understanding of novel crops, innovative processing methods, and their role in developing sustainable, functional food systems.…

Zustand: New. In English.

Hardcover. Zustand: Brand New. 220 pages. 9.50x6.25x0.75 inches. In Stock.

Hardcover. Zustand: Brand New. 240 pages. 9.19x6.13x0.79 inches. In Stock.

Hardcover. Zustand: Brand New. 600 pages. 9.25x6.10x9.25 inches. In Stock.