Ishrat majid (23 risultati)

Condizione: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.

Condizione: New.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: New. Ishrat Majid, PhD, is a Scientist in the Department of Food Technology at Islamic University of Science and Technology, Jammu and Kashmir, India. She has been associated with Lovely Professional University, Punjab, as an Assistant Professor and Vi.

Condizione: New.

Taschenbuch. Condizione: Neu. Advances in Plant Sprouts | Phytochemistry and Biofunctionalities | Ishrat Majid (u. a.) | Taschenbuch | viii | Englisch | 2024 | Springer | EAN 9783031409189 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Condizione: As New. Unread book in perfect condition.

Condizione: New. In English.

Hardcover. Condizione: Brand New. 274 pages. 9.18x6.12x9.00 inches. In Stock.

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts.Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular sourceon recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.…

Hardcover. Condizione: Brand New. 449 pages. 9.25x6.10x1.00 inches. In Stock.

Hardcover. Condizione: new. Hardcover. Nanotechnology shows great promise in revolutionizing conventional food science. This new book provides a valuable look at the latest nanotechnological developments in the food industry. First providing a general overview of nanoscience progress in food technology, the book then focuses on the latest research and techniques in the field, such as advancements in food packaging to maintain quality and lengthen shelf life; food nanosensors that can detect pathogenic bacteria, toxins, adulterants, vitamins, dyes, fertilizers, pesticides, etc.; nano-delivery food systems that allow delivery of food bioactives to a targeted site in the body; bioremediation of food wastes using nanotechnology; and more. Looking to the future of nanotechnology in the food industry, the book covers challenges and future perspectives of nanotechnologically derived and enhanced foods. The book also addresses the role of nanotechnology in sustainable food processing in detail, making it a must-read for those who want to stay updated on this budding technology.Describing in depth the most recent techniques along with a variety of important sources on nanotechnology, this book will be an ideal resource for food industry professionals, researchers, and faculty and students in the captivating world of food nanotechnology. Covers latest nanotechnological developments in the food industry. Overviews nanoscience progress in food technology, new research and techniques in the field, bioremediation of food wastes using nanotechnology, challenges and future perspectives of nanotechnologically derived and enhanced foods, and more. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Condizione: new. Hardcover. Nanotechnology shows great promise in revolutionizing conventional food science. This new book provides a valuable look at the latest nanotechnological developments in the food industry. First providing a general overview of nanoscience progress in food technology, the book then focuses on the latest research and techniques in the field, such as advancements in food packaging to maintain quality and lengthen shelf life; food nanosensors that can detect pathogenic bacteria, toxins, adulterants, vitamins, dyes, fertilizers, pesticides, etc.; nano-delivery food systems that allow delivery of food bioactives to a targeted site in the body; bioremediation of food wastes using nanotechnology; and more. Looking to the future of nanotechnology in the food industry, the book covers challenges and future perspectives of nanotechnologically derived and enhanced foods. The book also addresses the role of nanotechnology in sustainable food processing in detail, making it a must-read for those who want to stay updated on this budding technology.Describing in depth the most recent techniques along with a variety of important sources on nanotechnology, this book will be an ideal resource for food industry professionals, researchers, and faculty and students in the captivating world of food nanotechnology. Covers latest nanotechnological developments in the food industry. Overviews nanoscience progress in food technology, new research and techniques in the field, bioremediation of food wastes using nanotechnology, challenges and future perspectives of nanotechnologically derived and enhanced foods, and more. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Condizione: new. Questo è un articolo print on demand.

Hardcover. Condizione: new. Hardcover. Nanotechnology shows great promise in revolutionizing conventional food science. This new book provides a valuable look at the latest nanotechnological developments in the food industry. First providing a general overview of nanoscience progress in food technology, the book then focuses on the latest research and techniques in the field, such as advancements in food packaging to maintain quality and lengthen shelf life; food nanosensors that can detect pathogenic bacteria, toxins, adulterants, vitamins, dyes, fertilizers, pesticides, etc.; nano-delivery food systems that allow delivery of food bioactives to a targeted site in the body; bioremediation of food wastes using nanotechnology; and more. Looking to the future of nanotechnology in the food industry, the book covers challenges and future perspectives of nanotechnologically derived and enhanced foods. The book also addresses the role of nanotechnology in sustainable food processing in detail, making it a must-read for those who want to stay updated on this budding technology.Describing in depth the most recent techniques along with a variety of important sources on nanotechnology, this book will be an ideal resource for food industry professionals, researchers, and faculty and students in the captivating world of food nanotechnology. Covers latest nanotechnological developments in the food industry. Overviews nanoscience progress in food technology, new research and techniques in the field, bioremediation of food wastes using nanotechnology, challenges and future perspectives of nanotechnologically derived and enhanced foods, and more. 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.…

Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products.…

Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.

Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 452 pp. Englisch.

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts.Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular sourceon recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups. 452 pp. Englisch.…

Taschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products. Accordingly, more attention has been placed on green processing of plant foods for the optimization of their nutritional and health benefits. Sprouted vegetable products have been studied and reported in many scientific investigations to qualitatively improve the phytochemistry, enhance the nutritional profile and improve the biological functionality potentials of such vegetables beyond their initial natural states. Vegetable sprouts have been reported to possess aspects that make them serviceable for the management of metabolic syndrome disorders such as diabetes, hypertension, cancer and other health issues related to cellular oxidation of body cells, and antimicrobial bioactive components have been isolated from vegetable sprouts.Advances in Plant Sprouts: Phytochemistry and Biofunctionalities provides a singular sourceon recent advances in studies about the dietetic and nutraceutical potencies of vegetable sprouts and increases awareness on the possibility of processing plant foods to make them more nutritionally beneficial. Green production is another important aspect of this text since plant foods processed by sprouting are free of agrochemicals, consume less energy and utilize less manpower, making them easy to produce and environmentally friendly as well. Consumption and production of sprouted vegetables has been increasing in recent years, and this text covers the production and nutritional aspects of all the major sprout groups.…

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts.- Barley sprouts.- Buckwheat sprouts.- Brown rice sprouts.- Amaranth and Quinoa sprouts.- Kamut and Oat sprouts.- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns.- Kidney Bean and Lentil Sprouts.- Clover and Alfalfa sprouts.- Pea, Chickpea and Black-eyed pea sprouts.- Mung bean and Adzuki bean sprouts.- Soybean sprouts.- An overview of Brassica Sprouts.- Broccoli and Cress sprouts.- Cabbage & Red cabbage sprouts.- Radish sprouts and Mustard green sprouts.- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts.- Onion sprouts.- Garlic & Leek sprouts.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 452 pp. Englisch. …

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of cereal/pseudo cereal sprouts.- Barley sprouts.- Buckwheat sprouts.- Brown rice sprouts.- Amaranth and Quinoa sprouts.- Kamut and Oat sprouts.- Sprouted Legumes: Biochemical Changes, Nutritional Impacts and Food Safety Concerns.- Kidney Bean and Lentil Sprouts.- Clover and Alfalfa sprouts.- Pea, Chickpea and Black-eyed pea sprouts.- Mung bean and Adzuki bean sprouts.- Soybean sprouts.- An overview of Brassica Sprouts.- Broccoli and Cress sprouts.- Cabbage & Red cabbage sprouts.- Radish sprouts and Mustard green sprouts.- General over view of composition, use in human nutrition, process of sprouting, change in composition during sprouting, parameters affecting nutritional quality during sprouting, benefits of sprouts, nutritional value and food safety issues of allium sprouts.- Onion sprouts.- Garlic & Leek sprouts.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 452 pp. Englisch.…