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THE EFFECTS OF OPERATING CONDITIONS DURING THE OHMIC HEATING PROCESS
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2011
ISBN 10: 3844311645 ISBN 13: 9783844311648
Da: Books Puddle, New York, NY, U.S.A.
Valutazione del venditore 4 su 5 stelle
Condizione: New. pp. 88.
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THE EFFECTS OF OPERATING CONDITIONS DURING THE OHMIC HEATING PROCESS
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2011
ISBN 10: 3844311645 ISBN 13: 9783844311648
Da: Biblios, Frankfurt am main, HESSE, Germania
Valutazione del venditore 4 su 5 stelle
EUR 78,10
Spedizione EUR 9,95
Spedito da Germania a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New.
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THE EFFECTS OF OPERATING CONDITIONS DURING THE OHMIC HEATING PROCESS
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3844311645 ISBN 13: 9783844311648
EUR 41,05
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
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Functional Foods And Dietry Supplements Processing Effects And Health Benefits
Da: Basi6 International, Irving, TX, U.S.A.
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Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Advances in Odor and Flavor Science | A review on aroma applications in food products
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843380341 ISBN 13: 9783843380348
EUR 43,30
Spedizione EUR 70,00
Spedito da Germania a U.S.A.Quantità: 5 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. Advances in Odor and Flavor Science | A review on aroma applications in food products | Athapol Noomhorm (u. a.) | Taschenbuch | 64 S. | Englisch | 2010 | LAP LAMBERT Academic Publishing | EAN 9783843380348 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.
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THE EFFECTS OF OPERATING CONDITIONS DURING THE OHMIC HEATING PROCESS: THE EFFECTS OF OPERATING CONDITIONS ON POMEGRANATE JUICE QUALITY DURING THE OHMIC HEATING PROCESS
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2011
ISBN 10: 3844311645 ISBN 13: 9783844311648
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 120,27
Spedizione EUR 28,90
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloPaperback. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Functional Foods and Dietary Supplements : Processing Effects and Health Benefits
Da: GreatBookPrices, Columbia, MD, U.S.A.
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Condizione: New.
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EUR 163,89
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Functional Foods and Dietary Supplements
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
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EUR 181,72
Spedizione EUR 7,82
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.
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Functional Foods and Dietary Supplements : Processing Effects and Health Benefits
Da: GreatBookPricesUK, Woodford Green, Regno Unito
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EUR 181,71
Spedizione EUR 17,34
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloCondizione: New.
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Functional Foods and Dietary Supplements
Lingua: Inglese
Editore: John Wiley and Sons Ltd, GB, 2014
ISBN 10: 1118227875 ISBN 13: 9781118227879
Da: Rarewaves.com USA, London, LONDO, Regno Unito
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EUR 203,93
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Aggiungi al carrelloHardback. Condizione: New. Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its "natural goodness". To date, there has been little examination of the actual effects - whether positive or negative - of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as "alternative" - such as flour from soybeans instead of wheat, or bran and starch from rice - but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.
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Functional Foods and Dietary Supplements: Processing Effects and Health Benefits
Lingua: Inglese
Editore: Wiley-Blackwell 2014-05-23, 2014
ISBN 10: 1118227875 ISBN 13: 9781118227879
Da: Chiron Media, Wallingford, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 186,84
Spedizione EUR 17,91
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardcover. Condizione: New.
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Functional Foods and Dietary Supplements : Processing Effects and Health Benefits
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 207,19
Spedizione EUR 17,34
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloCondizione: As New. Unread book in perfect condition.
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Functional Foods and Dietary Supplements: Processing Effects and Health Benefits
Da: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Irlanda
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Prima edizione
EUR 208,11
Spedizione EUR 10,50
Spedito da Irlanda a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloCondizione: New. Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Editor(s): Noomhorm, Athapol; Ahmad, Imran; Anal, Anil K. Num Pages: 510 pages, illustrations (black and white, and colour). BIC Classification: MBNH3; TDCT. Category: (P) Professional & Vocational. Dimension: 245 x 178 x 26. Weight in Grams: 1052. . 2014. 1st Edition. Hardcover. . . . .
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Functional Foods and Dietary Supplements: Processing Effects and Health Benefits
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 197,68
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Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Functional Foods and Dietary Supplements : Processing Effects and Health Benefits
Da: GreatBookPrices, Columbia, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: As New. Unread book in perfect condition.
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EUR 243,03
Spedizione EUR 2,58
Spedito in U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. Brand new! Please provide a physical shipping address.
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Functional Foods and Dietary Supplements Processing Effects and Health Benefits
Da: Revaluation Books, Exeter, Regno Unito
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EUR 229,61
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Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardcover. Condizione: Brand New. 1st edition. 510 pages. 10.00x8.00x1.00 inches. In Stock.
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Food Drying Science and Technology: Microbiology, Chemistry, Application
Lingua: Inglese
Editore: Destech Publications, Inc., 2007
ISBN 10: 1932078568 ISBN 13: 9781932078565
Da: Mispah books, Redhill, SURRE, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 219,11
Spedizione EUR 28,90
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardcover. Condizione: Good. Good. Dust Jacket NOT present. CD WILL BE MISSING. . SHIPS FROM MULTIPLE LOCATIONS. book.
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Functional Foods and Dietary Supplements: Processing Effects and Health Benefits
Da: THE SAINT BOOKSTORE, Southport, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 226,51
Spedizione EUR 24,85
Spedito da Regno Unito a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloHardback. Condizione: New. New copy - Usually dispatched within 4 working days.
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Functional Foods and Dietary Supplements: Processing Effects and Health Benefits
Da: Kennys Bookstore, Olney, MD, U.S.A.
Valutazione del venditore 5 su 5 stelle
Condizione: New. Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Editor(s): Noomhorm, Athapol; Ahmad, Imran; Anal, Anil K. Num Pages: 510 pages, illustrations (black and white, and colour). BIC Classification: MBNH3; TDCT. Category: (P) Professional & Vocational. Dimension: 245 x 178 x 26. Weight in Grams: 1052. . 2014. 1st Edition. Hardcover. . . . . Books ship from the US and Ireland.
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Functional Foods and Dietary Supplements
Lingua: Inglese
Editore: John Wiley and Sons Ltd, GB, 2014
ISBN 10: 1118227875 ISBN 13: 9781118227879
Da: Rarewaves.com UK, London, Regno Unito
Valutazione del venditore 5 su 5 stelle
EUR 193,38
Spedizione EUR 75,15
Spedito da Regno Unito a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloHardback. Condizione: New. Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value. Foods which have antioxidant or cancer-combating components are in high demand from health conscious consumers: much has been made of the health-giving qualities of fruits and vegetables in particular. Conversely, foods which have been processed are suffering an image crisis, with many consumers indiscriminately assuming that any kind of processing robs food of its "natural goodness". To date, there has been little examination of the actual effects - whether positive or negative - of various types of food processing upon functional foods. This book highlights the effects of food processing on the active ingredients of a wide range of functional food materials, with a particular focus on foods of Asian origin. Asian foods, particularly herbs, are becoming increasingly accepted and demanded globally, with many Western consumers starting to recognize and seek out their health-giving properties. This book focuses on the extraction of ingredients which from materials which in the West are seen as "alternative" - such as flour from soybeans instead of wheat, or bran and starch from rice - but which have long histories in Asian cultures. It also highlight the incorporation of those bioactive compounds in foods and the enhancement of their bioavailability. Functional Foods and Dietary Supplements: Processing Effects and Health Benefits will be required reading for those working in companies, research institutions and universities that are active in the areas of food processing and agri-food environment. Food scientists and engineers will value the new data and research findings contained in the book, while environmentalists, food regulatory agencies and other food industry personnel involved in functional food production or development will find it a very useful source of information.
-
Advances in Odor and Flavor Science
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing Dez 2010, 2010
ISBN 10: 3843380341 ISBN 13: 9783843380348
Da: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Germania
Valutazione del venditore 5 su 5 stelle
EUR 49,00
Spedizione EUR 23,00
Spedito da Germania a U.S.A.Quantità: 2 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed. 64 pp. Englisch.
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THE EFFECTS OF OPERATING CONDITIONS DURING THE OHMIC HEATING PROCESS
Lingua: Inglese
Editore: VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2011
ISBN 10: 3844311645 ISBN 13: 9783844311648
Da: Majestic Books, Hounslow, Regno Unito
Valutazione del venditore 4 su 5 stelle
EUR 76,25
Spedizione EUR 7,51
Spedito da Regno Unito a U.S.A.Quantità: 4 disponibili
Aggiungi al carrelloCondizione: New. Print on Demand pp. 88 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.
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Advances in Odor and Flavor Science
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843380341 ISBN 13: 9783843380348
EUR 41,05
Spedizione EUR 48,99
Spedito da Germania a U.S.A.Quantità: Più di 20 disponibili
Aggiungi al carrelloCondizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Noomhorm AthapolAthapol Noomhorm Ph.D., professor, is affiliated with the Food Engineering and Bioprocess Technology (FEBT) at the Asian Institute of Technology (AIT), Bangkok, Thailand. He teaches postharvest technology and food .
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Advances in Odor and Flavor Science
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing Dez 2010, 2010
ISBN 10: 3843380341 ISBN 13: 9783843380348
Da: buchversandmimpf2000, Emtmannsberg, BAYE, Germania
Valutazione del venditore 5 su 5 stelle
EUR 49,00
Spedizione EUR 60,00
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 64 pp. Englisch.
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Advances in Odor and Flavor Science : A review on aroma applications in food products
Lingua: Inglese
Editore: LAP LAMBERT Academic Publishing, 2010
ISBN 10: 3843380341 ISBN 13: 9783843380348
EUR 49,00
Spedizione EUR 60,57
Spedito da Germania a U.S.A.Quantità: 1 disponibili
Aggiungi al carrelloTaschenbuch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book outlines the production and quality evaluation of 2-acetyl-1-pyrroline (ACPY), a major component of aromatic rice flavors by microbial cultures. Various effects of chemical and physical parameters on ACPY production and microencapsulation of ACPY by various techniques are discussed. Improvement of rice flavor with natural pandan and its applications, and the supercritical carbon dioxide extraction of ACPY and volatile components from pandan leaves are also included. Finally, control and measurement using electronic nose for Thai rice and its other applications are reviewed.
