gholami mohammad javid (11 risultati)

Paperback. Condizione: Brand New. 328 pages. 6.00x0.74x9.00 inches. In Stock.

Paperback. Condizione: new. Paperback. 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 while maintaining their sensory and functional integrity. Through detailed experimental analysis, the book presents vital information on physico-chemical properties, rehydration characteristics, color retention, nutritional value, and structural changes observed during and after the osmotic process. Each chapter is enriched with data, illustrations, and interpretations that bridge research and real-world applications in food processing. Ideal for food technologists, researchers, academicians, and students, this book stands as a vital resource in the fields of food preservation, postharvest technology, and functional product development. It not only showcases the potential of osmotic dehydration but also encourages sustainable utilization of seasonal vegetables with enhanced value addition. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

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.

Condizione: New. Print on Demand.

Condizione: New. Print on Demand.

Condizione: New. PRINT ON DEMAND.

Paperback. Condizione: new. Paperback. 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 while maintaining their sensory and functional integrity. Through detailed experimental analysis, the book presents vital information on physico-chemical properties, rehydration characteristics, color retention, nutritional value, and structural changes observed during and after the osmotic process. Each chapter is enriched with data, illustrations, and interpretations that bridge research and real-world applications in food processing. Ideal for food technologists, researchers, academicians, and students, this book stands as a vital resource in the fields of food preservation, postharvest technology, and functional product development. It not only showcases the potential of osmotic dehydration but also encourages sustainable utilization of seasonal vegetables with enhanced value addition. 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. Characterization of Osmotic Dehydrated Turnip (Brassica rapa) and Radish (Raphanus sativus) | Mohammad Javid Gholami | Taschenbuch | Englisch | 2025 | Eliva Press | EAN 9789999328661 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand.

Paperback. Condizione: new. Paperback. 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 while maintaining their sensory and functional integrity. Through detailed experimental analysis, the book presents vital information on physico-chemical properties, rehydration characteristics, color retention, nutritional value, and structural changes observed during and after the osmotic process. Each chapter is enriched with data, illustrations, and interpretations that bridge research and real-world applications in food processing. Ideal for food technologists, researchers, academicians, and students, this book stands as a vital resource in the fields of food preservation, postharvest technology, and functional product development. It not only showcases the potential of osmotic dehydration but also encourages sustainable utilization of seasonal vegetables with enhanced value addition. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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 while maintaining their sensory and functional integrity.Through detailed experimental analysis, the book presents vital information on physico-chemical properties, rehydration characteristics, color retention, nutritional value, and structural changes observed during and after the osmotic process. Each chapter is enriched with data, illustrations, and interpretations that bridge research and real-world applications in food processing.Ideal for food technologists, researchers, academicians, and students, this book stands as a vital resource in the fields of food preservation, postharvest technology, and functional product development. It not only showcases the potential of osmotic dehydration but also encourages sustainable utilization of seasonal vegetables with enhanced value addition.