ISBN: 9781032632575 - microfluidics in food processing: technologies and applications (10 risultati)

Condizione: New.

Paperback. Condizione: Brand New. 258 pages. 7.01x0.61x10.00 inches. In Stock.

Condizione: New. Dr. Ayon Tarafdar is currently an ARS scientist at ICAR-Indian Veterinary Research Institute under the Ministry of Agriculture and Farmers Welfare. He earned his B Tech degree from IIT Kharagpur (India), M Tech from GBPUA&ampT, Pantnaga.

Taschenbuch. Condizione: Neu. Neuware - This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry.…

Paperback. Condizione: new. Paperback. This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry. This reference book introduces principles of microfluidization and their applications in the food industry. It covers the use of microfluidics in enhancing food safety, synthesizing nanomaterials, and optimizing various food products. This book is a valuable resource for researchers, scientists, and professionals in the food industry. 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. 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. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Paperback. Condizione: new. Paperback. This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry. This reference book introduces principles of microfluidization and their applications in the food industry. It covers the use of microfluidics in enhancing food safety, synthesizing nanomaterials, and optimizing various food products. This book is a valuable resource for researchers, scientists, and professionals in the food industry. 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. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.

Paperback. Condizione: new. Paperback. This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry. It explores the use of microfluidics in processing various types of beverages derived from plant products, milk and milk products, cereal-based products, nut-based products, and meat and egg-based products. Additionally, it delves into the application of microfluidics in food micro- and nano-delivery systems, seed protein isolates, and food packaging materials. The initial chapter provides a thorough introduction to the concept of microfluidization, offering readers a comprehensive overview of the underlying principles and techniques involved in this transformative technology. The book highlights the role of microfluidics in the extraction of bioactive ingredients from food sources and explores the use of microfluidic systems for ensuring food safety, including the detection of molecular interactions in food samples. Furthermore, the book explores the application of microfluidics in the fabrication of nanomaterials with tailored properties. With its comprehensive coverage of microfluidization in food processing, this book serves as a valuable resource for researchers, scientists, and professionals in the food industry. This reference book introduces principles of microfluidization and their applications in the food industry. It covers the use of microfluidics in enhancing food safety, synthesizing nanomaterials, and optimizing various food products. This book is a valuable resource for researchers, scientists, and professionals in the food industry. 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.…