FISH AND KRILL PROTEIN: Processing Technology, Taneko Suzuki
Автор: Tiziana Fornari; Roumiana P. Stateva Название: High Pressure Fluid Technology for Green Food Processing ISBN: 3319106104 ISBN-13(EAN): 9783319106106 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Tiziana Fornari; Roumiana P. Stateva Название: High Pressure Fluid Technology for Green Food Processing ISBN: 3319378562 ISBN-13(EAN): 9783319378565 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
1. High Pressure Phase Equilibria Measurement for Mixtures Comprising Food Substances.- 2. High Pressure Phase Equilibria Engineering.- 3. Mass Transfer Models for Supercritical Fluid Extraction.- 4. Thermophysical Properties of Pure Substances in the Context of Sustainable High Pressure Food Processes Modelling.- 5. Particle Formation of Food Ingredients by Supercritical Fluid Technology.- 6. Enzymatic Reactions in Supercritical Fluids.- 7. Advances in Analytical and Preparative Supercritical Fluid Chromatography. Food and Nutraceutical Applications.- 8. Direct and Indirect Applications of Sub- and Supercritical Water in Food-Related Analysis.- 9. Supercritical Fluid Processing for the Recovery of Bioactive Compounds from Food Industry By-Products.- 10. Supercritical Fluid Extraction of Compounds from Spices and Herbs.- 11. Supercritical Fluid Extraction of Carotenoids.- 12. Lipid Processing and Lipase Activity under High Pressure Conditions.- 13. Development of Multiple Unit-Fluid Processes and Bio-Refineries Using Critical Fluids.- 14. Prospective and Opportunities of High Pressure Processing in the Food, Nutraceutical and Pharmacy Market.
Автор: Wang, Qiang Название: Peanuts: Processing Technology and Product Development ISBN: 0128095954 ISBN-13(EAN): 9780128095959 Издательство: Elsevier Science Рейтинг: Цена: 14654.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).
The book focuses on technology practicability, and all the technologies introduced, have been partly or fully applied. It is a valuable book and important reference for technicians and R and D persons in the peanut processing industry, and can also be used as a reference book for professional teaching and scientific research in the field of food science and engineering.
Автор: Fellows, P J Название: Food Processing Technology ISBN: 0081019076 ISBN-13(EAN): 9780081019078 Издательство: Elsevier Science Рейтинг: Цена: 11635.00 р. Наличие на складе: Поставка под заказ.
Описание: Dont be afraid to dream.I was a middle-class girl and today I am living mydreamsits almost unbelievable for me and it proveseveryone has a chance if I can, anybody can. Through my experience, my failures, my success,I have learned many things in life but the most important thing is there is no replacement for hard work, your background does not decide your future, all I know is to work damn hard and god helps those who help themselves. In life where we reach is important,not where we have come from,like a lotus flower. Universe favors the stubborn. Make mistakes,learn from them, be human, be you.Our struggles determine our
Автор: Fereidoon Shahidi; J.R. Botta Название: Seafoods: Chemistry, Processing Technology and Quality ISBN: 1461359139 ISBN-13(EAN): 9781461359135 Издательство: Springer Рейтинг: Цена: 14365.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proteins and non- protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered.
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