Shivani pathania (37 résultats)

Etat : New. pp. 244.

Etat : New.

Paperback or Softback. Etat : New. Cross Border Terrorism in India: A Study with Reference to International Regime. Book.

Etat : As New. Unread book in perfect condition.

Etat : New.

Paperback. Etat : New. 2024 ed. This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals. …

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

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

Etat : fine. l'article peut presenter de tres legers signes d'usure. vendeur professionnel; envoi soigne en 24/48h.

Paperback. Etat : Brand New. 97 pages. 9.25x6.10x9.21 inches. In Stock.

Etat : New. Print on Demand pp. 244.

Etat : New. PRINT ON DEMAND pp. 244.

Paperback. Etat : New. 2024 ed. This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals. …

Etat : Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals.…

Hardcover. Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Etat : New.

Etat : New.

Etat : As New. Unread book in perfect condition.

Hardback. Etat : New. Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredientsReviews mathematical tools used for recipe formulation, process control and consumer studiesIncludes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.…

Etat : New. Shivani Pathania is a Research Officer based in Teagasc Food Research Centre, Ashtown, Ireland. Her research interests include food packaging, food formulation, novel food processing technologies and ingredient interactions. She supports food companies on d.

Hardcover. Etat : Brand New. 332 pages. 9.75x6.75x1.00 inches. In Stock.

Buch. Etat : Neu. Neuware - Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredientsFood Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations.The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book:\* Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients\* Reviews mathematical tools used for recipe formulation, process control and consumer studies\* Includes regulations and legislations around tailor-made food productsFood Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.…

Etat : New. pp. 332.

Hardback. Etat : New. Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredientsReviews mathematical tools used for recipe formulation, process control and consumer studiesIncludes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.…

Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - This book is an attempt to provide a forum for discussion and debate on all kinds of legal and social issues in respect to border management that confront us today. This will help the readers to review the various manifestations of the term 'Terrorism' both at international and national level, new dimensions of terrorism in respect to cross border terrorism, how terrorism is posing a challenge to internal security of the nations.…