Otles semih (40 Ergebnisse)

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

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

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

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

Zustand: New. In English.

Zustand: New. pp. 437 26 equations.

Zustand: New. Editors: Gögüs, Fahrettin; Özkaya, Mücahit Taha; Ötles, Semih Translator: 267 pages.

Paperback. Zustand: Brand New. 552 pages. 10.00x7.00x10.00 inches. In Stock.

Paperback. Zustand: Brand New. 298 pages. 7.00x0.65x10.00 inches. In Stock.

Zustand: New. pp. 534.

Zustand: New.

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Neuware - Handbook of Analysis and Extraction Methods of Anthocyanins provides a comprehensive guide to learning about the properties of anthocyanins, which have gained increasing importance in recent years and have attracted widespread attention from industry, academia, and government, as well as the precise, applicable, and modern methods of their analysis developed to date. The first part of the book introduces the structure, biochemical properties, health effects, and high antioxidant capacity of anthocyanins based on scientific developments in recent years. The second part of the book is aimed at the technological use of anthocyanins in industry, focusing on the effects of food processing methods on anthocyanins, encapsulation, the possibilities of using them as colorants in industry, and their importance as a functional ingredient, as well as a healthy ingredient. The third part of the book presents in detail the extraction and purification methods of anthocyanins in different food products as well as sensitive, quantitative, applicable, and newly developed NMR, HPLC, UHPLC, GC/MS, UHPLC/MS, and LC/MS methods. Key Features: - Minimal Prerequisites: No prior functional food experience is needed, making the content accessible to a wide audience. - New and Real-World Data: Learn with real-scientific information on anthocyanins, including all biological properties of anthocyanins, antioxidant activities, and new datasets on health protection, functional food development, encapsulation, and uses of anthocyanins as food colorant. - Expanded Theoretical and Practical Data on Methods of Analysis of Anthocyanins: Includes deeper coverage of theory-based approaches of modern methods of analysis of anthocyanins, their connection with GC/MS, LC/MS etc.-based approaches, and a presentation of newly developed and formal aspects of these methods of anthocyanins. Ideal for those interested in or looking to deepen their knowledge of functional foods and nutraceuticals, this edition provides a clear introduction to the antioxidant structure and health-protective properties of anthocyanins and current modern analysis methods. …

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This third book in theTrilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.…

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Functional Properties of Traditional Foods | Kristberg Kristbergsson (u. a.) | Taschenbuch | Integrating Food Science and Engineering Knowledge Into the Food Chain | xxvii | Englisch | 2018 | Springer | EAN 9781493979448 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.…

Zustand: New. In English.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - This third book in theTrilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of study.Part I provides a general overview of the material, with chapters on functional aspects of antioxidants and probiotics in traditional food. This section also includes chapters on the potential health benefits of Thai, Slovak and Turkish traditional foods. Part II contains eight chapters on cereal-based foods, including chapters on Carob flour, products from Mexican Chia, and the ancient grain Cañahua. Part III is devoted to plant based foods and includes chapters on dates from Israel, medical properties of cactus products from Mexico, beneficial properties of Mastic gum from the Greek island Chios, and the properties of Argan oil from Morocco. Part IV focuses on Honey and Beverages, with chapters on functional and nutritional properties of honey and the properties of Camellia tea, as well as the Spanish drink Horchata De Chufa.The purpose of the book is to describe and sometimes evaluate properties of foods that native consumers have believed to be beneficial. All chaptersare written by practicing Food Scientists or Engineers but are written with the interested general public in mind.The book should cater to the practicing food professional as well as all who are interested in beneficial properties of traditional foods.…

Paperback. Zustand: Brand New. 2nd revised edition. 534 pages. 9.21x6.14x1.26 inches. In Stock.

Hardcover. Zustand: Brand New. 384 pages. 9.50x6.50x1.25 inches. In Stock.

Einband - fest (Hardcover). Zustand: New.

Gebunden. 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.

Zustand: New.

Zustand: New.

Zustand: New. In English.

Zustand: New.

Zustand: New. In English.

Zustand: New. In English.