Tecnología de alimentos y bebidas

Tecnología, ingeniería, agricultura / / Química industrial / Tecnología de alimentos y bebidas (2147)

Tecnología, ingeniería, agricultura / / Química industrial / Tecnología de alimentos y bebidas
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  • Estudo das Operações Combinadas da Desidratação Osmótica a Vácuo, Defumação Líquida e Secagem em Filés de Bonito (Sarda sarda)
    David Vivanco Pezantes
    Trata-se de uma investigação na área da desidratação osmótica a vácuo através de um desenho experimental e da utilização da metodologia de superfície de resposta, da aplicação de fumaça líquida em forma de spray e da secagem convectiva com ar quente em duas etapas, bem como do projeto de blocos e modelação matemática, aplicada a filés de bonito (Sarda sarda). ...
    Disponible

    35,88 €

  • Debating Your Plate
    Randi Minetor
    Examining the most controversial foods and ingredients, this book provides an objective, well-balanced look at their health benefits and risks. It equips readers with the information they need to make their own informed decisions about what they eat.Most people aspire to eat healthy, but what exactly does that mean? While some foods like vegetables are universally acknowledged ...
    Disponible

    38,10 €

  • Handbook of Egg Science and Technology
    Eggs are popular due to their great taste, versatility, economical value and high nutritional content. With a balance between science and technology, this book presents a range of topics on eggs such as chemistry and characterization of egg components, egg proteomics, microbiology of egg products, egg nutrition and human health. ...
    Disponible

    180,25 €

  • Wealth out of Food Processing Waste
    M. Selvamuthukumaran
    This book identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. It provides food industry personnel, scientists, food engineers, research scholars, and students with strategies for effective utilization of waste from various food processing industries. ...
    Disponible

    129,84 €

  • The Role of Soybeans in Plant-Based Nutrition and Health
    Manoj B V
    Soybeans are a nutritionally rich legume, providing an excellent source of high-quality protein, essential amino acids, dietary fiber, vitamins, and minerals. They are also rich in bioactive compounds such as isoflavones, which contribute to their health-promoting properties. A wide variety of soybean products, including tofu, soy milk, soy flour, tempeh, miso, and soy protein ...
    Disponible

    42,27 €

  • Nutritional Challenges Among Adolescent Girls
    Rajender Gundu
    Adolescence is a defining phase of life, yet millions of adolescent girls-especially in rural India-struggle silently with malnutrition, anemia, and related health issues. This insightful book by Rajender and Veeranna offers a well-researched and compassionate exploration of the nutritional challenges faced by adolescent girls, backed by scientific evidence and field-based obse...
    Disponible

    42,33 €

  • Development of Edible Films from Neem Gum
    A. V. Akash
    This study explores the development of an eco-friendly edible film using natural neem gum a translucent, amber-colored gum derived from neem trees. Known for its solubility in cold water and use in specialty foods, neem gum is combined with corn flour, glycerine, and water to form a biodegradable packaging film. By casting and drying the mixture over 12-24 hours, a flexible, pl...
    Disponible

    42,30 €

  • Effect of Turmeric (Curcumin) on Cancer Patients
    Rupanshi Garg
    Rupanshi Garg is a passionate research scholar specializing in Food and Nutrition, with a keen focus on the role of diet in cancer prevention and management. Currently conducting in-depth research on breast cancer, she explores the impact of nutritional interventions on patient outcomes and overall well-being. Dedicated to bridging scientific knowledge and practical application...
    Disponible

    48,81 €

  • Comprehensive Hurdle Technology in Food Safety Management
    Rajeshwari C.
    Hurdle technology represents a sophisticated and effective approach to ensuring the safety and quality of flesh foods. By strategically combining a range of physical, chemical, physico-chemical and microbial hurdles, it becomes possible to create a multi-targeted preservation strategy that effectively inhibits microbial growth and enzymatic spoilage. By combining multiple prese...
    Disponible

    47,63 €

  • Characterization of Osmotic Dehydrated Turnip (Brassica rapa) and Radish (Raphanus sativus)
    Mohammad Javid Gholami
    In the ever-evolving world of food science and technology, 'Characterization of Osmotic Dehydrated Turnip (Brassica rapa) and Radish (Raphanus sativus)' offers a scientific yet practical perspective on root vegetable preservation through osmotic dehydration. This book delves into the transformation of humble turnip and radish into nutritionally stable, shelf-friendly products w...
    Disponible

    84,95 €

  • Evaluación Sensorial de Buñuelos Elaborados con Diferentes Porcentajes de Harina de Frijol
    Noelia Morones
    Este trabajo evalúa algunas de las propiedades sensoriales más importantes, como lo son: textura, color y nivel de agrado, de buñuelos que fueron elaborados de manera artesanal con diferentes porcentajes de harina de frijol y harina de trigo (100% HT, 90% HT- 10% HF, 80% HT - 20% HF y 70% HT - 30% HF).Se realizaron pruebas sensoriales con jueces consumidores utilizando un diseñ...
    Disponible

    47,85 €

  • The Future of Food and Nutrition
    Jaya Upraity
    The Future of Food and Nutrition: Science-Backed Solutions for Health, Sustainability, and Disease PreventionThis comprehensive volume presents groundbreaking research at the intersection of food science, nutrition, and public health. Drawing from both traditional knowledge and modern scientific advancements, the book explores emerging trends in functional foods, micronutrient ...
    Disponible

    44,44 €

  • Food Nutrition, Science and Technology
    I. S. Singh / Neelam Singh
    This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It compiles the latest scientific information on food nutrition, science and technology for a better understanding of each division. ...
    Disponible

    97,42 €

  • Serving People with Food Allergies
    Joel J. Schaefer
    In this second edition, food allergy statistics are updated for the US and now presented worldwide. It covers the updated food allergy laws, includes the newest food allergen, sesame, and presents the new gluten-free labeling law. New recipes, free from the top nine allergens and gluten, plus the latest plant-based recipes are now included. ...
    Disponible

    198,54 €

  • Concise Encyclopedia of Science and Technology of Wine
    V. K. Joshi
    This book reveals state-of-the-art technology of wine making, describing various wine regions of the world. It examines microbiology, biochemistry, and engineering in the context of wine production. The sensory qualities of wine and brandy are explored, and the composition, nutritive and therapeutic values, and toxicity are summarized. ...
    Disponible

    280,76 €

  • Postharvest Nanotechnology for Fresh Horticultural Produce
    This book has been edited to advance understanding of material development, intelligent selection of nanomaterials to ensure the nontoxic nature, and future perspectives of nanotechnology on postharvest produce. ...
    Disponible

    132,29 €

  • Emerging Techniques for Food Processing and Preservation
    This book is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. It explores cutting-edge technologies that can enhance the quality and safety of food products while also improving their shelf life. ...
    Disponible

    129,83 €

  • Flavoromics
    This book explains how today’s single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor. ...
    Disponible

    144,60 €

  • Native Crops in India
    This book presents the latest scientific and technical information on indigenous and domesticated crops grown, consumed, and traded in India. The health benefits of these crops, many used in Ayurvedic medicine,are also included, particularly in regard to curbing/alleviating prevalent non-communicable diseases. ...
    Disponible

    145,44 €

  • Novel Plant Protein Processing
    This book presents a roadmap for plant protein science, and technology which will focus on plant protein ingredient development, plant protein modification, and the creation of plant protein-based novel foods. ...
    Disponible

    131,67 €

  • Smart Yogurt
    Mark Shepard
    Yogurt is the quickest and simplest of all the fermented foods you can make at home -- or it SHOULD be. More recent methods tend to complicate the process or make it less efficient. 'Smart Yogurt' strips away unnecessary steps and identifies the most practical equipment, so your prep takes no more than a few minutes.But maybe you have special needs or goals for your yogurt. For...
    Disponible

    31,51 €

  • The Art of Making Decisions Under Uncertainty
    Charles Yoe
    Student tested before it was published, this textbook provides 30 chapters worth of practical guidance, methods, and tools and techniques to help individuals and organizations to make decisions under uncertainty. The book addresses the challenges posed by uncertainty in a variety of private and public sector fields. ...
    Disponible

    132,03 €

  • Global Malnutrition
    Jahangir Moini / Oyindamola Akinso / Raheleh Ahangari
    Global Malnutrition: Pathology and Complications addresses various types of malnutrition including deficiencies (undernutrition), excesses (overnutrition), and imbalances in a person’s intake of nutrients. ...
    Disponible

    116,10 €

  • Pseudocereals
    This book provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains.The book gives practical information on cultivation procedures, equipment, food processing using pseudocereals and use of by-products for bioactive compound extraction. ...
    Disponible

    132,41 €

  • Ghee
    Mohamed Fawzy Ramadan
    Ghee (clarified milk fat) is a dairy product composed mainly of milk fat and minor components, such as vitamins, minerals, and enzymes. This book covers specific topics with a focus on ghee chemistry and physicochemical properties, ghee processing and applications, as well as ghee biosafety and health effects. ...
    Disponible

    195,70 €

  • Smart Food Industry
    Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass. ...
    Disponible

    132,53 €

  • Nutri-Cereals
    The term 'Nutri-Cereals' has been dedicated to ten cereals due to their unique nutritional benefits. This book covers those ten cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. ...
    Disponible

    131,94 €

  • Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
    This book describes in detail several innovative non-thermal processing techniques that can be adopted for enhancing the safety and quality of various meats, fish and poultry based food products. The various non-thermal processing techniques can minimize the quality changes significantly without posing any sorts of threat to the consumers. ...
    Disponible

    197,76 €

  • Ancient and Traditional Foods, Plants, Herbs and Spices used in Cancer
    This book provides an evidenced-based approach in describing usage and applications of traditional foods and botanicals in prevention and treatment of cancer. Each chapter has a section on historical background; foods, herbs, spices, and botanicals used in cancer prevention and treatment; toxicity and cautionary notes; and summary points. ...
    Disponible

    158,95 €

  • Novel Approaches in Biopreservation for Food and Clinical Purposes
    The aim of 'Novel Approaches in Biopreservation for Food and Clinical Purposes' is to provide cutting-edge information on biopreservation methods for both food and medical applications. ...
    Disponible

    106,45 €


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