Sökt på: Böcker av Bhesh Bhandari
totalt 21 träffar
Innovative Food Products and Processing
In the context of the food industry, "Innovative Food Products and Processing" refers to the creation and application of cutting-edge techniques, technologies, and approaches. This …
Handbook of Drying of Vegetables and Vegetable Products
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable …
Fundamentals of 3D Food Printing and Applications
Fundamentals of 3D Food Printing and Applications provides an update on this emerging technology that can not only create complex edible shapes, but also enable the alteration of …
Handbook of Food Powders
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and …
Handbook of Food Powders
Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore …
Dairy Fat Products and Functionality
This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be …
Functionality of Cyclodextrins in Encapsulation for Food Applications
Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (a, or y-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure …
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in …
Handbook of Drying of Vegetables and Vegetable Products
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable …
Functionality of Cyclodextrins in Encapsulation for Food Applications
Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (a, ß or ?-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure …
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products
Effect of Milk Fat Globule Size on the Physical Functionality of Dairy Products provides a comprehensive overview of techniques utilized to vary milk fat globule size in …
Handbook of Drying of Vegetables and Vegetable Products
This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. The Handbook of Drying of Vegetables and Vegetable …