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paperback. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

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paperback. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 7-8 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Zustand: As New. Unread book in perfect condition.

Zustand: As New. Unread book in perfect condition.

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Zustand: As New. Unread book in perfect condition.

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Paperback. Zustand: New. With the growing concern for the environment and the rising price of crude oil, there is increasing demand for non-petroleum-based polymers from renewable resources. Biopolymer films have been regarded as potential replacements for synthetic films in food packaging due to a strong marketing trend toward environmentally friendly materials. Biopolymer-based films and coatings display good barrier properties, flexibility, transparency, economic profitability, and environmental compatibility. Therefore, they have successfully been used for packaging various food products. Biopolymer-Based Films and Coatings: Trends and Challenges elaborates on the recent methods and ingredients for making biodegradable films and coatings, as well as the current requirements for food security and environmental issues. This book also explores films and coatings prepared with essential oils, antimicrobial substances, and bioactive components that make up this active packaging. Films and coating chapters are based on biopolymers used to prepare films and coatings, that is, carbohydrates, lipids, proteins, and so on. This book provides a platform for researchers and industrialists on the basic and advanced concepts of films and coatings. Key Features Provides a comprehensive analysis of recent findings on biopolymers (carbohydrate-, protein-, and lipid-) based films and coatings Contains a wealth of new information on the properties, functionality, and applications of films and coatings Presents possible active and functional components and ingredients for developing films and coatings. Guides start-up researchers on where to start the latest research work in packagingIt has been estimated that the global production of bioplastics is set to hike from 2.11 in 2020 to 2.87 million tonnes in 2025. Further, the demand for fresh, ready-to-eat, or semi-finished foods is increasing, and the need to maintain food safety and quality further exacerbates the challenges in the supply chain, especially with the globalization of food trade and the use of centralized processing facilities for food distribution. It is an urgent requirement to increase shelf life and reduce food product loss. Considering the great market demand for biodegradable material-based packaging systems, this book comes at an opportune time to enable researchers and food scientists to develop suitable solutions considering the sustainability and economic feasibility of the process.…

Paperback. Zustand: Brand New. 272 pages. 9.00x6.00x9.00 inches. In Stock.

Paperback. Zustand: Brand New. 386 pages. 7.00x0.84x10.00 inches. In Stock.

Zustand: New. Sneh Punia Bangar, Ph.D., is a postdoctoral researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University, United States. Her research interest includes the extraction and functional characterization of functional f.

Paperback. Zustand: Brand New. 440 pages. 10.00x7.00x10.00 inches. In Stock.

Paperback. Zustand: New. Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality, Health Benefits, and Applications provides information about commercial cereals, pulses, and their nutritional profile, as well as health benefits and their food and non-food applications. Split into four sections, this handbook covers all the recent research about the related crops and outlines matters needing further research in the field of agriculture sciences. Both qualitative and quantitative analysis of nutrients and bio-actives, and their beneficial effects on human health, are highlighted in this book. The conclusions drawn and future perspectives proposed in each chapter will also help researchers to take more focused approaches. FEATURES Covers the full spectrum of cereals, pulses, roots, and tubers grain production, processing, and their use for foods, feeds, fuels, and industrial materials, and other uses Contains the latest information from grain science professionals and food technologists alike Provides comprehensive knowledge on the nutritional and non-nutritional aspects of cereals, pulses, and tubers Discusses the latest development in modification of native starch Provides information in enhancing shelf life and its utilization in phytochemical rich product developmentThe result of various well-versed researchers across the globe sharing their knowledge and experience, this handbook will be a valuable resource for students, researchers, and industrial practioners who wish to enhance their knowledge and insights on cereals, pulses, roots, and tubers.…

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body.Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits.Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely andcomprehensive overview.…

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Taschenbuch. Zustand: Neu. Functional Cereals and Cereal Foods | Properties, Functionality and Applications | Sneh Punia Bangar (u. a.) | Taschenbuch | xiv | Englisch | 2023 | Springer | EAN 9783031056130 | 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 - Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Starch plays a significant role in determining the structural characteristics of finished food products. 'Starch: Structure, Properties, and Modifications for Food Applications' explores the comprehensive overview of the basic structure and properties of starch as well as the modification of starch with physical, chemical, and enzymatic methods. Each chapter presents an in-depth review of a specific research area updated with current research. Chapters of this book provide comprehensive information regarding starch modification, which will help to design new, healthy starch-based food products.Key Features: - This book will cover the functional characteristics of conventional and non-conventional starches - It covers the different methods of starch modification, including physical, chemical, and enzymatic methods - The latest information on the properties of modified starch is from different sources - This book will explore the current and emerging application trends of modified starches With contributions from esteemed researchers worldwide, this book serves as an invaluable resource for students, food technologists, researchers, and industry professionals seeking to deepen their understanding of modified starches and their diverse applications. We hope that the insights offered within these pages inspire new avenues of research and innovation, ultimately contributing to continued advancement in food technology. …

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Paperback. Zustand: Brand New. 652 pages. 10.00x7.00x10.00 inches. In Stock.

Zustand: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Paperback. Zustand: Brand New. 453 pages. 9.25x6.10x0.92 inches. In Stock.

Zustand: New. This is a Brand-new US Edition. This Item may be shipped from US or any other country as we have multiple locations worldwide.

Hardcover. Zustand: Brand New. 192 pages. 9.50x6.25x0.75 inches. In Stock.

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