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Food Process Engineering and Technology [[electronic resource] ] : Safety, Packaging, Nanotechnologies and Human Health / / edited by Junaid Ahmad Malik, Megh R. Goyal, Anu Kumari
| Food Process Engineering and Technology [[electronic resource] ] : Safety, Packaging, Nanotechnologies and Human Health / / edited by Junaid Ahmad Malik, Megh R. Goyal, Anu Kumari |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (XLI, 512 p. 1 illus.) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food science
Food - Safety measures Food - Analysis Chemistry Food Science Food Safety Food Engineering Food Studies Food Analysis Food Chemistry |
| ISBN | 981-9968-31-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | PART I: NOVEL TECHNOLOGIES IN FOOD PROCESSING -- 1. Emerging Novel Technologies for Food Drying -- 2. Foods and Food Products: Significance and Applications of Collegative Properties -- 3. Scope of Three-Dimensional Printing for Fabrication of Foods -- 4. Sustainable Renewable Energy Sources for Food and Dairy Processing -- PART II: RECENT TRENDS IN FOOD QUALITY AND MANAGEMENT -- 5. Applications of Edible Coatings to Extend Shelf-life of Fresh Fruits -- 6. Food Processing and Management of Food Supply Chain: From Farm to Fork -- 7. Microplastics in Foods: An Emerging Food Safety Threat -- 8. Scope of Genetically Engineered Organisms: Food Science and Pest Management Strategy -- 9. Diverse Bioengineering Tools for Crop Improvement -- PART III: INNOVATIONS IN FOOD PACKAGING -- 10. New-age Packaging for Foods and Food Products -- 11. Biodegradable Packaging: Recent Advances and Applications in Food Industry -- 12. Recent Trends in Biodegradable Packaging of Foods -- 13. Scope of Herbal Extracts and Essential Oils for Extension of Shelf-life of Packaged Foods -- PART IV: POTENTIAL OF NANOMATERIALS IN FOOD PACKAGING -- 14. Engineered Nanomaterials in Food Packaging: Synthesis, Safety Issues and Assessment -- 15. Nanomaterials in Foods: Recent Advances, Applications and Safety -- PART V: NANOTECHNOLOGY APPLICATIONS IN FOOD TECHNOLOGY -- 16. Scope of Nanotechnology in Food Science and Food Engineering -- 17. Scope of Nanoencapsulation for Delivery of Functional Food Ingredients -- 18. Scope of Nanotechnology for Sustainable Production of Nutritive Foods -- PART VI: FOOD SCIENCE AND NUTRITIONAL RESEARCH FOR HUMAN HEALTH -- 19. Bioaccessibility and Bioavailability of Phenolics in Grapes and Grape Products -- 20. Recent Developments for Formulation of Infant Foods -- 21. Fermented Vigna Mungo and Carrot Pomace Cookies using Lactobacillus Casei -- 22. Role of Probiotics in Gut Micro-Flora -- 23. Screening and Isolation of Probiotic Cultures -- 24. Metabolomics Applications in Food Science and Nutritional Research. |
| Record Nr. | UNINA-9910799228603321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Functional Cereals and Cereal Foods [[electronic resource] ] : Properties, Functionality and Applications / / edited by Sneh Punia Bangar, Anil Kumar Siroha
| Functional Cereals and Cereal Foods [[electronic resource] ] : Properties, Functionality and Applications / / edited by Sneh Punia Bangar, Anil Kumar Siroha |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (0 pages) |
| Disciplina | 664.7 |
| Soggetto topico |
Food science
Food - Analysis Chemistry Food Science Food Chemistry Food Analysis Food Studies Food Engineering Aliments funcionals Cereals (Aliment) Cereals |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 3-031-05611-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I: Functional cereals -- 1.Functional cereals: functional components and benefits -- 2.Novel approaches to improve functional potential of cereals -- 3.Improvement of genetic variation for nutrients and bioactive food components in cereal crops -- 4.Functional Cereals for Gluten intolerance -- 5.Functionality of Resistant and Slowly Digested Starch in cereals -- 6.Functionality of β-glucan and fibers in cereals -- Part-ll FUNCTIONAL CEREAL FOODS -- 7.Prebiotic and probiotic potential of cereals -- 8.Cereal based fermented foods and non-alcohol beverages -- 9.Functional cereal-based bakery products, breakfast cereals, and pasta products -- 10.Cereal grain-based milks their potential health properties -- 11.Cereal grain tea and its potential health properties -- 12.Low GI functional foods -- 13.High fibers functional product -- 14. miRNA-based genetic engineering for crop improvement and production of functional foods. |
| Record Nr. | UNINA-9910590088603321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Halal and Kosher Food [[electronic resource] ] : Integration of Quality and Safety for Global Market Trends / / edited by Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman
| Halal and Kosher Food [[electronic resource] ] : Integration of Quality and Safety for Global Market Trends / / edited by Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman |
| Autore | Ahmed Osman Osman |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (413 pages) |
| Disciplina | 353.997 |
| Altri autori (Persone) | Moneim Elhadi SuliemanAbdel |
| Soggetto topico |
Food science
Food - Safety measures Food security Food - Microbiology Food - Analysis Chemistry Food Science Food Safety Food Security Food Microbiology Food Chemistry |
| ISBN | 9783031414596 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | The importance of halal food and its legality in both Islamic and non-Islamic communities around the world -- Dilemma and Concepts of Halal-Safe Food -- Metrology's Importance and Application in the Halal Food Assurance System -- Concept and Significance of the Halal Traceability System -- Kosher and halal food dissimilarities and challenges in accessing international markets -- One Health- new approach towards halal food safety -- Laboratory Methods for authenticating conformity of Halal Foods -- Models for risk analysis applicable to Halal food products -- Halal and kosher slaughter procedures in livestock and poultry -- The origins, usage, and production methods of halal and kosher gelatin -- Fraud on Halal food: principles, quality challenges, and safety concerns -- Standards and their application to the production, manufacture, and storage of halal food -- Fermentation techniques used to enhance the quality of halal food products -- Principles and techniques of sensory evaluation for assessing the quality of halal foods -- Good practices: Conception and implementation through the Halal food supply chain -- Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage -- Inherent and extrinsic factors related to the shelf life of halal food stuff -- Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products -- Food additives and their applications in the production of halal and kosher foods -- The origin of enzymes and their applications in the production of specific halal products -- Pesticides Maximum Residues Levels (MRLs) in Halal Food -- The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products -- Significant risk of Shiga toxin-producing E. coli in certain halal foods -- Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products -- Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products -- Effects of heavy metal contamination on the safety of halal foodstuffs -- The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of halal food -- Non-alcoholic drink safety and halal certification -- Production of Halal Meat Using HACCP System: Idea and Implementation. . |
| Record Nr. | UNINA-9910751385203321 |
Ahmed Osman Osman
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of Food Bioactive Ingredients [[electronic resource] ] : Properties and Applications / / edited by Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara
| Handbook of Food Bioactive Ingredients [[electronic resource] ] : Properties and Applications / / edited by Seid Mahdi Jafari, Ali Rashidinejad, Jesus Simal-Gandara |
| Autore | Jafari Seid Mahdi |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (1576 pages) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
RashidinejadAli
Simal-GandaraJesus |
| Soggetto topico |
Food science
Food - Analysis Chemistry Food - Microbiology Biotechnology Food Science Food Chemistry Food Microbiology |
| ISBN | 3-031-28109-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | An overview of different food bioactive ingredients -- Hydroxybenzoic acids -- Hydroxycinnamic acids -- Flavones -- Flavonols -- flavanones -- Flavanols -- Isoflavones -- Anthocyanins -- Chalcones -- Ellagitannins -- Gallotannins -- Procyanidins -- Stilbenes -- Lignans -- Carotenoids and sterols -- Lycopene -- β-Carotene -- Lutein -- Zeaxanthin -- Astaxanthin -- Fucoxanthin -- Bixin -- Crocins -- Phytosterols -- Marine bioactive peptides (fishes, algae, cephalopods, molluscs, and crustaceans) -- Non-marine animal bioactive peptides (dairy, meat, and egg) -- Plant bioactive peptides (oilseed, legume, cereal, fruit, and vegetable) -- Microbial bioactive peptides (from bacteria, yeasts, and molds) -- Fish and marine oils -- Plant oils rich in essential fatty acids. . |
| Record Nr. | UNINA-9910744506203321 |
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Jafari Seid Mahdi
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Kokumi Substance as an Enhancer of Koku [[electronic resource] ] : Biochemistry, Physiology, and Food Science / / edited by Motonaka Kuroda
| Kokumi Substance as an Enhancer of Koku [[electronic resource] ] : Biochemistry, Physiology, and Food Science / / edited by Motonaka Kuroda |
| Autore | Kuroda Motonaka |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (294 pages) |
| Disciplina |
641.3
664 |
| Soggetto topico |
Food science
Food - Analysis Chemistry Physiology Neurosciences Food Science Food Chemistry Neuroscience |
| ISBN | 981-9983-03-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Koku Perception and Kokumi Substances -- Chapter 2. Kokumi substance as an enhancer of koku: its definition -- Chapter 3. Biochemical studies on kokumi γ-glutamyl peptides -- Chapter 4. Kokumi substances from garlic; Discovery of glutathione (GSH; γ-Glu-Cys-Gly) as a kokumi substance -- Chapter 5. Kokumi substances in soybean seeds -- Chapter 6. Kokumi substances in Thai-fermented freshwater fish, ‘Pla-ra’ -- Chapter 7. Identification and quantification of the kokumi peptide, γ-Glu-Val-Gly, in foods -- Chapter 8. Mechanism for perceiving kokumi substances: Involvement of calcium-sensing receptor (CaSR) in the perception of kokumi substances -- Chapter 9. Molecular mechanism of enhancement in basic tastes by kokumi substances: A potent calcium-sensing receptor (CaSR) agonist, g-glutamyl-valinyl-glycine, amplifies sweet-induced ATP secretion via cell-to-cell communication in a mouse taste bud -- Chapter 10. Enhancement of Combined Umami and Salty Taste by Glutathione in the Human Tongue and Brain -- Chapter 11. γ-Glutamyl-valyl-glycine (γ-Glu-Val-Gly) and glutathione (γ-Glu-Cys-Gly) as kokumi substances in rodents -- Chapter 12. Effects of the potent kokumi peptide, γ-glutamyl-valyl-glycine, on sensory characteristics of foods and beverages -- Chapter 13. Perceptual and nutritional impact of kokumi compounds -- Chapter 14. Amino acids, α-peptides, and their related kokumi substances -- Chapter 15. Biochemical studies on lipid-related kokumi substances -- Chapter 16. Involvement of GPR120 in perception of fatty oral sensations in humans -- Chapter 17. Overview and future prospectives of studies on kokumi substances. |
| Record Nr. | UNINA-9910838274803321 |
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Kuroda Motonaka
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| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Nanotechnology advancement in agro-food industry / / by Ragini Singh, Santosh Kumar
| Nanotechnology advancement in agro-food industry / / by Ragini Singh, Santosh Kumar |
| Autore | Singh Ragini |
| Edizione | [1st edition.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (330 pages) |
| Disciplina |
620.5
664 |
| Soggetto topico |
Nanotechnology
Food science Agronomy Nanochemistry Nanobiotechnology Agriculture Food - Analysis Chemistry Food Nanotechnology Food Chemistry |
| ISBN | 981-9950-45-7 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Overview of Nanomaterial Application in Food and Agriculture Sector -- Nanomaterials: Plethora of Opportunities as Smart Packaging, Preserving and Processing Agent in Food Industry -- Major Applications of Nanotechnology in Food Industry -- Intelligent Nano-based Sensor for Quality Detection of Food Products -- Nano-fertilizers and Nano-pesticides -- Nanomaterials based Nutraceuticals, Nutrigenomics and Functional Food -- Nanocarriers as a Novel Approach for Phytochemical Delivery in food -- Regulatory and Safety Concern Regarding the Use of Active Nanomaterials in Food Industry. . |
| Record Nr. | UNINA-9910742487503321 |
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Singh Ragini
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| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Nonthermal Processing in Agri-Food-Bio Sciences [[electronic resource] ] : Sustainability and Future Goals / / edited by Anet Režek Jambrak
| Nonthermal Processing in Agri-Food-Bio Sciences [[electronic resource] ] : Sustainability and Future Goals / / edited by Anet Režek Jambrak |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (780 pages) |
| Disciplina | 791.436559 |
| Collana | Food Engineering Series |
| Soggetto topico |
Food science
Food - Analysis Chemistry Sustainability Food Engineering Food Science Food Chemistry Alimentació Química dels aliments Indústria alimentària |
| Soggetto genere / forma | Llibres electrònics |
| ISBN |
9783030924157
9783030924140 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Part I: Introduction -- 1.Sustainability in food science and food industry: where are we now? – Viewpoints of the EFFoST Working Group on Sustainable Food Systems -- 2. Innovative processing: from raw material (culture), harvesting, post harvesting, processing, and applications -- Part II: Mechanism of action of nonthermal processing technologies (NTP) -- 3. Fundamental mechanisms of action -- 4. Electro-technologies: pulsed electric fields, cold plasma, radio-frequency and oscillating magnetic fields, electrohydrodynamic processing, electron beam processing and ionizing radiation -- 5. Pressure-based technologies: high pressure processing; supercritical and subcritical fluid processing -- 6. Mechanical technologies: ultrasound, and hydrodynamic cavitation -- 7. Non-electro-technologies: gamma rays, UV light, pulsed light, ozonation, photodynamic and membrane processing -- 8. Non-electro-technologies: gamma rays, UV light, ozone, photodynamic and membrane processing -- Part 3: Implementation of novel nonthermal technologies in agri-food-bio sciences -- 9. Nonthermal Processing Technologies: Synergies and new applications in food engineering -- 10. Implementation of novel nonthermal plasma air cleaner in a plant factory -- 11. LED-based photosensitization – a prospect for visible light-driven nonthermal fresh produce sanitation -- 12. Electrospinning Technology: Its Process Conditions and Food Packaging Applications -- 13. Application of encapsulation technology in the agri-food sector -- Part 4. Nonthermal processing legislation -- 14. Overview of legislation across the globe, diagnostics and standards which provide a legal and regulatory framework in which NTP is used worldwide -- 15. Current technology readiness levels (TRL) of nonthermal technologies and research gaps for improved process control and integration into existing production lines -- 16. Industry implementation (scale-up): Clients’ experience towards understanding of how regulations are affecting novel product development -- 17. Supercritical fluids as a tool for sustainable manufacturing of added value products -- Part 5 Mechanisms of validation of nonthermal processes in biomaterials and agri-food applications -- 18. Current validation of NTP technologies and overview of their current and potential implementation in the production chain including agri-food wastes -- Part 6. Sustainable perspective of nonthermal technologies -- 19. New product development from marine sources and side streams valorization using nonthermal processing technologies -- 20. Efficient production of functional and bioactive compounds and foods for use in food, pharma, cosmetic and other industries -- 21. Decontamination of fruit juices by combination of high intensity pulsed light and other nonthermal technologies -- 22. Food-On-A-Chip: Relevance of Microfluidics in food processing -- Part 7. Food waste management and sustainable parameters analysis -- 21. Analysis and comparison of environmental impacts of nonthermal food technologies -- 22. Emerging non-thermal processing of food waste and by-products for sustainable food systems - selected cases -- 23. Strategies for commercializing scientific results and combining separate processes into complex technologies -- 24 Sustainable processing through efficient use of energy and minimizing waste production -- 25. Food Safety and Security (HACCP and HAZOP) for Consumers and Workers (Nonthermal Technologies and their use) -- Part 8. Success stories of industrial implementation of nonthermal technologies -- 26.: Innovative success stories on commercial non-thermal technologies - interviews of major food industries working in this area. . |
| Record Nr. | UNINA-9910616358103321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Novel Food Grade Enzymes [[electronic resource] ] : Applications in Food Processing and Preservation Industries / / edited by Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastava
| Novel Food Grade Enzymes [[electronic resource] ] : Applications in Food Processing and Preservation Industries / / edited by Abhishek Dutt Tripathi, Kianoush Khosravi- Darani, Suresh Kumar Srivastava |
| Edizione | [1st ed. 2022.] |
| Pubbl/distr/stampa | Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 |
| Descrizione fisica | 1 online resource (490 pages) |
| Disciplina | 660.634 |
| Soggetto topico |
Food - Microbiology
Food science Biotechnology Food - Analysis Chemistry Food Microbiology Food Science Food Engineering Food Chemistry Enzims Biotecnologia alimentària Tecnologia dels aliments Innovacions tecnològiques |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-19-1288-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Food Enzymes- General properties and Kinetics -- Chapter 2. Plants and Animal Derived Enzymes & their Potential Application -- Chapter 3. Enzymes in Fruits & Vegetable Processing Industries-II -- Chapter 4. Production of α, β and γ- Cyclodextrin Gluconotransferase (CGTase) and their Applications in Food Industry -- Chapter 5. Enzyme in Milk and Milk Products: Role and Application -- Chapter 6. Enzymes in Brewing and Wine Industries -- Chapter 7. Enzymes Immobilization and Its Infusion Strategy in Food Products -- Chapter 8. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-I -- Chapter 9. Enzymes in Meat, Fish and Poultry Products Processing & Preservation-II -- Chapter 10. Enzymes in Functional Food Development -- Chapter 11. Enzymes as Active Packaging System -- Chapter 12. Enzymes as Tool in Food Analysis & Food Borne Pathogen Detection. |
| Record Nr. | UNINA-9910595050203321 |
| Singapore : , : Springer Nature Singapore : , : Imprint : Springer, , 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Pollen Chemistry & Biotechnology [[electronic resource] /] / edited by Nesrin Ecem Bayram, Aleksandar Ž. Kostic, Yusuf Can Gercek
| Pollen Chemistry & Biotechnology [[electronic resource] /] / edited by Nesrin Ecem Bayram, Aleksandar Ž. Kostic, Yusuf Can Gercek |
| Autore | Ecem Bayram Nesrin |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (338 pages) |
| Disciplina |
641.3
664 |
| Altri autori (Persone) |
Ž. KosticAleksandar
Can GercekYusuf |
| Soggetto topico |
Food science
Food - Analysis Chemistry Food - Safety measures Food - Microbiology Food Science Food Chemistry Food Safety Food Microbiology Food Engineering |
| ISBN | 3-031-47563-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Pollen morphology and anatomy with botanical preferences made by bees: an introduction data -- Amino acids, peptides, and proteins of pollen -- Bee pollen carbohydrates composition and functionality -- Lipids in pollen -- Macro-, micro-, trace, and toxic elements of pollen -- Phenolic acids in pollen -- Flavonoids in Pollen -- Carotenoids and vitamins of pollen -- Important contaminants (mycotoxins, pesticide residues, pirolizidine alkaloids) in pollen -- Other bioactive constituents of pollen -- Microbiology of pollen -- Physical and bioprocessing techniques for improving nutritional, microbiological, and functional quality of bee pollen -- Good practice of pollen collection-what pollen traps are better choice -- Techno-functional properties of pollen -- Bee Pollen as a Source of Pharmaceuticals: Where Are We Now? |
| Record Nr. | UNINA-9910805570003321 |
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Ecem Bayram Nesrin
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Starch: Advances in Modifications, Technologies and Applications [[electronic resource] /] / edited by Vijay Singh Sharanagat, Dharmesh Chandra Saxena, Kshitiz Kumar, Yogesh Kumar
| Starch: Advances in Modifications, Technologies and Applications [[electronic resource] /] / edited by Vijay Singh Sharanagat, Dharmesh Chandra Saxena, Kshitiz Kumar, Yogesh Kumar |
| Autore | Sharanagat Vijay Singh |
| Edizione | [1st ed. 2023.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 |
| Descrizione fisica | 1 online resource (486 pages) |
| Disciplina | 664.2 |
| Altri autori (Persone) |
SaxenaDharmesh Chandra
KumarKshitiz KumarYogesh |
| Soggetto topico |
Food science
Food - Analysis Chemistry Food Science Food Engineering Food Studies Food Analysis Food Chemistry |
| ISBN | 3-031-35843-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Starch : Current Production & consumption trends -- Modification of Starch -- Oxidation of starch -- Hydrolysis of Starch -- 1. Cross linking of starch -- Octenyl succinic anhydride Modification of starch -- Dry Heat Treatment of Starch -- Heat-moisture treatment of starch -- Annealing of Starch -- High Hydrostatic Pressure Treatment of Starch -- Ultrasonication of Starch -- Deep Freezing and Thawing Modification and its impact on starch properties -- Cold Plasma Treatment of starch -- Microwave Irradiation of Starch -- Gamma irradiation of Starch -- Enzymatic modification of starch -- Fermentation Of Starch -- Effect of germination on starch. |
| Record Nr. | UNINA-9910742490003321 |
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Sharanagat Vijay Singh
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| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2023 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Soggetto topico
- Chemistry (21)
-
Food Chemistry
(21)
- Food science (20)
- Food Science (19)
- Food - Analysis (16)