Vaibhav kumar maurya (57 résultats)
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Paperback. Etat : Brand New. 406 pages. 7.00x0.86x10.00 inches. In Stock.
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Etat : New. Dr. Khalid Bashir (Ph. D)Graduated from the Islamic University of Science and Technology (IUST), J&K as founding batch and Doctorate from National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India. Dr.
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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Taschenbuch. Etat : Neu. Neuware - In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially. Food, once merely a source of sustenance, is now recognized as a powerful tool for improving public health and well-being. Organized into four sections, Food Fortificat…ion: Trends and Technologies presents a comprehensive exploration of food fortification-from its historical roots to its modern applications.Part I introduces the concept of food fortification as a potential strategy for the control of micronutrient malnutrition and the role of micronutrients in human health, recommended dietary allowance, and source. It also details the deficiency, prevalence, populations under risk, and factors contributing to micronutrient deficiency. Part II summarizes the prevalence, causes, and consequences of vitamin deficiencies. It lays a framework for national and international fortification programs. In addition, it provides information about case studies, the impact of fortification on food textural and sensory properties, as well as challenges with currently used fortification methods. Part III provides technical information on various minerals that can be used to fortify foods, including their chemistry, absorption, metabolism, and biological role. It also reviews their applications in specific food vehicles. Part IV describes the key steps involved in food bioactive fortification. This section also deals with the fortification of multigrain flour and challenges associated with PUFA fortification. It also highlights the important roles of encapsulation on bioavailability, with examples of fortification in dairy, egg, bakery, confectionery, and other products. This book delves into the critical realm of fortifying our food supply to address the complex nutritional challenge and is a tribute to the progress that has been made in food fortification over the past few decades, as well as a call to action for the work that still lies ahead.
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Hardcover. Etat : new. Hardcover. This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to add value to food. Most importantly,…this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods. This book provides up to date information on the emerging trends and technology in food nanotechnology. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materi…als to add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - This book provides up to date information on the emerging trends and technology in food nanotechnology. It gives high-quality literature focused on the recent developments, research trends, methods and issues related to the safe use of nanoscale materials to…add value to food. Most importantly, this book encloses critical reviews on micro and nanoengineering concepts, principles and applications in food. It also provides a scientific basis of micro and nanoengineered structures and compounds, their industrial food applications, encapsulation techniques and methods. This book encompasses detection, analysis and characterization techniques for nanostructures, the fate of encapsulated materials in target food. It also educates on regulatory issues and safety of clinical translation of nanomaterials in fortified foods.
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Vendeur : preigu, Osnabrück, Allemagnepreigu
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Taschenbuch. Etat : Neu. Sustainable Agriculture Reviews 55 | Micro and Nano Engineering in Food Science Vol 1 | Vaibhav Kumar Maurya (u. a.) | Taschenbuch | xvi | Englisch | 2022 | Springer | EAN 9783030768157 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at…]springer[dot]com | Anbieter: preigu.
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Vendeur : Books Puddle, New York, NY, Etats-UnisBooks Puddle
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EUR 242,29
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Etat : New. 1st ed. 2021 edition NO-PA16APR2015-KAP.
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EUR 243,70
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Etat : New.
Food Fortification : Trends and Technologies
Bashir, Khalid (EDT); Jan, Kulsum (EDT); Maurya, Vaibhav Kumar (EDT); Shakya, Amita (EDT)
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Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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Etat : New.
Food Fortification : Trends and Technologies
Bashir, Khalid (EDT); Jan, Kulsum (EDT); Maurya, Vaibhav Kumar (EDT); Shakya, Amita (EDT)
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Etat : New.
Food Fortification : Trends and Technologies
Bashir, Khalid (EDT); Jan, Kulsum (EDT); Maurya, Vaibhav Kumar (EDT); Shakya, Amita (EDT)
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EUR 257,74
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Etat : As New. Unread book in perfect condition.
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HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000.
Food Fortification : Trends and Technologies
Bashir, Khalid (EDT); Jan, Kulsum (EDT); Maurya, Vaibhav Kumar (EDT); Shakya, Amita (EDT)
- Couverture rigide
Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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EUR 257,42
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Etat : As New. Unread book in perfect condition.
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Vendeur : Majestic Books, Hounslow, Royaume-UniMajestic Books
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Vendeur : Books Puddle, New York, NY, Etats-UnisBooks Puddle
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EUR 284,63
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Etat : New. 1st edition NO-PA16APR2015-KAP.
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Vendeur : Revaluation Books, Exeter, Royaume-UniRevaluation Books
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Hardcover. Etat : Brand New. 339 pages. 9.25x6.10x0.91 inches. In Stock.
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Vendeur : California Books, Miami, FL, Etats-UnisCalifornia Books
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Hardcover. Etat : new. Hardcover. Cutaneous synthesis from sun exposure (specifically ultraviolet B light) is the major contributor to human vitamin D status, the rest of our daily requirement is fulfilled through dietary sources. Today, as vitamin D deficiency is increasing globally, we are looking for more efficient and effect…ive ways to get bioavailable vitamin D into our diet. Its poor water solubility, susceptibility to environmental factors such as pH, temperature, ionic strength, humidity and photodegradation pose several challenges while addressing its deficiency through oral and dietary delivery. Diet diversification, biofortification, supplementation and food fortification are feasible strategies to address this. Also important to consider is loss during processing and storage, as well as interactions with other components of the food matrix into which vitamin D is incorporated. All these factors will result in a reduction in its bioavailability.This book provides a complete reference on vitamin D with respect to its role in human health; factors affecting its synthesis and stability; its deficiency and factors influencing that deficiency around the world; physicochemical challenges and strategies adopted to address the deficiency; its bioavailability in supplements as well as food; experience, opportunities and challenges in food fortification; the role of nanotechnology in improving its bioavailability; nano-delivery systems and encapsulation techniques that have been adopted so far; and experience and challenges in its fortification using microencapsulation techniques.Providing a complete view on fortification and encapsulation, this book appeals to food developers and processors, nutritionists, food technologists and research scientists. It may also help public health organisations looking at where food fortification can be adopted to decrease deficiencies. Provides a complete reference on vitamin D with respect to its role in human health, physicochemical challenges and strategies adopted to address deficiencies, opportunities and challenges in food fortification and the use of microencapsulation techniques. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
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Etat : Like New. LIKE NEW. SHIPS FROM MULTIPLE LOCATIONS. book.
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Vendeur : Biblios, frankfurt am main, HESSE, AllemagneBiblios
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Etat : New.
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Vendeur : Rarewaves.com USA, London, LONDO, Royaume-UniRarewaves.com USA
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Hardback. Etat : New. Seaweeds have had a role in the human diet, particularly in Japan, since 600 BC but still the use of algae for food applications is not widely adopted. This is due to a lack of available systematic information on algae and its various food applications. This book provides details on algae applications for s…tudents, food technologists and developers in the food industry who will all gain a better understanding of how to exploit the untapped potential of algae in food processes. Algae act as a reservoir of macro- and micronutrients including proteins, carbohydrates, lipids, peptides, vitamins, minerals and dietary fibres. They offer numerous health benefits, for example acting as anti-inflammatories, anti-coagulants, anti-oxidants and blood sugar regulators to name but a few. The oceans house these abundant and valuable products but their use is still in its infancy and the details contained in this single reference will encourage investigation into this sustainable source of food.
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Vendeur : Rarewaves.com UK, London, Royaume-UniRarewaves.com UK
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Hardback. Etat : New. Cutaneous synthesis from sun exposure (specifically ultraviolet B light) is the major contributor to human vitamin D status, the rest of our daily requirement is fulfilled through dietary sources. Today, as vitamin D deficiency is increasing globally, we are looking for more efficient and effective ways to…get bioavailable vitamin D into our diet. Its poor water solubility, susceptibility to environmental factors such as pH, temperature, ionic strength, humidity and photodegradation pose several challenges while addressing its deficiency through oral and dietary delivery. Diet diversification, biofortification, supplementation and food fortification are feasible strategies to address this. Also important to consider is loss during processing and storage, as well as interactions with other components of the food matrix into which vitamin D is incorporated. All these factors will result in a reduction in its bioavailability.This book provides a complete reference on vitamin D with respect to its role in human health; factors affecting its synthesis and stability; its deficiency and factors influencing that deficiency around the world; physicochemical challenges and strategies adopted to address the deficiency; its bioavailability in supplements as well as food; experience, opportunities and challenges in food fortification; the role of nanotechnology in improving its bioavailability; nano-delivery systems and encapsulation techniques that have been adopted so far; and experience and challenges in its fortification using microencapsulation techniques.Providing a complete view on fortification and encapsulation, this book appeals to food developers and processors, nutritionists, food technologists and research scientists. It may also help public health organisations looking at where food fortification can be adopted to decrease deficiencies.
