Sanghvi ashok (27 risultati)

Condizione: New. pp. 136 Illus.

Condizione: New. pp. 136.

Condizione: New. pp. 136.

Taschenbuch. Condizione: Neu. Biological Outlook to Improve the Nutritive Quality of Bakery Products | Gaurav Sanghvi (u. a.) | Taschenbuch | xix | Englisch | 2026 | Springer | EAN 9789819785636 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book addresses the pressing global challenge of malnutrition, particularly the nutritional deficit impacting longevity. It delves into the limitations of traditional methods, such as supplements and crop fortification, which often struggle with affordability and sustainability. By focusing on biobased strategies, the book highlights innovative biofortification techniques that enhance the nutritional value of functional foods using advanced technologies.Each chapter explores diverse ecological sources ranging from aquatic and microbial to plant-based that contribute to nutrient bioavailability. Additionally, the economic aspects of nutrient improvement across various food sources are thoroughly examined. The book s unique holistic approach spans the entire food chain, from crop production to consumption, while emphasizing the role of technological advancements in boosting nutrient bioavailability.This resource serves as a valuable guide for food science researchers, policymakers, and stakeholders, equipping them with insights to accelerate the implementation of effective biofortification programs. …

Hardcover. Condizione: new. Hardcover. This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and its expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a days available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products. This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.…

Buch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.…

Condizione: New.

Condizione: New.

Hardcover. Condizione: Brand New. 300 pages. 9.25x6.10x9.32 inches. In Stock.

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

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

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

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

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book addresses the pressing global challenge of malnutrition, particularly the nutritional deficit impacting longevity. It delves into the limitations of traditional methods, such as supplements and crop fortification, which often struggle with affordability and sustainability. By focusing on biobased strategies, the book highlights innovative biofortification techniques that enhance the nutritional value of functional foods using advanced technologies.Each chapter explores diverse ecological sources ranging from aquatic and microbial to plant-based that contribute to nutrient bioavailability. Additionally, the economic aspects of nutrient improvement across various food sources are thoroughly examined. The book s unique holistic approach spans the entire food chain, from crop production to consumption, while emphasizing the role of technological advancements in boosting nutrient bioavailability.This resource serves as a valuable guide for food science researchers, policymakers, and stakeholders, equipping them with insights to accelerate the implementation of effective biofortification programs. 408 pp. Englisch.…

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

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 -This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products. 228 pp. Englisch.…

Buch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products. 228 pp. Englisch.…

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Chapter 1. Biobased Fortification: Current Challenges and Perspectives.- Chapter 2. Sustainability and economic aspects for food fortification.- Chapter 3. Plant based solution for food fortification.- Chapter 4. Micronutrients and Food Fortification.- Chapter 5. Microorganisms as Nutrient Factories: Harnessing Bio-fermentation for Food Fortification.- Chapter 6. Fortified Gluten-Free Bakery Products: technological, sensorial and nutritional approaches.- Chapter 7. Marine Algae: A Sustainable Resource for Nutritional Supplements.- Chapter 8. Plant Based Approach for Nutrient Enhancement and Quality Assurance in Food.- Chapter 9. Emerging Biotechnological Trends and Techniques in Fungal and Lichen Fortification.- Chapter 10. Sustainable Food Innovation: Leveraging Food By-products for Nutritional Enhancement and Food security.- Chapter 11. Nano-based approaches for the development of sustainable nutritive feeds.- Chapter 12. Public Health Aspects of Food Fortification: Comprehensive Strategies, Impact Analysis, and Policy Recommendations for Enhancing Nutritional Outcomes.- Chapter 13. Neuro-Nutrition: Fortifying Foods for Cognitive Well Being.- Chapter 14. Agro-industrial Byproducts: Alternative solution for functional food ingredients.- Chapter 15. Title: Marine microbes: A Novel source of Bioceuticals in Functional Food Development.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 408 pp. Englisch. …

Taschenbuch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 228 pp. Englisch.…

Buch. Condizione: Neu. This item is printed on demand - Print on Demand Titel. Neuware -This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products. The bakery products include major segments including cereals, bread, chocolates, cookies, and other confectionary items. This book provides the data regarding the market of baked goods, as it is forecasted to increase at growth rate of 5.8% (CAGR) and it's expected to reach around its growth around (7%) by 2025 (Fortune insights 2022). The book also classifies amongst the major consumers worldwide, Asia pacific contributes around 43%, western Europe contributes around 22% while Africa continent represents as smallest group of consumers for baked confectionary consumers. The book provides information regarding health concerns as baked goods are liked by population of all ages. As per the data mentioned above the bakery goods are consumed heavily without clear insights about its health concerns. Majority of baked goods are made up of all-purpose flour having serious risk concerns/impact on health and higher consumption of bakery goods can increase sugar, cholesterol level and can also cause further problem in liver or heart functions. Although, gluten free, multigrain baked confectionaries are now a day's available in the market but the still the better understanding of the bio-based products is need of current time. The biological viewpoint especially for the bakery goods can serve as initial point for better handling baked goods in context of upbringing of healthy society. The book targets students and researchers interested in interdisciplinary research and devising novel biological applications with special focus on bakery products.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 228 pp. Englisch.…

Condizione: New. Print on Demand.

Condizione: New. PRINT ON DEMAND.

Condizione: New. Print on Demand.

Condizione: New. PRINT ON DEMAND.