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“dandan li”

Showing 1 - 12 of 12 results for “dandan li”
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  • Novel Physical Processing of Starch-Based Products

    Strategy for Structure Control

    Edited by Enbo Xu, Dandan Li, Yang Tao ...
    From the perspective of physical action and materials science, this book reviews the structural modification of starch and evaluates novel physical processing of starch-based products.The contributors systematically explain the multi-scale structures of starches and explore various treatments of starch and starch-based materials, including hydrothermal treatment, high-pressure treatment, extrusion ... Read more

    $265.00 USD

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  • Emulsion-based Systems for Delivery of Food Active Compounds

    Formation, Application, Health and Safety

    Edited by Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen ...
    A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systemsEmulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The ... Read more

    $183.00 USD

  • Spray Drying for the Food Industry

    Unit Operations and Processing Equipment in the Food Industry

    Edited by Seid Mahdi Jafari, Katarzyna Samborska ...
    Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food ... Read more

    $224.99 USD

  • Food Applications of Nanotechnology

    Edited by Gustavo Molina, Inamuddin, Franciele Maria Pelissari, Abdullah Mohamed Asiri ...
    Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries.Food ... Read more

    $305.00 USD

  • Food Microstructure and Its Relationship with Quality and Stability

    Edited by Sakamon Devahastin ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their ... Read more

    $179.99 USD

  • Starch Based Nanomaterials for Food Packaging

    Perspectives and Future Prospectus

    Edited by Gulzar Ahmad Nayik, Aamir Hussain Dar ...
    Starch-Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus presents the properties and sources of starch- based nanomaterials, new perspectives, safety aspects, applications and future trends. The book's chapters cover nanostructured materials, polysaccharide based bionanocomposites, starch based nanofibers, starch food packaging applications, nano gold imprinted starch bio ... Read more

    $134.99 USD

  • Nanoemulsions in Food Technology

    Development, Characterization, and Applications

    Edited by Javed Ahmad, Leo M.L. Nollet ...
    Series series Food Analysis & Properties
    As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in ... Read more

    $88.99 USD

  • Nanotechnology Interventions in Food Packaging and Shelf Life

    Edited by Aamir Hussain Dar, Gulzar Ahmad Nayik ...
    Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and nanodevices address aspects of the food industry, such as food safety, food security, and packaging and shelf life.Nanotechnology Interventions in Food ... Read more

    $91.99 USD

  • Innovative Food Analysis

    Edited by Charis M. Galanakis ...
    Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards. Significant enhancements of analytical accuracy, precision, detection limits and sampling has expanded the practical range of food applications, hence this reference offers modern food analysis in ... Read more

    $134.99 USD

  • Water Extraction of Bioactive Compounds

    From Plants to Drug Development

    Edited by Herminia Dominguez, Maria Jesus Gonzalez Munoz ...
    Water Extraction of Bioactive Compounds: From Plants to Drug Development draws together the expert knowledge of researchers from around the world to outline the essential knowledge and techniques required to successfully extract bioactive compounds for further study. The book is a practical tool for medicinal chemists, biochemists, pharmaceutical scientists and academics working in the discovery ... Read more

    $215.99 USD

  • Nano- and Microencapsulation for Foods

    Edited by Hae-Soo Kwak ...
    Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the ... Read more

    $179.00 USD

  • Biopolymers for Food Design

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 20 - Handbook of Food Bioengineering
    Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. ... Read more

    $134.99 USD