Vilela alice (31 resultados)

Condición: Neuf.

Condición: New.

Condición: New.

Condición: As New. Unread book in perfect condition.

Condición: New.

Condición: New. In English.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Condición: As New. Unread book in perfect condition.

HRD. Condición: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas. 82 pp. Englisch.…

Gebunden. Condición: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. KlappentextrnrnConsumer product acceptance and market success are dependent on the product s aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent ti.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.…

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 262 pp. Englisch.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 260 pp. Englisch.

Buch. Condición: Neu. Generation of Aromas and Flavours | Alice Vilela | Buch | 82 S. | Englisch | 2018 | IntechOpen | EAN 9781789844528 | Verantwortliche Person für die EU: BoD - Books on Demand, In de Tarpen 42, 22848 Norderstedt, info[at]bod[dot]de | Anbieter: preigu Print on Demand.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 130 pp. Englisch.

Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 162 pp. Englisch.

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Consumer product acceptance and market success are dependent on the product's aroma/flavour. Flavours can be produced through chemical synthesis, microbial biocatalysis or by extraction from plants and animal sources. In recent times, chemical synthesis is not as desirable as this is not eco-friendly. So, in the food industry, natural ingredients are added to preparations for efficiency, softness or emotional appeal. Microbiology, bioengineering and biochemistry have enabled the elucidation of metabolic pathways; genetic engineering is expected to help in identifying metabolic blockages and creating novel high-yielding strains, while proteomics help in the application of analytical techniques. All these sciences, old and new, will lead to innovative ideas in the quest for better, sustainable and consumer-approved flavours and aromas.Books on Demand GmbH, Überseering 33, 22297 Hamburg 82 pp. Englisch.…

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Probiotics, prebiotics, and postbiotics are gaining attention for their health benefits and roles in sustainable food systems. These substances interact with gut microbiota to promote health and enhance the nutritional value of foods. Incorporating these elements into food systems can promote sustainability by utilizing locally sourced raw materials and functional foods. Fermented foods rich in probiotics are often made from seasonal ingredients, making them environmentally friendly. Additionally, foods enriched with prebiotics and postbiotics enhance diet quality and support sustainable agriculture. These biotics offer health benefits by improving gut microbiota and immune function, ultimately benefiting public health and environmental sustainability. This book provides a thorough overview of biotics' roles in the gut ecosystem, their global market presence, and the exploration of new probiotic species, all while emphasizing sustainability.Books on Demand GmbH, Überseering 33, 22297 Hamburg 262 pp. Englisch.…

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Join the exciting world of functional foods with Functional Food - Upgrading Natural and Synthetic Sources. Exploring the link between diet and metabolic syndrome with attention to diets from Ibero-American countries this publication provides an overview of dietary patterns, components in functional foods, bioactive food compounds related to inflammation as well as clinical nutrition for specific health issues. Examining ways to increase or evaluate the bioavailability of these compounds transforms a normal foodstuff into one that positively benefits human health, and this information may help guide manufacturers in manufacturing commercial foods with large palatable functions. Renowned experts contribute chapters to provide up-to-date knowledge on core topics, like bioactive compounds and nutraceuticals as well as the latest info related to dietary supplements usage for benefit in health programs. Do not miss the opportunity to find out how functional foods affect our handling of health and well-being, offer solutions for better nutritional intake, medical treatment against chronic diseases, and wellness. Filled with straightforward guidance and accessible information, this book is a critical tool for scientists. Given its interdisciplinary orientation and the front edge of knowledge it develops, we believe Functional Foods ¿ Upgrading Natural and Synthetic Resources will become a strategic reference for professionals in this field. Come with us on this adventure into a healthier, brighter future where food is not just fuel but the solution to decades of life.Books on Demand GmbH, Überseering 33, 22297 Hamburg 260 pp. Englisch.…

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering.

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Sensory analysis is a fundamental discipline in food science, essential for product development, quality control, and consumer research. It provides a structured scientific framework for translating subjective sensory perceptions, such as taste, aroma, and texture, into objective, measurable data. Traditionally, sensory evaluation has relied on descriptive analysis, discrimination tests, and affective tests to assess product attributes and consumer preferences. Descriptive analysis, conducted by trained panels, quantifies sensory characteristics, while affective tests evaluate consumer liking and acceptance. Recent advances have expanded sensory analysis to include emotional and psychological dimensions of food perception. Through physiological and biometric measures such as facial expression recognition, heart rate monitoring, and eye tracking, researchers can capture implicit emotional responses during food consumption. This emerging field, known as emo-sensory research, bridges sensory science and affective psychology, emphasizing the role of emotions in shaping consumer choice, satisfaction, and loyalty. Tools like FaceReader® and EEG-based analyses allow for the objective mapping of emotional reactions to food experiences. Artificial intelligence (AI) has further transformed sensory science by introducing powerful tools for data modeling and prediction. Machine learning algorithms analyze complex sensory and consumer datasets to detect patterns, forecast preferences, and optimize formulations. The integration of sensory science, emo-sensory approaches, and AI opens new possibilities for understanding human-food interactions. Future developments will likely emphasize hybrid human-AI sensory systems, ethical data handling, and standardized methodologies, leading to more personalized, emotionally engaging, and sustainable food innovations.Books on Demand GmbH, Überseering 33, 22297 Hamburg 130 pp. Englisch.…

Buch. Condición: Neu. This item is printed on demand - Print on Demand Titel. Neuware Books on Demand GmbH, Überseering 33, 22297 Hamburg 162 pp. Englisch.

Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering.

Buch. Condición: Neu. Probiotics, Prebiotics, and Postbiotics in Human Health and Sustainable Food Systems | Alice Vilela (u. a.) | Buch | Englisch | 2025 | IntechOpen | EAN 9780850148442 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. …

Buch. Condición: Neu. Emerging Trends in Beverage Industry | Buch | Englisch | 2026 | IntechOpen | EAN 9781836355786 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand.