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Advances in Food Quality, Safety, Processing, and Preservation: Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours - Couverture souple
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Advances in Food Quality, Safety, Processing, and Preservation (Paperback)
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6630126041
ISBN 13 : 9786630126044
Neuf
Paperback
Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N° de réf. du vendeur 9786630126044
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EUR 60,01
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Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
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Advances in Food Quality, Safety, Processing, and Preservation
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6630126041
ISBN 13 : 9786630126044
Neuf
Couverture souple
Vendeur : California Books, Miami, FL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. N° de réf. du vendeur I-9786630126044
Acheter neuf
EUR 60,02
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : Plus de 20 disponibles
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Advances in Food Quality, Safety, Processing, and Preservation
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6630126041
ISBN 13 : 9786630126044
Neuf
PAP
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
PAP. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur L2-9786630126044
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EUR 57,69
Expédition à EUR 3,85
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Expédition depuis Royaume-Uni vers Etats-Unis
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Advances in Food Quality, Safety, Processing, and Preservation
Edité par
LAP LAMBERT Academic Publishing Jul 2026, 2026
ISBN 10 : 6630126041
ISBN 13 : 9786630126044
Neuf
Taschenbuch
Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 68 pp. Englisch. N° de réf. du vendeur 9786630126044
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EUR 48,90
Expédition à EUR 23
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 2 disponible(s)
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Advances in Food Quality, Safety, Processing, and Preservation : Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6630126041
ISBN 13 : 9786630126044
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems. N° de réf. du vendeur 9786630126044
Acheter neuf
EUR 51,60
Expédition à EUR 35
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
Quantité disponible : 2 disponible(s)
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Advances in Food Quality, Safety, Processing, and Preservation (Paperback)
Edité par
LAP Lambert Academic Publishing, 2026
ISBN 10 : 6630126041
ISBN 13 : 9786630126044
Neuf
Paperback
Vendeur : CitiRetail, Stevenage, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : new. Paperback. Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N° de réf. du vendeur 9786630126044
Acheter neuf
EUR 63,31
Expédition à EUR 43,33
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 1 disponible(s)
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Advances in Food Quality, Safety, Processing, and Preservation
Edité par
LAP LAMBERT Academic Publishing Jul 2026, 2026
ISBN 10 : 6630126041
ISBN 13 : 9786630126044
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Advances in Food Quality, Safety, Processing, and Preservation presents recent scientific developments and emerging technologies that are transforming modern food systems. The book provides a comprehensive overview of contemporary approaches to improving food quality, ensuring food safety, enhancing processing efficiency, extending shelf life, and developing functional foods that promote human health. The chapters cover both fundamental concepts and advanced applications, including food quality assessment, food safety management, preservation technologies, thermal and non-thermal processing, bioactive compounds, functional ingredients, innovative packaging, and sustainable food production. Recent advances in biotechnology, nanotechnology, digital technologies, and artificial intelligence are also highlighted. Written by experts in food science and related disciplines, this book serves as a valuable resource for undergraduate and postgraduate students, researchers, academic staff, food industry professionals, and policymakers. By integrating current research with practical applications, it provides insights into future opportunities for safe and sustainable food systems.OmniScriptum SRL, Str. Armeneasca 28/1, office 1, 2012 Chisinau 68 pp. Englisch. N° de réf. du vendeur 9786630126044
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Expédition depuis Allemagne vers Etats-Unis
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Advances in Food Quality, Safety, Processing, and Preservation | Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours
Edité par
LAP LAMBERT Academic Publishing, 2026
ISBN 10 : 6630126041
ISBN 13 : 9786630126044
Neuf
Taschenbuch
Vendeur : preigu, Osnabrück, Allemagne
Évaluation du vendeur 5 sur 5 étoiles
Taschenbuch. Etat : Neu. Advances in Food Quality, Safety, Processing, and Preservation | Nutritional and Sensory Evaluation of Bread Enriched with Black Cumin and Germinated Fava Bean Flours | Melaku Tafese Awulachew | Taschenbuch | Englisch | 2026 | LAP LAMBERT Academic Publishing | EAN 9786630126044 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu Print on Demand. N° de réf. du vendeur 136146475
Acheter neuf
EUR 42,55
Expédition à EUR 70
Expédition depuis Allemagne vers Etats-Unis
Expédition depuis Allemagne vers Etats-Unis
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