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Top Series in United States

Showing 1 - 12 of 12 results for “fa masoodi”
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  • Pseudocereals

    Nutritional, Technological, and Industrial Perspectives

    Edited by Amir Gull, Gulzar Ahmad Nayik, Jahangir Ahmad Rather, F.A. Masoodi, Charles Brennan ...
    As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.It explores their ... Read more

    $159.99 USD

  • Hand Book of Processed Functional Meat Products

    Edited by Sajad A. Rather, F. A. Masoodi ...
    Series series Biomedical and Life Sciences (R0)
    Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat products have numerous disease-preventing and health-promoting benefits. However, the meat industry has faced many new challenges since the World Health Organization (WHO) studies suggesting that small increases in the risk of several cancers may be ... Read more

    $197.99 USD

  • Food Hydrocolloids as Encapsulating Agents in Delivery Systems

    Edited by Adil Gani, F.A. Masoodi, Umar Shah, Shah Asima ...
    This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, ... Read more

    $265.99 USD

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  • Advances in poultry nutrition

    by Emeritus Professor Gonzalo Mateos, Guillermo Talegón, Dr Lewis Aguirre, Nereida L. Corrales, Rosa Lázaro, Professor Birger Svihus, Dr Sonia Yun Liu, Shemil P. Macelline, Peter H. Selle, Jalila S. Dridi, Professor Sami Dridi, Dr Walter Bottje, Kentu Lassiter, Professor Sammy Aggrey, Dr Romdhane Rekaya, Dr Raj Murugesan, Chasity M. Pender, Dr Bob Brill, Matthew Clark, Mirza Meghji, Dr Rick van Emous, Professor Michael Kidd, Tanner L. Wise, Jung Yeol Sung, Dr Olayiwola Adeola, C. R. Angel, A. Bonadiman, Dr Michel Duclos, B. Méda, Dr Sandrine Mignon-Grasteau, M. Reis, M. P. Létourneau-Montminy, Professor Guillermo Tellez, Daniel Hernandez-Patlan, Bruno Solis-Cruz, Saeed El-Ashram, Ebtsam Al-Olayan, Archibold G. Bakare, Taiye Olugbemi, Mohammed M. Ari, Professor Paul Iji, Dr Kostas Mountzouris, Ioannis Brouklogiannis, Dr Elisabeth Baeza-Campone, Dr Cécile Berri, Edouard Coudert, Emile Fierro-Morel, Annika Kirsten Madler, Professor Xin Gen Lei, Professor Peter Williams, Dr Agnès Narcy, Dr Fabien Hervo ...
    Series Book 159 - Burleigh Dodds Series in Agricultural Science
    Reviews the development of novel feed sources as feed for poultry, focussing on the use of essential oils, macroalgae, microalgae and corn fermented proteinAddresses the recent advances in understanding the role of individual nutrients and additives in poultry nutritionConsiders the range of methods and techniques implementable to maintain the safety of poultry feed and prevent mycotoxin ... Read more

    $188.99 USD

  • Poultry Quality Evaluation

    Quality Attributes and Consumer Values

    Edited by Massimiliano Petracci, Cecile Berri ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Poultry Quality Evaluation: Quality Attributes and Consumer Values provides a new reference source that covers these aspects with the same scientific authority as texts on traditional poultry meat quality values. The book's first section explores new developments in our understanding of how muscle structure affects the eating qualities of cooked meat. The second section highlights new techniques ... Read more

    $179.99 USD

  • Microbial Production of Food Ingredients and Additives

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 5 - Handbook of Food Bioengineering
    Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book ... Read more

    $134.99 USD

  • Soft Chemistry and Food Fermentation

    Edited by Alexandru Mihai Grumezescu, Alina Maria Holban ...
    Series Book 3 - Handbook of Food Bioengineering
    Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food ... Read more

    $134.99 USD

  • Emerging and Traditional Technologies for Safe, Healthy and Quality Food

    Edited by Viktor Nedović, Peter Raspor, Jovanka Lević, Vesna Tumbas Šaponjac, Gustavo V. Barbosa-Cánovas ...
    Series series Chemistry and Material Science (R0)
    Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26 ... Read more

    $89.09 USD

  • Value-Addition in Food Products and Processing Through Enzyme Technology

    Edited by Mohammed Kuddus, Cristobal Noe Aguilar ...
    Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be ... Read more

    $179.99 USD

  • Engineering Plant-Based Food Systems

    Edited by Sangeeta Prakash, Bhesh Bhandari, Claire Gaiani ...
    Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum ... Read more

    $134.99 USD

  • Proteins in Food Processing

    Edited by Rickey Y. Yada ...
    Series series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins, and proteins from oil-producing plants, cereals and seaweed. Part Two illustrates the analysis and modification of ... Read more

    $269.99 USD

  • Lactic Acid Bacteria as Cell Factories

    Synthetic Biology and Metabolic Engineering

    Edited by Didier Montet, Ramesh C. Ray, Vasco Ariston De Carvalho Azevedo, Spiros Paramithiotis ...
    Series series Applied Biotechnology Reviews
    Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on ... Read more

    $179.99 USD