Pattanayek (28 resultados)
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 106,76
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Non-Thermal Processing Of Functional Foods
Pattanayek, Sudip Kumar (Editor)/ Dutta, Debashis (Editor)/ Singh, Ajay (Editor)
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 108,54
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Paperback. Condición: Brand New. 326 pages. 7.00x0.70x10.00 inches. In Stock.
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Librería: moluna, Greven, Alemaniamoluna
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EUR 84,15
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Condición: New. Sudip Kumar Pattanayek is Professor in the Department of Chemical Engineering, Indian Institute of Technology, Delhi (IITD), Hauz Khas, New Delhi, India. Debashis Dutta is Lecturer in the Department of Food Proces.
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 146,85
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Condición: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 113,00
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Taschenbuch. Condición: Neu. Neuware - Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as 'foods for specified health use' and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew wor…ldwide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit.Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities.This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 2-6, 8-9, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties.This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering.
Non-thermal Processing of Functional Foods
Pattanayek, Sudip Kumar (EDT); Dutta, Debashis (EDT); Singh, Ajay (EDT)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 178,85
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 177,65
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 183,70
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Condición: New.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 186,05
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Condición: New.
Non-thermal Processing of Functional Foods
Pattanayek, Sudip Kumar (EDT); Dutta, Debashis (EDT); Singh, Ajay (EDT)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 192,66
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Condición: New.
Non-thermal Processing of Functional Foods
Pattanayek, Sudip Kumar (EDT); Dutta, Debashis (EDT); Singh, Ajay (EDT)
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Librería: GreatBookPrices, Columbia, MD, Estados Unidos de AmericaGreatBookPrices
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EUR 212,18
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Condición: As New. Unread book in perfect condition.
Non-thermal Processing of Functional Foods
Pattanayek, Sudip Kumar (EDT); Dutta, Debashis (EDT); Singh, Ajay (EDT)
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Librería: GreatBookPricesUK, Woodford Green, Reino UnidoGreatBookPricesUK
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EUR 213,60
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Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 237,55
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
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EUR 231,74
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HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.
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Librería: PBShop.store US, Wood Dale, IL, Estados Unidos de AmericaPBShop.store US
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EUR 238,90
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Librería: Ria Christie Collections, Uxbridge, Reino UnidoRia Christie Collections
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EUR 227,63
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Condición: New. In.
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- Edición internacional
Librería: UK BOOKS STORE, London, LONDO, Reino UnidoUK BOOKS STORE
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EUR 305,64
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Condición: New Books. Brand New! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested… if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.
Non-thermal Processing of Functional Foods
Pattanayek, Sudip Kumar (Editor)/ Dutta, Debashis (Editor)/ Singh, Ajay (Editor)
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 314,54
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Hardcover. Condición: Brand New. 450 pages. 10.00x7.00x10.00 inches. In Stock.
Idioma: Inglés
Editorial: Taylor & Francis Np Exclusive(Cbs),, 2025
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EUR 234,42
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Añadir al carritoN.A. Condición: New. ISBN:9781032557588.
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Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 81,26
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Paperback. Condición: new. Paperback. Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as foods for specified health use and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldw…ide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit.Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities.This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 26, 89, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties.This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering. This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniques process food without damaging the nutritional benefits and sensory qualities. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Librería: THE SAINT BOOKSTORE, Southport, Reino UnidoTHE SAINT BOOKSTORE
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EUR 98,48
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Condición: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days.
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Paperback. Condición: new. Paperback. Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as foods for specified health use and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldw…ide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit.Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities.This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 26, 89, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties.This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering. This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniques process food without damaging the nutritional benefits and sensory qualities. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
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Librería: AussieBookSeller, Truganina, VIC, AustraliaAussieBookSeller
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EUR 122,22
Envío por EUR 32,08Se envía de Australia a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as foods for specified health use and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldw…ide. These foods are typically enriched with bioactive components or formulated to contain substances or live microorganisms with a possible health-enhancing or disease-preventing value and at a safe and sufficiently high concentration to achieve the intended benefit.Usually, the added ingredients are classified as nutrients, dietary fiber, phytochemicals, other substances, or probiotics. The production, storage, and consumer consumption of these functional foods require special attention to preserve quality attributes. The production process of these foods can be classified as conventionally used thermal processing methods and non-thermal alternatives. In addition, these processes may be combined with biological approaches involving enzymatic treatment and fermentation. The various non-thermal processes, such as ultrasounds, high-hydrostatic pressure, vacuum impregnation, high-voltage electrical discharge, cold plasma, pulsed light, ozonation, etc., can be utilized for a product to sustain/preserve quality attributes of the ingredients, long shelf life, and sensory qualities.This book compiles the latest non-thermal processing technologies to develop functional foods. The book discusses bioactivity, bioaccessibility, and bioavailability related to nutrition and functional food ingredients. It has 16 articles on different aspects of non-thermal processing technologies. Chapter 1 has discussed a general overview of emerging technologies, and various non-thermal processing techniques are discussed in Chapters 26, 89, and 12. Chapters 7, 11, 13, 15, and 16 discuss food safety and preservation. We have discussed the functional foods and bioactive compounds in Chapters 10 and 14. A few of these reviews discuss the impact of developing non-thermal technologies on several food components (proteins, carbohydrates, lipids, minerals, vitamins, polyphenols, glucosinolates, fragrance compounds, and enzymes) while maintaining the structure and functional properties.This book is an excellent source of information for professionals, postgraduate students, and researchers in food sciences and chemical engineering. This book compiles the latest non-thermal processing technologies to develop functional foods. Chapters cover non-thermal technologies, such as ultrasounds, high-hydrostatic pressure, high-voltage electrical discharge, and cold plasma. These techniques process food without damaging the nutritional benefits and sensory qualities. 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.
