Baraiya kiran (53 risultati)

Taschenbuch. Condizione: Neu. Shrimp Based Snack Food Using Extrusion Technology | Kiran Baraiya (u. a.) | Taschenbuch | 192 S. | Englisch | 2016 | LAP LAMBERT Academic Publishing | EAN 9783659808388 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu. …

Condizione: New.

Taschenbuch. Condizione: Neu. Snack à base de crevettes utilisant la technologie d'extrusion | Kiran Baraiya (u. a.) | Taschenbuch | Französisch | 2026 | Editions Notre Savoir | EAN 9786209426087 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Condizione: New.

Condizione: New.

Condizione: New.

Condizione: New.

Taschenbuch. Condizione: Neu. Snack à base de camarão utilizando tecnologia de extrusão | Kiran Baraiya (u. a.) | Taschenbuch | Portugiesisch | 2026 | Edições Nosso Conhecimento | EAN 9786209545139 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condizione: Neu. Snack a base di gamberetti realizzati con tecnologia di estrusione | Kiran Baraiya (u. a.) | Taschenbuch | Italienisch | 2026 | Edizioni Sapienza | EAN 9786209503818 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condizione: Neu. Snack auf Garnelenbasis unter Verwendung der Extrusionstechnologie | Kiran Baraiya (u. a.) | Taschenbuch | 208 S. | Deutsch | 2026 | Verlag Unser Wissen | EAN 9786209588518 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. …

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -'Extrusion Technology: Adding Value to Fish Products' Food and Agricultural Organization (FAO) estimated that ten percent of the total fish are underutilized. Those are excellent sources of lipid that contain omega-3 fatty acids, especially, Eicosapantaenoic acid (EPA) and Decosahexaenoic acid (DHA), which is within the reach of the common man. Extrusion Technology, is a continuous High-Temperature Short-Time process, has been considered potential solution to utilization of those resources to formulate new engineered foods. Most of the extruded snack are generally cereal based and thus have less protein content and are limited in some essential amino acids. This study demonstrated that shrimp flour can be successfully incorporated with cereals to produce as high quality protein snack food in place of exclusive cereal based snack for local and distant market, without compromising on the quality of final product. The advantage of developing fish based engineered product will help in supplying balanced diets to undernourished people in developing countries as well as opening new avenues for local entrepreneurship. 192 pp. Englisch.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 'Extrusion Technology: Adding Value to Fish Products' Food and Agricultural Organization (FAO) estimated that ten percent of the total fish are underutilized. Those are excellent sources of lipid that contain omega-3 fatty acids, especially, Eicosapantaenoic acid (EPA) and Decosahexaenoic acid (DHA), which is within the reach of the common man. Extrusion Technology, is a continuous High-Temperature Short-Time process, has been considered potential solution to utilization of those resources to formulate new engineered foods. Most of the extruded snack are generally cereal based and thus have less protein content and are limited in some essential amino acids. This study demonstrated that shrimp flour can be successfully incorporated with cereals to produce as high quality protein snack food in place of exclusive cereal based snack for local and distant market, without compromising on the quality of final product. The advantage of developing fish based engineered product will help in supplying balanced diets to undernourished people in developing countries as well as opening new avenues for local entrepreneurship.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Baraiya KiranKiran Baraiya has Obtained his Post-Graduation From Junagadh Agricultural University in Subject of Fisheries Science. He is the Author of Several Publications and Received Honour From Christ College, Rajkot for His Scien.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -'Extrusion Technology: Adding Value to Fish Products' Food and Agricultural Organization (FAO) estimated that ten percent of the total fish are underutilized. Those are excellent sources of lipid that contain omega-3 fatty acids, especially, Eicosapantaenoic acid (EPA) and Decosahexaenoic acid (DHA), which is within the reach of the common man. Extrusion Technology, is a continuous High-Temperature Short-Time process, has been considered potential solution to utilization of those resources to formulate new engineered foods. Most of the extruded snack are generally cereal based and thus have less protein content and are limited in some essential amino acids. This study demonstrated that shrimp flour can be successfully incorporated with cereals to produce as high quality protein snack food in place of exclusive cereal based snack for local and distant market, without compromising on the quality of final product. The advantage of developing fish based engineered product will help in supplying balanced diets to undernourished people in developing countries as well as opening new avenues for local entrepreneurship.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 192 pp. Englisch.…

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 204 pp. Spanisch.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -'Tecnología de extrusión: añadiendo valor a los productos pesqueros' La Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO) estima que el diez por ciento del total de pescado está infrautilizado. Se trata de excelentes fuentes de lípidos que contienen ácidos grasos omega-3, especialmente ácido eicosapentaenoico (EPA) y ácido docosahexaenoico (DHA), que están al alcance del ciudadano de a pie. La tecnología de extrusión, un proceso continuo de alta temperatura y corta duración, se ha considerado una posible solución para la utilización de esos recursos con el fin de formular nuevos alimentos modificados genéticamente. La mayoría de los aperitivos extruidos se basan generalmente en cereales y, por lo tanto, tienen un menor contenido en proteínas y son limitados en algunos aminoácidos esenciales. Este estudio demostró que la harina de camarón puede incorporarse con éxito a los cereales para producir aperitivos proteicos de alta calidad en lugar de aperitivos basados exclusivamente en cereales para el mercado local y lejano, sin comprometer la calidad del producto final. La ventaja de desarrollar productos de ingeniería a base de pescado ayudará a suministrar dietas equilibradas a las personas desnutridas de los países en desarrollo, además de abrir nuevas vías para el emprendimiento local.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 204 pp. Spanisch.…

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 204 pp. Französisch.

Paperback. Condizione: new. Paperback. Technologie d'extrusion: ajouter de la valeur aux produits de la peche L'Organisation des Nations unies pour l'alimentation et l'agriculture (FAO) estime que 10 % du poisson total est sous-utilise. Il s'agit d'excellentes sources de lipides contenant des acides gras omega-3, en particulier l'acide eicosapentaenoique (EPA) et l'acide docosahexaenoique (DHA), qui sont a la portee de tout un chacun. La technologie d'extrusion, un processus continu a haute temperature et de courte duree, est consideree comme une solution potentielle pour l'utilisation de ces ressources dans la formulation de nouveaux aliments transformes. La plupart des snacks extrudes sont generalement a base de cereales et ont donc une teneur en proteines plus faible et sont limites en certains acides amines essentiels. Cette etude a demontre que la farine de crevettes peut etre incorporee avec succes aux cereales pour produire des snacks proteines de haute qualite, en remplacement des snacks exclusivement a base de cereales destines aux marches locaux et lointains, sans compromettre la qualite du produit final. L'avantage de developper des produits transformes a base de poisson permettra de fournir une alimentation equilibree aux populations sous-alimentees des pays en developpement et d'ouvrir de nouvelles perspectives pour l'entrepreneuriat local. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -' Technologie d'extrusion : ajouter de la valeur aux produits de la pêche ' L'Organisation des Nations unies pour l'alimentation et l'agriculture (FAO) estime que 10 % du poisson total est sous-utilisé. Il s'agit d'excellentes sources de lipides contenant des acides gras oméga-3, en particulier l'acide eicosapentaénoïque (EPA) et l'acide docosahexaénoïque (DHA), qui sont à la portée de tout un chacun. La technologie d'extrusion, un processus continu à haute température et de courte durée, est considérée comme une solution potentielle pour l'utilisation de ces ressources dans la formulation de nouveaux aliments transformés. La plupart des snacks extrudés sont généralement à base de céréales et ont donc une teneur en protéines plus faible et sont limités en certains acides aminés essentiels. Cette étude a démontré que la farine de crevettes peut être incorporée avec succès aux céréales pour produire des snacks protéinés de haute qualité, en remplacement des snacks exclusivement à base de céréales destinés aux marchés locaux et lointains, sans compromettre la qualité du produit final. L'avantage de développer des produits transformés à base de poisson permettra de fournir une alimentation équilibrée aux populations sous-alimentées des pays en développement et d'ouvrir de nouvelles perspectives pour l'entrepreneuriat local.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 204 pp. Französisch.…

Condizione: New. Print on Demand.

Condizione: New. Print on Demand.

Condizione: New. PRINT ON DEMAND.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

PAP. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.