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This volume provides a comprehensive overview of Isolation of G+Ve Food Borne Pathogens, detection of their toxins by various approaches like Traditional methods, Spectrophotometric tool, Nucleic acid assay methods, Immunological assay methods and Biosensor approaches....
This volume provides comprehensive methods and is a practical guide for sports scientists and nutrition practitioners. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list...
This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application. Chapters will guide readers through tool features and functionalities, and specific case studies. Written in the format...
This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpretations of methods used for studying molecular interactions in Food Science. Chapters detail spectroscopic methods and...
This volume details the newest breakthroughs that are changing how researchers think about fortified foods. Chapters guide readers through nanoemulsions, liposome encapsulation, cutting-edge extrusion processes, and genetic tweaks. Subsequent chapters investigate...
This volumes provides a comprehensive guide to the research and development of plant-based proteins. Chapters coversprotocols and guidelines needed for plant-based protein research and development, from sourcing and processing to the analysis of the physical, chemical,...
This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into...
This volume aims to introduce the broad field of protocols that can be used for dairy foods and beverages production. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list...
This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of...
This volume details methods and procedures on extraction, characterization, and functional assessment of bioactive compounds. Chapters guide readers through bioactive compounds, development, testing and characterization of phenolic compounds, and other compounds....
This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities physicochemical changes, and explaining the functional mechanisms for facilitating the tracking of the...
This volume provides protocols on different combinations of contaminates, matrices, and sample preparation. Chapters are divided into two parts, detailing polycyclic aromatic hydrocarbon,dioxins, furans, organochlorie pesticides, toxic elements, mycotoxins, mercury in...
This volume details methods for reproducible procedures for food packaging. Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, reproducibility, and remarks and tips to troubleshoot pitfalls. Written in the format...
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate...
This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic view of the...
This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques, and the...
This volume details well-established protocols and procedures being used by laboratories and the industry to study Predictive Microbiology in Foods. Chapters guide readers through methods to design and collect data to generate predictive models, the development of a...
This volume provides protocols on food waste conversion through the use of novel food processing. Chapters guide readers through tools on the food manufacturing processes, sustainability, new food products, food waste minimization, re-valorization of food...
This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice cream...
This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography with Mass...
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