mai - Food Industry & Science 1

Gac fruit, Momordica cochinchinensis Spreng, is rich in nutrients such as carotenoids (particularly ß-carotene and lycopene), fatty acids, vitamin E, polyphenol compounds and flavonoids. This book p……続きを見る

Jackfruit (Artocarpus heterophyllus), is a species of tree in the fig, mulberry, and breadfruit family (Moraceae) and is widely esteemed in tropical Asia. The jackfruit tree is well suited to tropic……続きを見る

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders……続きを見る

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and r……続きを見る

Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources. Part One deals with plants (vegetable,……続きを見る

Chemical synthesis of oligosaccharides is important to organic chemistry because of the critical biological functions of carbohydrates. Unfortunately, no handbook has been published on the subject..……続きを見る

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, so……続きを見る

Quantum dots (QDs) are important in the research and industrial fields due to their diverse properties and technological importance. Recently, QDs have been found to be suitable for biological, biom……続きを見る

This book is an up-to-date reference on some of the major global health issues and the role of nutrition in their prevention and management. The book covers undernutrition, degenerative diseases, me……続きを見る

Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powde……続きを見る

What sources of information do tourists consult when choosing a travel destination? How can communication channels be used to reach the tourist market for a specific region? This resource provides n……続きを見る

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspec……続きを見る

Spray-freeze-drying (SFD) is a synergistic drying technology that imbibes in it the merits of both spray drying and freeze-drying, whilst overcoming the limitations of these predecessor technologies……続きを見る

"Global tea science: Current status and future needs would suit the library of any botanical enthusiast or academic, with its comprehensive collection of relevant chapters. The humble tea leaf has m……続きを見る

India's food is one of her most remarkable features: its countless tastes and styles reflect the nation's history, enduring traditions, and diversity of people and place. But it is changing at a rap……続きを見る