Mohammad shafiur rahman (49 Ergebnisse)
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Zustand: Fair. Volume 2. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1700grams, ISBN:9781444330113.
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Hardcover. Zustand: Très bon. Ancien livre de bibliothèque avec équipements. Edition 2021. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 2021. Ammareal gives back up to 15% of this item's net price to char…ity organizations.
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Hardcover. Zustand: Très bon. Ancien livre de bibliothèque avec équipements. Edition 2021. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Former library book. Edition 2021. Ammareal gives back up to 15% of this item's net price to char…ity organizations.
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Sprache: Englisch
Verlag: Springer, 2016
Serie: Food Engineering, Buch 23 von 46. Buch 23 von 46 - Food Engineering
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Serie: Food Engineering, Buch 23 von 46. Buch 23 von 46 - Food Engineering
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Hardcover. Zustand: Very Good. This bookpresents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and available laws and regulations to regulate pesticide u…se. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.Pesticide Residue in Foods: Sources, Management, and Controlaims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.
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Sprache: Englisch
Verlag: Springer, 2020
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
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Weitere Bilder- Softcover
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Taschenbuch. Zustand: Neu. Bioactive Components, Diet and Medical Treatment in Cancer Prevention | Mostafa I. Waly (u. a.) | Taschenbuch | xviii | Englisch | 2019 | Springer | EAN 9783030093006 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com… | Anbieter: preigu.
Sprache: Englisch
Verlag: Springer, 2016
Serie: Food Engineering, Buch 23 von 46. Buch 23 von 46 - Food Engineering
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Taschenbuch. Zustand: Neu. Minimally Processed Foods | Technologies for Safety, Quality, and Convenience | Mohammed Wasim Siddiqui (u. a.) | Taschenbuch | Food Engineering Series | xii | Englisch | 2016 | Springer | EAN 9783319347905 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg,…juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.
Bioactive Components, Diet and Medical Treatment in Cancer Prevention
Waly, Mostafa I. (Edited by)/ Rahman, Mohammad Shafiur (Edited by)
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Hardcover. Zustand: Brand New. 240 pages. 9.25x6.10x0.79 inches. In Stock.
Minimally Processed Foods: Technologies for Safety, Quality, and Convenience
Siddiqui, Mohammed Wasim (Editor)/ Rahman, Mohammad Shafiur (Editor)
Sprache: Englisch
Verlag: Springer Verlag, 2014
Serie: Food Engineering, Buch 23 von 46. Buch 23 von 46 - Food Engineering
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Hardcover. Zustand: Brand New. 2015 edition. 306 pages. 9.25x6.25x0.75 inches. In Stock.
Sprache: Englisch
Verlag: Springer International Publishing, Springer International Publishing, 2019
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The high rate of urbanization and a steady increase in per capita income has improved the socio-economic status of people all over the world. This has resulted in drastic changes in their lifestyle and food consumption patterns, where traditional foo…ds are being replaced with more ready-made junk foods with few servings of fresh vegetables and fruits. It has been postulated that industrialization has caused change in food choice, dietary pattern modification and resulted in a sedentary lifestyle. In addition, contaminated foods with unsafe microbes and chemical hazards are increasing. All of these events have resulted in an increased risk of cancer, the leading cause of mortality and morbidity worldwide.This book will provide a basic understanding of cancer, its risk factors, preventive measures, and possible treatments currently available, as well as identifying the different dietary factors that might synergize with a sedentary lifestyle in the etiology of cancer, and its prevention measure.
Sprache: Englisch
Verlag: Springer International Publishing, 2016
Serie: Food Engineering, Buch 23 von 46. Buch 23 von 46 - Food Engineering
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored… are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand.About the EditorsMohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, IndiaMohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman.
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Zustand: New.
Sprache: Englisch
Verlag: Springer International Publishing, 2014
Serie: Food Engineering, Buch 23 von 46. Buch 23 von 46 - Food Engineering
- Hardcover
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are th…e technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand.About the EditorsMohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, IndiaMohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman.
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - The high rate of urbanization and a steady increase in per capita income has improved the socio-economic status of people all over the world. This has resulted in drastic changes in their lifestyle and food consumption patterns, where traditional foods are…being replaced with more ready-made junk foods with few servings of fresh vegetables and fruits. It has been postulated that industrialization has caused change in food choice, dietary pattern modification and resulted in a sedentary lifestyle. In addition, contaminated foods with unsafe microbes and chemical hazards are increasing. All of these events have resulted in an increased risk of cancer, the leading cause of mortality and morbidity worldwide.This book will provide a basic understanding of cancer, its risk factors, preventive measures, and possible treatments currently available, as well as identifying the different dietary factors that might synergize with a sedentary lifestyle in the etiology of cancer, and its prevention measure.
Minimally Processed Foods: Technologies for Safety, Quality, and Convenience
Siddiqui, Mohammed Wasim (Editor)/ Rahman, Mohammad Shafiur (Editor)
Sprache: Englisch
Verlag: Springer Verlag, 2016
Serie: Food Engineering, Buch 23 von 46. Buch 23 von 46 - Food Engineering
- Softcover
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Paperback. Zustand: Brand New. reprint edition. 320 pages. 9.30x6.20x0.67 inches. In Stock.
Sprache: Englisch
Verlag: Springer, 2019
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
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Zustand: Hervorragend. Zustand: Hervorragend | Seiten: 318 | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
Sprache: Englisch
Verlag: Springer, 2016
Serie: Food Engineering, Buch 23 von 46. Buch 23 von 46 - Food Engineering
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Zustand: Sehr gut. Zustand: Sehr gut | Seiten: 320 | Sprache: Englisch | Produktart: Bücher | The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products.… Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand.About the EditorsMohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, IndiaMohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman.
- Softcover
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Taschenbuch. Zustand: Neu. Pesticide Residue in Foods | Sources, Management, and Control | Mohidus Samad Khan (u. a.) | Taschenbuch | ix | Englisch | 2018 | Springer | EAN 9783319849621 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbie…ter: preigu.
Weitere BilderSprache: Englisch
Verlag: Springer Nature Switzerland, 2020
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
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Taschenbuch. Zustand: Neu. Traditional Foods | History, Preparation, Processing and Safety | Mohammed Al-Khusaibi (u. a.) | Taschenbuch | xvi | Englisch | 2020 | Springer Nature Switzerland | EAN 9783030246228 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]…springer[dot]com | Anbieter: preigu.
Sprache: Englisch
Verlag: Springer, Berlin, Springer International Publishing, Springer, 2019
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
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Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters discus…sing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category.From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods,Traditional Foods:History,Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumeracceptability. With the recent trends in consumerinterest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.
Sprache: Englisch
Verlag: Springer International Publishing, Springer International Publishing, 2018
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book presents an in depth study of different aspects of pesticide use in food production. The text covers the sources of pesticide residues in foods, relevant health and environmental concerns, degradation of pesticides after their use, and avai…lable laws and regulations to regulate pesticide use. In addition, different pesticide management techniques, such as: reduction of pesticide residues in grains and foods, alternatives to conventional pesticides, and prospects of organic farming are also covered.Pesticide Residue in Foods: Sources, Management, and Control aims to raise awareness of the proper use of these chemicals in order to lower residue in foods and reduce risk for consumers.
Sprache: Englisch
Verlag: Springer International Publishing, Springer International Publishing, 2020
Serie: Food Engineering, Buch 39 von 46. Buch 39 von 46 - Food Engineering
- Softcover
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe. Individual chapters focus on the traditional foods of different cultures, with further chapters… discussing the consumer acceptability of traditional foods as well as the laws and regulations and the sensorial factors driving the success of these foods. In addition, the integration of traditional food into tourism development plans is discussed at length. As the first publication to focus on a wide scale variety of traditional foods, including their histories and unique preparatory aspects, this is an important book for any researcher looking for a single reference work covering all of the important processing information for each major traditional food category.From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods,Traditional Foods:History,Preparation, Processing and Safety covers the full spectrum of cultural foods, dedicating extensive information to each traditional food type. A full overview of current trends in traditional foods is included, as is a comprehensive history of each type of traditional food. Specific regulations are discussed, as are marketing factors and issues with consumeracceptability. With the recent trends in consumerinterest for traditional foods which can not only bring great sensory satisfaction but also fulfill dimensions of culture and tradition, this is a well-timed and singular work that fulfills a great current need for researchers and promises to be an important source for years to come.
