Автор: Megh R. Goyal, Suvartan Ranvir, Junaid Ahmad Malik Название: The Chemistry of Milk and Milk Products ISBN: 1774912244 ISBN-13(EAN): 9781774912249 Издательство: Taylor&Francis Рейтинг: Цена: 21284.00 р. Наличие на складе: Поставка под заказ.
Название: Handbook of grape processing by-products ISBN: 0128098708 ISBN-13(EAN): 9780128098707 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Нет в наличии.
Описание:
Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry.
Covering the 12 top trending topics of winery sustainable management, emphasis is given to the current advisable practices in the field, general valorization techniques of grape processing by-products (e.g. vermi-composting, pyrolysis, re-utilization for agricultural purposes etc.), the newly introduced biorefinery concept, different techniques for the separation, extraction, recovery and formulation of polyphenols, and finally, the healthy components of grape by-products that lead to target applications in the pharmaceutical, enological, food and cosmetic sectors.
Presents in-depth information on grape processing
Addresses the urgent need for sustainability within wineries
Reveals the opportunities of reutilizing processing by-products in profitable ways
Explores general valorization methods and separation and extraction methods for the recovery of high added-value extracts/compounds and their transformation to final products
Автор: Galanakis, Charis Название: Handbook of Coffee Processing By-Products ISBN: 0128112905 ISBN-13(EAN): 9780128112908 Издательство: Elsevier Science Рейтинг: Цена: 19875.00 р. Наличие на складе: Нет в наличии.
Описание:
Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications. This book addresses key topics specific to sustainable management in the coffee industry, placing an emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols.
Specifies potential for the use of by-products as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology and cosmetic industries
Places emphasis on integrated solutions for the valorization and upgrade of coffee processing by-products, biorefinery, and different techniques for the separation, extraction, recovery and formulation of polyphenols
Автор: Se-Kwon Kim Название: Seafood Processing By-Products ISBN: 1493947591 ISBN-13(EAN): 9781493947591 Издательство: Springer Рейтинг: Цена: 19589.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Introduction to seafood processing by-products.- Trends in use of seafood processing by-products in Europe.- Prospective utilization of fishery by-products in Indonesia.- Development of functional materials from seafood by-products by membrane separation technology.- Processing and characterization of salt-fermented fish (Jeotgal) using seafood by-products in Korea.- Isoelectric Solubilization/Precipitation as a Means to Recover Protein and Lipids from Seafood By-products.- Advances in processing of marine discard & by-products.- Recovery of gelatin with improved functionality from seafood processing waste.- Utilization of fish waste for the making fish sauce.- Enzymes from fish processing waste materials and their commercial applications.- Functional proteins and peptides from Fish Skin.- Seafood processing by-products - collagen and gelatin.- Bycatch utilization in Asia.- Biological, Physical and Chemical Properties of Fish Oil and Industrial Applications.- Use of Seafood Processing By-products in Animal Feed Industry.- Potential use of lactic acid bacteria in seafood products.- Chitin and its beneficial activity as an immunomodulator in allergic reaction.- Chitosan Nanoparticles: Preparation, Characterization and Applications.- Chitin, Chitosan and Their Derivatives against Oxidative Stress, Inflammation and Some Application.- Lipid bodies isolated microalgae residues as a source for bio-ethanol production.- Bioactive metabolites and value added products from marine macroalgae.- The application of fish collagen to the dental and hard tissue regenerative medicine.- Applications of seafood by-products in the food industry and human nutrition.- Anti-diabetic and obesity effect of materials from seafood by-products.- Bioluminescence isolated from seafood by-products and its applications.- Preparation of useful components from marine algal processing by-products and their applications.- Functional properties of ascidians by-products: nutritional and medicinal value.
Описание: There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products.
Design and Optimization of Innovative Food Processing Techniques Assisted by Ultrasound: Developing Healthier and Sustainable Food Products is a useful tool in understanding the innovative applications derived from the use of ultrasound technology. The book is a starting point for product development, covering technological, physicochemical and nutritional perspectives, as well as the reduction of food toxics and contaminants. Divided into three parts, sections cover ultrasound usage in obtaining functional foods, extracting bioactive compounds, the improvement of food quality, ultrasound use for the development of novel applications, and more.
As the definitive resource in new innovative ultrasound-based emerging processes, this book is a necessity for food scientists and technologists, nutrition researchers, and those working in the food manufacturing industry.
Название: Technological interventions in dairy science ISBN: 1774636379 ISBN-13(EAN): 9781774636374 Издательство: Taylor&Francis Рейтинг: Цена: 12707.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to determine adulteration in milk.
Название: Seafood Processing By-Products ISBN: 146149589X ISBN-13(EAN): 9781461495895 Издательство: Springer Рейтинг: Цена: 23508.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Seafood Processing By-Products
Автор: Galanakis, Charis Michel Название: Valorization Of Fruit Processing By-Products ISBN: 0128171065 ISBN-13(EAN): 9780128171066 Издательство: Elsevier Science Рейтинг: Цена: 32844.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles. The urgent need for sustainability within the food industry necessitates research to investigate the handling of by-products with another perspective, e.g. by adapting more profitable options. This book covers the latest developments in this particular direction. It promotes success stories and solutions that ensure the sustainable management of different fruit processing by-products (namely apple, apricot, avocado, Castanea sativa, citrus, date, mango, melon, passion fruit, pineapple, pink guava, pomegranate and watermelon), giving emphasis on the recovery of polyphenols, antioxidants and dietary fiber.
Written by a team of experts in food processing and engineering, chemistry and food waste, this title is the definite guide for all the involved partners, engineers, professionals and producers active in the field.
Автор: H. Burton Название: Ultra-High-Temperature Processing of Milk and Milk Products ISBN: 1461359015 ISBN-13(EAN): 9781461359012 Издательство: Springer Рейтинг: Цена: 15672.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book attempts to explain the scientific basis for UHT sterilization and aseptic filling, as well as describe the processes and equipment used.
Автор: Cui, Steve W. Название: Polysaccharide Gums from Agricultural Products ISBN: 0367397994 ISBN-13(EAN): 9780367397999 Издательство: Taylor&Francis Рейтинг: Цена: 9798.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including yellow mustard gum, flaxseed gum, cereals (wheat, barley, oat, and corn), psyllium, fenugreek, and soybeans. Polysaccharide Gums from Agricultural Products: Processing, Structures and Functionality addresses the basic chemistry, extracting processes, molecular structure, and, most importantly, the functional properties and potential applications of new polysaccharide gums. It will be of interest to researchers in gums and crop breeding science, the food and cosmetic industries, and to academic and food industry libraries.
Название: Processing technologies for milk and milk products ISBN: 1774636638 ISBN-13(EAN): 9781774636633 Издательство: Taylor&Francis Рейтинг: Цена: 12707.00 р. Наличие на складе: Поставка под заказ.
Описание: The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of recent developments and emerging topics in the
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