Prabhakar pramod kumar (25 résultats)
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Etat : New. 1st edition NO-PA16APR2015-KAP.
Nanotechnology Applications for Food Safety and Quality Monitoring
Sharma, Arun (EDT); Vijayakumar, P. S. (EDT); Prabhakar, E. Pramod Kumar (EDT); Kumar, Ritesh (EDT)
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Nanotechnology Applications for Food Safety and Quality Monitoring
Sharma, Arun (EDT); Vijayakumar, P. S. (EDT); Prabhakar, E. Pramod Kumar (EDT); Kumar, Ritesh (EDT)
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Nanotechnology Applications for Food Safety and Quality Monitoring
Sharma, Arun (EDT); Vijayakumar, P. S. (EDT); Prabhakar, E. Pramod Kumar (EDT); Kumar, Ritesh (EDT)
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Etat : As New. Unread book in perfect condition.
Nanotechnology Applications for Food Safety and Quality Monitoring
Sharma, Arun (EDT); Vijayakumar, P. S. (EDT); Prabhakar, E. Pramod Kumar (EDT); Kumar, Ritesh (EDT)
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Vendeur : GreatBookPricesUK, Woodford Green, Royaume-UniGreatBookPricesUK
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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EUR 230,55
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Buch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Microfluidizer is a highly advanced version of a high pressure homogenizer that has gained significant research attention over last decade. This processing technology has found broad applications in food products like dairy, fruits and vegetables, cereals, me…at and poultry and in the formation and stabilization of emulsions. Microfluidizer has significantly improved the techno-functional and rheological properties of food, contributing to the microencapsulation and stabilization of bioactive compounds.In addition, it has demonstrated superior results compared to other homogenizers like higher shear mixers and ultrasonic homogenizer, in addressing issues like sedimentation, flocculence, coalescence, Ostwald ripening, phase separation and stabilization. Microfluidization has emerged as a non-thermal processing technique for encapsulation and stabilization. It has also shown its preservation potential by inactivating microbes and denaturating enzymes. These changes result from the high shear, turbulent and cavitational forces developed inside the interaction chamber, leading to structural alteration and a reduction of particle size of food.Fundamentals and Application of Microfluidization in Food Processingprovides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. This knowledge is presented in a comprehensive and easy-to-tollow manner that provides the readers full knowledge of latest advancements happening in this field. The critical evaluation of available literature shows that the proposed book is unique in its relation to the food processing industries. No such book is available, consolidating the scientific and technological information and drafting it for the readership targeting food researchers and food manufactures. This book serves as a source for the latest advancements happening in the food industry, utilizing the microfluidizer with potentials in microencapsulation, forming nano-emulsions, juice stabilization and beverage processing.
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EUR 251,31
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Vendeur : moluna, Greven, Allemagnemoluna
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EUR 228,32
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Etat : New. Demonstrates how nanotechnology can improve food safety and quality Shows how nanotechnology sensors can be used for food pesticides, pathogens and microbes Discusses the benefits and risks of nanotechnology applications for food .
Fundamentals and Application of Microfluidization in Food Processing: Emulsion formation, bioactive encapsulation, and beverage stabilization
Dhiman, Atul (Editor)/ Suhag, Rajat (Editor)/ Kumar, Satish (Editor)/ K Prabhakar, Pramod (Editor)
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Vendeur : Revaluation Books, Exeter, Royaume-UniRevaluation Books
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EUR 301,92
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Hardcover. Etat : Brand New. 304 pages. 6.14x0.75x9.21 inches. In Stock.
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Vendeur : AHA-BUCH GmbH, Einbeck, AllemagneAHA-BUCH GmbH
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EUR 319,79
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Taschenbuch. Etat : Neu. Neuware - Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnol…ogy is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies.
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Vendeur : Brook Bookstore On Demand, Napoli, NA, ItalieBrook Bookstore On Demand
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Etat : new. Questo è un articolo print on demand.
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Vendeur : Revaluation Books, Exeter, Royaume-UniRevaluation Books
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Paperback. Etat : Brand New. 400 pages. 9.25x7.50x1.17 inches. In Stock. This item is printed on demand.
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Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-UnisGrand Eagle Retail
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EUR 230,23
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Hardcover. Etat : new. Hardcover. Microfluidizer is a highly advanced version of a high pressure homogenizer that has gained significant research attention over last decade. This processing technology has found broad applications in food products like dairy, fruits and vegetables, cereals, meat and poultry and in the formation a…nd stabilization of emulsions. Microfluidizer has significantly improved the techno-functional and rheological properties of food, contributing to the microencapsulation and stabilization of bioactive compounds.In addition, it has demonstrated superior results compared to other homogenizers like higher shear mixers and ultrasonic homogenizer, in addressing issues like sedimentation, flocculence, coalescence, Ostwald ripening, phase separation and stabilization. Microfluidization has emerged as a non-thermal processing technique for encapsulation and stabilization. It has also shown its preservation potential by inactivating microbes and denaturating enzymes. These changes result from the high shear, turbulent and cavitational forces developed inside the interaction chamber, leading to structural alteration and a reduction of particle size of food.Fundamentals and Application of Microfluidization in Food Processing provides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. This knowledge is presented in a comprehensive and easy-to-tollow manner that provides the readers full knowledge of latest advancements happening in this field. The critical evaluation of available literature shows that the proposed book is unique in its relation to the food processing industries. No such book is available, consolidating the scientific and technological information and drafting it for the readership targeting food researchers and food manufactures. This book serves as a source for the latest advancements happening in the food industry, utilizing the microfluidizer with potentials in microencapsulation, forming nano-emulsions, juice stabilization and beverage processing. mso-bidi-language: AR-SA;"> provides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. 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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Vendeur : moluna, Greven, Allemagnemoluna
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EUR 180,07
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt.
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AllemagneBuchWeltWeit Ludwig Meier e.K.
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EUR 213,99
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Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Microfluidizer is a highly advanced version of a high pressure homogenizer that has gained significant research attention over last decade. This processing technology has found broad applications in food products like dairy, fruits and vegetab…les, cereals, meat and poultry and in the formation and stabilization of emulsions. Microfluidizer has significantly improved the techno-functional and rheological properties of food, contributing to the microencapsulation and stabilization of bioactive compounds.In addition, it has demonstrated superior results compared to other homogenizers like higher shear mixers and ultrasonic homogenizer, in addressing issues like sedimentation, flocculence, coalescence, Ostwald ripening, phase separation and stabilization. Microfluidization has emerged as a non-thermal processing technique for encapsulation and stabilization. It has also shown its preservation potential by inactivating microbes and denaturating enzymes. These changes result from the high shear, turbulent and cavitational forces developed inside the interaction chamber, leading to structural alteration and a reduction of particle size of food.Fundamentals and Application of Microfluidization in Food Processingprovides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. This knowledge is presented in a comprehensive and easy-to-tollow manner that provides the readers full knowledge of latest advancements happening in this field. The critical evaluation of available literature shows that the proposed book is unique in its relation to the food processing industries. No such book is available, consolidating the scientific and technological information and drafting it for the readership targeting food researchers and food manufactures. This book serves as a source for the latest advancements happening in the food industry, utilizing the microfluidizer with potentials in microencapsulation, forming nano-emulsions, juice stabilization and beverage processing. 296 pp. Englisch.
Langue : anglais
Edité par Springer, Springer International Publishing Feb 2026, 2026
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Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagnebuchversandmimpf2000
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Buch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Microfluidizer is a highly advanced version of a high pressure homogenizer that has gained significant research attention over last decade. This processing technology has found broad applications in food products like dairy, fruits and vegetables,… cereals, meat and poultry and in the formation and stabilization of emulsions. Microfluidizer has significantly improved the techno-functional and rheological properties of food, contributing to the microencapsulation and stabilization of bioactive compounds. In addition, it has demonstrated superior results compared to other homogenizers like higher shear mixers and ultrasonic homogenizer, in addressing issues like sedimentation, flocculence, coalescence, Ostwald ripening, phase separation and stabilization. Microfluidization has emerged as a non-thermal processing technique for encapsulation and stabilization. It has also shown its preservation potential by inactivating microbes and denaturating enzymes. These changes result from the high shear, turbulent and cavitational forces developed inside the interaction chamber, leading to structural alteration and a reduction of particle size of food. Fundamentals and Application of Microfluidization in Food Processingprovides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. This knowledge is presented in a comprehensive and easy-to-tollow manner that provides the readers full knowledge of latest advancements happening in this field. The critical evaluation of available literature shows that the proposed book is unique in its relation to the food processing industries. No such book is available, consolidating the scientific and technological information and drafting it for the readership targeting food researchers and food manufactures. This book serves as a source for the latest advancements happening in the food industry, utilizing the microfluidizer with potentials in microencapsulation, forming nano-emulsions, juice stabilization and beverage processing.Springer-Verlag KG, Sachsenplatz 4-6, 1201 Wien 304 pp. Englisch.
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Vendeur : CitiRetail, Stevenage, Royaume-UniCitiRetail
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EUR 241,45
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Hardcover. Etat : new. Hardcover. Microfluidizer is a highly advanced version of a high pressure homogenizer that has gained significant research attention over last decade. This processing technology has found broad applications in food products like dairy, fruits and vegetables, cereals, meat and poultry and in the formation a…nd stabilization of emulsions. Microfluidizer has significantly improved the techno-functional and rheological properties of food, contributing to the microencapsulation and stabilization of bioactive compounds.In addition, it has demonstrated superior results compared to other homogenizers like higher shear mixers and ultrasonic homogenizer, in addressing issues like sedimentation, flocculence, coalescence, Ostwald ripening, phase separation and stabilization. Microfluidization has emerged as a non-thermal processing technique for encapsulation and stabilization. It has also shown its preservation potential by inactivating microbes and denaturating enzymes. These changes result from the high shear, turbulent and cavitational forces developed inside the interaction chamber, leading to structural alteration and a reduction of particle size of food.Fundamentals and Application of Microfluidization in Food Processing provides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. This knowledge is presented in a comprehensive and easy-to-tollow manner that provides the readers full knowledge of latest advancements happening in this field. The critical evaluation of available literature shows that the proposed book is unique in its relation to the food processing industries. No such book is available, consolidating the scientific and technological information and drafting it for the readership targeting food researchers and food manufactures. This book serves as a source for the latest advancements happening in the food industry, utilizing the microfluidizer with potentials in microencapsulation, forming nano-emulsions, juice stabilization and beverage processing. 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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Vendeur : AussieBookSeller, Truganina, VIC, AustralieAussieBookSeller
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EUR 281,93
EUR 31,82 expéditionExpédition depuis Australie vers Etats-UnisQuantité disponible : 1 disponible(s)
Hardcover. Etat : new. Hardcover. Microfluidizer is a highly advanced version of a high pressure homogenizer that has gained significant research attention over last decade. This processing technology has found broad applications in food products like dairy, fruits and vegetables, cereals, meat and poultry and in the formation a…nd stabilization of emulsions. Microfluidizer has significantly improved the techno-functional and rheological properties of food, contributing to the microencapsulation and stabilization of bioactive compounds.In addition, it has demonstrated superior results compared to other homogenizers like higher shear mixers and ultrasonic homogenizer, in addressing issues like sedimentation, flocculence, coalescence, Ostwald ripening, phase separation and stabilization. Microfluidization has emerged as a non-thermal processing technique for encapsulation and stabilization. It has also shown its preservation potential by inactivating microbes and denaturating enzymes. These changes result from the high shear, turbulent and cavitational forces developed inside the interaction chamber, leading to structural alteration and a reduction of particle size of food.Fundamentals and Application of Microfluidization in Food Processing provides the latest updates and technological advancements to the readers, and will be highly relevant for food scientists and manufacturers.This book is targeted to cater to the needs of researchers working in the ever-evolving field of Food Science and Technology. This knowledge is presented in a comprehensive and easy-to-tollow manner that provides the readers full knowledge of latest advancements happening in this field. The critical evaluation of available literature shows that the proposed book is unique in its relation to the food processing industries. No such book is available, consolidating the scientific and technological information and drafting it for the readership targeting food researchers and food manufactures. This book serves as a source for the latest advancements happening in the food industry, utilizing the microfluidizer with potentials in microencapsulation, forming nano-emulsions, juice stabilization and beverage processing. 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.
