R pandiselvam (44 résultats)

Etat : As New. Unread book in perfect condition.

Etat : As New. Unread book in perfect condition.

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Etat : As New. Unread book in perfect condition.

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Etat : As New. Unread book in perfect condition.

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Etat : New. In English.

Etat : New. 1st edition mic Press NO-PA16APR2015-KAP.

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Taschenbuch. Etat : Neu. Preservation and Authentication of Coconut Products | Recent Trends and Prospects | R. Pandiselvam (u. a.) | Taschenbuch | xix | Englisch | 2025 | Springer | EAN 9783031646553 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Etat : New.

Etat : New. In English.

Taschenbuch. Etat : Neu. Druck auf Anfrage Neuware - Printed after ordering - Coconut is an important economic crop widely cultivated in island and coastal ecosystems in the tropical and sub-tropical regions of the world.Emerging trends in biochemical characterizationhave highlighted the nutraceutical and nutritional importance of coconut and its products. However, the short shelf life of these products seriously restricts their market potential. Coconut beverages such as coconut water, inflorescence sap and coconut milk have numerous health promoting nutrients, although the highly perishable nature of coconut beverages and products causes significant post-harvest losses. Conventional thermal technologies implemented by the coconut processing industry affect the heat sensitive nutrients and create a negative impact on thecolorand flavorprofiles of the products. Producers have been looking for an efficient alternative to thermal technologies, although most of the emerging non-thermal technologies such as cold plasma, ozone, pulsed light, UV-light, pulsed electric field and high-pressure processing are in lab scale. It is important to understand the practical application of these technologies at industry scale. Also, it is important to analyze the influence and application of these emerging technologies on the quality profile, safety and shelf-life extensionof the products. The adulteration rate in coconut products has been increasing along with their prices, making it vital to understand the application of non-destructive tools for authentication.Preservation and Authentication of Coconut Products: Recent Trends and Prospectsoffers comprehensive coverage on the application of emerging technologies in coconut and coconut-based products. Present industrial technologies for coconut products and their impact on quality are covered in full, including technologies for each specific product and their challenges and prospects. Non-destructive tools and applications for the quantification of bioactive components and authentication are also explored. This book serves as a one-stop reference for researchers, food technologists, food industry specialists and nutritionists looking to understand the implications of emerging food processing technologies on the quality of coconut products.…

Hardcover. Etat : Brand New. 568 pages. 9.19x6.13x1.34 inches. In Stock.

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Etat : New. 2024th edition NO-PA16APR2015-KAP.

Hardcover. Etat : Brand New. 412 pages. 9.18x6.12x9.21 inches. In Stock.

Etat : new. Questo è un articolo print on demand.

Etat : new. Questo è un articolo print on demand.

Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Megh R. Goyal, PhD, PE, is a prolific author and editor. He is a retired professor from the College of Engineering at the University of Puerto Rico. A former soil conservation inspector, Dr. Goyal was proclaimed as the . …

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

Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Various processes are required to preserve and extend the shelf-life of food, many of which cause detrimental effects on the color and appearance of food. Alternative methods for the thermal processing of food are gaining importance day by day due to increased consumer demand for minimally processed fresh-like food products with high sensory, appearance, and nutritional qualities. This new book provides an informative overview of non-thermal food processing technologies that can preserve food color and appearance.The book offers comprehensive coverage of the application of emerging technologies on the color profile of different food products, such as fruits, vegetables, beverages, dairy products, and meat. It discusses the influence and impact of emerging technologies on the color and appearance of foods and beverages, along with their challenges and prospects.The food processing technologies discussed include cold plasma, ultrasound, microwave processing, ozone processing, ohmic heating, pulsed light, UV irradiation, pulsed electric field, high-pressure processing, vacuum frying, and others.This book, Non-Thermal Food Processing Technologies: Impact on Color Profile, offers an important context on applying emerging food processing technologies to solve food safety issues and enhance shelf-life extension while paying attention to food appearance. It is an excellent resource for food engineers and technologists, processors, nutritionists, and food industry professionals for exploring new non-thermal techniques. 414 pp. Englisch.…