Biotechnical Processing in the Food Industry : New Methods, Techniques, and Applications

個数：

電子版価格
¥30,272

電子版あり

Biotechnical Processing in the Food Industry : New Methods, Techniques, and Applications

Kumar Verma, Deepak (EDT)/ Patel, Ami R. (EDT)/ Singh Sandhu, Kawaljit (EDT)

ウェブストア価格 ¥35,414（本体¥32,195）
Apple Academic Press Inc.（2021/03発売）
外貨定価 US$ 169.95
ポイント 321pt

提携先の海外書籍取次会社に在庫がございます。通常3週間で発送いたします。
【重要ご説明事項】
1. 納期遅延や、ご入手不能となる場合が若干ございます。
2. 複数冊ご注文の場合は、ご注文数量が揃ってからまとめて発送いたします。
3. 美品のご指定は承りかねます。

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版／ページ数 300 p.
言語 ENG
商品コード 9781771889124
DDC分類 664.024

Full Description

This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost.

Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry.

Part 1: Technological Trends and Advances For The Dairy Research And Industry 1. Nonconventional Technologies: Promising Stabilization Methods for the Fresh Dairy Sector 2. Bulgarian White-Brined Cheese: Beneficial Microbiota and Technology for Development of New Functional Foods 3. Bioactive Carbohydrates: Safety Regulations and Applications for Dairy-Based Functional Foods Part 2: Emerging Technological Developments in The Food Research Industry 4. Assessment of Quality of Confectionery Products using Electronic Nose Technology 5. Supercritical Carbon Dioxide (SC-CO2) Extraction of Piperine: A Green Extraction Method for Biomolecule of Therapeutic Importance 6. Silver-Based Solvent Extraction of EPA/DHA from Fish Oil: Chemistry and Process Development Part 3: Potential Advanced Research in The Food, Health, And Processing Industry 7. Metabiotics as Functional Metabolites of Probiotics: An Emerging Concept and Its Potential Application in Food and Health 8. Bacteriocins: Biosynthesis, Production, Purification, and Its Potential Applications in Food and Human Health 9. Microbial Chitin Extraction from Waste Chitin: An Eco-Friendly Approach for Emerging Biotechnological Processes and Industrial Application