24 द्वारा ईबुक M. Selvamuthukumaran
M. Selvamuthukumaran: Handbook on Spray Drying Applications for Food Industries
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process …
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€299.24
M. Selvamuthukumaran: Handbook on Spray Drying Applications for Food Industries
Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process …
PDF
अंग्रेज़ी
DRM
€298.64
Yashwant (USF, USA) Pathak & M. (Institute of Technology, Haramaya University) Selvamuthukumaran: Flavors for Nutraceutical and Functional Foods
Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely com …
EPUB
DRM
€207.71
Yashwant (USF, USA) Pathak & M. (Institute of Technology, Haramaya University) Selvamuthukumaran: Flavors for Nutraceutical and Functional Foods
Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely com …
PDF
DRM
€207.71
Yashwant V Pathak & M. Selvamuthukumaran: Flavor Development for Functional Foods and Nutraceuticals
In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical …
EPUB
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€224.42
Yashwant V Pathak & M. Selvamuthukumaran: Flavor Development for Functional Foods and Nutraceuticals
In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical …
PDF
अंग्रेज़ी
DRM
€226.17
M. SELVAMUTHUKUMARAN: Applications of Membrane Technology for Food Processing Industries
Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a …
PDF
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€219.98
M. SELVAMUTHUKUMARAN: Applications of Membrane Technology for Food Processing Industries
Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure. A great advantage of membrane processing techniques is that it is a …
EPUB
अंग्रेज़ी
DRM
€219.78
John Onuh & Yashwant V Pathak: Bioactive Peptides
Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial …
PDF
अंग्रेज़ी
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€244.29
John Onuh & Yashwant V Pathak: Bioactive Peptides
Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial …
EPUB
अंग्रेज़ी
DRM
€245.01
M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Grain Industry
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the …
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€226.49
M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Grain Industry
Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the …
EPUB
अंग्रेज़ी
DRM
€226.33
Sajid Maqsood & M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Dairy Industry
The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for …
PDF
अंग्रेज़ी
DRM
€219.67
Sajid Maqsood & M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Dairy Industry
The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities. An alternative approach for …
EPUB
अंग्रेज़ी
DRM
€220.20
M. Selvamuthukumaran: Active Packaging for Various Food Applications
Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, …
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अंग्रेज़ी
DRM
€218.75
M. Selvamuthukumaran: Active Packaging for Various Food Applications
Microbial attacks occur on food surfaces even when the food is packaged. This can be attributed to moisture permeability in the packaging materials and other environmental conditions. Therefore, …
EPUB
अंग्रेज़ी
DRM
€218.34
M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Fruit and Vegetable Industry
Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, …
PDF
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€201.09
M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Fruit and Vegetable Industry
Fruits and vegetables rapidly spoil due to growth of microorganisms, which further render them unsafe for human consumption. The traditional methods of food preservation, which involves drying, …
EPUB
अंग्रेज़ी
DRM
€199.04
M. Selvamuthukumaran: Anthocyanins in Subtropical Fruits
Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. …
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अंग्रेज़ी
DRM
€200.00
M. Selvamuthukumaran: Anthocyanins in Subtropical Fruits
Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension. They can reduce cancer by protecting cells against damage. …
EPUB
अंग्रेज़ी
DRM
€199.75
Sajid Maqsood & M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, …
PDF
अंग्रेज़ी
DRM
€219.89
Sajid Maqsood & M. Selvamuthukumaran: Non-Thermal Processing Technologies for the Meat, Fish, and Poultry Industries
Processed products obtained from meat, fish, and poultry play a predominant role ascribed to their nutritional profile and sensory characteristics. Usually, these products are highly perishable, and, …
EPUB
अंग्रेज़ी
DRM
€217.40
M. Selvamuthukumaran: Wealth out of Food Processing Waste
High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and …
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अंग्रेज़ी
DRM
€219.91
M. Selvamuthukumaran: Wealth out of Food Processing Waste
High amounts of waste are generated daily in various food processing industries including seed, pomace, pit, peel, germ, husk, broken pulses, sludge, skin, bones, blood, feathers, wash water, and …
EPUB
अंग्रेज़ी
DRM
€219.91
